scholarly journals The effect of fermentation temperature on the functional dairy product quality

2011 ◽  
pp. 63-70 ◽  
Author(s):  
Katarina Kanuric ◽  
Dajana Hrnjez ◽  
Marjan Ranogajec ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
...  
Keyword(s):  
Milk Fat ◽  
Dairy Product ◽  
Starter Cultures ◽  
Health Improvement ◽  
Functional Product ◽  
Different Populations ◽  
Therapeutic Properties ◽  
Fermented Dairy ◽  
Dairy Beverages

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

scholarly journals Advancements in functionality and quality characteristic of yoghurt- a fermented dairy product: a review

2021 ◽  
Vol 22 (SE) ◽  
pp. 49-54
Author(s):  
Harsimran Riar ◽  
Nitika Goel
Keyword(s):  
Milk Fat ◽  
Antimicrobial Agents ◽  
Guar Gum ◽  
Dairy Product ◽  
Present Review ◽  
Quality Characteristic ◽  
Low Fat ◽  
Beta Glucan ◽  
Functional Ingredients

Yoghurt a fermented product is a wholesome, nutritious food product, liked by every segment of the population. There has been a continuous effort in increasing the quality of the product by fortification and technological interventions. Researchers have focused on the addition of vitamins and minerals to eradicate micronutrient deficiency as well as the addition of health-promoting bioactive functional ingredients such as Hibiscus sabdariffa (calyx) extract and natural antimicrobial agents such as essential oils to increase the shelf life and quality parameters of yoghurt. In the case of low-fat yoghurt, carbohydrate-based fat replacers like barley beta-glucan, guar gum and inulin were used and compared with milk fat. Present review focuses on the influence of antioxidant-rich fruits such as Rutub date, mulberry pekmez and concentrated grape juice on the fermentation and quality of fruit flavoured yoghurt. There has been an innovation in product design such as carbonated yoghurt prepared from sweetened low-fat yoghurt and yog-ice cream by addition of inulin. The present review signifies that enrichment of yoghurt with functional ingredients leads to enhancement in the quality, storage stability as well as health benefits making it a product suitable for maintaining good health and curing diseases of the population in a whole.

scholarly journals QUALITY AND TECHNOLOGY OF INDIGENOUS TRADITIONAL ‘’BIENO’’ CHEESE IN THE REGION OF MARIOVO, MACEDONIA

AGROFOR ◽  
2018 ◽  
Vol 2 (2) ◽  
Author(s):  
Gordana DIMITROVSKA ◽  
Sonja SRBINOVSKA ◽  
Elena JOSHEVSKA ◽  
Vangelica JOVANOVSKA
Keyword(s):  
Ottoman Empire ◽  
Milk Fat ◽  
Dry Matter ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Milk Samples ◽  
Physico Chemical ◽  
Traditional Technologies ◽  
Traditional Production

“Bieno’’ cheese is an indigenous dairy product in Macedonia with autochthonoustraditional production technology which dates back from the Ottoman Empire. Theresearch includes and presents the results of the chemical composition and safety ofraw milk used for traditional production of ‘’Bieno’’ cheese, technology andphysico-chemical and microbiological quality of ‘’Bieno’’ cheese. The quality ofthe milk samples was determined within the permissible maximum according todata legislation. It is necessary to respect the hygienic-sanitary norms related tocultivation, preservation and care of the milking herds, and with the righttechnology of milking. After 45 days of ripening the researchers recorded theaverage results for the following parameters of the ‘’Bieno’’ cheese: moisture(38.63%), dry matter (61.37%), milk fat (26.89%), milk fat in dry matter (43.83%),proteins (26.53%), ash (9.25%), salt (5.21%) and the average of yield (9.36%). Theresearch specified the microbiological quality of “bieno” cheese after 45 days ofripening in accordance with the special requirements of food safety regarding themicrobiological criteria. Nowadays, there is a growing interest of consumers forcheeses produced with traditional technologies, usually based on handmadeproduction, characterized by piquant, unique and specific aromas, atypical forindustrial cheeses. The technology, physico-chemical and microbiological qualitycould be used in the protection of the origin and geographical labelling based on itsunique technology. The data obtained serve as the basis for creating standardizedproduction procedures, leading to the uniform quality of these products.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

scholarly journals The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 53-63
Author(s):  
Agata Witczak ◽  
Anna Mituniewicz-Małek
Keyword(s):  
Dairy Products ◽  
Health Hazard ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pcb Congeners ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Toxicity Equivalent ◽  
The Impact

Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.

scholarly journals Influence of fat content and starter cultures on the quality of fermented dairy products

2015 ◽  
pp. 55-63
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Dajana Hrnjez ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Chemical Quality ◽  
Textural Characteristics ◽  
Physico Chemical ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

scholarly journals Effectiveness of e-cigarettes in smoking cessation: a systematic review and meta-analysis

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M Oberndorfer ◽  
I Grabovac ◽  
S Haider ◽  
T E Dorner
Keyword(s):  
Systematic Review ◽  
Smoking Cessation ◽  
Meta Analysis ◽  
Current Evidence ◽  
Promising Alternative ◽  
Quality Of Evidence ◽  
Different Populations ◽  
Meta Analyses

Abstract Background Reports of the effectiveness of e-cigarettes (ECs) for smoking cessation vary across different studies making implementation recommendations hard to attain. We performed a systematic review and meta-analysis to synthesise the current evidence regarding the effectiveness of ECs for smoking cessation. Methods PubMed, PsycInfo and Embase databases were searched for randomized controlled trials comparing nicotine ECs with non-nicotine ECs or with established smoking cessation interventions (nicotine replacement therapy (NRT) and or counselling) published between 01/01/2014 and 01/05/2019. Data from eligible studies were extracted and used for random-effects meta-analyses. Results Our literature review yielded 13190 publications with 10 studies being identified as eligible for systematic review, covering 8362 participants, and 8 for meta-analyses (n = 30 - 6006). Using the last follow-up of eligible studies, the proportion of smokers achieving abstinence was 1.67 [95CI:0.99 - 2.81] times higher in nicotine EC users compared to non-nicotine EC users. The proportion of abstinent smokers was 1.69 [95CI:1.25 - 2.27] times higher in EC users compared to participants receiving NRT. EC users showed a 2.70 [95CI:1.15 - 6.30] times higher proportion of abstinent smokers in comparison to participants solely receiving counselling. Conclusions Our analysis showed modest effects of nicotine-ECs compared to non-nicotine ECs. When compared to NRT or counselling, results suggest that nicotine EC may be more effective for smoking cessation. As ECs also help maintaining routinized behaviour and social aspects of smoking, we hypothesise that this may explain their advantage as a tool for smoking cessation. However, given the small number of included studies, different populations, heterogeneous designs, and the overall moderate to low quality of evidence, it is not possible to offer clear recommendations. More comparable data is needed to strengthen confidence in the quality of evidence. Key messages The number of previous studies assessing the effectiveness of ECs for smoking cessation is limited. Further, comparability of these studies is restricted, weakening the quality of evidence. Although current evidence on the effectiveness of ECs for smoking cessation is inconclusive, our meta-analyses suggest that ECs could be a promising alternative tool in attempts to achieve abstinence.

scholarly journals A probiotic fermented dairy product improves immune response to influenza vaccination in the elderly

2008 ◽  
Vol 67 (OCE5) ◽  
Author(s):  
J. Aubin ◽  
M. Remigy ◽  
L. Verseil ◽  
R. Bourdet-Sicard ◽  
S. Vaudaine ◽  
...  
Keyword(s):  
Immune Response ◽  
Influenza Vaccination ◽  
Dairy Product ◽  
The Elderly ◽  
Fermented Dairy Product ◽  
Fermented Dairy

scholarly journals Effects of Different Winemaking Yeasts on the Composition of Aroma-Active Compounds and Flavor of the Fermented Jujube Wine

Processes ◽  
2021 ◽  
Vol 9 (6) ◽  
pp. 970
Author(s):  
Yan Zhao ◽  
Xiaobin Yu ◽  
Fengtao Zhu ◽  
Guangpeng Liu ◽  
Le Chu ◽  
...  
Keyword(s):  
Large Scale ◽  
Starter Cultures ◽  
Flavor Quality ◽  
Wine Quality ◽  
Active Compounds ◽  
Ethyl Hexanoate ◽  
Optimal Starter ◽  
Phenethyl Acetate ◽  
Ethyl Decanoate

For the winemaking bioprocess of jujube wine, the selection of optimal starter cultures is one of the major concerns before fermentation. In this study, we investigated the effects of different winemaking yeasts on the composition of aroma-active compounds in the fermented jujube wine and identified the principal components that determine the flavor quality. It showed that the starter winemaking yeasts produced a total of 43 aroma-active compounds, of which esters (e.g., ethyl caprylate, ethyl decanoate, ethyl hexanoate, and phenethyl acetate) contribute more to the wine quality attributes, especially for the improvement of the aroma. Moreover, the composition of aroma-active compounds, for example, the ratio of the content of esters and alcohols, exerts a great impact on the flavor quality of jujube wine. Different starter winemaking yeasts resulted in significant differences in the composition (both species and content) of aroma-active compounds, and thus formed different flavors in the jujube wine. Thus, we propose that screening of a desirable starter winemaking yeast is essential before the fermentation of jujube wine at a large scale, and more considerations should be taken into the resulting composition of aroma-active compounds.

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