scholarly journals Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

2019 ◽  
pp. 86-92
Author(s):  
Mirela Ilicic ◽  
Maja Bjekic ◽  
Spasenija Milanovic ◽  
Vladimir Vukic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Starter Culture ◽  
Black Tea ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Fresh Cheese ◽  
Cheese Products

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

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.

scholarly journals Development of an ultrasonic device for quality evaluation of yogurt

2018 ◽  
Vol 38 (3) ◽  
pp. 279-287 ◽  
Author(s):  
Zlatin Zlatev ◽  
Tanya Pehlivanova
Keyword(s):  
Fat Content ◽  
Contactless Measurement ◽  
Contact Method ◽  
Software Application ◽  
Ultrasonic Device ◽  
Physico Chemical ◽  
Ultrasound Sensor ◽  
Survey Results ◽  
Working Distance

In this article a possibility of application of the ultrasonic non-contact method for assessing the quality of yogurt was researched. A prediction assessment was made by an ultrasound based on four parameters – pH, conductivity, fat content, and viscosity. An ultrasonic device was developed to determine the parameters of yoghurt by modified ultrasound sensor available commercially. In order to obtain data for post-processing, a software application was designed for recognizing the ultrasonic signal through the image processing and analysis techniques.<br>The developed algorithms and procedures were applied to determine the distance between the object and the sensor, whereby basic physico-chemical parameters of yogurt could be predicted with the lowest relative error. The working distance was 35 cm for the considered system. The survey results show that the parameters fat content, pH, conductivity, and viscosity of yogurt could be predicted by the proposed system for contactless measurement with accuracy of 94-97%.<br><br>

scholarly journals Volatile compounds of functional dairy products

2012 ◽  
pp. 11-19 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Dairy Products ◽  
Standard Procedure ◽  
Dairy Product ◽  
Starter Culture ◽  
Decanoic Acid ◽  
Fat Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Simultaneous Distillation Extraction ◽  
Fresh Cheese

Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used.

Quality of a cottage cheese product with vegetable components

2021 ◽  
pp. 51-55
Author(s):  
Альмира Маратовна Галимова ◽  
Фарида Харисовна Смольникова ◽  
Ермек Кыдырбаевич Конганбаев ◽  
Элеонора Курметовна Окусханова ◽  
Гульнара Есенжановна Тулькебаева ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Starter Culture ◽  
Cottage Cheese ◽  
Point Scale ◽  
Organoleptic Evaluation ◽  
Quantitative Content ◽  
Physico Chemical ◽  
Work Done ◽  
Selection Of

В данной статье рассмотрены аспекты разработки творожного продукта с улучшенным витаминным составом и повышенной пищевой ценностью. Обоснована актуальность разработки продукта и подбор растительных компонентов. В качестве растительных ингредиентов выбраны дикорастущие ягоды, такие как клюква и брусника. Показано содержание витаминов в клюкве, бруснике и твороге. Обоснованы выбор бактериальной закваски для производства творога. Разработано 5 рецептур с разным количественным содержанием пюре из клюквы и брусники. Проведено сравнение физико-химического состава рецептур и проведена их органолептическая оценка по 10-балльной шкале. Используя полученные результаты, были разработаны рецептура и технология творожной массы с растительными компонентами. Составлен банк показателей качества и безопасности творожного продукта. Творожный продукт исследован на показатели пищевой безопасности, такие как содержание токсичных элементов, радионуклидов, пестицидов, антибиотиков, микотоксинов, а также проведена санитарно-микробиологическая проверка. Сделаны выводы о проделанной работе. This article discusses the aspects of the development of a cottage cheese product with an improved vitamin composition and enriched nutritional value. The relevance of product development and the selection of plant components is justified. Wild berries, such as cranberry and red bilberry, are selected as vegetable ingredients. The content of vitamins in cranberry, red bilberry and cottage cheese is shown. The choice of bacterial starter culture for the production of cottage cheese is justified. 5 different formulations with various quantitative content of puree from cranberry and red bilberry have been developed. The physico-chemical composition of the formulations was compared and their organoleptic evaluation was carried out using 10-point scale. Using these results, a formulation and technology of cottage cheese product with vegetable components were developed. A bank of indicators of the quality and safety of the product has been compiled. The product was examined for food safety indicators, such as the content of toxic elements, radionuclides, pesticides, antibiotics, mycotoxins, and a sanitary and microbiological check was also carried out. Conclusions are drawn about the work done.

scholarly journals Optimization of Enset Fermentation in the Production of Kocho Using Response Surface Methodology

2018 ◽  
Vol 22 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Helen Weldemichael ◽  
Shimelis Admassu ◽  
Melaku Alemu
Keyword(s):  
Response Surface Methodology ◽  
Physicochemical Properties ◽  
Response Surface ◽  
Fermentation Process ◽  
Sensory Quality ◽  
Starter Culture ◽  
Coefficient Of Determination ◽  
Categorical Variable ◽  
Fermentation Time

Abstract Response surface methodology (RSM) was used for optimization of enset fermentation process. Two numerical (time and amount of starter culture) and one categorical variable (types of starter strain) was used for evaluation of sensory quality of kocho. The physicochemical properties, proximate composition and color of kocho product were also analyzed. It was found that the coefficient of determination (R2) of the response variables were greater than 80% described that high percentage of the variability was defined by the model. These findings revealed that fermentation time, amount of starter culture and types of starter strain affected the sensory attributes of kocho. The preferred sensory quality of kocho was produced using 2% L. plantarum as starter strain at 6 days of fermentation time.

scholarly journals Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2938
Author(s):  
Marie Bagge Jensen ◽  
Andrius Daugintis ◽  
Jette Jakobsen
Keyword(s):  
Water Content ◽  
Vitamin K ◽  
Soluble Group ◽  
Fermentation Process ◽  
Starter Culture ◽  
In Vitro Digestion ◽  
Fat Content ◽  
Ripening Time ◽  
Cheese Products

Vitamin K is a fat-soluble group of vitamers consisting of phylloquinone (PK) and menaquinones (MKs). To date, only a daily reference intake for PK is set; however, in the last decade, research studying the correlation between MKs intake and improvement of health in regards to cardiovascular diseases, bone metabolism, and chronic kidney disease has been conducted. MKs are synthesised by bacteria in the fermentation process of foods, e.g., cheeses. The content and bioaccessibility of vitamin K vitamers (PK, MK-4, MK-5, MK-6, MK-7, MK-8, MK-9, and MK-10) were assessed in eight different cheese products differing in ripening time, starter culture, fat content, and water content. The bioaccessibility was assessed using the static in vitro digestion model INFOGEST 2.0. Variation of the vitamin K content (<0.5 μg/100 g–32 μg/100 g) and of the vitamin K bioaccessibility (6.4–80%) was observed. A longer ripening time did not necessarily result in an increase of MKs. These results indicate that the vitamin K content and bioaccessibility differs significantly between different cheese products, and the ripening time, starter culture, fat content, and water content cannot explain this difference.

scholarly journals Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Food Research ◽  
2018 ◽  
Vol 2 (4) ◽  
pp. 340-349 ◽  
Author(s):  
M. Hanis-Syazwani ◽  
I.F. Boarinwa ◽  
O. Lasekan ◽  
Kharidah Muhammad
Keyword(s):  
Physicochemical Properties ◽  
Rice Bran ◽  
Starter Culture ◽  
Physical Quality ◽  
Sourdough Bread

scholarly journals Quality of Gelatin Processed from Chicken Legs (Tarsometa tarsus) Skin with Different Method

2019 ◽  
Author(s):  
Devi Kumala Sari ◽  
Henny Nuraini ◽  
Tuti Suryati
Keyword(s):  
Physicochemical Properties ◽  
Protein Content ◽  
B Value ◽  
Fat Content ◽  
Skin Sample ◽  
Processing Methods ◽  
Chicken Legs

This study aimed to utilize chicken legs skin (Tarsometa tarsus) to produce fine quality and physicochemical properties of gelatin derived from halal ingredients by using different degreasing methods of processing. Methods used in gelatin production were: 1) skin sample is not soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm (WONS); 2) skin sample is not soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm and then ethanol is added (1:1) (WONSE); 3) skin sample is not soaked in NaOH 0.05 M ethanol is added to liquid gelatin (1:1) (WONE); 4) skin is soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min with 3500 rpm (WNS); 5) skin is soaked in NaOH 0.05 M and liquid gelatin is centrifuged for 15 min and then ethanol is added to it (1:1) (WNSE); 6) skin is soaked in NaOH 0.05 M and ethanol is added to liquid gelatin (1:1)(WNE).Results showed that the different methods significantly affected (p&lt;0.05) yield, pH, viscosity, intensity of yellow (b value), protein and fat contents. WONS method produced the highest viscosity (p&lt;0.05) and protein content (p&lt;0.05), as well as the lowest fat content (p&lt;0.05) with no differences for other characteristics with other treatments. Therefore, it can be concluded that methods where the skin has not been soaked in NaOH 0.05M and liquid gelatin has been centrifuged are the best ones to produce fine quality gelatin from chicken legs skin.

scholarly journals Physico-chemical properties of probiotic yoghurt produced with transglutaminase

2007 ◽  
pp. 45-52 ◽  
Author(s):  
Spasenija Milanovic ◽  
Marijana Caric ◽  
Mirjana Djuric ◽  
Mirela Ilicic ◽  
Katarina Durakovic
Keyword(s):  
Chemical Composition ◽  
Starter Culture ◽  
Skim Milk ◽  
Chemical Properties ◽  
Enzyme Activation ◽  
Water Holding Capacity ◽  
Laboratory Scale ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Water Holding

The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40?C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage.

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