THE INFLUENCE OF THE BREED OF COWS ON THE QUALITY OF SOFT CHEESE MADE USING HOME TECHNOLOGY

2021 ◽  
Vol 21 (3) ◽  
pp. 10-18
Author(s):  
V.L. Zakharov ◽  
◽  
N.F. Shchegolkov ◽  
U.A. Vokhmina ◽  
P.A. Abdurahmanov ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
State Standard ◽  
Ph Value ◽  
Somatic Cells ◽  
Cottage Cheese ◽  
Black And White ◽  
Soft Cheese ◽  
Home Technology

The aim of the research was to establish the influence of the black mottled breed of cows com-pared to the Simmental breed on the properties of milk, the quality and yield of soft cheese made using home technology. The milk of the Simmental breed of cows is less dense, more fatty, con-tains 2.4 times fewer somatic cells, has a lower pH value, contains more organic acids when fer-mented and gives 4.43 % more cottage cheese than the milk of cross-breed animals (simmental x black-and-white breeds). Cheese according to home technology from the milk of both breeds of cows is soft, fatty and meets the requirements of state standard R 52686-2006. Cheese according to home technology from the milk of the Simmental breed has a yield of 1.7 % more, the humidity is 2.9 % less and is more saturated with lactic acid than cheese from the milk of mixed animals (simmental x black-and-white breeds).

THE INFLUENCE OF CATTLE BREED ON THE QUALITY OF GRILLED CHEESE

2021 ◽  
Vol 22 (4) ◽  
pp. 10-21
Author(s):  
V.L. Zakharov ◽  
◽  
N.F. Shchegol'kov ◽  
P.A. Abdurakhmanov ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
State Standard ◽  
Somatic Cells ◽  
Goat Milk ◽  
Cattle Breed ◽  
Comparative Assessment ◽  
The State ◽  
Skimmed Milk ◽  
The Moment

The aim of the work was to conduct a comparative assessment of the quality of grilled cheese (halloumi) obtained from the milk of two different breeds of cows. Cheese was prepared accord-ing to the Cypriot halloumi technology, but instead of sheep or goat milk, cattle milk was used. The milk of the red-mottled breed cows differed from the Simmental milk with a higher content of skimmed milk residue, protein, fat and somatic cells. Grilled cheese using hallumi technology from the milk of both breeds of cows meets the requirements of the state standard R 52686-2006 and is bold (according to the Simmental breed) or fat (according to the red-mottled). Grilled cheese using hallumi technology from red-mottled milk has a 7.2% higher yield, 8.1% less mois-ture, is more saturated with lactic acid, but 1.3 times less dense than cheese from Simmental milk. Grilled cheese according to hallumi technology from milk of both breeds of cows is suitable for frying within 6 days from the moment of manufacture.

scholarly journals The effect of rice types on chao properties during fermentation

2021 ◽  
pp. 83-90
Author(s):  
Meysi Azkiyah ◽  
Amran Laga ◽  
Meta Mahendradatta ◽  
Riku Shimomura
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Average Score ◽  
Test Results ◽  
Red Rice ◽  
Processing Technologies ◽  
Fermented Fish ◽  
White Rice ◽  
Side Dish

Chao is a typical Indonesian dish from Pangkep Regency that is relatively unknown to the general public. Chao is made from fermented fish, which is subsequently fermented with rice. Chao has the properties of pasta-like, light-brown color, unique flavor, slightly acidic and salty taste. Pangkep communities typically use chao as a seasoning, condiment ingredient, or as a side dish. Due to the product's attractive features, which resemble stale food, make it less appealing to consumers. It necessitates innovation and processing technologies in order to improve the quality of Chao products. This research this study aimed to find out the effect of rice variations including white rice, red rice and black rice on the characteristics of Shrimp Chao during fermentation. The testing parameters in this study were total Lactic Acid Bacteria (LAB), total lactic acid, pH, and organoleptic. The highest LAB growth was found in the red rice that is 7.67 log cfu/g with the lowest pH value of 6.02 and the highest lactic acid content (1.8%). The best organoleptic test results own by white rice-based shrimp chao with preference average score of 3.85 and red rice 3.78 which imply “like” in organoleptic scale scoring.

scholarly journals Effects of chemical preservative and pressing of ensiled sugar-beet pulp on the quality of fermentation process

2011 ◽  
Vol 50 (No. 12) ◽  
pp. 553-560 ◽  
Author(s):  
P. Doležal ◽  
V. Pyrochta ◽  
J. Doležal
Keyword(s):  
Lactic Acid ◽  
Sugar Beet ◽  
Dry Matter ◽  
Fermentation Process ◽  
Ph Value ◽  
Sugar Beet Pulp ◽  
Dry Matter Content ◽  
Chemical Preservative ◽  
Beet Pulp

This study deals with effects of pressing of ensiled sugar-beet pulp and of application of a chemical preservative on the quality of fermentation process. The experimental silages had a better sensory evaluation than the control ones. In silages treated chemically with a mixture of acids, statistically significantly (P < 0.01) higher dry matter content, lowest pH value, the value of lactic acid and the lowest content of all acids in dry matter were found after 180 days of storage from the beginning of the experiment. The statistically significantly (P < 0.01) highest lactic acid content (43.39 ± 1.25 g/kg DM) was determined in the control pressed silage. The highest LA/VFA ratio (1.40 ± 0.18) was calculated for non-pressed experimental silage (D – 3 l/t of KEM). As compared with untreated control the highest percentage (P < 0.01) of lactic acid and of all fermentation acids was found out in silage D treated with 3 l/t of KEM (58.18 ± 0.47 g/kg DM). Undesirable butyric and propionic acids were not found in chemically treated silage samples (C, D, E, F). However, the highest (P < 0.01) contents of butyric acid (26.37 ± 0.91 g/DM) and propionic acid (4.58 ± 0.78 g/DM) were measured in untreated non-pressed silage samples (B). The highest (P < 0.01) contents of acetic acid and ethanol were found in control silage samples. The quality of these silages was evaluated as very low.  

Effects of Ensiling Fodder Ramie (Boehmeria nivea L.) with Lactic Acid Bacteria and Molasses on Fermentation Quality

2012 ◽  
Vol 524-527 ◽  
pp. 2167-2171
Author(s):  
Ting Ting Ning ◽  
Chun Cheng Xu ◽  
Hui Li Wang ◽  
Wei Hao ◽  
Heng Lei
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Quality Assessment ◽  
Ph Value ◽  
Significant Decline ◽  
Lactic Acid Concentration ◽  
Fermentation Quality ◽  
Almost All ◽  
Additive Control

This experiment was conducted to determine the ensiling characteristics and microbial changes of fodder ramie silage treated without additive (Control), or with molasses (M), lactic acid bacteria (LAB), and mixtures of lactic acid bacteria and molasses (LABM). Triplicate samples were randomly opened on days 0, 3, 7, 14, 28 and 60 of ensiling for sampling and the contents were processed for quality assessment and laboratory analysis. Compared with control silage, addition of M and LABM decreased pH and butyric acid while increasing lactic acid during ensiling (P < 0.05). For the LAB treatment, the pH value declined slowly at initial days then kept relatively stable at about 5.39 and the concentration of lactic acid increased for the first 7 days then maintained stable until day 60. The control silage showed a rise in pH and a significant decline in lactic acid concentration at later stage. Microbial changes had similar trend during ensiling for all the treatments where the lactic acid bacteria increased at initial days then showed a decline at later stage. Furthermore, LAB treatment had the highest (P<0.05) lactic acid bacteria population at almost all ensiling periods. It was concluded that both M and LABM treatment can improve the fermentation quality of fodder ramie silage to some extent, but the effects of adding lactic acid bacteria still need further research.

scholarly journals KUALITAS SILASE DAUN GAMAL DENGAN PENAMBAHAN MOLASES SEBAGAI ZAT ADITIF

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Ervi Herawati ◽  
Mega Royani
Keyword(s):  
Lactic Acid ◽  
Animal Feed ◽  
Ph Value ◽  
Gliricidia Sepium ◽  
Feed Material ◽  
Randomized Design ◽  
Coumarin Compound ◽  
Optimal Quality ◽  
Acid Percentage

AbstrakGamal adalah tanaman leguminosa pohon yang dapat tumbuh dengan cepat namun pemanfaatannya sebagai bahan pakan ternak memiliki palatabilitas yang rendah akibat bau dan rasanya yang menyengat dan pahit, berasal dari senyawa kumarin, sehingga kurang disukai oleh ternak. Salah satu alternatif yang dapat digunakan untuk menghilangkan zat antinutrisi tersebut yaitu dengan cara dibuat silase. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan molasses terhadap kualitas silase pada daun gamal terfermentasi yang memberikan hasil silase terbaik. Uji kualitas yang diukur adalah pH, persentase asam laktat, dan kadar amonia. Metode penelitian yang digunakan adalah metode eksperimental dengan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuannya terdiri dari penambahan molasses pada daun gamal yaitu P1=1%, P2=2%, P3=3%, P4=4%, dan P5=5%. Hasil pengujian menunjukkan bahwa kualitas silase daun gamal yang optimal didapat pada perlakuan 4 (P4=4% molasses) yang menghasilkan rata-rata nilai pH sebesar 4,18, persentase asam laktat 1,143%, dan kadar NH3 sebesar 6,06 mM. Kata kunci: asam laktat, gamal, molases, NH3, pH. AbstractGliricidia sepium is a leguminous tree that grows rapidly but its use as animal feed material has low palatability due to its stinky smell and bitter taste, caused by coumarin compound, hence it is less favored by livestock. One alternative way to remove this compound is by making silage. This study was aimed to determine the effect of adding molasses to the quality of silage on fermented Gliricidia sepium leaves to obtain the best silage result. Quality tests measured include pH, lactic acid percentage, and ammonia levels. Method used was experimental Completely Randomized Design with 5 treatments and 4 replications. The treatment consisted of the addition of molasses on the Gliricidia sepium leaf, P1 = 1%, P2 = 2%, P3 = 3%, P4 = 4%, and P5 = 5%. Results showed that the optimal quality of Gliricidia sepium leaf silage was obtained from P4 (4% molasses) which resulted in average pH value of 4.18, lactic acid percentage 1.143%, and NH3 level of 6.06 mM.Keywords: lactic acid, Gliricidia sepium, molasses, NH3, pH.

scholarly journals QUALITY OF ALFALFA SENAGE WITH THE«GREENGRASSE 3×3» BIOPRESERVATIVE

2021 ◽  
Vol 6 (1) ◽  
pp. 44-51
Author(s):  
Nikolai Mironov ◽  
Anna Karamayeva ◽  
Sergei Karamayev ◽  
Larisa Bakayeva
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Volatile Fatty Acids ◽  
Dry Weight ◽  
Acid Fermentation ◽  
Protein Nitrogen ◽  
Available Energy ◽  
Production Complex ◽  
Positive Effect

The aim of the research is to improve the quality and nutritional value of the alfalfa haylage applying the «Green-grass 3×3» biopreservative with herbage. Current biological preparations contain live cultures of specially selected lactic, propionic acids, and sporogenous bacillus, a complex of amino acids, enzymes, vitamins and minor nutrient elements. Preparation use with herbage during haylage leads to intensification the lactic acid fermentation, im-provement of ratio of organic acids, increase the content of nutrients and ensuring their reliable safety during stor-age. The research was carried out at the milk production complex of «Radna» LLC in the Samara region. The re-search was provided involving Holstein and Ayrshire breeds. The haylage was fed to cows in the amount of 24 kg as part of a balanced feed mixture in accordance with the casein diet. As a result of applying a bio-preservative with herbage, the content of organic acids in the ready made feeds increased by 0.54%, including lactic acid – by 0.80%. The dry weight increased by 4.6%, available energy – by 37.4%, energy feed units – by 9.1%, digestible protein – by 13.8%, crude fiber – by 0.9%. Feeding the cows haylage with a bioconservative increased the meta-bolic processes in the tripe of animals. Ciliata weight in the ruminal fluid of Holstein cows increased by 29.0%, Ayr-shire – by 25.8%, number of bacteria, respectively, by 26.5 and 27.5%. As a result, the content of total nitrogen in-creased by 15.0-15.1%, protein nitrogen – by 40.4-42.9%, and ammonia, on the contrary, decreased by 40.0-40.6%. The content of volatile fatty acids decreased by 12.6-16.2%, while the proportion of acetic acid increased by 7.73-8.71%. All this had a positive effect on the digestibility of nutrients by the animals of the experimental groups. The digestibility of the dry weight of the feed increased, respectively, by 4.14-4.57%, and its components – by 4.23-6.97%.

Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Sarlini Martha ◽  
Yurliasni Yurliasni ◽  
Yusdar Zakaria
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Storage Time ◽  
Ph Value ◽  
Phoenix Dactylifera ◽  
Lactic Acid Level ◽  
Storage Duration ◽  
Phoenix Dactylifera L ◽  
And Storage

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P 0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.

scholarly journals Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi

2018 ◽  
Vol 2018 ◽  
pp. 1-10
Author(s):  
Chae Eun Song ◽  
Han Hyo Shim ◽  
Palaniselvam Kuppusamy ◽  
Young-IL Jeong ◽  
Kyung Dong Lee
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Succinic Acid ◽  
Fermentation Medium ◽  
Gastrointestinal Fluid ◽  
Fermentation Quality

The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

Aflatoxin M1: Analysis in Dairy Products and Distribution in Dairy Foods Made from Artificially Contaminated Milk

1974 ◽  
Vol 57 (4) ◽  
pp. 847-851 ◽  
Author(s):  
Robert D Stubblefield ◽  
Gail M Shannon
Keyword(s):  
Lactic Acid ◽  
Organic Acids ◽  
Dairy Products ◽  
Cottage Cheese ◽  
Aflatoxin M1 ◽  
Milk Products ◽  
Dairy Foods ◽  
Direct Addition ◽  
Cheese Products

Abstract A published method to determine aflatoxin M1 in fluid and concentrated milks was refined to permit assays of a wider range of dairy products. Milk products that were spiked with aflatoxin Mx were processed with commercial dairy cultures, rennet, and organic acids to make several cheeses and butter. Cheeses that were representative of various curd-precipitation methods or high cooking temperatures were included. When milk was set with lactic acid cultures and small quantities of rennet to produce short-set cottage cheese or heated with lactic acid starter to prepare ricotta cheese, about 71–74% of the aflatoxin M1 was recovered in the whey fractions. Nearly equal quantities of M1 were detected in curds and whey from long-set, acidprecipitated cottage cheese and from rennetprecipitated cheeses, such as colby, cheddar, and swiss. Results were similar with queso bianco cheese products that were produced by direct addition of organic acids. According to analysis, only 16% of the available M1 was in the butter while the remainder was in the buttermilk.

scholarly journals Effects of Chopping Length and Additive on the Fermentation Quality and Aerobic Stability in Silage of Leymus chinensis

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1283
Author(s):  
Zhiqiang Sun ◽  
Tingting Jia ◽  
Run Gao ◽  
Shengyang Xu ◽  
Zhe Wu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Ph Value ◽  
Leymus Chinensis ◽  
Fermentation Products ◽  
Fresh Weight Basis ◽  
Aerobic Stability ◽  
Fermentation Quality ◽  
Stability Time

The objective of this experiment was to evaluate the effects of the chopping length and additive on the fermentation characteristics and aerobic stability in silage of Leymus chinensis. L. chinensis was chopped to 1–2 cm and 4–5 cm, and immediately ensiled with the three treatments, i.e., 2% sucrose (fresh weight basis; SU), 1 × 105 cfu/g Lactobacillus plantarum (LP) or 1 × 105 cfu/g LP plus 2% sucrose (SU+LP). Silage treated with distilled water served as the control. After silage processing for 30 and 90 d, the fermentation quality of L. chinensis silage was evaluated. The composition of the fermentation products and the pH value in the silage were determined at 1, 3, 5 and 7 d after opening the silo. The results showed that in L. chinensis silage there was a lower pH value, higher lactic acid content and better aerobic stability at the 1–2 cm length than those at the 4–5 cm (p < 0.001). When the chopping length was 4–5 cm, the addition of either LP or SU+LP increased the content of lactic acid and acetic acid, and decreased the pH value and butyric acid content, compared to those of the control and SU treatment (p < 0.001). Furthermore, combination treatment of SU+LP performed better than LP alone, and the aerobic stability time of L. chinensis silage at 4–5 cm without any additives was the worst. In conclusion, enhanced fermentation quality and aerobic stability can be obtained by processing L. chinensis silage with the shorter length. When the L. chinensis is cut longer, e.g., 4–5 cm in this study, LP or SU+LP could be used as an effective method to improve the fermentation quality and aerobic stability of L. chinensis silage.

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