scholarly journals Süt Kaynaklı Olmayan Probiyotik Gıdalar

2017 ◽  
Vol 5 (12) ◽  
pp. 1615 ◽  
Author(s):  
Ali Soyuçok ◽  
Gülden Başyiğit Kılıç
Keyword(s):  
Dairy Products ◽  
Fruits And Vegetables ◽  
Lactose Intolerance ◽  
Raw Materials ◽  
Meat Products ◽  
Cholesterol Content ◽  
Fermented Milk ◽  
Research Priority ◽  
Dairy Consumption ◽  
Food Design

Probiotic products available in the markets today, are usually in the form of fermented milk products. Dairy consumption have been limited by lactose intolerance and the cholesterol content in dairy products. Besides, traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of using of alternative raw materials as vehicles for the probiotic agents. For these reasons meat products, cereals, legumes, fruits and vegetables may be potential substrates, where the healthy probiotic bacteria will make their mark, amongst consumers. To develop of these products is a key research priority for food design and a challenge for both industry and science sectors. In this study, information’s were given about non-dairy probiotic foods and highlighting the researches done in this field.

scholarly journals Assessment of Milk Consumption and Lactose Intolerance among Self Perceived Lactose Intolerant Student of Abia State Polytechnic, Aba, Nigeria

2021 ◽  
pp. 31-37
Author(s):  
O. E. Elekwachi ◽  
O. C. Afam-Anene ◽  
C. O. Asinobi
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Low Frequency ◽  
Ice Cream ◽  
Tolerance Test ◽  
Hospitality Management ◽  
Milk Consumption ◽  
Dairy Consumption ◽  
Nutritional Needs ◽  
Milk And Dairy Products

Objective: The study assessed milk consumption and prevalence of lactose intolerance among self-perceived lactose intolerant students of Abia State Polytechnic, Aba. Subject and Methods: The study involved 121 self-reported lactose intolerants students from which 76 students with confirmed cases of lactose intolerant were selected from two purposively selected departments namely: Food Science and Technology (F.S.T) and Hospitality Management Technology (H.M.T) Abia State Polytechnic Aba. Questionnaires were used to collect information on dairy consumption and self- perceived intolerance to milk; while milk tolerance test was used to investigate the incidence of lactose tolerance among the student Results: The result shows that self-perceived lactose intolerance was higher (89%) than the estimated prevalence of (79%) among the students. The majority of the students consumed milk and dairy products, with percentages of 100%, 82%, 72%, and 100% for milk, ice cream, yoghurt, and flavored dairy products, respectively. The frequency and serving portions consumed per day were small. The percentages were 24%, 17%, 16%, and 15% for milk, ice cream, yoghurt, and flavored dairy products, respectively. None of the subjects consumed up to 2 serving of milk per day. Conclusion: The result shows that a high percentage of the students still consume milk and dairy products, irrespective of their lactose intolerance. This suggests that lactose intolerance could not stop the subjects from consuming milk and dairy products. The low frequency of daily consumers of milk and dairy products coupled with small portion sizes of milk and dairy products indicates that dairy consumption among the subjects was poor and inappropriate. Inappropriate consumption of milk and dairy products would fail to meet the nutritional needs of the consumer.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

scholarly journals Ready to Use Therapeutical Beverages: Focus on Functional Beverages Containing Probiotics, Prebiotics and Synbiotics

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 26 ◽  
Author(s):  
Amirhossein Nazhand ◽  
Eliana B. Souto ◽  
Massimo Lucarini ◽  
Selma B. Souto ◽  
Alessandra Durazzo ◽  
...  
Keyword(s):  
Dairy Products ◽  
Lactose Intolerance ◽  
Milk Proteins ◽  
Fermented Milk ◽  
High Fiber ◽  
Functional Beverages ◽  
Therapeutic Activities ◽  
Level Lowering ◽  
Positive Effect ◽  
Dairy Beverages

The growing global interest in functional foods containing nutrients capable of adding possible beneficial health effects is rapidly increasing both interest and consumer demand. In particular, functionalized beverages for their potential positive effect on health e.g., decreasing cholesterol level, lowering sugar, high fiber content, ability to enhance the immune system, and help digestion, have recently received special attention. Among the different beverages available on the market, probiotic dairy and non-dairy products have attracted much attention because of their affordable cost and their numerous therapeutic activities. Fermented milk and yogurt are currently worth €46 billion, with 77% of the market reported in Europe, North America, and Asia. Consumption of dairy beverages has some limitations due for example to lactose intolerance and allergy to milk proteins, thereby leading consumers to use non-dairy beverages such as fruit, grains, and vegetable juices to add probiotics to diet as well as driving the manufacturers to food matrices-based beverages containing probiotic cultures. The purpose of this review article is to evaluate the therapeutic performance and properties of dairy and non-dairy beverages in terms of probiotic, prebiotic, and synbiotic activities.

STATE AND PROSPECTS OF DAIRY-AND-MEAT INDUSTRY OF UKRAINE

2019 ◽  
Vol 4 (4) ◽  
pp. 294-305
Author(s):  
Volodymyr LAGODIIENKO ◽  
Olexander BOGDANOV
Keyword(s):  
Low Income ◽  
Dairy Products ◽  
Raw Materials ◽  
Meat Products ◽  
Raw Material ◽  
Poultry Meat ◽  
Meat Industry ◽  
Investment Activity ◽  
Industrial Enterprises ◽  
Dairy Processing

Consumption of dairy and meat products rich in valuable and essential nutrients holds a special place in the diet of the population of all ages. Along with sufficient and balanced consumption of meat and dairy products the issue of their security and quality is no less important. There is a trend of reducing the production volumes of beef and veal, caused by the decrease in demand for this type of meat, which is more expensive than pork and poultry. Industrial enterprises, producing finished meat products on the basis of cattle meat, should choose one of two strategies of resource provision: creation of the own raw material zone due to the local producers and transport links or formation of long-term import contracts. The production of pork and poultry is growing. Production of sausages and similar products from meat is reducing, which is caused by the fact that a part of households refuses to consume finished meat products with added preservation agents, coloring agents, color stabilizers, flavor intensifiers, soy, protein, etc. Taking this into account, national producers of finished meat products should review the approaches to security and quality of their produce. Otherwise, their main threats will be a further reduction of supply and loss of a market niche. An acute problem of the national dairy processing industry is the growing deficit of milk raw material. The main reason for insufficient production volumes of milk by agricultural producers is a low purchasing price offered them by national dairy processing enterprises. Therefore, it is necessary to stimulate domestic demand for the finished dairy products in order to revitalize investment activity of milk processing enterprises and to increase purchasing prices of milk raw products, in the first place, at the cost of special social care programs for low-income people. Key words: dairy-and-meat industry, beef and veal, pork, poultry meat, sausages and similar products from meat, gastronomic culture, milk raw materials, deficit, dairy products, milk products, SCSU, purchase prices, food aid.

scholarly journals Production of Raw Smoked Beef Products Using Lactobacilli

2021 ◽  
Author(s):  
Pavel S. Kobylyatsky ◽  
Peter V. Skripin ◽  
Yuri Z. Nasirov ◽  
Vyacheslav A. Karatunov
Keyword(s):  
Raw Materials ◽  
Binding Capacity ◽  
Control Sample ◽  
Meat Products ◽  
Fermented Milk ◽  
Point Of View ◽  
Lactobacillus Curvatus ◽  
Biochemical Processes ◽  
Beef Products ◽  
Positive Effect

This article presents the results of a study on the use of fermented milk microorganisms Lactobacillus curvatus (strain BSC002), Lactobacillus sakei (strain BSC030) and Lactobacillus fermentum (BSC010) in the production of raw smoked beef products from calves of Kalmyk cattle who were 24 months old. It was shown that the use of lactocultures allowed intensifying the biochemical processes that occur during salting and ripening of the meat. The findings indicated a positive effect of lactic acid microflora on the process of formation of taste, aroma and colour of the meat products. Changing the pH of the product showed that the use of lactobacilli would help to reduce the salting process; the prototype had an elastic and stable consistency on the sixth day compared with the control sample, which reached the corresponding characteristics only on the 10th day. The optimal volume of lactobacilli in beef from a technological point of view was 5% by weight of raw materials. Such a volume had a positive effect on increasing the moisture-binding capacity of meat by 3.3%, which allowed the yield of the product to increase by 6.7%. The introduction of lactobacilli in beef improved the appearance and juiciness of the finished product, and enhanced the tenderness, which allowed this product to be sold at a higher price and accordingly increased the profitability of its production by 17.6%. Production technology for uncooked smoked meat products of the highest category “Holiday Beef” were developed. Keywords: lactobacilli in meat products, raw smoked beef, ripening beef, starter crops

scholarly journals Lactose digestion in humans: intestinal lactase appears to be constitutive whereas the colonic microbiome is adaptable

2019 ◽  
Vol 110 (2) ◽  
pp. 273-279 ◽  
Author(s):  
Richard A Forsgård
Keyword(s):  
Dairy Products ◽  
Intervention Studies ◽  
Lactose Intolerance ◽  
Current Knowledge ◽  
Cross Sectional ◽  
Free Products ◽  
Dairy Consumption ◽  
Gi Symptoms ◽  
Expression Evidence ◽  
Milk And Dairy Products

ABSTRACTGlobally, ∼70% of adults are deficient in intestinal lactase, the enzyme required for the digestion of lactose. In these individuals, the consumption of lactose-containing milk and dairy products can lead to the development of various gastrointestinal (GI) symptoms. The primary solution to lactose intolerance is withdrawing lactose from the diet either by eliminating dairy products altogether or substituting lactose-free alternatives. However, studies have shown that certain individuals erroneously attribute their GI symptoms to lactose and thus prefer to consume lactose-free products. This has raised the question whether consuming lactose-free products reduces an individual's ability to absorb dietary lactose and if lactose-absorbers should thus avoid these products. This review summarizes the current knowledge regarding the acclimatization of lactose processing in humans. Human studies that have attempted to induce intestinal lactase expression with different lactose feeding protocols have consistently shown lack of enzyme induction. Similarly, withdrawing lactose from the diet does not reduce intestinal lactase expression. Evidence from cross-sectional studies shows that milk or dairy consumption is a poor indicator of lactase status, corroborating the results of intervention studies. However, in lactase-deficient individuals, lactose feeding supports the growth of lactose-digesting bacteria in the colon, which enhances colonic lactose processing and possibly results in the reduction of intolerance symptoms. This process is referred to as colonic adaptation. In conclusion, endogenous lactase expression does not depend on the presence of dietary lactose, but in susceptible individuals, dietary lactose might improve intolerance symptoms via colonic adaptation. For these individuals, lactose withdrawal results in the loss of colonic adaptation, which might lower the threshold for intolerance symptoms if lactose is reintroduced into the diet.

scholarly journals Consumption of dairy products in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort: data from 35955 24-hour dietary recalls in 10 European countries

2002 ◽  
Vol 5 (6b) ◽  
pp. 1259-1271 ◽  
Author(s):  
A Hjartåker ◽  
A Lagiou ◽  
N Slimani ◽  
E Lund ◽  
MD Chirlaque ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
European Countries ◽  
Milk Products ◽  
Dairy Consumption ◽  
High Consumption ◽  
Starting Point ◽  
Wide Range ◽  
Fermented Milk Products ◽  
Prospective Investigation

AbstractObjectives:To describe and compare the consumption of dairy products in cohorts included in the European Prospective Investigation into Cancer and Nutrition (EPIC).Methods:Data from single 24-hour dietary recall interviews collected through a highly standardised computer-based program (EPIC-SOFT) in 27 redefined centres in 10 European countries between 1995 and 2000. From a total random sample of 36 900, 22 924 women and 13 031 men were selected after exclusion of subjects under 35 and over 74 years of age.Results:A high total consumption of dairy products was reported in most of the centres in Spain and in the UK cohort sampled from the general population, as well as in the Dutch, Swedish and Danish centres. A somewhat low consumption was reported in the Greek centre and in some of the Italian centres (Ragusa and Turin). In all centres and for both sexes, milk constituted the dairy sub-group with the largest proportion (in grams) of total dairy consumption, followed by yoghurt and other fermented milk products, and cheese. Still, there was a wide range in the contributions of the different dairy sub-groups between centres. The Spanish and Nordic centres generally reported a high consumption of milk, the Swedish and Dutch centres reported a high consumption of yoghurt and other fermented milk products, whereas the highest consumption of cheese was reported in the French centres.Conclusion:The results demonstrate both quantitative and qualitative disparities in dairy product consumption among the EPIC centres. This offers a sound starting point for analyses of associations between dairy intake and chronic diseases such as cancer.

scholarly journals Biotechnological Aspects of Dietary Fiber Use in the Production of Fermented Dairy Products

2022 ◽  
Author(s):  
R.A. Drozdov ◽  
M.A. Kozhukhova ◽  
T.V. Barkhatova ◽  
A.A. Kushnereva ◽  
T.A Drozdova
Keyword(s):  
Dietary Fiber ◽  
Dairy Products ◽  
Raw Materials ◽  
Physiological Activity ◽  
Soluble Sugars ◽  
Chemical Properties ◽  
Fermented Milk ◽  
Secondary Raw Materials ◽  
Nitrogenous Substances ◽  
Physical And Chemical

This article presents research results of the chemical composition, physical and chemical properties and biotechnological potential of dietary fiber concentrates (DFCs) obtained from secondary raw materials for the production of carrot and pumpkin juices.It has been established that DFCs, along with dietary fibers (cellulose, hemicellulose, pectin, lignin), contain soluble sugars, nitrogenous substances and carotenoids, which determine their physiological activity and technological properties when used in dairy products fermented with probiotics.The effect of DFCs on the fermentation kinetics of dairy-vegetable mixtures with a starter containing lacto-, bifidobacteria and propionic acid microorganisms was studied. The optimal concentration and the degree of dispersion of carrot and pumpkin DFCs was determined. The findings can be used to ensureoptimal intensification of the fermentation process and the production of probiotic fermented milk drinks with a pleasant taste. Keywords: dietary fiber, secondary raw materials, functional dairy products, prebiotics, probiotics, enzyme kinetics, probiotic drinks

scholarly journals Fermented milk drink technology with orange syrup

2019 ◽  
Vol 81 (2) ◽  
pp. 92-96
Author(s):  
O. I. Dolmatova ◽  
I. S. Palchikova
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Raw Materials ◽  
Starter Culture ◽  
Fermented Milk ◽  
Product Line ◽  
Starter Cultures ◽  
Optimal Dosage ◽  
Customs Union ◽  
Functional Orientation

Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account the more pronounced bactericidal antibiotic properties of acidophilus bacillus in relation to some harmful and pathogenic bacteria compared to other starter cultures. The choice of flavor component was carried out to expand the assortment of fermented milk drink. Experiments showed that yellow and orange colors affect the perception of the buyer positively. They help to cope with fatigue and depression. They are closer to the natural colors of dairy products; therefore, in the production of this fermented milk drink, the orange filler in the form of syrup was used. Mass fraction of orange syrup ranged from 1 to 7%. The optimal dosage was 5%. With the help of it the drink had a clean sour-milk taste and the orange smell, a uniform consistency and a yellowish color. The recipe was selected and the technology of fermented milk drink, which involves the introduction of orange syrup in the fermented product, was developed. The main organoleptic, physico-chemical and microbiological indicators of the fortified fermented milk drink were studied in the work. The compliance of the quality indicators of the fermented milk drink with the requirements of the Technical Regulations of the Customs Union “On the Safety of Milk and Dairy Products” (TR TS 033/2013) was determined.

scholarly journals Devising technology for dairy products involvinglow-esterified pectin products

2021 ◽  
Vol 3 (11 (111)) ◽  
pp. 17-27
Author(s):  
Zhanar Nabiyeva ◽  
Nurshash Zhexenbay ◽  
Galiya Iskakova ◽  
Maigul Kizatova ◽  
Shynar Akhmetsadykova
Keyword(s):  
Functional Properties ◽  
Dairy Products ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Protective Action ◽  
The Body ◽  
Plant Raw Materials ◽  
Optimal Sample ◽  
Natural Foods ◽  
Competitive Products

The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases

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