The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals RESEARCH OF BIOTECHNOLOGICAL PROCESSES IN THE PRODUCTION OF YOGURT BASED ON MARE'S MILK

REPORTS ◽  
2020 ◽  
Vol 5 (333) ◽  
pp. 73-80
Author(s):  
U. Chomanov ◽  
◽  
T. Tultabayeva ◽  
A.Y. Shoman ◽  
A.K. Shoman ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Biologically Active ◽  
Baby Food ◽  
Milk Product ◽  
Milk Products ◽  
Biotechnological Processes ◽  
Fermented Milk Products ◽  
Dietary Nutrition

Given the complexity of the baby food market, which is mainly made of cow's milk, as well as the chemical composition and biological properties of Mare's milk (saumal) are prerequisites for using the national food product with known curative properties in the diet of children of all ages. In this regard, the solution of the issues of widespread use of Mare's milk in the nutrition of children, as well as the production of baby food based on Mare's milk is under study and research in Russia, Europe and Kazakhstan. The problem of providing children with high-quality biologically complete food is of great social and economic importance, especially in connection with the deterioration of the environmental situation in many regions of the country, the widespread violation of the food structure. According to the analysis of literature sources, the study of the directed impact on the quality of combined products of children's and dietary nutrition through additives is an actual direction both in the CIS countries and in the far abroad. The quality of fermented milk products and their specific properties depend on the microbiological processes that occur during production. The composition of the microflora of a fermented milk product determines its taste qualities and plays a major role in their formation. The main advantage of fermented milk products is the presence of living microorganisms that contribute to the normalization of intestinal microflora, inhibit the development of putrid microorganisms, form the human immune system, and improve metabolism. In addition, lactic acid drinks, in comparison with ordinary milk, have almost complete digestibility. Therefore, the quality of fermented milk products and their value for human health depend on the presence of living microflora. When choosing sourdough, it is necessary to pay attention to the method of application, the specific composition of the microflora, since the taste and consistency of fermented milk products depends on the composition of sourdough. In this regard, the aim of the work was to conduct research on biotechnological processes in the production of combined dairy products from Mare's milk, enriched with plant additives for children's and dietary nutrition using a consortium of bacterial cultures. The scientific novelty of the work is the development of optimal biotechnological modes of production of dairy products for children and dietary nutrition based on Mare's milk with a biologically active additive from plant raw materials and a consortium of microorganisms. The study determined the influence of type and amount of herbal supplements on the physical and chemical indicators of milk-vegetable mixture to the combined production of fermented milk products for infant and dietetic foods. The selection of starter cultures for the production of products for children's and dietary nutrition based on Mare's milk was carried out, and the optimal dose of adding plant supplements to the milk mixture in the amount of 10% was established.

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

scholarly journals Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

2009 ◽  
Vol 57 (5) ◽  
pp. 291-304 ◽  
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Fermented Milk ◽  
Milk Product ◽  
Milk Products ◽  
Texture Intensity ◽  
Analysis Of Dispersion ◽  
Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

scholarly journals Relevance of application of irradiated starter cultures to production of fermented milk products

2020 ◽  
Vol 7 (4) ◽  
pp. 242-249
Author(s):  
D. A. Zhuravleva ◽  
A. V. Kazakov ◽  
I. S. Selezneva ◽  
A. A. Baranova
Keyword(s):  
Fermented Milk ◽  
Starter Cultures ◽  
Biologically Active ◽  
Research Model ◽  
Organoleptic Properties ◽  
Milk Products ◽  
Physico Chemical ◽  
Active Substances ◽  
Important Significance ◽  
Fermented Milk Products

Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures. The purpose of this research was to figure out if it is possible to use suspensions of probiotic microbial cultures irradiated with ionizing radiation to produce yoghurt products. Liquid live suspensions of bifidobacteria and lactobacilli, as well as a mixture of bifidobacteria, lactobacilli, propionibacteria and lactic acid streptococci were taken as a research model. The goal was achieved by receiving the yoghurt products enriched with active secondary metabolites due to using the suspensions of lysed cells of different microorganisms. We studied physico-chemical and organoleptic properties of the received products after 1, 7 and 14 days of storage.

Creation of a fermented milk product using the association of probiotic cultures

2021 ◽  
pp. 36-39
Author(s):  
Ирина Владимировна Рожкова ◽  
Анна Васильевна Бегунова ◽  
Юлия Игоревна Крысанова
Keyword(s):  
Salmonella Typhimurium ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Milk Products ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Кисломолочные продукты приобретают популярность во всем мире благодаря их полезным и функциональным свойствам. Проблема разработки и широкого использования кисломолочных продуктов приобретает огромное значение в период пандемии и экологического кризиса. Полезные свойства кисломолочных продуктов зависят от состава заквасок, используемых для их производства. Вид и количество используемых в составе закваски штаммов обуславливает бифункциональный эффект пробиотического кисломолочного продукта. Из молочнокислых бактерий Lactobacillus являются наиболее изученными пробиотическими микроорганизмами с широким спектром физиолого-биохимических свойств. Для разработки кисломолочного продукта была использована ассоциация заквасочных культур, состоящая из Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1 и Lactobacillus acidophilus H-9 в соотношении 1:6:1, которая обладает функциональным потенциалом. В работе научно обоснованы технологические режимы производства пробиотического кисломолочного продукта c использованием указанной выше ассоциации культур, которая обеспечивает сквашивание пастеризованного обезжиренного молока за 7-8 ч при внесении 5-7 % инокулята, обеспечивая определенные органолептические показатели. При этом количество клеток пробиотических культур составляет для L. acidophilus Н-9 1,1×10 КОЕ/см, для L. reuteri LR 1 (2,1±1,3)×10КОЕ/см, для L. rhamnosus TR (1,37±0,98)×10 КОЕ/см. Показано, что разработанный кисломолочный продукт обладает антагонистической активностью к S. aureus АТСС 6538 и Salmonella typhimurium NCTC 00074, а также антиоксидантной и АПФ-ингибирующей активностью, что характеризует его бифункциональные свойства. Диаметр зоны ингибирования роста S. aureus АТСС 6538 составляет 15,25±0,35 см, а Salmonella typhimurium NCTC 00074 10,5±0,71 см. Антиоксидантная активность разработанного продукта составляет 570,64±18 мкмоль TЭ/мг, а АПФ ингибирующая активность - IC 1,23±1,6 мг белка/см. Fermented milk products are gaining popularity all over the world due to their useful and functional properties. The problem of the development and widespread use of fermented milk products becomes of great importance during a pandemic and an ecological crisis. The beneficial properties of fermented milk products depend on the composition of the starter cultures used for their production. The type and quantity of strains used in the starter culture determine the bifunctional effect of the probiotic fermented milk product. Of the lactic acid bacteria, Lactobacillus is the most studied probiotic genus with a wide range of physiological and biochemical properties. For the development of a fermented milk product, an association of starter cultures was used, consisting of Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1, and Lactobacillus acidophilus H-9 in a ratio of 1: 6:1, which has a functional potential. The work scientifically substantiates the technological modes of production of a probiotic fermented milk product using the above-mentioned association of cultures, which ensures the fermentation of pasteurized skim milk in 7-8 hours with the introduction of 5-7 % inoculum, providing certain organoleptic characteristics. In this case, the cells number of probiotic cultures for L. acidophilus H-9 is 1.1×10 CFU/cm, for L. reuteri LR 1 (2.1±1.3)×10 CFU/cm, for L. rhamnosus TR (1.37±0.98)×10 CFU/cm. It was shown that the developed fermented milk product has an antagonistic activity to S. aureus ATCC 6538 and Salmonella typhimurium NCTC 00074, as well as antioxidant and ACE-inhibiting activity, which characterizes its bifunctional properties. The diameter of the growth inhibition zone for S. aureus ATCC 6538 is 15.25±0.35 cm and for Salmonella typhimurium NCTC 00074 10.5±0.71 cm. The antioxidant activity of the developed product is 570.64±18 μmol TE/mg, and ACE inhibitory activity IC50 1.23±1.6 mg protein/cm.

scholarly journals Study of rheological characteristics of fermented milk paste with spices

ScienceRise ◽  
2021 ◽  
pp. 30-34
Author(s):  
Galyna Polishchuk ◽  
Uliana Kuzmyk ◽  
Nataliia Yushchenko ◽  
Tetiana Osmak ◽  
Mykhailo Kurmach ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Technological Process ◽  
Raw Materials ◽  
Fermented Milk ◽  
Biologically Active ◽  
Stress Index ◽  
Rheological Characteristics ◽  
Milk Products ◽  
Fermented Milk Products ◽  
Technological Product

Research object: rheological characteristics of fermented milk pastes with spices. Investigated problem: according to the results of the degree of syneresis and rheological properties, the consistency of the product is characterized. This allows to improve and optimize the technological process for the production of fermented milk products. Main scientific results: the results of the dispersion analysis of spices show that their particle size is in the range of 250 … 400 microns. This size is optimal for the extraction of biologically active substances of spices, which will contribute to greater assimilation by the human body. And also optimally to avoid caking of raw materials and the manifestation of moisture-absorbing properties. It was found that the degree of syneresis of fermented milk pastes with spices is within 10 %. With the addition of cinnamon and fenugreek spices, the degree of syneresis is lower compared to other examples. This is due to the fact that spices contain a solution of fiber, which allows them to retain free moisture. The spice cinnamon is a dried bark that naturally contains polysaccharides, while fenugreek contains up to 30 % mucus, which also has a high moisture-absorbing capacity. With such a low serum separation, the stabilizing effect is sufficient to prevent spontaneous whey separation. Based on the results of the rheological properties of the product, it was established that fermented milk pastes belong to viscoplastic systems with a normal consistency. There was a slight difference in the shear stress index for pastes based on fermented milk low-fat soft dietary cheese and sour cream with a fat mass fraction of 20 % – by an average of 50 Pa. This characteristic is due to the hydrophilic characteristics of the protein. The area of practical use of the research results: scientific research concerns the technology of dairy products in the food industry. Innovative technological product: the obtained scientific result is an opportunity to improve the technological process of fermented milk products. The scope of implementation of an innovative technological product: the results obtained give grounds to assert the ability to translate into a real industrial creation.

Fermented milk product with a combined composition

2021 ◽  
pp. 15-18
Author(s):  
Надежда Леонидовна Андросова ◽  
Татьяна Алексеевна Антипова ◽  
Светлана Валерьевна Фелик ◽  
Сергей Владимирович Симоненко
Keyword(s):  
Goat Milk ◽  
Fermented Milk ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Milk Products ◽  
Microbiological Parameters ◽  
Primary School Age ◽  
Pumpkin Powder ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Среди факторов здоровья детей, обусловливающих работоспособность и активное развитие ребенка, важная роль принадлежит полноценному и регулярному снабжению детского организма необходимыми витаминами, макро- и микроэлементами, пищевыми волокнами и другими незаменимыми пищевыми веществами, которые не синтезируются организмом ребенка и могут поступать только с пищей. В статье приведены данные по пищевой ценности овощных порошков тыквы, свеклы и моркови. Описана технология производства кисломолочных напитков на основе комбинации различных видов молока (коровьего, козьего и кобыльего) и овощных порошков, подобрано количество их внесения. Проведена выработка 9 образцов продукта с тремя комбинациями молока с различным массовым содержанием овощных порошков. Представлена органолептическая оценка выработанных образцов, выбраны четыре рецептуры кисломолочного напитка. Для дальнейших исследований были выбраны композиции молока коровы и козы, с внесением 3 % порошка тыквы, молока коровы и козы с внесением 2 % порошка свеклы, молока коровы и кобылы с внесением 3 % порошка тыквы и молока коровы и кобылы с внесением 2 % порошка свеклы. Разработаны рецептуры четырех кисломолочных продуктов с овощными порошками тыквы и свеклы. Проведены экспериментальные выработки и исследованы физико-химические показатели выработанных образцов. По результатам исследований рассчитано удовлетворение суточной потребности в энергии и пищевых веществах при употреблении 150 г исследуемого кисломолочного продукта для детей дошкольного и младшего школьного возраста. Результаты проведенных исследований показали, что разработка кисломолочных продуктов с добавлением овощных порошков является актуальным и перспективным направлением и требует дальнейшего его изучения. Among the factors of children's health that determine the child's performance and active development, an important role belongs to the full and regular supply of the child's body with the necessary vitamins, macro-and microelements, dietary fiber and other essential nutrients that are not synthesized by the child's body and can only come from food. The article presents data on the nutritional value of vegetable powders of pumpkin, beetroot and carrot. The technology of production of fermented milk drinks based on a combination of different types of milk (cow, goat and mare) and vegetable powders is described, the amount of their application is selected. 9 samples of the product with three combinations of milk with different mass content of vegetable powders were developed. The organoleptic evaluation of the developed samples is presented, four formulations of fermented milk drink are selected. For further studies, the compositions of cow and goat milk were selected, with the addition of 3% pumpkin powder, cow and goat milk with the addition of 2 % beet powder, cow and mare milk with the addition of 3 % pumpkin powder and cow and mare milk with the addition of 2 % beet powder. Recipes of four fermented milk products with vegetable powders of pumpkin and beet have been developed. Experimental workings were carried out and the physico-chemical and microbiological parameters of the developed samples were studied. According to the results of the research, the satisfaction of the daily need for energy and nutrients with the use of 150 g of the studied fermented milk product for children of preschool and primary school age is calculated. The results of the conducted research have shown that the development of fermented milk products with the addition of vegetable powders is an actual and promising direction and requires further study.

scholarly journals Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition

2011 ◽  
Vol 23 (No. 5) ◽  
pp. 196-201 ◽  
Author(s):  
HolasováM ◽  
V. Fiedlerová ◽  
P. Roubal ◽  
M. Pechačová
Keyword(s):  
Bifidobacterium Longum ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Content Increase ◽  
Milk Product ◽  
Propionibacterium Freudenreichii ◽  
Fresh Sample ◽  
Milk Products ◽  
Fermented Milk Products ◽  
Component Addition

The possibility of the increase of the natural folate content in fermented milk products by the fermentation process and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content was followed after the inoculation of pasteurised milk with the butter starter and the selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii followed by fermentation at 30&deg;C and 37&deg;C for 12 and 18 h. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase and SPE SAX purification. The highest 5-MTHF content increase of 4.03 &plusmn; 0.44 &micro;g/100 g was found at cofermentation with Streptococcus thermophilus No. 144 and Propionibacterium freudenreichii subsp. shermanii No. 160 at 37&deg;C after 12 h of fermentation. 9 commercial fruit components used in dairy industry contained between 0.17&ndash;9.11 &micro;g 5-MTHF/100 g. The components produced with pineapple, sour cherry, apricot, and apple contained low amounts of 5-MTHF &ndash; less than 1 &micro;g/100 g. Among the rest of the components tested, the strawberry component proved to be the best source of folate with the content of 9.11 &micro;g 5-MTHF/100 g. The values in 7 varieties of fresh fully ripe strawberries fluctuated between 25.5 and 54.0 &micro;g/100 g fresh sample, i.e. 272 and 554 &micro;g/100 g dry matter with the highest content found in the varieties Elsanta and Honeyoe. Fully ripe berries of the variety Senga Sengana contained by 63% more 5-MTHF in comparison with unripe berries. In order to reach maximum folate content in the fruit component, fully ripe strawberries of the cultivars Elsanta and Honeyoe are recommended for the processing. The folate content in the fermented milk product may be increased in this way by 4.8 &micro;g/100 g, with 69% originating from the fermentation and 31% from the fruit component addition. &nbsp;

scholarly journals Machine Processing of Milk in Dairy Production

2019 ◽  
Vol 49 (3) ◽  
pp. 375-382
Author(s):  
Юрий Гербер ◽  
Yuriy Gerber ◽  
Александр Гаврилов ◽  
Alexander Gavrilov
Keyword(s):  
Specific Energy Consumption ◽  
Physical And Mechanical Properties ◽  
Fermented Milk ◽  
Milk Product ◽  
Primary Stage ◽  
Milk Products ◽  
Leading Role ◽  
Solar Thermal Collectors ◽  
Sour Cream ◽  
Fermented Milk Products

For fermented milk products, consistency plays a leading role: it provides a quality product and shapes consumer demand. There have been numerous studies of the effect of the technological process on the properties of sour cream, kefir, etc. However, these studies were performed after the introduction of ferment. Thus, the effect of parameters of thermal and mechanical treatment during the primary stage on the physical and mechanical properties of fermented milk products remains understudied. The research objective was to confirm the following hypothesis: the parameters of homogenization during the primary stage affect the consistency of the fermented milk products. A set of experiments made it possible to expose the dependence of the rheologic properties of sourmilk products from the regime parameters of homogenization. The research featured initial mix for kefir and sour cream production. The milk was preheated to 45C in an Alfa-Laval pasteurizer and separated in an Alfa-Laval separator. The fat-free milk (1% of fat for kefir production) was heated in a pasteurizer to 55–60C and homogenized at 8–16 mPa. The homogenizing device of the manometer was additionally equipped with a phase separator delimiter of the S-homogenizer type. The acidity and viscidity for the sour cream and kefir were measured at different pressure values. The power expenses on homogenization depended on the pressure and the volume of milk. The pressure of homogenization proved to be a meaningful factor and affected the fermentation process. It rendered a substantial influence on the consistency and taste qualities of the fermented milk product. The experiment defined the optimal temperature of fermentation for kefir production. The optimization of pressure decreased the energy consumptions by 4.4 kW/h (24.4%) per ton. Solar thermal collectors were used to preheat the milk before homogenization, which decreased the specific energy consumption by 10.5 kW/h per ton. The new parameters lower the prime cost of the dairy products and raise their competitiveness.

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