scholarly journals Effect of selected starter cultures on production, properties and shelf life of fresh type cheese

2020 ◽  
Vol 15 (3-4) ◽  
Author(s):  
Irena Barukčić ◽  
Marta Keškić ◽  
Katarina Lisak Jakopović ◽  
Sven Karlović ◽  
Rajka Božanić
Keyword(s):  
Shelf Life ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Storage Period ◽  
Sensory Properties ◽  
Starter Cultures ◽  
Number Of Microorganisms ◽  
Fresh Cheese ◽  
Protective Culture ◽  
Entire Storage Period

The aim of this study was to examine the influence of different starter cultures including protective culture on the production and properties of fresh cheese. Fresh cheeses were produced from pasteurized milk by adding mesophilic starter cultures, mesophilic cultures and liquid rennet and by adding protective culture. All samples were analysed for acidity (active and titratable), microbiological quality, texture, colour and sensory properties during 21 days of cold storage. Additionally, milk fat, the total dry matter, total proteins and mineral content were determined in all cheese samples on the first day of storage. It could be observed that the used mesophilic culture in general did not affect chemical composition of cheese. As expected, during the storage period acidity in all cheeses decreased, while the number of microorganisms increased, whereby that changes were significantly slowed down in cheese produced by adding protective culture. Scores of sensory evaluation were high during the entire storage period for all cheeses, but samples containing and cheese protective cultures achieved the highest score (18.56) at the first as well as at the last day of storage (17.98). According to all analyses, it is evident that the shelf life of cheese produced by adding protective culture has been prolonged for 12 days in comparison to samples produced without protective culture, and accounted 21 days when properly cool stored. In conclusion, the addition of protective culture might be useful for extending the shelf life and maintaining sensory properties as well as colour of fresh cheese.

scholarly journals Milk-containing product with milk fat replacer, manufactured using sour cream technology with an extended shelf life

2020 ◽  
Vol 82 (1) ◽  
pp. 110-116
Author(s):  
O. I. Dolmatova ◽  
V. S. Lemesheva ◽  
L. A. Zadneprovskaya
Keyword(s):  
Shelf Life ◽  
Milk Fat ◽  
Control Sample ◽  
Titratable Acidity ◽  
Starter Cultures ◽  
Experimental Sample ◽  
Technological Parameters ◽  
Normal Limits ◽  
Sour Cream ◽  
Protective Culture

The authors proposed a milk-containing product with a substitute for milk fat, produced according to the technology of sour cream using a protective culture in order to prolong the shelf life. The use of protective starter cultures does not require additional equipment or changes in technological parameters. The protective culture is introduced along with the main sourdough and works according to the traditional principle of fermentation, as well as through competitive exclusion, i.e. taking up space and reducing the possibility for the growth of yeast, molds and BGKP. Two developments of a milk-containing product were carried out - the first using a protective culture (experimental sample), the second without using a protective culture (control sample). The products are stored for 40 days at a temperature of 4 ± 2 °C. In the control sample, on day 30, yeast growth, deterioration in organoleptic indices, increase in titratable acidity were observed, on day 40, the product was considered spoiled. In the experimental sample, organoleptic, physicochemical and microbiological parameters during storage were within normal limits. The shelf life of a milk-containing product with a milk fat substitute produced using the technology of sour cream is determined using a protective culture taking into account a safety factor of 30 days. An increase in the shelf life of the latter by 30% was established in comparison with the control sample.

scholarly journals Qualitative changes in selected dairy products during their shelf life

2020 ◽  
Vol 76 (09) ◽  
pp. 6444-2020
Author(s):  
JOLANTA KRÓL ◽  
ANETA KARASIŃSKA ◽  
ANETA BRODZIAK ◽  
MAGDALENA STOBIECKA ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Shelf Life ◽  
Dairy Products ◽  
Freezing Point ◽  
Microbiological Quality ◽  
Storage Period ◽  
E Coli ◽  
Processing Plants ◽  
Drinking Milk ◽  
Potential Acidity

The aim of the study was to assess changes in qualitative characteristics of selected dairy products that occur during their shelf life. The research covered 2% pasteurized drinking milk, 18% cream and semi-fat tvarog produced in 3 regional processing plants (A, B and C) and purchased in the local retail network. A total of 186 samples were taken, including 20 samples of each of the above products from plants A and B, and 22 samples of these products from plant C. The following parameters were determined: chemical composition, density, potential acidity (°SH), freezing point, and the number of Enterobacteriaceae in drinking milk; as well as the content of fat, protein and dry matter, potential acidity (°SH), and the number of β-glucuronidasepositive Escherichia coli in cream and tvarogs. The research showed that the dairy products available in the retail network generally met the requirements of Polish standards. Deviations from the standards were found in the fat content of drinking milk and cream compared to that declared by the manufacturer. On both measurement dates, the acidity of the products did not exceed the prescribed limits, which indicates that the quality of the products was maintained during the storage period. The assessment of microbiological quality showed that on both dates the limit of E. coli contamination was exceeded in tvarog samples from dairy C, which indicates an unsatisfactory microbiological quality of the production process in this plant and the need to take corrective actions in the field of production hygiene. Drinking milk and cream, on the other hand, met the legal requirements in terms of process hygiene.

scholarly journals Effect of Salting Process on Fish Quality

2019 ◽  
Vol 2 (1) ◽  
pp. 01-06
Author(s):  
Mohamed H.R ◽  
Hafez N.E ◽  
Awad A.M ◽  
Ibrahim S.M ◽  
El-Lahamy A.A
Keyword(s):  
Chemical Composition ◽  
Shelf Life ◽  
Physicochemical Parameters ◽  
Microbiological Quality ◽  
Sensory Properties ◽  
Fish Quality ◽  
And Storage

Salting is one of the oldest techniques known to man for the preservation and increasing of shelf life of fish, and was in use long before other processes such as smoking, drying, canning, marinating, etc. The present study can be summarized in identifying the changes in chemical composition, physicochemical parameters, microbiological quality and sensory properties associated with fish salting and storage periods.

Evaluation of the shelf-life extension and sensory properties of mahewu–A non-alcoholic fermented beverage by adding Aloe vera (Aloe barbadensis) powder

2020 ◽  
Vol 122 (11) ◽  
pp. 3419-3432
Author(s):  
Mpho Edward Mashau ◽  
Afam Israel Obiefuna Jideani ◽  
Lucy Lynn Maliwichi
Keyword(s):  
Shelf Life ◽  
Aloe Vera ◽  
Storage Period ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Soluble Solids ◽  
Life Extension ◽  
Small Scale ◽  
Aloe Barbadensis ◽  
Content Type

PurposeThe purpose of this paper is to determine the effect of adding Aloe vera powder (AVP) in the production of mahewu with the aim of determining its shelf-life and sensory qualities.Design/methodology/approachMahewu was produced at home (Sample B) and in the laboratory (Sample C) using a standard home-made procedure with the addition of AVP. A control mahewu (Sample A) was produced without AVP. Shelf-life was determined by following the chemical, microbiological, physical properties at 36 ± 2 °C for 60 days and the sensory properties of the products were also evaluated.FindingsPhysicochemical analysis revealed decreases in pH ranging between 3.3 and 2.4 from day 15–60 days of storage in all three samples. There was a significant increase (p < 0.05) in titratable acidity (0.2–1.8%) of all mahewu samples during storage. Total soluble solids were different amongst the samples from day 15 to day 60. The colour of the products was significantly different (p = 0.05) with respect to L*, a* and b* throughout the storage period. Microbiological results revealed an increase in coliforms bacteria, lactic acid bacteria, and yeast during storage. Sensory analysis showed that the control mahewu was more preferred than AVP added mahewu.Practical implicationsThe study may help small-scale brewers to increase the shelf-life of mahewu.Originality/valueResults of this study showed that the addition of AVP extended shelf-life of mahewu up to 15 days at 36 ± 2 °C.

scholarly journals The impact of different levels of nisin as a biopreservative agent on the chemical, sensory and microbiological quality of vacuum-packed sea bass (Dicentrarchus labrax) fillets stored at 4 ± 2 °C

2021 ◽  
Vol 72 (2) ◽  
pp. e401
Author(s):  
Y. Ucar ◽  
Y. Ozogul ◽  
F. Ozogul ◽  
M. Durmus ◽  
A.R. Kösker ◽  
...  
Keyword(s):  
Shelf Life ◽  
Microbiological Quality ◽  
Dicentrarchus Labrax ◽  
Storage Period ◽  
Sea Bass ◽  
Control Group ◽  
Gram Positive Bacteria ◽  
C Storage ◽  
The Impact

Nisin is produced by Lactococcus lactis subsp. lactis and is also known as an antimicrobial agent especially effective against gram-positive bacteria. It has long been used as a preservative in foods and beverages and is generally regarded as safe (GRAS). In the present work, the effects of different concentrations of nisin (0.2, 0.4 and 0.8%) on the sensory, chemical and microbiological quality and shelf-life of vacuum-packed sea bass (Dicentrarchus labrax) fillets were investigated during chilled (4 ± 2 °C) storage. The sensory points for raw and cooked fillets increased with time during the storage period (p < 0.05). The control group, with scores of 9.08, was rejected by panelists on day 12; whereas nisin-treated groups were rejected on day 14 with scores ranging from 9.00-9.17 score. As a result of chemical analyses, lower values (p < 0.05) were obtained from the nisin groups with low oxidative rancidity. Moreover, nisin inhibited microbial growth, which shows antimicrobial activity. Consequently, it was concluded that the application of nisin (especially 0.8%) preserved the organoleptic quality and extended the shelf-life of sea bass fillets.

EFFECT OF A BIODEGRADABLE POLYMER PACKING ON THE QUALITY OF MEAT PRODUCTS

2019 ◽  
Author(s):  
К.Е. БЕЛОГЛАЗОВА ◽  
A.A. Ульянин ◽  
А.Д. Горневская ◽  
А.А. Рогожин
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Film Coating ◽  
Test Sample ◽  
Biodegradable Film ◽  
Anaerobic Microorganisms ◽  
Meat Spoilage ◽  
Entire Storage Period

Разработано биодеградабельное пленочное покрытие (БПП), состоящее из ксантана, карбоксиметилцеллюлозы, лецитина и воды для пищевого применения. Установлено, что в процессе хранения в опытных образцах свинины, упакованных в БПП, потери массы сократились с 2,16 до 0,21 (норма до 0,30). Срок хранения образцов охлажденной свинины, упакованных в биодеградабельную пленку, увеличился c 2 до 5 сут. Определено, что все упакованные образцы свинины оставались свежими в течение 5 сут хранения. В процессе хранения свинины в опытном образце на 3и сут отмечено уменьшение количества КМАФАнМ в 2 раза. На 10е сут хранения количество КМАФАнМ было также в 2 раза меньше в опытном образце, упакованном в БПП, чем в контрольном образце без пленки. В контрольном образце на 3и сут выявлены бактерии рода Proteus, что свидетельствовало о начале гнилостных процессов в мясе (порчи). В опытных образцах бактерии рода Proteus обнаружены на 5е сут. Определены режимы хранения свинины, упакованной в БПП: температура воздуха 02С, относительная влажность 8590, скорость движения воздуха 0,20,3 м/с. Данные параметры позволяют пролонгировать срок хранения упакованного в БПП мяса до 5 сут. A biodegradable film coating consisting of xanthan, carboxymethyl cellulose, lecithin and water for food use has been developed. It was found that during storage of pork, packaged in this biodegradable film, the weight loss of experimental samples decreased from 2,16 down to 0,21 (norm up to 0,30). The shelf life of samples of chilled pork, packaged in a biodegradable film, increased from 2 to 5 days. Sensory analysis showed that all packaged pork samples were fresh throughout the entire storage period 5 days. Reduction in 2 times of the numbers of mesophilic aerobic and optional anaerobic microorganisms in the test samples was observed during the storage of pork on the 3rd day. During 10 days of storage, the number of these bacteria was also 2 times less in the test sample packed in biodegradable film than in the control sample without film. In the control sample on day 3 revealed bacteria of the genus Proteus, indicating the beginning of putrefactive processes in meat (spoilage). The presence of bacteria of the genus Proteus was found in the test samples on day 5 only. The storage modes of pork packaged in a biodegradable film coating were determined: air temperature 02С, relative humidity 8590, air velocity 0,20,3 m/s. These parameters allow prolong the shelf life of meat up to 5 days.

Study of Mango Kernel Flour (MKF) Incorporated Wheat Crackers

2017 ◽  
Vol 54 (2) ◽  
pp. 198
Author(s):  
Shilpa Yatnatti ◽  
D. Vijayalakshmi
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Storage Period ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Seed Kernel ◽  
Mango Kernel ◽  
Significant Difference ◽  
Mango Seed

India is the largest producer of mangoes with 44.14 % of the total world production. The kernel obtained after decortication of mango stone can be utilized as a supplement to wheat flour. Present study was undertaken with the objective to study sensory properties and shelf life of Mango Kernel Flour (MKF) incorporated wheat crackers (baked food product). Mango kernel accounts for 9 % of total weight of mango fruit. Flour recovery from mango seed kernel is 80.6 %. Except for water absorption capacity, functional properties of MKF and wheat flour differed significantly. Sensory scores obtained for 20 % incorporation level was observed to be on par with the control. At the 15<sup>th</sup> day there was slight decrease but statistically significant difference was noticed between initial and 30th day for sensory scores of crackers. But both control and MKF incorporated crackers had acceptable sensory scores for all the parameters, indicating shelf life of one month. Less microbial load on MKF crackers at the end of 30 days of storage period may be attributed to the presence of polyphenols, which exhibits antimicrobial activity. MKF can be utilized as wheat flour supplement up to 20 % in crackers, with least effect on sensory properties and exhibited shelf life of one month.

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F. M. Ali ◽  
Ayman M. El-Anany ◽  
Hassan M. Mousa
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Jojoba Oil ◽  
Content Type ◽  
Cheese Sample

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

Starter Culture Activity in Refrigerated Fermented Soymilk

1999 ◽  
Vol 62 (7) ◽  
pp. 808-810 ◽  
Author(s):  
MARISA S. GARRO ◽  
GRACIELA F. de VALDEZ ◽  
GUILLERMO OLIVER ◽  
GRACIELA S. de GIORI
Keyword(s):  
Shelf Life ◽  
Bifidobacterium Longum ◽  
Starter Culture ◽  
Storage Period ◽  
Starter Cultures ◽  
The Other ◽  
Significant Activity ◽  
Streptococcus Salivarius ◽  
Culture Activity ◽  
The Stability

The refrigerated shelf life of soymilk fermented with single cultures of Lactobacillus fermentum, L. casei, Streptococcus salivarius subsp. thermophilus, and Bifidobacterium longum was evaluated. During storage at 4°C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of S. salivarius subsp. thermophilus decreased by two log cycles to 6.0 × 107 CFU/ml, whereas those of L. casei increased gradually by more than two log cycles to 4.6 × 109 CFU/ml. Numbers of B. longum and L. fermentum remained moderately high (8.7 × 108 CFU/ml and 3.7 × 108 CFU/ml, respectively) even after 28 days of storage. S. salivarius subsp. thermophilus and L. casei continued to metabolize sucrose during the storage period, but the pattern of consumption was different among the strains. The other starter cultures did not seem to have significant activity (P &gt; 0.05) on the residual sugars. In most cases, L(+)-lactate predominated.

Combined Chitosan-Thyme Treatments with Modified Atmosphere Packaging on a Ready-to-Cook Poultry Product

2010 ◽  
Vol 73 (4) ◽  
pp. 663-669 ◽  
Author(s):  
V. GIATRAKOU ◽  
A. NTZIMANI ◽  
I. N. SAVVAIDIS
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Sensory Data ◽  
Thyme Essential Oil ◽  
Brochothrix Thermosphacta ◽  
Yeasts And Molds ◽  
Entire Storage Period

In the present study, natural antimicrobials chitosan and thyme, and their combination, were evaluated for their effect on the shelf life of a ready-to-cook (RTC) chicken-pepper kebab (skewer) stored under modified atmosphere packaging (MAP) conditions at 4 ± 0.5°C for 14 days. The following treatments were examined: control samples stored under aerobic packaging (A), samples stored under MAP (M), samples treated with 1.5% chitosan (vol/wt) and stored under MAP (M-CH), samples treated with 0.2% thyme essential oil (vol/wt) (M-T), and samples treated with 1.5% chitosan (vol/wt) and 0.2% thyme essential oil (vol/wt) and stored under MAP (M-CH-T). Treatment M-CH-T significantly affected aerobic plate counts and counts of lactic acid bacteria, Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, and yeasts and molds during the entire storage period. Similarly, lipid oxidation of the RTC product was retarded (M-CH-T treatment) during storage, whereas redness was maintained in M-T, M-CH, and M-CH-T samples. Based primarily on sensory data (taste attribute), M-CH and M-T treatments extended RTC product shelf life by 6 days, whereas M-CH-T treatment resulted in a product with a shelf life of 14 days that maintained acceptable sensory characteristics (shelf life of the control was 6 days).

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