scholarly journals Evaluation o Different Starter Cultures in Dry Salami

2021 ◽  
Vol 14(63) (2) ◽  
pp. 129-136
Author(s):  
Mirabela I. LUPU ◽  
Keyword(s):  
Sodium Chloride ◽  
Moisture Content ◽  
Protein Content ◽  
Technological Process ◽  
Experimental Research ◽  
Starter Culture ◽  
Salt Content ◽  
Chloride Content ◽  
Starter Cultures

The main objective of this paper is to evaluate the influence of starter culture (fast and slow) on the technological process and the quality of dried salami. For each finished product were made the same analyzes: the fat content, protein, sodium chloride content, nitrite and moisture content. Following the experimental research, it was found that for slow culture, higher values were obtained in the case of protein content (15.2%) and salt content (2.98%). In the case of fast culture, higher values were obtained for the following properties: moisture (38.32%), fat (29.57%) and nitrites (5.42 ppm). The evolution of the pH every 24 hours in the first 7 days was also monitored, and it can be notice that after 6 days the pH reached the same value for both cultures (6.9) although initially in the case of slow starter cultures the pH was slightly higher.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Development of the technology of «Mozzarella» goat cheese with specified functional properties

2021 ◽  
Vol 17 (5) ◽  
pp. 53-64
Author(s):  
Z. N. Khatko ◽  
M. A. Gasheva ◽  
S. K. Kudainetova
Keyword(s):  
Technological Process ◽  
Functional Properties ◽  
Thermomechanical Processing ◽  
Starter Culture ◽  
Goat Milk ◽  
Starter Cultures ◽  
Farm Animals ◽  
Cow Milk ◽  
Mozzarella Cheese

The article shows the prospects for the production of Mozzarella cheese of goat milk and dry sourdough. Cheese contains vital nutritional components, they are biologically complete and play an important role in the diet. Searching for new resources is an urgent problem. The solution may be to expand the range of cheeses not only of cow milk, but also of other farm animals, for example, goats. Their milk is absorbed faster and is used in medical and preventive nutrition. On the consumer market goat milk products are mainly represented by farms, and their range is small. The authors carried out the research on the selection of starter cultures containing probiotic cultures from bifidobacteria, acidophilus bacillus and thermophilic streptococcus, to optimize the technological process for the production of Mozzarella cheese based on goat milk. These cultures represent a beneficial microflora that inhabits the human body, helping to absorb nutrients and digest food. An important quality of probiotics that ensures their physiological effect is their high growth rate and compatibility with other microorganisms present in the gastrointestinal tract. It has been found that all the studied samples of goat milk in terms of composition have indicators that meet the requirements of GOST for goat milk. Comparative analysis of cow and goat milk has shown predominant indicators of the quality of goat milk in comparison with cow milk. The processes of coagulation and fermentation of goat milk under the influence of various starter cultures have been studied. The use of ABT-5-Probio-TecTM probiotic starter culture, which accelerates the technological process and imparts functional properties to the product, has been substantiated. The possibility of using goat milk in the production of cheeses with cheddaring and thermomechanical processing has been proven. Microscopic examination of a sample of Mozzarella cheese on ABT-5 sourdough has shown that bifidobacteria survive after heat treatment at high temperatures.

scholarly journals Contents of sodium-chloride in various groups of locally manufactured meat

2021 ◽  
Vol 37 (3) ◽  
pp. 223-234
Author(s):  
Tamara Stamenic ◽  
Maja Petricevic ◽  
Ljiljana Samolovac ◽  
Sladjana Sobajic ◽  
Bogdan Cekic ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Food Additives ◽  
Salt Content ◽  
Meat Products ◽  
Chloride Content ◽  
Ground Meat ◽  
Official Gazette ◽  
Fermented Sausages ◽  
Hot Dog

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on the sensory and microbiological properties of meat products. According to the Regulation on the quality of ground meat, meat preparations and meat products (Official Gazette of RS 50/2019), the salt content in meat products is not defined. The average NaCl values in these products can be concluded by comparison with available experimental and literature data. The aim of this study was to examine the content of sodium chloride in different meat products from 3 different production batches locally produced. A total of 42 samples were tested: Kulen and Cajna sausage (fermented sausages), dry tenderloin (cured meat products), smoked tenderloin (smoked products), hot dog (finely chopped boiled sausage), Serbian sausage (coarsely chopped boiled sausage) and pancetta (bacon). The highest average sodium chloride content was found in dry tenderloin (4.49g/100 g) while the lowest content was measured in hot dogs (1.88g/100 g). Comparing the obtained values of sodium chloride content with the values obtained by other authors for fermented products (Kulen and Cajna sausage), the tested products had significantly higher values of salt content, while the lowest average content of sodium chloride was found in smoked tenderloin samples. For other products, the content of the tested parameter was similar to the values reported in the literature. After the analysis of available samples, it was determined that the manufacturer adhered to the prescribed amounts of NaCl, according to the recipe, in every product. There weren't any notable deviations in the preparation of monitored meat products.

scholarly journals The quality of the silage when preserving the green mass of herbs with a new generation of leavens in laboratory conditions

2021 ◽  
Author(s):  
Y.Ya. Kravainis ◽  
R.S. Kravaine ◽  
A.V. Konovalov ◽  
А.А. Alekseev ◽  
А.A. Payuta
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Starter Culture ◽  
Control Sample ◽  
Starter Cultures ◽  
Crude Protein Content ◽  
Dry Powder ◽  
Green Mass ◽  
Crude Fiber Content

The article presents the results of studies of the quality of silage in the canning of cere-al-legume green mass: the leaven "Yarosil, bacterial preservative, suspension" in an amount: 50 ml per ton, 275 ml per ton 500 ml per ton, containing Lactobacillus plantarum K-36, K- 64, K-65, K-72, K-74, K-87, K-167; Lactobacillus lactis subsp. lactis Ep-157, Lactobacillus paracasei Ep-154 Ep-155 Ep-156 Ep-158, Streptococcus thermophilus K-35, the concentration (total) was 1.5õ109 CFU / cm3; starter culture "Yarosil dry powder" in a dose: 1 g per ton, 5.5 g per ton, 10 g per ton The composition of the microflora was the same as in the yeast "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to "Yarosil dry powder" (total) 8õ1010 CFU / cm3. The optimal amount of introduction (dose) of the indi-cated starter cultures into the canned green cereal-legume mass has been revealed. The amount of sourdough added had an impact on the safety, chemical composition and nutritional value of the resulting haylage. More optimal results were obtained when adding the starter culture "Yar-osil bacterial preservative, suspension" in the amount of 50 ml / t to the cereal-legume green mass. The starter culture increased the crude protein content by 1.03% (the control sample con-tained 7.85%, the experimental one - 8.88%), reduced the crude fiber content by 0.74% (the control sample contained 27.13%, the experimental – 26, 39%), reduced the content of butyric acid by 0.11% in the control sample contained 0.17%, in the experimental - 0,06%). When add-ing the starter culture "Yarosil dry powder" the best result was obtained when adding 5.5 g/ t. The starter culture increased the crude protein content by 1.54% (the control sample contained 7.85%, the experimental one – 9.39 %), reduced the crude fiber content by 0.72 % (the control sample contained 27.13 %, the experimental – 26, 41%), reduced the content of butyric acid by 0.06 % in the control sample contained 0.17%, in the experimental – 0,11 %). The amount of the added starter culture did not affect the organoleptic characteristics. The resulting haylage corresponded to GOST R 55986-2014, no mold or rot was found in it, the crushed mass of plants (stems, leaves) was clearly distinguishable, had a greenish-yellow color, a pleasant, specific smell of pickled vegetables. As a result of the research, the optimal doses of the studied starter cultures were established for the quality of haylage from cereal-leguminous green mass.

Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

1995 ◽  
Vol 58 (1) ◽  
pp. 62-69 ◽  
Author(s):  
K. ANJAN REDDY ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Cheddar Cheese ◽  
Starter Cultures ◽  
Detectable Effect ◽  
Agar Media ◽  
Cheese Curd

Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl) potassium chloride (KCl) or mixtures of NaCl/KCl (2:1 1:1 1:2 and 3:4 all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At intervals during ripening at 3±1°C samples were plated with All-Purpose Tween (APT) and Lactobacillus Selection (LBS) agar. Isolates were obtained of bacteria that predominated on the agar media. In the first trial (Lactococcus lactis subsp. lactis plus L. lactis subsp. cremoris served as starter cultures) L. lactis subsp.lactis Lactobacillus casei and other lactobacilli were the predominant bacteria regardless of the salting treatment Received by the cheese. In the second trial (L. lactis subsp. lactis served as the starter culture) unclassified lactococci L. lactis subsp. lactis unclassified lactobacilli and L. casei predominated regardless of the salting treatment given the cheese. In the third trial (L. lactis subsp. cremoris served as the starter culture) unclassified lactococci unclassified lactobacilli L. casei and Pediococcus cerevisiae predominated regardless of the salting treatment applied to the cheese Thus use of KCl to replace some of the NaCl for salting cheese had no detectable effect on the kinds of lactic acid bacteria that developed in ripening Cheddar cheese.

scholarly journals A STUDY ON THE QUALITY OF VARIOUS TYPES OF CHEESE PRODUCED AND CONSUMED IN GREECE

1974 ◽  
Vol 25 (1) ◽  
pp. 25
Author(s):  
Κ. ΣΚΟΥΝΤΖΟΣ ◽  
Ι. ΑΣΙΚΗΣ
Keyword(s):  
Sodium Chloride ◽  
Protein Content ◽  
Fat Content ◽  
Market Area ◽  
Laboratory Examination ◽  
Quantitative Classification ◽  
Quantitative Characteristics

Laboratory examination of 828 samples of four typss of Greek cheese («telemes» : 415, «kasseri» : 164, «kefalotyrion» : 170, «gruyère» : 79) obtained from the Attikan market area, revealed, that : a. There is great variation relative to the water as well as the fat contents of the various types of cheese, resulting in the lack of standardized organoleptic and quantitative characteristics in the types of cheeses sold. b. The «kefalotyrion» cheese in particular contains significantly high quantities of sodium chloride. The authors suggest that ins criterion of fat content established so far for the quantitative classification of Greek cheese types be replaced by the criterion of protein content.

scholarly journals Influence of the origin on selected determinants of the quality of pork meat products

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 547-552 ◽  
Author(s):  
B. Garbowska ◽  
M. Radzymińska ◽  
D. Jakubowska
Keyword(s):  
Glutamic Acid ◽  
Protein Content ◽  
Acid Content ◽  
Salt Content ◽  
Meat Products ◽  
Fat Content ◽  
Pork Meat ◽  
Significant Difference ◽  
Products Analysis

in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumption of traditional products. Based on the experiment, a significantly higher protein content was found in sausages produced by large producers (24.73 ± 1.98%). The fat content was significantly higher in traditional ham (16.25 ± 14.47%), compared with local ham (4.38 ± 2.26%) and the mass (9.29 ± 5.25%). The samples of traditional and local ham had a significantly higher salt content (3.31 ± 0.72 and 2.90 ± 0.54%, respectively). No dye compounds were detected in any of the tested samples. There were no statistically significant differences in hydroxyproline and l‑glutamic acid content between traditional and conventional samples of meat products. Analysis of nitrate (V and III) showed a statistically significant difference in the average contents of these compounds. Significantly higher levels of nitrates were revealed only in traditional ham samples (12.60 ± 8.08 mg NaNO(V)/kg and 17.53 ± 27.91 mg NaNO(III)/kg of the product, respectively), wherein there was a large variation in the content of these compounds in the samples.

scholarly journals Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

2019 ◽  
Vol 22 ◽  
Author(s):  
Umair Shabbir ◽  
Nuzhat Huma ◽  
Ahsan Javed
Keyword(s):  
Moisture Content ◽  
Standard Procedure ◽  
Starter Culture ◽  
Textural Properties ◽  
Quality Characteristics ◽  
Starter Cultures ◽  
Texture Profile ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Organoleptic Parameters

Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in nature and can be used in the production of goat’s milk cheese. Different concentrations of dahi (0.5%, 1.0%, 1.5%, 2.0% and 2.5%) were used to prepare the cheeses following the standard procedure for cheese manufacturing. The cheeses were analysed for their physicochemical, textural and organoleptic parameters. The highest yield was recorded for T1.0% (17.33%) and the lowest for T2.5% (15.58%). Significant (p < 0.05) differences were found for the pH, acidity and moisture content of the different goat’s milk cheese samples. The moisture content was highest in T0.5% (59.30) and lowest in T2.5% (52.20). The texture profile was significant (p < 0.05) for firmness, adhesiveness, gumminess and chewiness between the treatments. The sensory scores indicated that T1.0% was preferred by the panellists, followed by T1.5% and then the other treatments. It was concluded that goat’s milk cheese could be prepared with good quality characteristics using 1% dahi as the starter culture.

scholarly journals THE STUDY OF QUALITY INDICATORS AND FRACTIONAL COMPOSITION OF WHEAT GRAIN PROTEIN OF SOUTHERN REGIONS OF UKRAINE

2021 ◽  
Vol 20 (4) ◽  
pp. 4-10
Author(s):  
A. Penaki ◽  
A. Borta
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Bulk Density ◽  
Quality Indicators ◽  
Protein Structures ◽  
Protein Fractions ◽  
Falling Number ◽  
Wheat Grain ◽  
Molecular Weights

The results of studies of the quality of food and non-food grain of wheat from the southern regions of Ukraine in 2016 harvest are presented. The indicators of the quality of wheat grain were determined, the uniformity of their distribution in different classes of wheat was assessed, the content of protein fractions of the gluten complex and the molecular weights of individual protein structures were determined. It was found that the studied 13 samples of wheat grain had the following quality indicators: moisture content 9.4 ... 13.5%, bulk density 731 ... 814 g/l, protein content 10.1 ... 13.2%, gluten content 16.4 ... 25.6%, gluten quality 50 ... 110 units of the IDK device, falling number 311 ... 493 s, grain admixture 1.2 ... 10.5%, grains damaged by a wheat bug, 0.1 ... 10.1%. It was noted that the bulk density of all samples of wheat of 2 ... 6 classes exceeded the standard values in each class. In terms of protein content, 2 from 3 samples of class 5 wheat and 1 from 2 samples of 6 class exceeded the standard value of class 3 wheat (≥11.0%). The same was observed for these samples and for the gluten content (≥18%). Almost all grain samples, except for 2 samples of the 5th class and 2 samples of the 6th class, met the requirements of wheat of the 2nd class (45 ... 100 units device VDK). The falling number of all samples was high and significantly exceeded the normalized value (180 s), even for class 2 wheat. It was found that the uniformity of the distribution of individual quality indicators in different classes of wheat grain by the coefficient of variation is not the same. Such indicators of grain quality as moisture content, bulk density and protein content in different samples of the south of Ukraine in 2016 harvest fluctuated weakly (V≤10%), in terms of the amount of gluten and the falling number fluctuations were average (10% ≤V≤20%). Fluctuations in the content of grain impurities and grains damaged by the wheat bug are big (V≥20%). For the last indicator, fluctuations relative to the average are very large and exceed 120 %. This indicates that in different areas where wheat was grown, the infestation by the wheat bug was very different. It was shown that regardless of the total amount of protein determined by the Infratec FOSS express analyzer, four protein fractions of the gluten complex (albumins, globulins, gliadins and glutenins) are present in all grain classes, and the molecular weights of the protein structures of the main fractions are within small limits, which are in kDa - for albumins and globulins 20...30, gliadins 27.. 100 and glutenins 30...35. It was noted that in the varietal wheat "Chernobrova" albumins and globulins have a slightly higher molecular weight (30...40 kDa) than in non-varietal wheat.

Behavior of Staphylococcus aureus in Cheddar Cheese Made with Sodium Chloride or a Mixture of Sodium Chloride and Potassium Chloride

1982 ◽  
Vol 45 (11) ◽  
pp. 996-1002 ◽  
Author(s):  
SUSAN KOENIG ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Sodium Chloride ◽  
Potassium Chloride ◽  
Starter Culture ◽  
Salt Content ◽  
Cheddar Cheese ◽  
Ph Values ◽  
Radio Immunoassay ◽  
Low Levels ◽  
And Storage

Stirred-curd Cheddar cheese was manufactured from milk artificially contaminated with &lt; 1000 Staphylococcus aureus cells/ml. Lactic starter culture was added to the milk at the rate of 1.0 or 0.5% (v/v). Curds were divided and salted with either NaCl or a mixture of KCl/NaCl to achieve final salt concentrations of approximately 2.4 or 1.2%. Some portions of curd remained unsalted. Cheeses were analyzed for moisture and salt content and were stored at 4 or 10°C for 8 weeks. Bacterial counts and pH values were determined during manufacture and storage of cheeses. Unsalted cheeses had the lowest and the 2.4%-salted cheese had the highest S. aureus counts. Cheeses salted with KCI/NaCl had considerably lower S. aureus and non-S. aureus counts than did cheeses salted with NaCl. All cheeses made with 1.0% starter culture had appreciably lower counts of S. aureus than did cheeses made with 0.5% starter culture. Low levels (0.05 to 0.52 ng/g) of enterotoxin A were found in 16 of 17 samples tested with the radio immunoassay procedure. Presence of enterotoxin was not directly associated with the kind or amount of salt used to produce the cheese.

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