scholarly journals FRUIT-BERRY FILLERS IN THE PRODUCTION OF KAZAKH NATIONAL FERMENTED MILK DRINKS

2021 ◽  
pp. 139-146
Author(s):  
А. А. Shunekeyeva ◽  
M. K. Alimardanova ◽  
A. A. Majorov
Keyword(s):  
Raw Materials ◽  
Research Effort ◽  
Starter Culture ◽  
Fermented Milk ◽  
Wild Plants ◽  
Future Research ◽  
Bifidobacterium Adolescentis ◽  
Goat’S Milk ◽  
Freeze Dried ◽  
Goat's Milk

This paper offers investigation of fruit and berry fillers on the rheological properties of fermented milk drinks. The research was conducted as part of a scientific research effort. Local wild plants were used as fillers. This type of research allowed expanding the range of products at the enterprise and improving the organoleptic and nutritional properties of products. The purpose of this article is to find additional local vegetable raw materials as filler for fermented milk products. The importance of the results is that the data obtained can be used by specialists of dairy farms. During the period of coronavirus infection, when there were interruptions in the supply of raw materials, such directions it sets for future research as the development and improvement new food products by using local plant raw materials were revealed. The experimental samples of fermented milk drink from goat’s milk with various fillers (tayberry, shadberry, black chokeberry and blackcurrant). The pH of the samples were measured with a pH meter (Exspert-рН, Russia). Total solids, protein, fat, ash, and titratable acidity were determined according to the methods described by the standard method. Goat's milk is subjected to ozonization for 10 minutes at an ozone concentration of 80 mg/m3 before entering the container. The pasteurized goat milk (at 37 °C) was inoculated with freeze-dried culture bacterial starter culture (thermophilic lactic acid bacteria and bifidobacteria (Breve B 10, Bifidobacterium adolescentis B 14, Bifidobacterium adolescentis B 37) in the ratio 2:1 at 5 % inoculation level. The sensory aspects were undertaken using 10 panellists. The degree of influence of the introduced bacterial starter culture on the duration of fermentation of fermented milk beverages was studied by taking into account the rheological characteristics and structural and technological parameters. A mathematical model of the dependence of the strength and acidity of a fermented milk clot on the dose of fruit and berry fillers is constructed.

Research of factors influencing the technology of soft cheese from goat’s milk

2021 ◽  
Vol 9 (16) ◽  
pp. 20-27
Author(s):  
Kulbaram Bayazitova ◽  
◽  
Sulu Zhumakhan ◽  
Aidana Abilda ◽  
Gulmaral Apsemet ◽  
...  
Keyword(s):  
Raw Materials ◽  
Starter Culture ◽  
High Yield ◽  
Technological Parameters ◽  
Goat’S Milk ◽  
Soft Cheese ◽  
The Subject ◽  
Goat's Milk ◽  
Conducting Research ◽  
Physical And Chemical

The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, various amounts of yeast, rennet, and calcium salt were added. The goat’s milk, starter culture, enzyme and calcium chloride available on the market were used. When determining the quality parameters of milk and finished products, we used standard methods for studying sensorial characteristics, determining the content of fat, moisture and dry matter, the mass fraction of protein, density and titratable acidity. Results of research. When conducting research, the duration of cheese mass formation was 8-14 hours. As the amount of added additional raw materials increased in each cheese sample, a decrease in the duration of the formation of the curd mass and the formation of a clot of different consistency were observed. The article also presents the results of studies of sensorial, physical and chemical parameters of samples of the finished soft cheese, describes the technological processes of the production of soft cheese from goat’s milk and the results of studies of factors affecting the quality of products. In particular, the technological parameters of obtaining soft cheese from goat’s milk, the procedure for pasteurization of the milk were studied, the optimal amounts of bacterial yeast, rennet and calcium chloride necessary for the production of cheese mass were determined, the effective concentration values of the enzyme and yeast that improve the physical colloidal properties of the protein clot were determined, these reducing the yield of dry matter during processing, increasing the output of finished cheese, the data on their impact on product quality is also provided. The benefits of the soft cheese made from goat's milk are due to the efficient use of raw materials, proper nutritional value and high yield of finished products. Sensorial, physical and chemical characteristics of ready soft cheeses have been studied. According to the results of the study, a sample of soft cheese from goat's milk was selected that fully meets the regulatory documents, without cheese defects in terms of physical and chemical parameters, fat content, moisture content, salt content, as well as sensorial properties. Scope of research results. The results of the research will be used to improve the technology for the production of milk products, namely, soft cheese from goat’s milk, to improve the food safety and consumer properties of the specified product.

scholarly journals Development of kefir from non-traditional raw materials enriched with blackberry products

2021 ◽  
Vol 32 ◽  
pp. 03001
Author(s):  
Alexey Belyaev ◽  
Vladimir Mosyagin ◽  
Galina Ryzhkova ◽  
Olga Shvets
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
Fermented Milk ◽  
The Body ◽  
Normal Operation ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Materials Used

The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.

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 Lonicera caerulea L. as a Source of Biologically Active Compounds for the Enrichment of Fermented Milk Product

2021 ◽  
Vol 75 (6) ◽  
pp. 449-456
Author(s):  
Dalija Segliņa ◽  
Inta Krasnova ◽  
Sanita Alsiņa
Keyword(s):  
Raw Materials ◽  
Fermented Milk ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Raw Material ◽  
Future Research ◽  
Milk Product ◽  
Lonicera Caerulea ◽  
Active Compounds ◽  
Promising Source

Abstract Lonicera caerulea L., also known as honeysuckle berries, are rich in biologically active compounds, which makes them a valuable raw material for the development of functional foods. The objects of the research were three honeysuckle cultivars (‘Zoluška’, ‘Siņaja Ptica’, ‘Goluboje Vereteno’), four genotypes (No 2A; No 3; No 5; No 8) and kefir, enriched with various amounts (3–10%) of fruit puree. Physical and chemical analyses to determine the qualitative indicators of raw materials and products were performed. The degree of liking of kefir was assessed using sensory analysis: hedonic and line scales. The results obtained showed that among the cultivars the highest content of anthocyanins (1103.5 mg·100 g−1), total phenols (693.3 mg·100 g−1), flavonoids (753.9 mg·100 g−1), and tannins (1.6 mg·100 g−1), were found in ‘Siņaja Ptica’ berries, while among the genotypes, berries of No 8 had the highest concentration of the aforesaid compounds. Both samples also showed the highest antiradical activity: ABTS+• on average by 71.7% and DPPH− by 43.7%. According to the sensory evaluation, kefir with 10% honeysuckle puree was rated the highest. Honeysuckle berries could be used as a promising source of natural anti-oxidants in future research aimed at developing different new products that could meet consumer expectations.

scholarly journals Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

2021 ◽  
Vol 17 (6) ◽  
pp. 689-710
Author(s):  
Mohd Nizam Lani ◽  
Nurshafika Bahar ◽  
Elham Taghavi ◽  
Fauziah Tufail Ahmad ◽  
S.A. Sharifudin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Starter Culture ◽  
Total Soluble Solid ◽  
Cow’S Milk ◽  
Lactobacillus Species ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Soluble Solid ◽  
Goat's Milk

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

scholarly journals Microbiological characteristics of goat’s milk kefir with the addition of mangosteen (Garcinia mangostana L.) peel extract

2020 ◽  
pp. 65-73
Author(s):  
Listya Purnamasari ◽  
Defi S. Cahyaningrum ◽  
Mochammad S. Sunarno ◽  
Viagian Pastawan ◽  
Epi Tauik
Keyword(s):  
Fermented Milk ◽  
Plate Count ◽  
Garcinia Mangostana ◽  
Milk Products ◽  
Mangosteen Peel ◽  
Goat’S Milk ◽  
Microbiological Characteristics ◽  
Goat's Milk ◽  
Peel Extract ◽  
Fermented Milk Products

Kefir is one of the fermented milk products. The addition of mangosteen peel extract as a source of antioxidant was aimed to increase the functionality of fermented milk products. The purpose of this research was to study the microbiological characteristics of goat’s milk kefir addition with different concentration (0%, 1%, 2%, and 3%) of mangosteen peel extract. The extract of mangosteen peel was purchased from PT. Haldin Pacific Semesta. The results showed that the addition of mangosteen peel extract did not affect significantly on total lactic bacteria, total plate count, and total coliform, but it affected significantly on total mold and yeast. Total lactic acid bacteria in kefir decreased from kefir grain and bulk starter of kefir, but those populations still same with the standard of microorganisms in prebiotic which is 107 CFU/ml. The conclusion of this study, mangosteen peel extract can be used to decrease total microbial such as mold/yeast at concentration 3% dan 4%.

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

2017 ◽  
Vol 80 (6) ◽  
pp. 922-927 ◽  
Author(s):  
Oscar Acosta ◽  
Jessie Usaga ◽  
John J. Churey ◽  
Randy W. Worobo ◽  
Olga I. Padilla-Zakour
Keyword(s):  
Water Activity ◽  
Survival Data ◽  
Salmonella Enterica ◽  
Thermal Tolerance ◽  
Significant Interaction ◽  
Raw Materials ◽  
Gompertz Model ◽  
Effect Of Water ◽  
Goat’S Milk ◽  
Goat's Milk

ABSTRACT The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. This study was conducted to evaluate the effect of water activity (aw) on the thermal tolerance and survival of S. enterica serovars Tennessee and Senftenberg. The D-values at 76, 78, and 80°C, z-values, and survival at 20.0 ± 0.5°C for 32 weeks of these two serovars were determined in goat's milk caramel at three aw values (0.85, 0.90, and 0.93). The highest thermal tolerance was observed at aw = 0.85 for Salmonella Senftenberg (D76°C = 2.9 ± 0.3 min), and the lowest was at aw = 0.93 for Salmonella Tennessee (D80°C = 0.131 ± 0.007 min). After a logarithmic transformation of the z-values, a significant interaction between serovar and aw was found (P &lt; 0.0001), but no consistent trends were observed at the three evaluated aw levels for either serovar. Survival response was modeled using two sigmoidal three-parameter models. A significant interaction was found between nominal variables aw and serovar when comparing inflection points of the resulting curves: P &lt; 0.0016 for the logistic model (R2 = 0.91) and P &lt; 0.0014 for the Gompertz model (R2 = 0.92). Although a &gt;8-log reduction was observed at week 20 of storage, regardless of the product's aw and the serovar, low levels of salmonellae were found in the product up to week 32 of storage. Our findings may assist the food industry with the establishment of critical limits for the safe thermal treatment of milk- and sugar-based foods with intermediate moisture levels. The survival data presented here highlight the relevance of implementing and effectively maintaining good sanitation and hygiene practices during the production of goat's milk caramel and similar food products.

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 The use of cow’s and goat’s milk in the technology of cottage cheese and cheese

2021 ◽  
Vol 282 ◽  
pp. 01001
Author(s):  
O.N. Pastukh ◽  
E.V. Zhukova
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Cottage Cheese ◽  
Technological Properties ◽  
Chemical Parameters ◽  
Physical Chemical ◽  
Goat’S Milk ◽  
White Cheese ◽  
Goat's Milk ◽  
Physical And Chemical

The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk. The article presents data on the physical and chemical parameters of cow’s and goat’s milk, data on the technological properties of cow’s and goat’s milk on the example of the production of white cheese cottage. From cow’s and goat’s milk, cottage cheese was produced by acidic and acid–rennet methods and white cheeses were produced with the help of rennet enzyme. As a result of the conducted research, it can be concluded that it is effective to produce cottage cheese and white cheese from goat’s milk, because they have high organoleptic and physical-chemical parameters.

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