Feasibility of using sodium alginate for improving structural quality of sweet dahi

Dahi is a popular fermented milk product with higher nutritional value and significant therapeutic properties. The objective of the present study was to use sodium alginate as stabilizer to monitor the feasibility of using for improving structural quality of sweet dahi. Dahi were prepared using 0.4%, 0.6%, 0.8% and 1% sodium alginate. One control sample was made with no stabilizer to judge the other treated samples. All the samples were analyzed for organoleptic and chemical qualities .Significant difference was found in case of smell & taste score (p<0.05), body & consistency (p<0.01), color (p<0.01). Highest (p<0.05) smell and taste score was found at 0.6% sodium alginate treated dahi. In case of body & consistency 0.6% sodium alginate showed better results. In case of color, 0.6% level of sodium alginate (p<0.01) showed nearly similar result as dahi with no sodium alginate. Significant (p<0.01) differences were found among the treatments in case of composition of dahi samples, except for the fat content, which showed insignificant (p>0.05) difference. Total solids, ash and protein content of dahi samples were increased after addition of sodium alginate. From the above analysis 0.6% sodium alginate was found to be better and it can be concluded that sodium alginate can be used as stabilizer to improve the structural quality of dahi.Bang. J. Anim. Sci. 2016. 45 (2): 66-72

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Safety and functional enrichment of gut microbiome in healthy subjects consuming a multi-strain fermented milk product: a randomised controlled trial

Scientific Reports ◽

10.1038/s41598-020-72161-w ◽

2020 ◽

Vol 10 (1) ◽

Author(s):

Anne-Sophie Alvarez ◽

Julien Tap ◽

Isabelle Chambaud ◽

Stéphanie Cools-Portier ◽

Laurent Quinquis ◽

...

Keyword(s):

Gut Microbiota ◽

Gut Microbiome ◽

Fermented Milk ◽

Functional Enrichment ◽

Milk Product ◽

Shotgun Metagenomics ◽

Test Product ◽

Product Consumption ◽

Significant Difference ◽

Fermented Milk Product

Abstract Many clinical studies have evaluated the effect of probiotics, but only a few have assessed their dose effects on gut microbiota and host. We conducted a randomized, double-blind, controlled intervention clinical trial to assess the safety (primary endpoint) of and gut microbiota response (secondary endpoint) to the daily ingestion for 4 weeks of two doses (1 or 3 bottles/day) of a fermented milk product (Test) in 96 healthy adults. The Test product is a multi-strain fermented milk product, combining yogurt strains and probiotic candidate strains Lactobacillus paracasei subsp. paracasei CNCM I-1518 and CNCM I-3689 and Lactobacillus rhamnosus CNCM I-3690. We assessed the safety of the Test product on the following parameters: adverse events, vital signs, hematological and metabolic profile, hepatic, kidney or thyroid function, inflammatory markers, bowel habits and digestive symptoms. We explored the longitudinal gut microbiota response to product consumption and dose, by 16S rRNA gene sequencing and functional contribution by shotgun metagenomics. Safety results did not show any significant difference between the Test and Control products whatever the parameters assessed, at the two doses ingested daily over a 4-week-period. Probiotic candidate strains were detected only during consumption period, and at a significantly higher level for the three strains in subjects who consumed 3 products bottles/day. The global structure of the gut microbiota as assessed by alpha and beta-diversity, was not altered by consumption of the product for four weeks. A zero-inflated beta regression model with random effects (ZIBR) identified a few bacterial genera with differential responses to test product consumption dose compared to control. Shotgun metagenomics analysis revealed a functional contribution to the gut microbiome of probiotic candidates.

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THE BACTERIA QUALITY OF THE INDIGENOUSLY FERMENTED MILK PRODUCT – NONO’ IN MAIDUGURI MUNICIPALITY NIGERIA

Nigerian Journal of Animal Production ◽

10.51791/njap.v25i1.2229 ◽

2021 ◽

Vol 25 (1) ◽

pp. 71-73

Author(s):

L. T. ZARIA ◽

T. I. O. OSIYEMI ◽

M. A. SULEMAN ◽

L. M. SHEHU

Keyword(s):

Streptococcus Pyogenes ◽

Pathogenic Bacteria ◽

Fermented Milk ◽

Milk Product ◽

Public Health Significance ◽

Hygienic Measure ◽

Health Significance ◽

Diary Cattle ◽

Fermented Milk Product

Fifty samples of “nono”, a fermented milk product akin to yoghurt, were carefully collected from three markets in Maiduguri municipality and were examined for the presence of pathogenic bacteria. Twenty-eight percent of the sample were found to be contaminated with aciduric pathogenic bacteria that may cause milk-borne disease equally in consumers. Fourteen percent of the isolated were positives for Escherichia coli. The percent for Staphylococcus aureas, and four percent Streptococcus pyogenes. Thirty-six samples showed no growth of any pathogenic bacteria. It is hoped that as peri-urban and rural diary cattle get more veterinary service and the women manufacturing ‘nono’ employ better hygienic measure, the future ‘nono’ would be a more wholesome product, free from any pathogenic bacteria of public health significance. By then, the Maiduguri ‘nono’ would have achieved international recognition

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Microbial population dynamics during traditional production of Mabisi, a spontaneous fermented milk product from Zambia: a field trial

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-020-02957-5 ◽

2020 ◽

Vol 36 (12) ◽

Author(s):

Anneloes E. Groenenboom ◽

John Shindano ◽

Nachimuka Cheepa ◽

Eddy J. Smid ◽

Sijmen E. Schoustra

Keyword(s):

Fermented Milk ◽

Shannon Index ◽

Lag Phase ◽

Milk Product ◽

Physico Chemical ◽

Significant Difference ◽

Set Up ◽

Rural Zambia ◽

Fermented Milk Product ◽

Over Time

AbstractMabisi is a fermented milk product, traditionally produced in a calabash by uncontrolled fermentation. Due to high costs and a reduced availability of calabashes, nowadays plastic containers are also used for Mabisi production. However, the effect of this change in production practice on the properties of the product has not been documented. Therefore, we aimed at determining the effect of fermentation vessels and types of back-slopping on acidification and microbial communities during fermentation. A series of fifteen experiments using two types of fermentation vessels (plastic buckets and calabashes) in combination with different types of back-slopping (no back-slopping, passive back-slopping, and active back-slopping) were set up at a field site in rural Zambia. In each of the fifteen fermentations we analysed acidification rate of traditional Mabisi fermentation and bacterial diversity over time. No significant difference was found in terms of microbial diversity during and at the end of fermentation between fermentations performed in buckets or previously used calabashes. Bacterial communities in general decreased in diversity over time, where the drop in pH correlated with a decrease in Shannon Index. In case of active back-slopping, the pH drop started right after inoculation while in the no back-slopping and passive back-slopping fermentations, there was a clear lag phase before acidification started. All experimental series resulted in a microbial community dominated by Lactococcus lactis and a Shannon Index, as a measure for diversity, between 0.6 and 2.0. The use of plastic buckets for Mabisi fermentation can be a valuable alternative to the use of calabashes as this study showed no biological and physico-chemical differences between Mabisi resulting from both fermentation vessels, although the reason for perceived differences should be further investigated.

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Fermented milk product with increased nutritional value

Molochnokhozayistvenny Vestnik ◽

10.52231/2225-4269_2021_3_128 ◽

2021 ◽

pp. 128-137

Author(s):

Lyudmila Aleksandrovna Kurenkova ◽

Artemiy Sergeevich Matushev ◽

Sergey Alekseevich Kurenkov

Keyword(s):

Nutritional Value ◽

Fermented Milk ◽

Milk Product ◽

Fermented Milk Product

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Comparative Analysis of Fermented Milk Products with and without Added Vegetable Ingredients

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and Biotechnologies ◽

10.15835/buasvmcn-asb:0007 ◽

2017 ◽

Vol 74 (2) ◽

pp. 97

Author(s):

Mihaela Adriana TIŢA ◽

Adriana BÂRCĂ

Keyword(s):

Nutritional Value ◽

Antioxidant Properties ◽

Essential Amino Acids ◽

Fermented Milk ◽

Point Of View ◽

Milk Product ◽

Mineral Salts ◽

Three Samples ◽

Valuable Compounds ◽

Fermented Milk Product

In this study we wanted to obtain a fermented milk product from the kefir assortment with added chanterelle which are native mushrooms, because in our country is not such a product. We chose these mushrooms for their rich composition in essential amino acids, vitamins and mineral salts and which in turn are very consumed. The resulting product shows a high nutritional value and antioxidant properties due to the valuable compounds in the mushroom composition. The mushrooms were previously lyophilized and the resulting powder was added in different proportions, obtaining three samples. These samples were compared with a blank sample over a 12 days period by sensory and physicochemical point of view.

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The effect of sprouted legume flour on the quality of fermented milk product during storage

Bulletin of the National Technical University «KhPI» Series New solutions in modern technologies ◽

10.20998/2413-4295.2020.01.05 ◽

2020 ◽

Vol 0 (3(5)) ◽

pp. 34-39

Author(s):

Yana Biletska

Keyword(s):

Fermented Milk ◽

Milk Product ◽

Legume Flour ◽

Fermented Milk Product

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Improvement in the quality of the dried fermented milk product, oggtt

Journal of Dairy Research ◽

10.1017/s0022029900025619 ◽

1987 ◽

Vol 54 (3) ◽

pp. 429-435 ◽

Cited By ~ 10

Author(s):

Ibrahim M. Al-Ruqaie ◽

Hamza M. El-Nakhal ◽

Ahmed N. Wahdan

Keyword(s):

Arabian Peninsula ◽

Milk Powder ◽

Skim Milk ◽

Fermented Milk ◽

Skim Milk Powder ◽

Milk Product ◽

Keeping Quality ◽

Reconstituted Milk ◽

Fermented Milk Product

SummaryOggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

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The effect of hydrated oatmeal on quality of the symbiotic fermented milk product

BIO Web of Conferences ◽

10.1051/bioconf/20201700052 ◽

2020 ◽

Vol 17 ◽

pp. 00052

Author(s):

Irina V. Sukhova ◽

Tatyana N. Romanova ◽

Lidia A. Korosteleva ◽

Rinat H. Baimishev ◽

Elena V. Dolgosheva

Keyword(s):

Fermented Milk ◽

Milk Product ◽

Pathogenic Microorganisms ◽

Food Technology ◽

Vital Activity ◽

Milk Products ◽

Positive Effect ◽

Fermented Milk Product ◽

Fermented Milk Products

In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.

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