scholarly journals Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 255
Author(s):  
Seham Swelam ◽  
Mohsen A. Zommara ◽  
Abd El-Aziz M. Abd El-Aziz ◽  
Noha A. Elgammal ◽  
Roua S. Baty ◽  
...  
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Mineral Content ◽  
Social Groups ◽  
Total Solid ◽  
Buffalo Milk ◽  
Sensory Properties ◽  
Potential Benefits ◽  
Soluble Coffee ◽  
Milk And Dairy Products

Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types, followed by the soluble coffee-flavored product (NF). Collectively, functional frozen yoghurt can be produced by mixing buffalo yoghurt and chufa milk (50:50 v/v). Buffalo—chufa frozen yoghurt (F) had higher nutritional value but lower physical and sensory properties compared to buffalo frozen yoghurt (control). A clear improvement in the properties of the final product can be achieved using different flavoring materials. Cleary, our present study provides novel interesting information about the potential beneficial use of chufa buffalo milk for manufacturing functional frozen yoghurt. Further similar research is recommended to explore the potential benefits of the supplementation of other dairy products with chufa.

scholarly journals Status of the buffalo milk trade and dairy manufacturing business at Bhola district of Bangladesh, and opportunities for buffalo milk products branding

2022 ◽  
Vol 8 (3) ◽  
pp. 301-310
Author(s):  
Md Rezwanul Habib ◽  
Md Mehedi Hasan Khandakar ◽  
Md Ariful Islam ◽  
Md Moznu Sarkar ◽  
Mohammed Khorshed Alam ◽  
...  
Keyword(s):  
Value Chain ◽  
Dairy Products ◽  
Sampling Method ◽  
Dairy Product ◽  
Simple Random Sampling ◽  
Buffalo Milk ◽  
Milk Product ◽  
Face To Face ◽  
Product Manufacturing ◽  
Milk And Dairy Products

The objective of this study was to know the existing buffalo milk trade and dairy products production status along with scope for buffalo milk product branding. Hence, a face-to-face interview with eighteen milk traders and processors were performed through simple random sampling method. Milk traders and processors were above 25 years old (94%) and above 5 years (89%) experienced in dairy business. The findings exposed that 11% of the participants were involved in milk collection and selling, 39% were directly involved in product manufacturing, and 50% were engaged in milk collection and processing. Among the manufactured dairy products, traditionally made fermented doi was the best - selling dairy product in the Bhola district. About 47% participants desired to incorporate fat-rich dairy products into their production processes. In general, milk traders sold the maximum amount of milk monthly to doi manufacturers (1453 L), followed by local customers (1175 L), sweetmeat manufacturers (1000 L), restaurants (257 L), and household consumers (250 L). Results showed that buffalo milk prices varied significantly (P<0.001) over the year. The peak buffalo milk price (122 BDT/L) was recorded between November and December, and the off-peak price (82 BDT/L) was between March to May. Data indicated that about 43-50 BDT profit derived through per kg doi and sweetmeat selling. Milk traders and processors mentioned that studied areas had greater shortage of milk preservation facilities. Overall, the findings of this study may give some context for developing sustainable buffalo milk and dairy products value chain in Bangladesh. Res. Agric., Livest. Fish.8(3): 301-310, December 2021

scholarly journals Development of technology of herodietic smoothies

2021 ◽  
Vol 23 (95) ◽  
pp. 38-45
Author(s):  
L. Y. Musiy ◽  
O. Y. Tsisaryk ◽  
I. M. Slyvka
Keyword(s):  
Heat Treatment ◽  
Dairy Products ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Water Bath ◽  
Probiotic Properties ◽  
Energy Value ◽  
Microbiological Parameters ◽  
Fruit Purée ◽  
Milk And Dairy Products

The purpose of the work was to develop recipes and technology of smoothies with high nutritional value by enrichment with fruit and vegetable filler. Experimental studies of organoleptic, physicochemical and microbiological parameters of the strip were conducted in the laboratory of the Department of Milk and Dairy Products Technology. In the first stage, a new product was developed using different ratios of milk and fruit-vegetable base (banana and pumpkin puree in different proportions) and chia seeds. For research, 4 formulations of the strip were developed: control – milk base 75 %, fruit puree – 10 %, pumpkin puree – 10 %, chia seeds – 5 %; sample № 1 – milk base 60 %, fruit puree – 15 %, pumpkin puree – 15 %, chia seeds – 10 %; sample № 2 – milk base 50 %, fruit puree – 20 %, pumpkin puree – 20 %, chia seeds – 10 %; sample № 3 – milk base 40 %, fruit puree – 20 %, pumpkin puree – 20 %, chia seeds – 20 %. Yogurt was used as a milk base. Yogurt was made by tank method. Bacterial preparation of direct application of FD DVS ABY-3 was added to the mixture cooled to a temperature of (37 ± 1) ºС. The increase in titrated and active acidity was monitored during fermentation. The titratable acidity was determined according to GOST 3624-92 “Milk and dairy products. Titrometric methods for determining acidity. Measurements of active acidity were performed using an electronic pH meter “Muttler Toledo MP220”. The vegetable base was prepared as follows: the pumpkin after washing and cleaning was rubbed on a fine grater, then crushed with a blender to obtain a more homogenized mass. Heat treatment of the crushed mass was performed in a water bath at a temperature of +74 ºC for 25 min. The banana was washed, peeled and crushed with a blender to obtain a homogeneous mass. Heat treatment of the crushed mass was performed in a water bath at a temperature of +74 ºC for 25 min. Chia seeds were cleaned of damaged specimens, dust, dirt and other impurities, washed with water for 10 minutes. at a temperature of 20 °C. Chia seeds were mixed with yogurt in a ratio of 1 : 10 at a temperature of 37 °C. Left to swell for 30 min. Then the estimated amount was made to the bulk. Organoleptic and physicochemical parameters according to DSTU 4343:2004 “Yogurts. General technical conditions”. The microbiological parameters of the product were studied according to DSTU IDF 117B:2003 “Yogurt. Determination of the number of characteristic microorganisms. The method of counting colonies at a temperature of 37 °C”. The introduction of chia seeds affected the energy value of the product. The highest energy value is calculated for the sample using 20 % of chia seeds – 110 kcal. The lowest energy value for control is 70.6 kcal, in which the share of milk base prevails. The introduction of chia seeds in the product reduces the number of lactic acid bacteria in the test samples of the smoothies, which in particular correlates with the titrated acidity of the product. When examining the presence of pathogenic microflora in the samples of the strip, it was found that all samples met the requirements for microbiological safety. The number of viable cells of Escherichia coli and bifidobacteria gives the product probiotic properties. According to the results of organoleptic parameters, the best shelf life for the strip is 14 days. All samples of the strip after 14 days had a sour taste and smell and a slight serum. The lowest value of titratable acidity for 14 days of storage was in the sample when using more chia seeds – 20 %. At 21 days of storage in all samples of the strip, the titrated acidity was higher than the allowable value. To expand the range of dairy products with high nutritional value and heroic properties, it is recommended to use in the technology of the strip 50 % milk base (yogurt), 20 % banana puree, 20 % pumpkin puree and 10 % chia seeds.

scholarly journals Milk and dairy products as a possible source of environmental transmission of Helicobacter pylori

2021 ◽  
Vol 90 (3) ◽  
pp. 365-373
Author(s):  
Zora Šťástková ◽  
Pavlína Navrátilová ◽  
Aneta Gřondělová
Keyword(s):  
Gastric Cancer ◽  
Duodenal Ulcer ◽  
Helicobacter Pylori ◽  
Dairy Products ◽  
Buffalo Milk ◽  
International Agency ◽  
Different Types ◽  
H Pylori ◽  
Milk And Dairy Products ◽  
Group 1

Helicobacter pylori (H. pylori) is found worldwide, and it is estimated that more than 50% of the population is infected. The presence of H. pylori in the gastrointestinal tract is associated with the occurrence of serious human diseases such as chronic gastritis, duodenal ulcer or gastric cancer. Therefore, the International Agency for Research on Cancer classified H. pylori as a Group 1 carcinogen in 1994. The routes of H. pylori transmission are not yet precisely known. Many authors agree that humans may become infected by H. pylori through foodstuffs. Milk is one of the basic foods of people of all age categories. Helicobacter pylori has been isolated from milk derived from various livestock, such as cows, sheep, goat, camel or buffalo milk. This review research paper indicates that H. pylori may be present in different types of foods and suggests that consumption of milk and selected dairy products may be a source of H. pylori infection for humans.

scholarly journals FITOTSENOZ’S INFLUENCE DIFFERENT MOUNTAIN PASTURES ON MILK EFFICIENCY, QUALITY AND TECHNOLOGICAL PROPERTIES OF MILK

2018 ◽  
pp. 121-126
Author(s):  
Zh. H. Zhashuyev
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Nutritional Value ◽  
Comparative Characteristic ◽  
Technological Properties ◽  
Quality Of Milk ◽  
Natural Boundaries ◽  
Milk And Dairy Products ◽  
Vertical Zonality

The comparative characteristic of productivity and nutritional value of the pasturable herbs located at different heights above sea level in Haymash natural boundaries, Aursentkh, Nizhny Novgorod the Dagger is carried out. The efficiency and botanical composition of herbage depends on vertical zonality and an arrangement of expositions. It is studied influence of fitotsenoz of mountain fodder grounds on milk efficiency of cows, quality, technological properties and economic efficiency of production of milk. Pasturage of cows on the raznotravnykh mountain pastures promotes increase in milk efficiency, quality of milk and dairy products. Production of milk on mountain pastures is effective, the level of profitability is 40 % and more. Content of milk fat and white is higher than standard requirements.

scholarly journals The influence of chlorella suspension on the quality of milk and its processing products

2020 ◽  
Vol 222 ◽  
pp. 02021
Author(s):  
Raisat Akhmedkhanova ◽  
Zaidin Dzhambulatov ◽  
Zemfira Gadzhaeva ◽  
Gadji Shabanov ◽  
Samira Alieva
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Dairy Products ◽  
Nutritional Value ◽  
Milk Samples ◽  
Lactating Cows ◽  
Quality Of Milk ◽  
Almost All ◽  
Milk And Dairy Products

This job is devoted to the production of dairy products enriched with iodine, which accumulates naturally when chlorella (Chlorella vulgaris) suspension is introduced into the diet of lactating cows. It was found that as a result of the introduction into the diet of lactating Holstein cows during the winter stall period at the rate of 1 and 1.5 liters of chlorella suspension per head per day, the content of protein, fat and iodine in milk, as well as in macro and microelements, and almost all amino acids they are superior compare to milk samples from the experimental groups. Milk and dairy products made from cows’ milk that have been fed with chlorella suspension have increased nutritional value, improved properties and a well-balanced chemical composition.

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