scholarly journals Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 114
Author(s):  
Zinaida S. Zobkova ◽  
Ekaterina G. Lazareva ◽  
Vladislav K. Semipyatniy
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Express Method ◽  
Milk Products ◽  
Biological Value ◽  
Whole Milk ◽  
Biological Studies ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria Tetrahymena pyriformis is most productive for screening biological studies. At present, for a comprehensive assessment there are no data on the use of simplest technology of fermented dairy products and the design of their biological value. The purpose of this research is to develop a methodology for creating whole-milk products of optimal biological value using the express method of biotesting. The research object was yogurt with the ratio of the mass fraction of fat and protein in the range of 0.36 ÷ 1.5, sucrose in the range of 5 ÷ 10%. An express method for determining the relative biological value of fermented dairy products using test organisms and an original methodology for creating whole-milk products of optimal biological value have been developed. A software has been developed to calculate formula of the product optimized for the following indicators: the relative biological value of the product, the cost of raw material and basic materials. The methodology is a tool to assist industry organizations in improving production technologies and quality management systems.

scholarly journals The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

2019 ◽  
pp. 324-331
Author(s):  
Dajana Vukic ◽  
Snezana Kravic ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Starter Culture ◽  
Fermented Milk ◽  
Fatty Acids Composition ◽  
Milk Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

scholarly journals The Use of BrownAlgae Laminaria Saccharinain Iodine Enriched Products Aimed at PreventingIodine Deficiency

2022 ◽  
Author(s):  
Yulia Shokina ◽  
Yulia Kuchina ◽  
Ksenya Savkina ◽  
Elena Novozhilova ◽  
Katya Tatcienko ◽  
...  
Keyword(s):  
Brown Algae ◽  
Dairy Products ◽  
Mass Fraction ◽  
Total Mass ◽  
Raw Material ◽  
Optimal Dosage ◽  
Food Ingredient ◽  
Laminaria Saccharina ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The high content of iodine in dried algae has allowed it to be used as a physiologically functional food ingredient in the technology of fortified foods, which can help prevent iodine deficiency. The aim of this research was to develop a technology for food products enriched with iodine (Italian crispbreads), as well as fermented dairy products (thick and drinking yoghurts with various fruit fillings). The brown algae Laminaria saccharina, which originates from the islandFrøya (in Norway), was used to enrich the products with iodine. This algaewas grown on the farms of the company ”Energy Solutions AS” and was dried by various methods of low-temperature drying (heat pump at a temperature of minus 10 ∘C, drying in 1-3 layers; vacuum freeze drying with pre-storage at a temperature of minus 8 ∘C; and pre-freezing and storing at a temperature of minus 25 ∘C for 2-6 days). The chemical composition of the algae was studied. The findings showed that the modes of pretreatment of algae and the method of cold drying did not influence the following indicators (in % of the total mass of dried algae): the mass fraction of water (6.00±0.50% to 6.93±0.50%),ash (46.40-50.14%), andsodium chloride (31.00±1.75%). The above technological factors substantially affected the content of protein and iodine in the dried algae. Thus, the mass fraction of protein varied from 5.88% to 12.35% per total mass, and iodine varied from 0.367% to 0.522% in terms of dry matter. The optimal dosage of dried algae for adding to raw material was calculated (which provided anabove-stated iodine content of % of the recommended level of adequate consumption in 100g of the developed products): from 66% in crispbreads to 88% in fermented dairy products. All new products provided a high level of organoleptic evaluation. Keywords: brown algae, Laminaria saccharina, iodine, functionalproduct, crispbreads, drinking yoghurts, thick yoghurts

scholarly journals Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3282
Author(s):  
Zofia Sokołowicz ◽  
Anna Augustyńska-Prejsnar ◽  
Józefa Krawczyk ◽  
Miroslava Kačániová ◽  
Maciej Kluz ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Physical Characteristics ◽  
Aerobic Bacteria ◽  
Breast Meat ◽  
Milk Products ◽  
Sour Milk ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

scholarly journals Technological aspects of production of cream cheese with spinach powder

2019 ◽  
Vol 21 (91) ◽  
pp. 157-161
Author(s):  
O. I. Melnyk ◽  
O. V. Nemirich ◽  
A. V. Gavrish ◽  
P. M. Gavrilchenko
Keyword(s):  
Trace Elements ◽  
Chemical Composition ◽  
Dairy Products ◽  
Control Sample ◽  
Raw Material ◽  
Cream Cheese ◽  
Milk Products ◽  
Biological Value ◽  
Sour Milk ◽  
Functional Scheme

The article proposes a fundamentally new formulation and technology of production of sour milk soft cheese of high biological value, enriched with vitamins, trace elements, and the addition of spinach powder. The generalized functional scheme of cheese production of sour milk soft is provided. The high biological value of cheese obtained by the proposed method is due to the chemical composition of the main components. As a component, it was proposed to use finely divided spinach powder (9 ... 20 microns) obtained by drying with mixed heat supply, with a 7% mass fraction of moisture. This powder has a neutral smell, but with a pronounced taste of spinach, a sweet flavor, a green tint. The healing effect of spinach powder is due to the high content of inulin-based polysaccharides, the presence of pectin substances, B vitamins, and vitamin C, the most important trace elements: iron, silicon, potassium, phosphorus, calcium, magnesium, manganese, zinc, copper, and nickel. In this work, improvement of the physical and chemical properties of cream cheese enriched with spinach powder, improvement of the organoleptic properties of cheese, determination of the ability of the spinach powder to absorb the moisture content of the microstructure of the spinach powder of the control sample and in the frozen state. As a result of the research, the use of the recipe components of the new combined milk products on the milk-based basis was substantiated, the formulations were determined and a scale scale was developed for assessing their quality. In addition, the expert method evaluates the quality of combined baking dairy products of high biological value for organoleptic parameters. Taking into account all the abovementioned, it is obvious that the improvement of the recipes of traditional sour-milk products can be accomplished by adding spinach powder and fillers to the main raw material, which makes it possible to create new combined dairy products of high biological value for rational nutrition, as well as to expand the range of existing dairy products in order to meet the growing needs. population. Further research is expected to study the chemical composition of the new dish and the prospects of using the cream as a finishing semi-finished product for flour confectionery products.

scholarly journals Fermented milk products with extruded grain bases

2021 ◽  
Vol 82 (4) ◽  
pp. 179-187
Author(s):  
D. A. Shaimerdenova ◽  
J. M. Chakanova ◽  
D. M. Iskakova ◽  
G. T. Sarbasova ◽  
A. A. Esmambetov ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Fat Content ◽  
Milk Products ◽  
Insoluble Dietary Fiber ◽  
Cholesterol Levels ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Physical And Chemical ◽  
Fermented Milk Products

Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

scholarly journals The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt

2019 ◽  
Vol 69 (1) ◽  
pp. 53-63
Author(s):  
Agata Witczak ◽  
Anna Mituniewicz-Małek
Keyword(s):  
Dairy Products ◽  
Health Hazard ◽  
Starter Culture ◽  
Starter Cultures ◽  
Pcb Congeners ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Toxicity Equivalent ◽  
The Impact

Persistent organic pollutants, including polychlorinated biphenyls, may pose serious health hazard to consumers due to their lipophilic character as well as their high stability and toxicity. They are common in milk and also in dairy products. Therefore, to provide consumers with food of the lowest possible level of pollutants, it is important to estimate the influence of technological processes in milk and dairy products manufacture on changes in the contents of toxic PCB congeners. The PCB congeners content was determined using gas chromatography with mass spectrometry. Our study showed that yoghurt starter cultures turned out to be an effective tool in decreasing the toxicity equivalent of yoghurts. The presence of additional two starter cultures of bacteria Lactobacillus acidophilus and Bifidobacterium sp. In the A.B.T. bioyoghurt starter culture was most likely the reason of the highest efficiency of this culture to reduce the value of toxicity equivalent (TEQPCB) in bioyoghurts (reduction by nearly 50 %). However, none of the four tested starter cultures of yoghurts and bioyoghurts ensured complete biodegradation of any of the tested PCB congeners. These cultures contributed to a distinct reduction in contents of the PCB congeners in the finished products and, simultaneously, to a significant increase in PCB 28 and PCB 77, which may result from the degradation of more chlorinated congeners. In consequence it can improve the quality of fermented dairy products.

scholarly journals Colour of milk and milk products in CIE L*a*b* space

2020 ◽  
Vol 76 (01) ◽  
pp. 6327-2020 ◽  
Author(s):  
SYLWIA CHUDY ◽  
AGNIESZKA BILSKA ◽  
RYSZARD KOWALSKI ◽  
JOANNA TEICHERT
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Measuring Instruments ◽  
Colour Measurement ◽  
Milk Products ◽  
Practical Applications ◽  
Practical Guidelines

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

scholarly journals Influence of fat content and starter cultures on the quality of fermented dairy products

2015 ◽  
pp. 55-63
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Dajana Hrnjez ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Chemical Quality ◽  
Textural Characteristics ◽  
Physico Chemical ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content.

Improving the quality of some Egyptian fermented dairy products made from dried milk

Nahrung/Food ◽  
1987 ◽  
Vol 31 (2) ◽  
pp. 109-116 ◽  
Author(s):  
A. A. Abdel Baky ◽  
A. A. El Neshawy ◽  
A. M. Rabie ◽  
O. Salem
Keyword(s):  
Dairy Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy
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