scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Antitumor Activity of Fermented Colostrum and Milk

1983 ◽  
Vol 46 (5) ◽  
pp. 385-386 ◽  
Author(s):  
K. M. SHAHANI ◽  
B. A. FRIEND ◽  
P. J. BAILEY
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Ehrlich Ascites Tumor Cells ◽  
Ascites Tumor ◽  
Tumor Implantation ◽  
Cell Counts ◽  
Ehrlich Ascites ◽  
Whole Milk ◽  
Ad Libitum

Male Swiss mice, implanted with Ehrlich ascites tumor cells, were fed each of the following test materials: fresh bovine colostrum, colostrum cultured with Lactobacillus acidophilus, colostrum cultured with Lactobacillus bulgaricus, colostrum cultured with L. bulgaricus and Streptococcus thermophilus, milk cultured with L. acidophilus and milk cultured with L. bulgaricus. Fresh colostrum had no significant effect when fed ad libitum for 7 consecutive days after tumor implantation. Colostrum fermented with L. acidophilus, L. bulgaricus or yogurt culture significantly (P< 0.05) inhibited tumor cell proliferation as indicated by a 16 to 40% decrease in cell counts and a 13 to 35% decrease in DNA synthesis. Similar effects were noted for whole milk fermented with either L. acidophilus or L. bulgaricus.

scholarly journals Impact of some ingredients and the processing method on composition and quality of probiotic Labneh

2021 ◽  
Vol 26 (3) ◽  
pp. 2587-2593
Author(s):  
NABIL MEHANNA ◽  
◽  
SAMAR SALAMA ◽  
MOHAMED ARAFA
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Probiotic Bacteria ◽  
Whey Protein Concentrate ◽  
Manufacturing Method

This study aims to produce probiotic Labneh by following the probiotic bacteria counts in the presence of yoghurt starter culture and some ingredients used in making Labneh with two different methods. Probiotic Labneh was prepared by the traditional method (TM) and direct formulation method (DFM). In both methods, used skim milk powder (SMP) for treatments (A and C), while used a mixture (1:1) of whey powder (WP) and whey protein concentrate (WPC) was used for treatments (B and D). The results indicated that total solid (TS), fat, protein and ash had the lowest values (P≤0.05) in B treatment, whereas the differences between the rest treatments were insignificant (P<0.05). Labneh made using the DFM had the lowest values for carbohydrate content and acidity and the highest pH values. The counts of Bifidobacteria and L. acidophilus were not influenced by the ingredients used or by the method applied for making the product. All fresh and stored Labneh had more than 6 log CFU/g for probiotic bacteria. Organoleptically, the general appearance, consistency and flavour of bio-Labneh were not significantly influenced by the applied treatments or by the manufacturing method but a gradual decrease in their scoring points were recorded with advancing storage period.

scholarly journals Whey/Broken Chickpea Extract for manufacture of Probiotic Frozen Yoghurt

2019 ◽  
Vol 7 (3) ◽  
pp. 807-818
Author(s):  
Fawzia Abd Rabo ◽  
M. A. Azzam ◽  
Omaima M. Dewidar
Keyword(s):  
Lactobacillus Acidophilus ◽  
Dairy Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Skim Milk Powder ◽  
Bifidobacterium Bifidum ◽  
Beneficial Effects ◽  
Probiotic Dairy Products ◽  
Micro Organisms

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.

Determination of Chloride in Infant Formula and Adult/Pediatric Nutritional Formula by Potentiometric Titration: Single-Laboratory Validation, First Action 2015.07

2016 ◽  
Vol 99 (1) ◽  
pp. 198-203
Author(s):  
Wu Bolong ◽  
Zhang Fengxia ◽  
Ma Xiaoning ◽  
Zhou Fengjuan ◽  
Sharon L Brunelle
Keyword(s):  
Infant Formula ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Method Performance ◽  
Performance Requirement ◽  
Whole Milk ◽  
Nist Standard Reference Material ◽  
Whole Milk Powder

Abstract A potentiometric method for determination of chloride was validated against AOAC Standard Method Performance Requirement (SMPR®) 2014.015. Ten AOAC Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) matrixes, including National Institute of Standards and Technology (NIST) Standard Reference Material (SRM) 1849a, were tested in duplicate on 6 independent days. The repeatability (RSDr) ranged from 0.43 to 1.34%, and the intermediate reproducibility (RSDiR) ranged from 0.80 to 3.04%. All results for NIST SRM 1849a were within the range of the certified concentration (701 ± 17 mg/100 g). Recovery was demonstrated with two overspike levels, 50 and 100%, in the 10 SPIFAN matrixes. Samples were tested in duplicate on 3 different days, and all results were within the SMPR requirement of 95 to 105%. The LOQs of the method for powdered products and ready-to-feed or reconstituted products were 20 mg/100 g and 2.2 mg/100 mL, respectively. A wide analytical range from the LOQ to 99.5% chlorine content can be reached with an appropriate dilution factor, but in practice, the upper analytical value observed in routine matrix testing was approximately 1080 mg/100 g in skim milk powder. This is a rapid, simple, and reliable chlorine-testing method applicable to infant formula, adult nutritionals, and ingredients used in these dairy-based products, such as skim milk powder, desalted whey powder, whey protein powder, and whole milk powder.

scholarly journals Price changes of dairy products in the European Union

2021 ◽  
Vol 67 (No. 9) ◽  
pp. 373-381
Author(s):  
Aneta Bełdycka-Bórawska ◽  
Piotr Bórawski ◽  
Marta Guth ◽  
Andrzej Parzonko ◽  
Tomasz Rokicki ◽  
...  
Keyword(s):  
European Union ◽  
Dairy Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
The European Union ◽  
Whey Powder ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
The Eu

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).

DRIED MILK POWDER: III. THE EFFECT OF LIGHT ON KEEPING QUALITY

1945 ◽  
Vol 23f (6) ◽  
pp. 334-339 ◽  
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce
Keyword(s):  
Wave Length ◽  
Milk Powder ◽  
Skim Milk ◽  
Ultra Violet ◽  
Average Temperature ◽  
Violet Light ◽  
Whole Milk ◽  
The Difference ◽  
Whole Milk Powder ◽  
Effect Of Light

At an average temperature of 6 °C., exposure of both whole and skim milk powders to sunlight caused more rapid deterioration in quality than occurred in the dark. Ultra-violet light with a principal wave length of 3800 Å accelerated deterioration in whole milk powder stored at 38 °C., but had no significant effect on skim milk powders; the effect of this light on whole milk powders was less pronounced than that produced by sunlight. Storage of samples at 38 °C. under different light intensities indicated that the differences between ultraviolet and sunlight were the result of the difference in total energy of light falling upon the sample, rather than the difference in wave length of the activating light.

scholarly journals Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Lilian A Gogo ◽  
Kennedy O. Gogo ◽  
Peter L. Shalo ◽  
Symon Maina Mahungu
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Whole Milk ◽  
Albumin Content ◽  
Protein Rich

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

scholarly journals Effect of Egg White Utilization on the Physico-Chemical and Sensory Attributes of Protein-rich Yoghurt

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
Lilian A Gogo ◽  
Kennedy O. Gogo ◽  
Peter L. Shalo ◽  
Symon Maina Mahungu
Keyword(s):  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Egg White ◽  
Skim Milk Powder ◽  
Sensory Attributes ◽  
Physico Chemical ◽  
Whole Milk ◽  
Albumin Content ◽  
Protein Rich

High protein yoghurt was made from whole milk, fortified with egg white (30% v/v) and skim milk powder at 12% (w/v). Different yoghurt mixes, with albumin content of 15%, 30% and 45% (v/v), were prepared. The control was made from whole milk, fortified with skim milk powder at 12% (w/v). The blended premixes were pasteurized at 74ºC for 4 seconds, cooled and then inoculated with 3% (w/v) Direct Vat Set yoghurt starter culture at 45ºC. After fermentation for 3 hours in a water bath maintained at 46+-1C, product was cooled to 5ºC and then stored for 24 hours. The effect of the fortification on physico-chemical and sensory properties was investigated. Protein content increased to 8.50% at 45% egg white utilization. Susceptibility to wheying was reduced in egg-white fortified samples, without signicant difference in sensory attributes of the test samples compared to the control. Sensory analysis showed that yoghurt fortified with 45% egg white was organoleptically acceptable. The yoghurt was rated as having better sensory appeal as compared to the control.

scholarly journals PENGARUH PEMBERIAN MINUMAN ADVOKAD FERMENTASI TERHADAP PERTAMBAHAN BERAT BADAN, TOTAL KOLESTEROL DAN KADAR UREASE DALAM DARAH TIKUS PUTIH JENIS WISTAR.

ZOOTEC ◽  
2013 ◽  
Vol 33 (1) ◽  
pp. 41
Author(s):  
Afriza Yelnetty ◽  
Rahmawaty Hadju ◽  
Maureen Tamasoleng ◽  
Indyah Wahyuni
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Basic Material ◽  
White Rats ◽  
Decrease Body Weight

ABSTRAKPenelitian ini bertujuan untuk mempelajari efek dari pemberian minuman adpokat fermentasi terhadap pertambahan berat badan, kolesterol dan kadar urea darah pada tikus . Minuman adpokat fermentasi terbuat dari buah advokad, skim milk, sukrosa, serta tiga jenis kultur starter campuran dari bakterri asam laktat yaitu; Streptococcus thermophillus, Lactobacillus acidophilus dan Lactobacillus rhamnosus. Penelitian ini menggunakan Rancangan Acak Lengkap yang terdiri dari 5 perlakuan dengan 7 ulangan, dimana R0; tanpa penambahan adpokad, R1; penambahan adpokat 2,5 ml, R2; penambahan adpokat 5ml, R3; penambahan adpokat 7,5 ml, dan R4; penambahan advokad 10 ml. Hasil penelitian menujukkan bahwa penambahan minuman adpokat fermentasi berpengaruh sangat nyata terhadap kadar kolesterol dan kadar urea dalam darah, tetapi untuk pertambahan berat badan menunjukkan perbedaan yang tidak nyata. Dari hasil penelitian dapat disimpulkan bahwa penggunaan adpokat fermentasi dengan starter bakteri S. thermophillus, Lb acidophilus dan Lb rhamnosus adalah jenis bakteri yang terbaik untuk menurunkan kadar kolesterol dan dapat menurunkan berat badan pada tikus sampai pada level 7,5 ml adpokat fermentasi.Kata Kunci:Kultur starter, S. thermo-phillus, L. bulgaricus, L. Acido-phillus, L. rhamnosus, bakteri asam laktat, berat badan tikus, kolesterol.ABSTRACTTHE EFFECTS BEVERAGE OF ADVOCADO FERMENTATION TO RATUS NOVERGICUS WHITE RATS ON CHOLESTEROL, BLOOD UREASE AND WEIGHT EXPERIMENTAL RAT. The objective of this research was to study the effect of using Level advocado fermentation on weight gain, cholesterol and urease on blood of experimental rat. Advocado Fermentation has been made from basic material as advocado fruit, skim milk and sucrose. Three mixed culture starter were used in this research namely: Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus rhamnosus This experiment was arranged in a Completely Randomised desing consisted five treatments with seven replication, were kontrol without added advocado fermentation, R1 added advocado fermentation 2,5ml, R2 added advocado fermentation 5 ml, R3 added advocado fermentation 7,5 ml and R4 added advocado fermentation 10 ml. Data were analyzed by variance analysis. Significantly difference treatment effects on variables measures were tested using honestly significant diference (HSD). The result showed that treatments have significant difrence (P<0.05) urease, and cholesterol countent on blood, but did not affect significantly (P>0.05) on body weight rat. The conclution of this research that starter advocado fermentation with starter culture S. thermophillus,Lb acidophillus and Lb rhamnosus was the best strains for decrease cholesterol countent and level using advocado fermentation with 7,5 ml can decrease body weight of experimental rat. Keywords: Culture starter, S.thermophillus, L. bulgaricus, L, acidophillus, L. rhamnossus, Lactic acid bacteria, body weight of rats , cholesterol

scholarly journals Aceitação sensorial e caracterização de frozen yogurt de leite de cabra com adição de cultura probiótica e prebiótico

2009 ◽  
Vol 39 (9) ◽  
pp. 2595-2600 ◽  
Author(s):  
Larissa de Lima Alves ◽  
Neila Silvia Pereira dos Santos Richards ◽  
Larissa Vargas Becker ◽  
Diego Fontana de Andrade ◽  
Liana Inês Guidolin Milani ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Bifidobacterium Animalis ◽  
Frozen Yogurt

O leite de cabra é recomendado para pessoas intolerantes ao leite de vaca e/ou portadoras de desordens gastrintestinais. frozen yogurt elaborado a partir de iogurte de leite de cabra foi acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus) para verificar seu potencial probiótico (após sete e 120 dias de armazenamento), sua qualidade físico-química e sua aceitação sensorial. Durante a estocagem, houve redução de células viáveis da flora microbiana, principalmente dos probióticos. Ainda assim, o produto apresenta potencialidade probiótica pela soma de B. animalis e L. acidophilus atingir o mínimo desejável até o fim do armazenamento. Os valores de extrato seco total (26,6±0,2%), proteína (3,0±0,2), gordura (2,6±0,1%), pH (5,5±0,01) e ácido láctico (0,2±0,01%) encontram-se semelhantes aos relatados em outros trabalhos para o mesmo produto. A avaliação sensorial foi realizada por 50 provadores não treinados em teste com escala hedônica de sete níveis e intenção de compra. O produto recebeu bons escores para aparência global, cor, aroma e sabor; já textura e sabor residual obtiveram menores índices de aceitação. Na intenção de compra, 61% dos avaliadores declararam que comprariam o produto, contra 39% que não comprariam. Nessas condições, demonstra-se a viabilidade de elaboração de frozen yogurt de leite caprino acrescido de pre- e probióticos.

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