scholarly journals Production of symbiotic drink of oatmeal and coconut oil

2016 ◽  
Vol 7 (2) ◽  
pp. 30
Author(s):  
Taise Muraro
Keyword(s):  
Coconut Oil ◽  
Streptococcus Thermophilus ◽  
Typical Result ◽  
Cow’S Milk ◽  
Soy Milk ◽  
Commercial Sample ◽  
Cow's Milk ◽  
Physico Chemical ◽  
Milk Cows ◽  
Lactic Bacteria

Oatmeal liquid vegetable protein can be consumed by people intolerant to cow's milk. Produced a vegetable drink using oats as prebiotic and probiotic culture added (Lactobacillus acidophilus LA-5 (1x106UFC/g), Bifidobacterium BB-12 (1x106UFC/g) and Streptococcus thermophilus). Probiotic characteristics were evaluated of microorganisms and its physico-chemical quality. The formulation achieved by fermentation for five hours in an oven kept at a temperature of 42ºc, was characterized and compared to a probiotic yogurt commercial brand of cow's milk and oats. The drink produced presented pH of 4.82, acidity of 0.45%, 2 protein, 34 g/% and vitamin C (antioxidant) 7mg. The viscosity and consistency had typical result of yogurts. These values are similar to those reported in other studies for soy milk yogurts and milk cows. Lactic bacteria used in the preparation of the drink presented resistance to hydrochloric acid in the light of the minimum amounts established by the legislation in force. The prebiotic (oats) maintained the viability of lactic acid bacteria in the top level of the commercial sample, being required to characterize a food as probiotic. This study was obtained a symbiotic product, functional, nutritious and healthy.

scholarly journals THE ROLE OF BERRIES IN QUALITY AND SAFETY ENSURING OF GOAT’S AND COW’S MILK YOGHURT

2021 ◽  
Vol 28 (3) ◽  
pp. 158-174
Author(s):  
Tatiana Cusmenco ◽  
◽  
Elisaveta Sandulachi ◽  
Viorica Bulgaru ◽  
Artur Macari ◽  
...  
Keyword(s):  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Rubus Idaeus ◽  
Point Of View ◽  
Lactobacillus Delbrueckii ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Physico Chemical ◽  
Pearson Coefficient ◽  
Yeasts And Molds

The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indices were determined, according to standard methods, after manufacture and storage, after 1, 5, 10, 15 days. Compared to other samples, yogurt with aronia showed the best values of the dynamics specific to the development of microorganisms: 2.93.107 cfu/ml; the growth rate of lactic acid bacteria at fermentation 0.95 μ; physico-chemical indices: titratable acidity 85 ± 0.078⁰T, pH 4.28 ± 0.002, water activity 0.875 ± 0.025; total dry matter 18.45 ± 0.31%, viscosity 2500 ± 0.023 mPa s, ash content 0.89 ± 0.10% and the optical density 2.531 ± 0.054 nm. Yeasts and molds were not detected in any of the samples. From a physico-chemical point of view, in storage, in all fruit yogurt samples the titratable acidity showed increasing values, pH remaining in the range of permissible values. In storage fruits formed an association to control the microbiological risk and stability of yogurt. Fruit yogurt shows a synergism with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. The overall Pearson coefficient (Pc = f(pH and MC) for all fruit yogurt samples is -0.95066.

scholarly journals Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

2015 ◽  
Vol 35 (2) ◽  
pp. 205-210 ◽  
Author(s):  
Na-Kyoung Lee ◽  
Bo Ram Mok ◽  
Renda Kankanamge Chaturika Jeewanthi ◽  
Yoh Chang Yoon ◽  
Hyun-Dong Paik
Keyword(s):  
Cow’S Milk ◽  
Soy Milk ◽  
Cow's Milk ◽  
Microbiological Properties

scholarly journals Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Elena Franciosi ◽  
Ilaria Carafa ◽  
Tiziana Nardin ◽  
Silvia Schiavon ◽  
Elisa Poznanski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Raw Cow’S Milk

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

The effects of increasing amounts of dietary coconut oil on milk-fat secretion in the cow

1971 ◽  
Vol 38 (1) ◽  
pp. 73-77 ◽  
Author(s):  
J. E. Storry ◽  
A. J. Hall ◽  
V. W. Johnson
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Coconut Oil ◽  
Basal Diet ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Palmitic Acids

Summary(1). A study is reported on the effects of 4 levels of coconut oil, added to a basal diet low in fat, on the secretion in cow's milk of fat and its component fatty acids. (2) A significant reduction in the yield of milk fat occurred at the highest level of supplementation. In terms of individual fatty acids the yields of lauric and myristic acids increased progressively with increased intake, maximum yields being obtained with the 7% level of coconut oil. Conversely the yields of caproic, caprylic, capric and palmitic acids progressively decreased with increased coconut oil intake. The yields of C18 acids were unchanged.

Optimization of Cow’s Milk Processing into Milk Soap Bar on Small-Medium-Micro Enterprises (UMKM)

2018 ◽  
Vol 2 (2) ◽  
pp. 53
Author(s):  
Ari Diana Susanti ◽  
Sulistyo Saputro ◽  
Wusana Agung Wibowo
Keyword(s):  
Foam Stability ◽  
Coconut Oil ◽  
Life Time ◽  
Cow’S Milk ◽  
Curing Time ◽  
Cow's Milk ◽  
Milk Processing ◽  
Optimum Formula ◽  
Home Industries ◽  
Micro Enterprises

<p>The quality and quantity of cow’s milk produced were determined by the genetic, food, age, milking processing, and the treatment of cattle. The storability of fresh cow's milk tends to be short. Therefore, it is necessary to find ways to extend the life time of fresh cow's milk, one of which is by processing fresh cow's milk into other products, such as milk soap bar. The purpose of this study was to determine the appropriate method of milk soap bar production in home industries capacity and to formulate composition of vegetable oils and fresh cow's milk. The milk soap bar obtained then was analyzed in several laboratory tests such as acidity test (pH), moisture content, free alkaline content, and foam stability. Based on the research, it is turned out that the appropriate method of milk soap bar production was the cold process. The optimum formula is olive oil (11%), coconut oil (22%), palm oil (22%), fresh cow's milk (33%), and NaOH pellets (12% - equivalent to 9.2 N). The free alkaline content will decrease according the curing time. Simpler economic evaluation obtained that the production cost of milk was Rp.6,711.22/package of 80 grams of milk soap bar. Milk soap bar  is sold for Rp. 7,000.00 will provide 87.96% after-tax of ROI, 11.7 – month of POT, and 65.31% of BEP.</p>

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

2002 ◽  
Vol 15 (6) ◽  
pp. 725-735 ◽  
Author(s):  
Bernardo Prieto ◽  
Inmaculada Franco ◽  
Josefa González Prieto ◽  
Ana Bernardo ◽  
Javier Carballo
Keyword(s):  
Cow’S Milk ◽  
Chemical Modifications ◽  
Cow's Milk ◽  
Physico Chemical ◽  
Raw Cow’S Milk

I. GROWTH AND ACID PRODUCTION1

1971 ◽  
Vol 34 (1) ◽  
pp. 30-36 ◽  
Author(s):  
Antonieta Gaddi Angeles ◽  
E. H. Marth
Keyword(s):  
Growth Rates ◽  
Acid Production ◽  
Streptococcus Thermophilus ◽  
Dry Weight ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Cow’S Milk ◽  
Available Nitrogen ◽  
Lactobacillus Pentosus ◽  
Cow's Milk

Soymilk with a protein content similar to that of cow's milk was prepared from soybeans (variety Chippewa 64). Soybeans were washed, soaked until 1 ml of water per gram of beans was absorbed, comminuted with water equivalent to 7.6 times their dry weight, and the mixture filtered through cheese cloth to obtain an aqueous extract free of large particles. Growth rates of 13 species of lactic-acid bacteria in sterile soymilk were generally greater than or comparable to those in cow's milk or Elliker's broth. Acid production in soymilk was not always directly related to growth rates of the organisms. Substantial formation of acid was limited to those bacteria able to utilize the sugars in soymilk, e.g., Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus pentosus, and Leuconostoc mesenteroides. Sources of readily available nitrogen (e.g., protein digests), when added to soymilk, enhanced acid production by S. thermophilus, the Leuconostoc species, and L. pentosus; appeared inhibitory to L. delbrueckii; and had no apparent effect on the other test cultures. Addition of whey powder, glucose, or lactose to soymilk enhanced acid production by Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Lactobacillus casei, and Lactobacillus helveticus; whereas addition of sucrose was without benefit. The presence of 0.23–0.25% titratable acid, corresponding to a pH of 5.7, caused coagulation of the sterilized soymilk.

scholarly journals Preparation of Coconut Milk as Dandruff Removal

2020 ◽  
Vol 3 (1) ◽  
pp. 25
Author(s):  
Marini Damanik ◽  
Hafni Indriati Nasution ◽  
Rini Selly ◽  
Moondra Zubir
Keyword(s):  
Fatty Acids ◽  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Oil In Water ◽  
Percent Protein ◽  
Calcium Magnesium

Coconut milk is a thick white liquid extracted from coconut produced from shredded coconut and then squeezed with water. Coconut milk is an ingredient produced from processed old coconut. Coconut milk can be used as food preparations or as herbal beauty ingredients. One of the advantages of coconut milk in the field of beauty is that it is very effective as a dandruff remover. By using old coconut milk as a dandruff remover we can get amazing results with natural ingredients without spending a lot of money. Coconut milk has many contents such as water content, protein and fat which are quite high as well as cow's milk. Coconut milk is rich in vitamins C, B, B-6, thiamine, niacin, folate, a number of minerals (calcium, magnesium, iron and phosphorus). Pure coconut milk only contains 54 percent water, 35 percent fat and 11 percent nonfat solids (approximately 6 percent carbohydrates, less than 4 percent protein and other solids) which are categorized as emulsions of oil in water. Coconut milk is known to be effective in eliminating dandruff, because coconut milk contains coconut oil containing Vitramin E and fatty acids that can eliminate and eradicate dandruff. You do this by using coconut oil as a massage oil to massage the scalp.

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