Manufacture of Dairy and Non-Dairy Camel Milk Products

2020 ◽  
pp. 75-109
Author(s):  
Nour Amin Elsahoryi ◽  
Hiba Fathi Al-Sayyed
Keyword(s):  
Dairy Products ◽  
Nutritive Value ◽  
Milk Powder ◽  
Ice Cream ◽  
Temperature Treatment ◽  
Camel Milk ◽  
High Temperature Treatment ◽  
Milk Products ◽  
Frozen Yogurt ◽  
Fermented Dairy Products

Camel milk is popular in the world as it has an excellent nutritive value and many health benefits. There are many dairy and non-dairy products that could be manufactured from camel milk such as milk powder, UHT-milk, yogurt and fermented products, cream, ghee, ice-cream, frozen products, sweets, and candy (such as chocolate bars and cookies). In general, camel milk processing encounters challenges. This chapter is aimed to cover the recent issues of the manufacturing and processing of the most popular above-mentioned camel milk products based on the recent studies and other available commercial resources. Camel milk seems to have many challenges during high temperature treatment as well as creaming to manufacture yogurt and other fermented dairy products, cream, and butter. On the other hand, ice cream and frozen yogurt and chocolate bar manufacturing from camel milk seems to be less challenging. Further research is recommended to solve the faced challenges and to develop different versions of these products such as skim, low fat, low sugar, and flavored products.

scholarly journals DYNAMICS OF DAIRY PRODUCTS CONSUMPTION IN POLAND AGAINST THE BACKGROUND OF THE EU

2020 ◽  
Vol 56 (2) ◽  
Author(s):  
Piotr Bórawski ◽  
Mariola Grzybowska-Brzezińska ◽  
James Willam Dunn
Keyword(s):  
Dairy Products ◽  
Consumer Preferences ◽  
Skim Milk ◽  
Ice Cream ◽  
Powdered Milk ◽  
Milk Products ◽  
Average Consumption ◽  
Per Capita Consumption ◽  
Milk And Dairy Products ◽  
The Eu

Consumption is among the key determinants of milk production and profitability. The main purpose of this paper is to present the level of and changes in milk and dairy products consumption in the EU in 2004–2018. Due to changing consumer preferences, the average consumption of milk and milk products in EU countries is on an increase. In turn, Poland witnesses growth in consumption of milk for ripening and processed cheese and yogurt. In 2004–2017, per capita consumption of ice cream, cheese and powdered milk followed a downward trend. In order to examine changes in the consumption of milk and milk products, a forecast was prepared which shows that in 2018–2022, Poland will experience an increase in the average monthly consumption of milk, ice cream and cheese. On the other hand, the EU will report growth in consumption of fresh dairy products, butter, cheese, skim milk and powdered milk, and a decrease in casein consumption.

scholarly journals Survivability of Salmonella and Escherichia coli O157:H7 Pathogens and Food Safety Concerns on Commercial Powder Milk Products

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 189-201 ◽  
Author(s):  
Roshan Paswan ◽  
Young W. Park
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Milk Powder ◽  
Escherichia Coli O157 ◽  
Foodborne Illnesses ◽  
Milk Products ◽  
Salmonella Infections ◽  
Powder Milk ◽  
The U.S

Milk and dairy products are susceptible to the incidence of foodborne illnesses by numerous pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, enteropathogenic Campylobacter jejuni, Yersinia enterocolitica, Cronobacter (Enterobacter sakazakii) and Staphylococcus aureus. Annually Salmonella infections cause approximately 93.8 million cases of gastroenteritis and 155,000 deaths worldwide. Including meat and poultry, dairy products are the most commonly contaminated foods by Salmonella. Studies show that Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes are among the top 5 pathogens causing hospitalization and life-threatening foodborne illnesses. The U.S. Centers for Disease Control and Prevention (CDC) estimated that annually around 1.2 million foodborne illnesses with more than 23,000 hospitalizations, 450 deaths and 130 outbreaks were attributed to Salmonella infection in the U.S. The Salmonella enteric in skim milk powder survived at three months storage, with water activity as low as 0.33. With respect to Escherichia coli O157:H7, it is capable of causing disease at a low dosage, ranging from 5–50 cells. Viable cells of Escherichia coli O157:H7 reportedly survive in infant formula powder for one year at 5 °C. The survivability of Escherichia coli in powder milk was significantly reduced with the synergistic effects of storage time and temperature. The U.S. Dairy Export Council recommends that milk powder should be stored in a cool and dry place, at a temperature not to exceed 27 °C, and a relative humidity not to exceed 65%. Reports have recommended that milk powder products need to be stored in light, oxygen, and moisture-proof containers. In this article, the survival of the major foodborne pathogens including Salmonella and Escherichia coli O157:H7 in powdered milk products from common dairy species such as cow and goats are reviewed.

Occurrence of Clostridium perfringens in Milk and Dairy Products

1980 ◽  
Vol 43 (7) ◽  
pp. 536-537 ◽  
Author(s):  
T. A. EL-BASSIONY
Keyword(s):  
Clostridium Perfringens ◽  
Dairy Products ◽  
Ice Cream ◽  
Raw Milk ◽  
Mean Value ◽  
Processed Cheese ◽  
Mean Values ◽  
Milk Products ◽  
The Mean ◽  
Milk And Dairy Products

A total of 163 samples of milk and milk products (including raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream) were collected from Assiut City markets. Clostridium perfringens was detected in 45.5, 20, 30, 14.3, 20, 10, 50 and 20% of the examined samples, respectively, using SPS agar. With TSN agar, the organism was isolated from 72.7, 20, 30, 28.6, 50, 10, 50, and 30% of the samples, respectively. The mean value of the C. perfringens count using SPS agar was 53.6/ml, 40/g, 60/g, 14.3/g, 30/g, 1.4/g, 25/g and 8/ml of raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream samples, respectively, while the mean values of C. perfringens counts obtained with TSN agar were 76.4/ml, 170/g, 140/g, 42.9/g, 590/g, 2.9/g, 172.9/g, and 109/ml of examined samples, respectively. Milk and dairy products, if improperly handled, provide a means for transmission of C. perfringens to the consumer.

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 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 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 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 Determination of amino acid balancing of proteins of sour-milk product for herodietic food

2021 ◽  
pp. 14-19
Author(s):  
K. S. Kulazhanov ◽  
E. Zh. Zhaxybayeva ◽  
F. T. Dikhanbayeva ◽  
Zh. P. Dimitrov ◽  
Zh. Zh. Smailova
Keyword(s):  
Amino Acid ◽  
Milk Powder ◽  
Essential Amino Acids ◽  
Fermented Milk ◽  
Camel Milk ◽  
Milk Product ◽  
Plant Component ◽  
Milk Products ◽  
Amino Acid Balance ◽  
Fermented Milk Products

The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant component, a product from a herb, increases the composition of essential amino acids in the preparation of fermented milk products for heroic nutrition in the following order, leucine - 8.66 g ± 0.2 g. Isoleucine - 4.81 g ± 0.1 g, lysine - 6.72 g ± 0.2, methionine - 3.26 g ± 0.2, phenialanine + tyrosine - 5.72 g ± 0.2, threonine - 6.3 g ± 0.2 tryptophan 1.18 g ± 0.2, valine 6.21 g ± 0.2. In addition to the results, mismatch coefficients were calculated, which have the following numbers: formulation No. 1 - 2.4, formulation No. 2 - 2.5.

scholarly journals PRODUCTION TECHNOLOGY OF FRUIT-FILLED COTTAGE CHEESE FOR BABY FOOD OVER 6 MONTHS OF AGE

2022 ◽  
pp. 37-45
Author(s):  
E. V. Boyarshinova
Keyword(s):  
Production Technology ◽  
Dairy Products ◽  
Mass Fraction ◽  
Raw Materials ◽  
Direct Injection ◽  
Skim Milk ◽  
Temperature Treatment ◽  
Cottage Cheese ◽  
High Temperature Treatment ◽  
Customs Union

   Currently, cottage cheese is one of the leading dairy products for infants’ nutrition. Today, the urgent task is to expand the range of sour-milk products by developing a technology for cottage cheese production with the addition of a fruit filler. The object of research is cottage cheese for the diet of children over six months. The cottage cheese is produced from whole milk subjected to high-temperature treatment with the use of starter microorganisms and with the addition of fruit filler “Banana”. The children’s curd recipe developed by the authors included the following raw materials and components: milk with the mass fraction of fat 3.4 %, skim milk with the mass fraction of fat 0.05 %, direct injection starter Flora C-170, fruit filler “Banana”. Production technology included the following stages: receiving and preparing raw materials, normalization of milk, homogenization, pasteurization and cooling of the normalized mixture, fermentation, ultrafiltration of curd clot, cooling and ripening of the product. The authors conducted laboratory studies of cottage cheese to assess the quality and safety of the resulting product. The products meet the requirements of GOST 32927-2014 for organoleptic indicators: taste and smell, appearance and consistency, colour. The products also meet the needs of the Technical Regulations of the Customs Union (TR CU) 033/2013 “On safety of milk and dairy products” in terms of microbiological and antibiotic content.

THE EFFECTS OF PROCESSING AND STORAGE OF DAIRY PRODUCTS ON CHLORINATED INSECTICIDE RESIDUE1, 2

1964 ◽  
Vol 27 (9) ◽  
pp. 264-267 ◽  
Author(s):  
B. E. Langlois ◽  
B. J. Liska ◽  
D. L. Hill
Keyword(s):  
Dairy Products ◽  
Milk Powder ◽  
Ice Cream ◽  
Raw Milk ◽  
Condensed Milk ◽  
Whole Milk ◽  
Processing And Storage ◽  
Whole Milk Powder ◽  
And Storage

Summary The effects of processing and storage of butter, ice cream, Swiss-type cheese, condensed milk, and dry whole milk powder from milk containing DDT, lindane, and DDT and lindane in combination were studied. The only change in structure occurred to DDT and lindane during drying of the milk into powder. Lindane suppressed the amount of DDT residue in milk when both insecticides were fed together. In general, the finished products other than dry whole milk contained the same amount of insecticide as the raw milk when expressed on a fat basis.

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