Lactic Streptococcal Agglutinins: A Review1

Agglutinins that cause clumping and settling of lactic streptococci are reviewed. Evidence defining the role played by agglutinins in sedimentation defects occurring during cottage cheese manufacture is presented. The needs for a fast, simple and reliable agglutination test, and additional research on the influence of agglutinins on other fermented milk products, are noted.

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Microbial Properties of Milk and Traditional Fermented Milk Products in Ethiopia: A Review

Agricultural Reviews ◽

10.18805/ag.r-167 ◽

2020 ◽

Author(s):

Mihret Frew ◽

Kiros Abebe

Keyword(s):

Value Chain ◽

Dairy Products ◽

Fermented Milk ◽

Vital Role ◽

Control Measures ◽

Cottage Cheese ◽

Traditional Practice ◽

Milk Products ◽

Microbial Properties ◽

Fermented Milk Products

Milk and milk products play a vital role in human nutrition all over the world. In addition to being a nutritious food for humans, milk and milk products provide a favorable environment for the growth of spoilage and pathogenic microorganisms. Thus, this paper aims to review the microbial properties of milk and fermented milk products produced in different parts of Ethiopia. Microbial contamination may generally occur from within the udder, exterior to the udder, from the surface of milk handling and storage equipment and the traditional practice. The status of the cleanliness of the milkers could be the primary sources of the initial milk contamination. The reviewed dairy products are Milk, Ergo (naturally fermented milk), Kibe (traditional butter), Arera (defatted sour milk) and Ayib (Ethiopian cottage cheese). The existing microbial quality of dairy products produced in the rural part of Ethiopia was poor and did not meet the acceptable quality requirements. The problem was compounded from limited knowledge of the hygienic production, processing and handling of dairy products coupled with inadequate dairy processing infrastructures. Strict hygienic control measures along the value chain to improve the hygienic conditions of milk starting from production to consumption are necessary to provide safe products to the consumer.

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Heavy metal levels in milk and fermented milk products produced in the Almaty region, Kazakhstan

Veterinary World ◽

10.14202/vetworld.2020.609-613 ◽

2020 ◽

Vol 13 (4) ◽

pp. 609-613 ◽

Cited By ~ 1

Author(s):

N. B. Sarsembayeva ◽

T. B. Abdigaliyeva ◽

Z. A. Utepova ◽

A. N. Biltebay ◽

S. Zh. Zhumagulova

Keyword(s):

Heavy Metal ◽

Raw Materials ◽

Absorption Spectrometry ◽

Food Products ◽

Raw Milk ◽

Fermented Milk ◽

Cottage Cheese ◽

Milk Products ◽

Metal Levels ◽

Fermented Milk Products

Background and Aim: Monitoring food quality and safety remain a pressing issue. The intermediate results of the study on the residual amounts of heavy and toxic elements in food products are presented herein. The aim of this study was the determination of heavy metals in milk and fermented milk products from basic farms in the Almaty region, Kazakhstan. Materials and Methods: A total of 120 raw milk samples and 80 cottage cheese samples were analyzed. The milk and cottage cheese samples were subjected to mineralization during the analysis to remove organic impurities and determine the heavy metal concentrations using atomic absorption spectrometry. Results: The contents of cadmium, lead, and arsenic in all raw materials and food products did not exceed the maximum permissible concentrations. Conclusion: The dairy samples showed low contents of cadmium, mercury, lead, and arsenic that did not exceed the allowable concentrations for basic farms in the Almaty region.

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Use of Milk-Protein Concentrates in the Production of Fermented Milk Products

KnE Life Sciences ◽

10.18502/kls.v0i0.9021 ◽

2021 ◽

Author(s):

Nikolay Gutоv ◽

Irina Maseeva

Keyword(s):

Lactic Acid ◽

Milk Protein ◽

Whey Proteins ◽

Product Yield ◽

Fermented Milk ◽

Cottage Cheese ◽

Milk Products ◽

Biological Value ◽

Protein Concentrates ◽

Fermented Milk Products

There are an increasing number of products containing milk-protein concentrates. Their use helps to reduce the duration of the fermentation process; increases the concentration of viable cells of lactic acid microorganisms; creates the desired consistency of finished products with required structural and mechanical properties; improves the taste; expands the range of fermented milk products; increases the content of essential amino acids and regulates the amino acid composition; increases the product yield; and improves the manufacturability, including the turnover of the main technological equipment and production areas. This article presents the results of the use of milk-protein concentrates in the production of sour milk, cream and cottage cheese. The acidity of test samples, their biological value, and the total amount of lactic acid microorganisms were determined. The research results show that the use of milk-protein concentrates in the production of dairy products contributes to the intensification of the technological processes and improves the quality of the finished products. Keywords: casein, milk protein, milk protein concentrate, whey proteins, lactic acid microorganisms, biological value

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Efficacy of Antimicrobials in Fermented Milk Storage

Food Processing Techniques and Technology ◽

10.21603/2074-9414-2018-3-65-71 ◽

2019 ◽

Vol 48 (3) ◽

pp. 65-71

Author(s):

Станислав Сухих ◽

Stanislav Sukhikh ◽

Андрей Лукин ◽

Andrey Lukin ◽

Юлия Голубцова ◽

...

Keyword(s):

Shelf Life ◽

Mass Fraction ◽

Pathogenic Bacteria ◽

Dairy Product ◽

Control Sample ◽

Fermented Milk ◽

Cottage Cheese ◽

Experimental Conditions ◽

Milk Products ◽

Fermented Milk Products

The existing methods of disinfection of containers for fermented milk products proved to be ineffective. The present research featured an antimicrobial preparation based on silver, copper, and zinc nanoparticles as a disinfectant solution. The authors studied the properties of the antimicrobial in order to prove its effectiveness in processing containers to increase the shelf-life of fermented milk products. The size of the silver nanoparticles ranged from 1 to 10 nm. The nanoscale particles of copper were obtained by the method of electric explosion. It was established that the mass fraction of the active substance (active metals) in the antimicrobial was 50.1%; the mass fraction of water was 11.2%; the mass fraction of hydrogen peroxide was 1.0%. To assess the ability of the antimicrobial to increase shelf-life of fermented milk products, the authors analyzed the microbiological properties of cottage cheese. The 50-gram samples were packed in pre-treated polyethylene containers that had been cleaned with the antimicrobial. After that the samples were left for storage at minus 4 ± 1°C. The quality and the microbiological state of the cottage cheese was evaluated on days 3, 5, 7, 9, 11, and 13, which was justified by the experimental conditions and regulatory documentation. Eventually, it was established that the product contained no pathogenic bacteria, such as L. monocytogenes, Salmonella, E. coli, staphylococci, yeast, molds or any viable microbial cells. It was proved that the test sample retained its consumer properties for 13 days, while the control sample was found unusable by day 7. Thus, by using the antimicrobial, it was possible to increase the shelf life of the dairy product by more than 5 days.

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