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

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.

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I. GROWTH AND ACID PRODUCTION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-34.1.30 ◽

1971 ◽

Vol 34 (1) ◽

pp. 30-36 ◽

Cited By ~ 50

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.

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Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

Foods ◽

10.3390/foods9020217 ◽

2020 ◽

Vol 9 (2) ◽

pp. 217

Author(s):

Joanna Teichert ◽

Dorota Cais-Sokolińska ◽

Romualda Danków ◽

Jan Pikul ◽

Sylwia Chudy ◽

...

Keyword(s):

Color Stability ◽

Titratable Acidity ◽

Milk Composition ◽

Water Holding Capacity ◽

Lactobacillus Delbrueckii ◽

Cow’S Milk ◽

Yellowness Index ◽

Cow's Milk ◽

And Storage ◽

Water Holding

Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

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Production of symbiotic drink of oatmeal and coconut oil

Brazilian Journal of Food Research ◽

10.3895/rebrapa.v7n2.3502 ◽

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.

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COMMITTEE ON NUTRITION

PEDIATRICS ◽

10.1542/peds.19.2.339 ◽

1957 ◽

Vol 19 (2) ◽

pp. 339-341

Author(s):

Keyword(s):

Newborn Infants ◽

Point Of View ◽

Cow’S Milk ◽

Normal Infant ◽

Present Communication ◽

Practical Advantage ◽

Cow's Milk ◽

Normal Environment ◽

Excessive Load ◽

Environmental Temperatures

THE DEMONSTRATION of the importance of the content of solutes in the food of infants has introduced a new and important consideration in infant feeding. It is now apparent that a formula or diet satisfactory in all other respects may, under certain circumstances, be detrimental to the infant because of the excessive load of solutes presented to the kidney. Such circumstances include principally the feeding of unusually large amounts of electrolytes and protein to normal infants exposed to relatively high environmental temperatures for prolonged periods of time or to infants with renal insufficiency. The purpose of the present communication is to consider whether any practical advantage is achieved by feeding a normal infant, in a normal environment, a formula containing fewer solutes or relatively more water than are contained in one composed of cow's milk and carbohydrate in the usual proportions, fed at a concentration of 150 ml/100 cal (20 cal/oz). From this point of view the question can be raised as to whether there is any advantage in feeding unusually dilute formulas to newborn infants. Origin of the Renal Solute Load The load of solutes requiring excretion by the kidneys is derived almost entirely from the protein and electrolyte in the diet. In Table I the content of nitrogen and electrolytes is listed for human and cow's milk. Also given in the table are calculated values for the approximate quantity of solutes requiring excretion by the kidney. It will be noted that an infant receiving 133 cal/kg from human milk would be required to excrete 14.0 m0sm/kg/day while an infant receiving 133 cal/kg from whole cow's milk without added carbohydrate would be required to excrete 60.9 m0sm/ kg/day. Furthermore, it is apparent that an infant receiving two-thirds of the calories from cow's milk and one-third from added carbohydrate would need to excrete only two-thirds the quantity of solutes excreted by the infant fed cow's milk without added carbohydrate (2/3 X 60.9 = 42.7 m0sm/kg/day).

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Influence of Atopic Dermatitis on Cow’s Milk Allergy in Children

Medicina ◽

10.3390/medicina55080460 ◽

2019 ◽

Vol 55 (8) ◽

pp. 460 ◽

Cited By ~ 1

Author(s):

Arianna Giannetti ◽

Francesca Cipriani ◽

Valentina Indio ◽

Marcella Gallucci ◽

Carlo Caffarelli ◽

...

Keyword(s):

Atopic Dermatitis ◽

Complex Disease ◽

Allergic Sensitization ◽

Skin Barrier ◽

Specific Ige ◽

Point Of View ◽

Cow’S Milk ◽

Skin Barrier Function ◽

Cow's Milk ◽

Significant Difference

Background and Objectives: Cow’s milk protein allergy (CMA) is the most common allergy in children. The natural history of CMA is generally favorable and the majority of children reach tolerance during childhood, even if studies show variable results. Atopic dermatitis (AD) is a complex disease from an immunological point of view. It is characterized by an impaired skin barrier function and is often the first clinical manifestation of the so-called “atopic march”. The aim of our study is to evaluate, in a cohort of children with CMA, if the presence of AD in the first months of life can influence the atopic status of patients, the tolerance acquisition to cow’s milk, the level of specific IgE (sIgE), and the sensitization towards food and/or inhalant allergens. Materials and Methods: We enrolled 100 children with a diagnosis of CMA referred to our Pediatric Allergology Unit, aged 1–24 months at the time of the first visit. Results: 71 children had AD and 29 did not. The mean follow-up was 5.28 years. The CMA manifestations were mainly cutaneous, especially in children with AD (91.6% vs. 51.7%; P < 0.001). Patients with AD showed higher rates of polysensitization to foods and higher levels of both total IgE and sIgE for milk, casein, wheat, peanuts, and cat dander at different ages when compared to patients without AD. We analyzed the presence of IgE sensitization for the main foods and inhalants at various ages in the two groups of patients: a statistically significant difference emerged in the two groups of patients for milk, yolk and egg white, hazelnut, peanuts, soybean, grass pollen and cat dander. Meanwhile, we did not find significant differences in terms of tolerance acquisition toward cow’s milk, which was nonetheless reached around 5 years of age in 61% of patients. The level of cow’s milk sIgE at the age of 5 years was significantly higher in the group of patients who did not acquire tolerance (38.38 vs. 5.22 kU/L; P < 0.0001). Conclusions: An early barrier deficiency appears to promote the development of allergic sensitization, but does not seem to influence the acquisition of tolerance.

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

BioMed Research International ◽

10.1155/2015/625740 ◽

2015 ◽

Vol 2015 ◽

pp. 1-11 ◽

Cited By ~ 36

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.

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

Journal of Food Composition and Analysis ◽

10.1006/jfca.2002.1055 ◽

2002 ◽

Vol 15 (6) ◽

pp. 725-735 ◽

Cited By ~ 16

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

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The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow’s Milk

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201866051135 ◽

2018 ◽

Vol 66 (5) ◽

pp. 1135-1140

Author(s):

Vratislav Henzl ◽

Daniel Falta ◽

Stanislav Navrátil ◽

Francois Lategan

Keyword(s):

Air Temperature ◽

Titratable Acidity ◽

Cow’S Milk ◽

Processing Quality ◽

Point Scale ◽

Mean Values ◽

Cow's Milk ◽

Rennet Coagulation ◽

Milk Volume

The objective of this study was to assess the effect of outside air temperature on the transportation temperature and processing quality of cow’s milk. The data used in the analyses (208 bulk samples) were collected on four farms over a period of 52 consecutive weeks. The samples were grouped into four outside air temperature‑based groups, namely: below 1.0 °C; from 1.1 to 8.0 °C; from 8.1 to 15.0 °C; above 15.1 °C. Mean values of the observed characteristics were as follows: average outside air temperature 7.40 °C, milk temperature on dairy farms 5.19 °C (at collection) and milk temperature on arrival at the dairy factory 5.60 °C. The average duration of transport was 211 minutes, milk volume in the tanker 12,885 l, fat content 4.13 %, protein content 3.40 %, lactose content 4.89 %, casein content 2.97 %, titratable acidity 6.31 SH, active acidity 6.75 (pH), rennet coagulation time (RCT) 201 sec., curd class 1.11 (on five‑point scale) and 1.49 (on ten‑point scale). Increasing outside air temperature was closely correlated (p < 0.01) with an increase in milk temperature at the dairy factory (at delivery). A significant (p < 0.01) increased difference between the temperatures on the farm (at collection) and at delivery in the dairy factory was also recorded. The titratable acidity decreased and so did the curd class on the ten‑point scale. Milk temperature on the farm (at point of entering transportation tank) also increased significantly (p < 0.01) with outside air temperature. Other differences were not significant (p > 0.05). Findings of this study suggest that outside air temperature influences the properties and processing quality of the transported milk, even though the temperature differences of the milk itself ranged within the acceptable limits. It therefore stands to reason that, when the temperature of milk on load is close to the recommended temperature limits it can exceed this limit during transportation to the dairy factory and cause significant damage to the processing quality of the transported milk.

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