Creation of a fermented milk product using the association of probiotic cultures

2021 ◽  
pp. 36-39
Author(s):  
Ирина Владимировна Рожкова ◽  
Анна Васильевна Бегунова ◽  
Юлия Игоревна Крысанова
Keyword(s):  
Salmonella Typhimurium ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Reuteri ◽  
Lactobacillus Rhamnosus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Milk Product ◽  
Milk Products ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Кисломолочные продукты приобретают популярность во всем мире благодаря их полезным и функциональным свойствам. Проблема разработки и широкого использования кисломолочных продуктов приобретает огромное значение в период пандемии и экологического кризиса. Полезные свойства кисломолочных продуктов зависят от состава заквасок, используемых для их производства. Вид и количество используемых в составе закваски штаммов обуславливает бифункциональный эффект пробиотического кисломолочного продукта. Из молочнокислых бактерий Lactobacillus являются наиболее изученными пробиотическими микроорганизмами с широким спектром физиолого-биохимических свойств. Для разработки кисломолочного продукта была использована ассоциация заквасочных культур, состоящая из Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1 и Lactobacillus acidophilus H-9 в соотношении 1:6:1, которая обладает функциональным потенциалом. В работе научно обоснованы технологические режимы производства пробиотического кисломолочного продукта c использованием указанной выше ассоциации культур, которая обеспечивает сквашивание пастеризованного обезжиренного молока за 7-8 ч при внесении 5-7 % инокулята, обеспечивая определенные органолептические показатели. При этом количество клеток пробиотических культур составляет для L. acidophilus Н-9 1,1×10 КОЕ/см, для L. reuteri LR 1 (2,1±1,3)×10КОЕ/см, для L. rhamnosus TR (1,37±0,98)×10 КОЕ/см. Показано, что разработанный кисломолочный продукт обладает антагонистической активностью к S. aureus АТСС 6538 и Salmonella typhimurium NCTC 00074, а также антиоксидантной и АПФ-ингибирующей активностью, что характеризует его бифункциональные свойства. Диаметр зоны ингибирования роста S. aureus АТСС 6538 составляет 15,25±0,35 см, а Salmonella typhimurium NCTC 00074 10,5±0,71 см. Антиоксидантная активность разработанного продукта составляет 570,64±18 мкмоль TЭ/мг, а АПФ ингибирующая активность - IC 1,23±1,6 мг белка/см. Fermented milk products are gaining popularity all over the world due to their useful and functional properties. The problem of the development and widespread use of fermented milk products becomes of great importance during a pandemic and an ecological crisis. The beneficial properties of fermented milk products depend on the composition of the starter cultures used for their production. The type and quantity of strains used in the starter culture determine the bifunctional effect of the probiotic fermented milk product. Of the lactic acid bacteria, Lactobacillus is the most studied probiotic genus with a wide range of physiological and biochemical properties. For the development of a fermented milk product, an association of starter cultures was used, consisting of Lactobacillus rhamnosus TR, Lactobacillus reuteri LR1, and Lactobacillus acidophilus H-9 in a ratio of 1: 6:1, which has a functional potential. The work scientifically substantiates the technological modes of production of a probiotic fermented milk product using the above-mentioned association of cultures, which ensures the fermentation of pasteurized skim milk in 7-8 hours with the introduction of 5-7 % inoculum, providing certain organoleptic characteristics. In this case, the cells number of probiotic cultures for L. acidophilus H-9 is 1.1×10 CFU/cm, for L. reuteri LR 1 (2.1±1.3)×10 CFU/cm, for L. rhamnosus TR (1.37±0.98)×10 CFU/cm. It was shown that the developed fermented milk product has an antagonistic activity to S. aureus ATCC 6538 and Salmonella typhimurium NCTC 00074, as well as antioxidant and ACE-inhibiting activity, which characterizes its bifunctional properties. The diameter of the growth inhibition zone for S. aureus ATCC 6538 is 15.25±0.35 cm and for Salmonella typhimurium NCTC 00074 10.5±0.71 cm. The antioxidant activity of the developed product is 570.64±18 μmol TE/mg, and ACE inhibitory activity IC50 1.23±1.6 mg protein/cm.

Fermented milk product with a combined composition

2021 ◽  
pp. 15-18
Author(s):  
Надежда Леонидовна Андросова ◽  
Татьяна Алексеевна Антипова ◽  
Светлана Валерьевна Фелик ◽  
Сергей Владимирович Симоненко
Keyword(s):  
Goat Milk ◽  
Fermented Milk ◽  
Milk Product ◽  
Organoleptic Evaluation ◽  
Milk Products ◽  
Microbiological Parameters ◽  
Primary School Age ◽  
Pumpkin Powder ◽  
Fermented Milk Product ◽  
Fermented Milk Products

Среди факторов здоровья детей, обусловливающих работоспособность и активное развитие ребенка, важная роль принадлежит полноценному и регулярному снабжению детского организма необходимыми витаминами, макро- и микроэлементами, пищевыми волокнами и другими незаменимыми пищевыми веществами, которые не синтезируются организмом ребенка и могут поступать только с пищей. В статье приведены данные по пищевой ценности овощных порошков тыквы, свеклы и моркови. Описана технология производства кисломолочных напитков на основе комбинации различных видов молока (коровьего, козьего и кобыльего) и овощных порошков, подобрано количество их внесения. Проведена выработка 9 образцов продукта с тремя комбинациями молока с различным массовым содержанием овощных порошков. Представлена органолептическая оценка выработанных образцов, выбраны четыре рецептуры кисломолочного напитка. Для дальнейших исследований были выбраны композиции молока коровы и козы, с внесением 3 % порошка тыквы, молока коровы и козы с внесением 2 % порошка свеклы, молока коровы и кобылы с внесением 3 % порошка тыквы и молока коровы и кобылы с внесением 2 % порошка свеклы. Разработаны рецептуры четырех кисломолочных продуктов с овощными порошками тыквы и свеклы. Проведены экспериментальные выработки и исследованы физико-химические показатели выработанных образцов. По результатам исследований рассчитано удовлетворение суточной потребности в энергии и пищевых веществах при употреблении 150 г исследуемого кисломолочного продукта для детей дошкольного и младшего школьного возраста. Результаты проведенных исследований показали, что разработка кисломолочных продуктов с добавлением овощных порошков является актуальным и перспективным направлением и требует дальнейшего его изучения. Among the factors of children's health that determine the child's performance and active development, an important role belongs to the full and regular supply of the child's body with the necessary vitamins, macro-and microelements, dietary fiber and other essential nutrients that are not synthesized by the child's body and can only come from food. The article presents data on the nutritional value of vegetable powders of pumpkin, beetroot and carrot. The technology of production of fermented milk drinks based on a combination of different types of milk (cow, goat and mare) and vegetable powders is described, the amount of their application is selected. 9 samples of the product with three combinations of milk with different mass content of vegetable powders were developed. The organoleptic evaluation of the developed samples is presented, four formulations of fermented milk drink are selected. For further studies, the compositions of cow and goat milk were selected, with the addition of 3% pumpkin powder, cow and goat milk with the addition of 2 % beet powder, cow and mare milk with the addition of 3 % pumpkin powder and cow and mare milk with the addition of 2 % beet powder. Recipes of four fermented milk products with vegetable powders of pumpkin and beet have been developed. Experimental workings were carried out and the physico-chemical and microbiological parameters of the developed samples were studied. According to the results of the research, the satisfaction of the daily need for energy and nutrients with the use of 150 g of the studied fermented milk product for children of preschool and primary school age is calculated. The results of the conducted research have shown that the development of fermented milk products with the addition of vegetable powders is an actual and promising direction and requires further study.

scholarly journals The effect of hydrated oatmeal on quality of the symbiotic fermented milk product

2020 ◽  
Vol 17 ◽  
pp. 00052
Author(s):  
Irina V. Sukhova ◽  
Tatyana N. Romanova ◽  
Lidia A. Korosteleva ◽  
Rinat H. Baimishev ◽  
Elena V. Dolgosheva
Keyword(s):  
Fermented Milk ◽  
Milk Product ◽  
Pathogenic Microorganisms ◽  
Food Technology ◽  
Vital Activity ◽  
Milk Products ◽  
Positive Effect ◽  
Fermented Milk Product ◽  
Fermented Milk Products

In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.

scholarly journals Microbiological detection of probiotic microorganisms in fermented milk products

2007 ◽  
Vol 55 (2) ◽  
pp. 15-20 ◽  
Author(s):  
Radka Burdychová
Keyword(s):  
Lactobacillus Acidophilus ◽  
Health Benefits ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Culture Conditions ◽  
Probiotic Bacteria ◽  
Potential Health ◽  
Milk Products ◽  
Fermented Milk Products

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

AN INTEGRATED APPROACH TO THE CREATION OF NEW PROBIOTIC PRODUCTS IN THE DAIRY INDUSTRY

2021 ◽  
Vol 1 (3) ◽  
pp. 269-273
Author(s):  
A.V. Ryabtseva ◽  
◽  
S.S. Shikhov ◽  
Keyword(s):  
Dairy Industry ◽  
Integrated Approach ◽  
Fermented Milk ◽  
Economic Damage ◽  
Milk Product ◽  
Milk Products ◽  
The Creation ◽  
Fermented Milk Product ◽  
Fermented Milk Products ◽  
Production Facilities

Materials on the benefits of fermented milk products, as well as on the creation and technology of a new probiotic fermented milk product «Acidolactin» are presented. It is important to maintain the cleanliness of production facilities, to carry out timely disinfection, as non-compliance with sanitary and hygienic requirements leads to the production of low-quality products, which causes economic damage.

Effects of technological factors of keepability of the fermented milk product with Lactobacillus reuteri LR1

2018 ◽  
pp. 54-55
Author(s):  
A.V. Begunova ◽  
◽  
I.V. Rozhkova ◽  
T.A. Raskoshnaya ◽  
T.I. Shyrshova ◽  
...  
Keyword(s):  
Lactobacillus Reuteri ◽  
Fermented Milk ◽  
Milk Product ◽  
Technological Factors ◽  
Fermented Milk Product

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals FERMENTED MILK PRODUCT FOR SPORTS NUTRITION

2019 ◽  
Vol 19 (S1) ◽  
pp. 128-136
Author(s):  
L Zakharova ◽  
I Pushmina ◽  
V Pushmina ◽  
M Kudriavtsev ◽  
S Sitnichuk
Keyword(s):  
Whey Protein ◽  
Fermented Milk ◽  
Sports Nutrition ◽  
Starter Cultures ◽  
Whey Protein Concentrate ◽  
Milk Product ◽  
Protein Concentrate ◽  
Milk Whey ◽  
Milk Whey Protein ◽  
Fermented Milk Product

Aim. The article deals with the study of technological approaches to the quality and deve­lopment of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.

scholarly journals Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

2009 ◽  
Vol 57 (5) ◽  
pp. 291-304 ◽  
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Fermented Milk ◽  
Milk Product ◽  
Milk Products ◽  
Texture Intensity ◽  
Analysis Of Dispersion ◽  
Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

scholarly journals Relevance of application of irradiated starter cultures to production of fermented milk products

2020 ◽  
Vol 7 (4) ◽  
pp. 242-249
Author(s):  
D. A. Zhuravleva ◽  
A. V. Kazakov ◽  
I. S. Selezneva ◽  
A. A. Baranova
Keyword(s):  
Fermented Milk ◽  
Starter Cultures ◽  
Biologically Active ◽  
Research Model ◽  
Organoleptic Properties ◽  
Milk Products ◽  
Physico Chemical ◽  
Active Substances ◽  
Important Significance ◽  
Fermented Milk Products

Nowadays yogurt, fermented milk products, enriched with biologically active substances, acquire increasingly important significance in people's diets. The traditional method for producing fermented milk products and yogurt is to ferment the milk using starter cultures. The purpose of this research was to figure out if it is possible to use suspensions of probiotic microbial cultures irradiated with ionizing radiation to produce yoghurt products. Liquid live suspensions of bifidobacteria and lactobacilli, as well as a mixture of bifidobacteria, lactobacilli, propionibacteria and lactic acid streptococci were taken as a research model. The goal was achieved by receiving the yoghurt products enriched with active secondary metabolites due to using the suspensions of lysed cells of different microorganisms. We studied physico-chemical and organoleptic properties of the received products after 1, 7 and 14 days of storage.

Sign in / Sign up

Export Citation Format

Share Document