milk whey
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2022 ◽  
Vol 43 (1) ◽  
pp. 441-448
Author(s):  
Elisa Helena Paz Andrade ◽  
◽  
Leorges Moraes da Fonseca ◽  
Marcelo Resende de Souza ◽  
Cláudia Freire de Andrade Morais Penna ◽  
...  

Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.


Food systems ◽  
2022 ◽  
Vol 4 (4) ◽  
pp. 294-307
Author(s):  
K. A. Kanina ◽  
N. A. Zhizhin ◽  
E. A. Karakulova ◽  
P. R. Atanasov

The paper examines the question of using the enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation of bonds between amino groups. One of the problems in production of high-protein products, in particular, cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow strengthening the product protein matrix, thereby improving its commercial characteristics. When performing the histological investigation of cheeses with this enzyme type to characterize the state of the protein matrix, the authors established that the product protein structure was more condensed compared to the control samples (without mTG), which affected cheese consistency. Consistency became more rubbery negatively influencing the product sensory properties, which are important traits for a consumer when buying a product. Using a Brookfield texture analyzer, it was shown that structural-mechanical characteristics were improved by 1.5 times for cheese samples produced from cow milk and by 2 times for goat cheese when mTG was used. Analysis of the enzyme catalytic activity showed that this enzyme retained its activity throughout the whole storage period, which is a potential hazard for human health. After shelf-life expiration, a change in the mTG activity was not more than 5% relative to the initial levels. The enzyme activity retained not only in cheese but also in the by-product — cheese whey, which made its processing more difficult.


2021 ◽  
Vol 10 (1) ◽  
pp. 90
Author(s):  
Katarina G. Mladenović ◽  
Mirjana Ž. Grujović ◽  
Sunčica D. Kocić-Tanackov ◽  
Sandra Bulut ◽  
Mirela Iličić ◽  
...  

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.


ScienceRise ◽  
2021 ◽  
pp. 18-24
Author(s):  
Olena Bilyk ◽  
Yulia Bondarenko ◽  
Oksana Kochubei-Lytvynenko ◽  
Liudmyla Burchenko

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.


Toxins ◽  
2021 ◽  
Vol 14 (1) ◽  
pp. 6
Author(s):  
Laura Escrivá ◽  
Fojan Agahi ◽  
Pilar Vila-Donat ◽  
Jordi Mañes ◽  
Giuseppe Meca ◽  
...  

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.


2021 ◽  
Vol 22 (6) ◽  
pp. 918-927
Author(s):  
I. E. Sharapova

The productivity and biological activity of the entomopathogenic fungus Beauveria bassiana (F-145) strain during the liquid-phase cultivation on various substrates for developing a biopesticide in its native form was analyzed (the research was carried out in 2019). For submerged cultivation, by-products from dairy and beer production (milk whey and brewing spent grain liquor) were used as components of the nutrient medium with addition of diesel fuel (DF) and Tween-80 as inducers of biological activity. It has been established, that the productivity of the strain on industrial by-product substrates was 1.5-2 times higher than on the Czapek medium. A high yield of a mycelial biomass with a titer of 108 -1010 CFU/ml was shown in a 5-day suspension based on a mixture of milk whey and brewing spent grain liquor. The biological activity of the culture suspension of the strain was determined. It was shown that the nematicidal activity of Beauveria bassiana strain with regard to nematodes of the Rhabditis sp. was largely manifested in a suspension obtained on a mixed medium with the addition of inducers. Ninety per cent death at mobile nematode stages was registered within one or two days of test-organism incubation. A complex nutrient medium composition containing by-products and inducers contributed to the preservation of the biological activity of the strain. The strain nematicidal activity was established at the level of 67-80 per cent with a titer of 106 -107 CFU/ml when the suspension was stored for 67 days.


2021 ◽  
Vol 19 (suplemento) ◽  
Author(s):  
G A Gómez

Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four different liquid growth media were prepared: whey powder (SP) and demineralized whey powder (SPD) (65 g/L) dissolved in sterilized distilled water; SPCal, similar to SP in composition, but sterilized and centrifuged to remove proteins, and milk permeate (PER). All media were fermented by 24 hours at 30°C. Samples were taken every 8 hours, for pH, biomass, ethanol and lactose determination. K. marxianus (LFIQK1 strain) growth was similar in SP, SPD and SP Cal (biomass between 2 – 3 g/L) and lower in PER. Moderate pH decline was observed, final values being between 4,7 and 5,4. Significant lactose consumption was observed in every growth media, with final values around 12 g/L and good ethanol production, especially for SP, SPD, and PER mediums (17,0±0,7; 17,6±0,5; 16,3±0,2 g/L respectively). These results are encouraging for the production of alcoholic beverages from the studied media using K. marxianus as the fermentation agent.


2021 ◽  
Vol 938 (1) ◽  
pp. 012019
Author(s):  
N N Korysheva ◽  
S A Titov ◽  
S V Shakhov ◽  
G S Tikhonov ◽  
I A Glotova ◽  
...  

Abstract During deep processing of whey using microfiltration, the loss of membrane efficiency can take place. In this work, an installation for microfiltration of milk whey has been developed. It includes pumps, containers with liquids, throttling valves, a pressure gauge, and a microfiltration cell with a tubular ceramic membrane. A thin titanium oxide layer was deposited on the inner surface of the porous alumina tube. The outer diameter of the tubes is 10 mm, the wall thickness is 2 mm, the length of the tubes is 45 cm. A homogenized aqueous dispersion of sugar beet fiber was used as an agent that improves the performance of the installation by creating a pulsed backpressure of the filtrate. It is shown that the use of a finely ground suspension of dietary fiber during microfiltration of milk whey through a tubular ceramic membrane prevents the formation of protein deposits on the membrane and in its pores. The installation allows obtaining a suspension of dietary fiber, enriched with milk protein, as an additional product. The protein-enriched fiber suspension left over after microfiltration can be used in food production, for example, as a thickening agent in the production of yogurts.


Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2960
Author(s):  
Karoliny Brito Sampaio ◽  
Thatyane Mariano Rodrigues de Albuquerque ◽  
Noádia Priscila Araújo Rodrigues ◽  
Maria Elieidy Gomes de Oliveira ◽  
Evandro Leite de Souza

Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl., popularly known as xique-xique, is a cactus from the Caatinga biome, which is rich in bioactive compounds but has not been previously studied as a source of lactic acid bacteria (LAB) with probiotic aptitudes. This study aimed to identify, characterize, and select LAB isolates with in vitro probiotic-related characteristics from xique-xique cladodes and fruit. Isolates with the most promising probiotic-related characteristics were evaluated regarding their in vitro technological properties and capability of surviving in chestnut milk, whey protein drink, and mate tea with mint during 21 days of refrigeration storage. Seventeen recovered isolates had typical characteristics of LAB. Six out of these seventeen LAB isolates passed the safety tests and were included in experiments to evaluate the in vitro probiotic-related characteristics. Based on the results of a principal component analysis, the isolates 69, 82, 98, and 108 had the best performances in experiments to evaluate the probiotic-related characteristics. In addition to showing good technological properties, the four selected LAB isolates had high viable counts (>7.3 log cfu/mL) and high sizes of physiologically active cell subpopulations in chestnut milk, whey protein drink, and mate tea during refrigeration storage. These four isolates were identified by 16S-rRNA sequencing as being Lacticaseibacillus paracasei or Lacticaseibacillus casei. The results indicate xique-xique as a source of potentially probiotic LAB isolates.


2021 ◽  
Vol 3 (3) ◽  
pp. 25-34
Author(s):  
N. N. Ayanniyi ◽  
S. A. Adeyemi ◽  
U. A. Gbanguba ◽  
S. B. Akinleye ◽  
M. Alfa ◽  
...  

Plant coagulant, animal rennet and microbial coagulant are used as milk coagulating agents resulting in different cheese products. However, emphasis has been on the use of plant coagulant as opposed to that from animal source, rennet. Alternative milk coagulants are therefore investigated instead of animal enzymes. The use of vegetable extracts as milk coagulants has evolved in soft cheese processing. This study explored the potential of plant coagulants as an ideal choice in the production of cheese. Hence, the objective of this study was to evaluate the effects of the coagulants on the yield and proximate composition of cheese. To compare them with cheese coagulated with supernatants from fermented white sorghums (WSS) and wheat (WS) in the laboratory. The results were also compared with cheese coagulated with Calotropis procera leaf extract (CPE) in terms of yield, the percentage composition of total solids (TS), fat, protein, lactose ash and the pH of the cheeses. The same parameters were evaluated in the whey (by-product). The minerals, pH and the proximate components in WS and WSS were also compared. Maximum cheese yield was recorded at equal volumes of milk and coagulants. CPE was superior to these other two considering the constituents in all three cheeses. The chemical composition of CPE coagulant was superior to WS and WSS in terms of TS, fat, protein and ash but lower in moisture content compared with the other two. Protein content was higher in cheese prepared with CPE (22%) about six times the amount in raw milk and the least was WSS (12%). Moreover, the cheese made with CPE had the highest yield (31.76g) and differed significantly (P< 0.05) from WSS (28.87g) and WS (29.70g). Also, cheese made with WS (30.57g/ml) had the highest whey volume compared with WSS (28.11g/ml). However, increasing levels of each supernatant with a constant volume of raw milk (100ml) produced higher cheese yield at 100ml of the supernatant and 100ml of milk. Whey from WSS was the most acidic (5.85) of all the three produced but with increased acidity as the storage days increased. The study revealed that cheese with high nutritional quality can be produced with CPE, WSS and WS. The use of equal volume of coagulant (WSS or WS) to raw milk would give optimal cheese yield. This will promote the utilization of WSS and WS, which is naturally left as the waste product.


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