Curd Production Research Articles

To Study Characterization and Antibacterial Activity of Bacteriocin Producing Lactobacillus Isolated from Curd

The present study is carried out with the lactic acid bacteria isolation and identification such as Lacto-bacillus fermentum from curd sample. Five isolates ofLactobacilli supernatant is examined for acid and antibacterial activityproduction. The extracted compound showed antibacterial activityagainst the microorganisms. Lactobacil-lus fermentum showed better antimicrobial activity. Antibacterial activitiesLABaredietary supplements of live microorganisms thought to be healthy for the host organisms. In this study, lactic acid bacteria are isolated from 2 different curd samples. A total of 20 strains are studied for their characterization, from that 2 potential strains Lac-tobacillus acidophilus and Lactobacillus plantarum isolated from curd. The potential strains are studied by curd pro-duction, antibacterial and bactericidal activity also their antibiotic susceptibility. The quality of curd is analyzed by qualitatively and quantitatively by nutrient evaluation. The antibiotic resistance of potential strain is studied using the good resistance activity to the antibiotics. The curd produced by those strains has good quality and quantityof nutrients.

Increasing the biological value of the curd product

The article is devoted to the improvement of quark product biological value in order to impart the properties adequate to specifity and nutrient status for the group of population with abnormal carbohydrate metabolism. Diabetes comprises the most widespread chronic diseases in the world. The reason for the number of diabetic patients growth bears the complex character but this growth is conditioned mainly by malnutrition. Correctly chosen diet adequate to the level and character of metabolic disorders is the important prophylactic factor. Milk products among which quark and quark products due to high amount of easily digestible protein are very Important in nutrition of the patients suffering from abnormal carbohydrate metabolism. The marketing analysis of this group nutritive value presented in the marked has been carried out. The obtained results show that the manufactures quark products are characterized by low amount of crude protein (from 4.5 to 6.0%) and high carbohydrates content ( from 13,0 to 18.0%) including sucrose (from 7,5 to 12,0%. One of the main requirements to dietetic therapy of the patients suffering from diabetes is drastic restriction and exclusion from food allowance easily digestible refined carbohydrates. The aim of the work is to improve biological value of the quark product by replacement of sucrose by stevia and enrichment it by whey protein. Among sugar substitute of natural origin is stevia, which besides the ability to reduce sugar possesses the wide spectrum of positive physiological impact on the body. The influence of milk components on the expressed after-taste of stevia and the possibility to level it has been studied. It was stated that protein has no impact on stevia after-taste but milk fat partially levels metallic taste and promotes the test intensity. It was stated that the best product organoleptic indices were fixed after introduction of 0.027% of stevia. Milk proteins are food irreplaceable components and mainly whey proteins characterized by high biological value conditioned by their specificity and balanced amino acid composition. But meanwhile commercial samples of quark products contained not more than 0,05% of whey proteins . The possibility to improve the biological value of the product by enrichment with whey proteins has been studied.

Traditional Cottage Cheese production in Kosovo

The study was conducted to identify the technological process of cottage cheese production as well as its diversity produced in traditional way in Kosovo. The data were collected by survey realized during the period October 2015 – April 2016. The sample size was calculated as 450 small-scale households and was randomly selected, representing all regions of Kosovo. The data were collected by face to face survey in rural settlements. The study was focused on the mode of cottage cheese production, as a way of coagulation, pasteurization, storage and use of cottage cheese produced. According to study result, it was found that Kosovo is characterized by a very small diversity of cottage cheese produced in the traditional form and the technological process of curd production differ slightly between the regions of Kosovo (mainly in the way of coagulation of curd).

The hidden systems in the human brain

Soybean curd wastewater (SCWW) is a by-product of the compression of protein coagulants performed during production of soybean curd (tofu). In this study, SCWW was used as a low-cost nutrient source for the cultivation of an Aurantiochytrium strain known to produce significant amounts of polyunsaturated fatty acids (PUFAs), such as docosahexaenoic acid (DHA). Instead of sterilization of the SCWW medium by heating (which promotes the Maillard reaction and production of hydroxymethylfurfural), the SCWW medium was sterilized using peracetic acid (PAA) followed by neutralization with a ferric ion solution. The growth of cells was similar in PAA-sterilized SCWW medium and sterile-filtered or autoclaved M7D20 medium that contained commercial components (glucose, yeast extract, and peptone). Surprisingly, cells grown in PAA-sterilized SCWW medium had more than 4-fold greater production of DHA than cells grown in autoclaved or filtered M7D20 medium.

Manufacturing of curd products of increased biological value for the elderly from dried components.

In recent years, the number of elderly people has increased, and the diseases that arise in old age are associated, amongst other factors, with malnutrition. In the elderly, the need for primary nutrients and energy changes, so the development of food products intended for this particular group of people is becom- ing increasingly important. The purpose of this research is to work out the composition of and technology for producing low-fat curd products from raw milk and vegetable components. The developed products can be used for their gerodietetic properties, because nutritional and energy needs in the elderly were taken into account when designing the product. The curd product was manufactured from skimmed dried milk (SDM), soy isolate protein (SIP) and spelt grain. Optimal conditions for the recombination of SIP were determined. The influence of mass fraction of SIP on the properties of the clot and the end product was studied. The degree of dispersion of the grain component was determined, from the organoleptic evaluation of samples of the mixture, and the optimum method of addition was chosen. The method of adding cooked spelt into the clot after pressing was chosen. Harrington’s generalized desirability function was used for the calculation of the optimum mass frac- tion of the grain component in the end product. The formulation and technology for a curd product based on dry ingredients were determined. The amino acid composition and content of essential components in the developed product were determined, and the biological and nutritional value were calculated. The use of dry ingredients for the production of a curd product makes it possible to manufac- ture the product in the absence of raw milk. The formulation of the product is designed taking into account the needs of the body in old age. The incorporation of spelt increases the biological value of the curd product to 81.5%.

Manufacturing of curd products of increased biological value for the elderly from dried components [pdf

BACKGROUND In recent years, the number of elderly people has increased, and the diseases that arise in old age are associated, amongst other factors, with malnutrition. In the elderly, the need for primary nutrients and energy changes, so the development of food products intended for this particular group of people is becom- ing increasingly important. The purpose of this research is to work out the composition of and technology for producing low-fat curd products from raw milk and vegetable components. The developed products can be used for their gerodietetic properties, because nutritional and energy needs in the elderly were taken into account when designing the product. The curd product was manufactured from skimmed dried milk (SDM), soy isolate protein (SIP) and spelt grain. METHODS Optimal conditions for the recombination of SIP were determined. The influence of mass fraction of SIP on the properties of the clot and the end product was studied. The degree of dispersion of the grain component was determined, from the organoleptic evaluation of samples of the mixture, and the optimum method of addition was chosen. The method of adding cooked spelt into the clot after pressing was chosen. Harrington’s generalized desirability function was used for the calculation of the optimum mass frac- tion of the grain component in the end product. RESULTS The formulation and technology for a curd product based on dry ingredients were determined. The amino acid composition and content of essential components in the developed product were determined, and the biological and nutritional value were calculated. CONCLUSIONS The use of dry ingredients for the production of a curd product makes it possible to manufac- ture the product in the absence of raw milk. The formulation of the product is designed taking into account the needs of the body in old age. The incorporation of spelt increases the biological value of the curd product to 81.5%.

Biotechnology of curd product with vegetable origin components

The authors proposed the use of an extract from the roots of a dandelion in the curd product manufacture technology. Dandelion roots are the strongest and most valuable part of the plant. Pectin substances contained in plants possess a wide range of physiological activity. The roots of dandelion have antiviral, analgesic, diaphoretic action and are recommended to patients with diabetes. They contain inulin up to 40%. In autumn, roots contain up to 18% of sugars (fructose, sucrose and glucose). Triterpene compounds, sterols (taraxerol, taraxol, taraxasterol, b-sitosterol and stigmasterol), a fatty oil containing glycerides of palmitic, oleic, linoleic, melissa and cerotinic acids were found in their roots. The biotechnological scheme of the curd product includes the following operations: acceptance and preparation of raw materials; heating and separation; milk normalization, mixture preparation; mixture pasteurization and cooling; starter introduction into the mixture and its fermentation; clot cutting, whey separation and clot filling; self-pressing and pressing of the clot; curd cooling, introduction of the prepared component (extract of dandelion root, granulated sugar); mixing; packing and marking; storage; selling. The amount of the flavor component influences the organoleptic characteristics of the product. Its dosage was varied from 0.5 to 5%. Curd products with a mass fraction of the extract of dandelion root of 2-3% were characterized by high organoleptic characteristics. Curd product is characterized by a soft consistency, white with a cream color shade, pleasant sour-milk taste. In order to smooth the specific taste of the dandelion root extract, it is recommended to add sugar or sweetener. Quality indicators of the curd product were studied. Its shelf-life life was determined.

Foliar application of boron, urea and GA3 influences earliness of curd production in broccoli (Brassica oleracea var. italica)

Broccoli ( Brassica oleracea var. italica ) which belongs to Brassicaceae family, is an Italian vegetable, native to Mediterranean region. Although broccoli is not so popular yet in Jharkhand, it is slowly gaining popularity during the last few years among the consumers due to its nutritional value including flavour, taste, carotenoids and anticancerous properties. Among the entire cole family, broccoli is rated as most remunerative. To assess the impact of foliar spray of boron, Urea and GA 3 on earliness in curd production of broccoli cv. FIESTA under Ranchi condition, experiments were carried out at the Department of Horticulture, Birsa Agricultural University, Ranchi, Jharkhand during winter season of 2013-14 and 2014-15, The experiment was done in Randomized Block Design having sixteen different treatments with three replications. It was recorded that various treatments have influenced the days to curd initiation, days to 50% of curd initiation, days to curd maturity. In general it was recorded that urea application @ 1.0% and 1.5% had advanced the days of initiation and maturity of the curd. Spray of GA 3 at different concentrations of 25 ppm, 50 ppm and 75 ppm had influenced the earliness of the curd positively. GA 3 @ (75 ppm) in combination of urea @ (0.5%) and Boron @ (2%) however enhanced the earliness maximum.

Procreation and Quality Analysis of Cow Curd by Using Starter Culture as Fermented Rice Rinsed Water

Lactic acid bacteria are a diverse group of bacteria that produce lactic acid as their major fermentation product. The LAB is widespread in nature and is beneficial probiotics in our digestive systems. Cow’s milk offers a rich source of calcium for bone development. The protein in cow’s milk is 20% whey protein and 80% casein protein. The production of cow curd by fermentation of cow’s milk with Lactobacillus planetarum which is isolated from rice rinsed water was studied. The efficacy of using rice rinsed water of 10%, 15%, 20%, 25% of prepared LAB solution is added to cow’s milk (C1, C2, C3 and C4) as a starter culture. Fermentation of cow milk was done by using 20% of LAB solution which is noted as imparted beneficial effects of sensory, physiochemical, nutrient and microbial properties of curd. The overall acceptability was greatest for cow curd C3. crude protein content (2.6 g), fat (5.0 g), calcium of 100 mg and lactose (5.2 g) were recorded from cow curd of 20%. So this type of curd is recommended for weight watcher and ortho persons.

The use of vegetable ingredients in the production curd products

The use of vegetable ingredients in the production curd products

A new study of the kinetics of curd production in the process of cheese manufacture.

We studied the role played by temperature and rennet concentration in the coagulation process for cheese manufacture and the evaluation of their kinetics. We concluded that temperature is the main factor that determines the kinetics. The rennet concentration was unimportant probably due to the fast action of the enzyme chymosin. The Dynamic light scattering technique allowed measuring the aggregate's size and their formation kinetics. The volume fraction of solids was determined from viscosity measurements, showing profiles that are in agreement with the size profiles. The results indicate that the formation of the aggregates for rennet cheese is strongly dependent on temperature and rennet concentration. The results revealed that at 35·5 °C the volume fraction of solids has the maximum slope, indicating that at this temperature the curd is formed rapidly. The optimal temperature throughout the process was established. Second-order kinetics were obtained for the process. We observed a quadratic dependence between the rennet volume and the volume fraction of solids (curd), thereby indicating that the kinetics of the curd production should be of order two.

Environmentally friendly management of dairy supply chain for designing a green products' portfolio

The study proposes an optimization approach for design of “green” products' portfolio of a supply chain for curd production. It includes three interconnected models for describing curd production, supply chain and its environmental impact. The latter is assessed in terms of wastewater and CO2 emissions associated with the curd production and the transportation of raw material and products. The models are included in a broader optimization framework whereby the environmental criteria are defined in terms of costs such as the best trade-off between total profit and environmental impact to be achieved. The proposed approach is applied to a Bulgarian case study for production of two types of curd in dairy supply chain involving suppliers, dairies and markets. Two optimization problems for “green” products portfolio and profit products' portfolio design are formulated and solved. The obtained results show that the “green” products portfolio is limited by the environmental impact consideration and the optimal profit products' portfolio is limited by the plants' capacities. The successful implementation of the proposed approach opens the prospect of expanding not only to the whole range of dairy products but also the entire supply chain that includes players which are in a competition with each other.

Assessment of the Content of Dietary Trans Fatty Acids and Biologically Active Substances in Cow's Milk and Curd

The present study aims to establish the content of natural trans fatty acids (TFA), biologically active and anticancerogenic components in cow's milk, obtained from the Bulgarian Rhodope Cattle breed and the curd produced by it during the lactation, and to evaluate the fatty acid composition of milk fat as a healthy source of human nutrition. The insurance of livestock with nutritional resource rich of linoleic and alpha linolenic acid on pasture grass rearing cows leads to an increase the quality in the fat fraction of milk in terms of biologically active fatty acids- omega-3, omega-6, CLA, trans and cis-fatty acids and decreases the amount of saturated fatty acids. The production of curd does not lead to substantial changes in the fatty acid composition resulting from well-conducted and respected technological processing. The assessment of the lipid preventive score, atherogenic and thrombogenic index in the milk and the curds produced by it give us an idea of the usefulness of the given product- high lipid preventive score and atherogenic index (over 1.0) and low cholesterolemic index (less than 1.0). The studied cow’s milk are characterized by product as low content of trans fatty acids (from 0.11 to 0.21 g / 100 ml product) and high amount of saturated fatty acids, the results obtained of curd are similarly- product with low content of trans fatty acids (0.34 to 1.09 g/100g product) and a high amount of saturated fatty acid content (from 12.63 to 19.96 g/100g product).

Energy requirements for attainment of different phenological stages in broccoli inbreds

The field experiment comprised of three broccoli inbreds was carried out to assess the requirement ofthermal energy, helio-thermal units, photo-thermal units, relative temperature, disparity and thermal useefficiency for days to 50% head initiation, days to 50% head maturity and duration of head maturity at CCSHaryana Agricultural University, Hisar during winter seasons of 2013 and 2014. The results revealed that broccolicrop in general required 813.7, 168.1 and 981.8 (°C day h) thermal units, 5161.1, 705.4 and 5866.5 (°C day h)heilo-thermal units, 8600.7, 1713.9 and 10314.5 (°C day h) photo-thermal units and 4042.2, 1996.6 and 6038.8 (°Cday h) relative temperature disparity for head initiation, duration of head maturity and head maturity. Minimumthermal use efficiency (14.3°C day h) was measured for days to 50% head maturity followed by days to 50% headinitiation (17.30°C day h) and duration of head maturity (83.44°C day h). Genotypic differences also observed forrequirement of thermal energy in attainment of different phenological traits in broccoli. Marketable curd yieldexpressed significant positive correlation with heat unit consumed in both years. The R2 values of regressionequation could explain the variation between 72–81% of the total variation in production of curd in broccoli.

РЕОЛОГІЧНІ ХАРАКТЕРИСТИКИ БІЛКОВО–СИРОВАТКОВОЇ СУМІШІ

Досліджено вплив технологічних режимів процесу отримання сирного зерна на реологічні характеристики робочого середовища, що утворюється в сировиготовлювачах марки Я5–ОСЖ. Робочим середовищем є білково–сивороткова суміш, в якій постійно проходить зміна фізико–хімічних, структурно–механічних та теплофізичних властивостей і яка може розшаровуватися та зсідати під час проведення експериментів. Найбільш значущим емпіричним реологічним параметром, що характеризує процеси при виробництві сирного зерна є в'язкість робочого середовища сировиготовлювача. Вона є сенсорною характеристикою, яку сировар визначає візуально за відсотковим вмістом компонентів (сирного зерна та сироватки). Методом визначення умовного показника в’язкості за допомогою універсального вимірювального прилада «Instron–1122» була визначена ефективна в`язкість робочого середовища сировиготовлювача. Дослідження проводились в діапазоні температур від 10 °С до 60 °С та зміні масової частки сироватки в діапазоні від 78% до 87%.
 Отримано емпіричну залежність, яка описує зміну реологічних характеристик робочого середовища, що дозволяє проводити інженерні розрахунки при розробці конструкцій сировиготовлювачів.

Soy Pulp Extract Inhibits Angiotensin I-Converting Enzyme (ACE) Activity In Vitro: Evidence for Its Potential Hypertension-Improving Action

ABSTRACTSoy pulp, called “okara” in Japanese, is known as a by-product of the production of bean curd (tofu), and expected to contain a variety of biologically active substances derived from soybean. However, the biological activities of okara ingredients have not yet been fully understood, and the effectiveness of okara as a functional food seems necessary to be further evaluated. Then the effect of okara extract on angiotensin I-converting enzyme (ACE) activity was examined in vitro, and the extract was shown to cause the inhibition of ACE activity in a manner depending on its concentration. Kinetic analysis indicated that this enzyme inhibition was accompanied by an increase in the Km value without any change in Vmax. Further studies suggested that putative inhibitory substances contained in the extract might be heat stable and dialyzable, and recovered mostly in the peptide fraction obtained by a spin-column separation and a high performance liquid chromatography (HPLC) fractionation. Therefore, the extract was speculated to contain small-size peptides responsible for the inhibitory effect of okara extract on ACE activity, and could be expected to improve the hypertensive conditions by reducing the production of hypertensive peptide.

Potential influence of herd and animal factors on the yield of cheese and recovery of components from Sarda sheep milk, as determined by a laboratory bench-top model cheese-making

Individual milk samples from 169 Sarda sheep were collected to characterise the cheese-making potential through the use of a laboratory bench-top model cheese-manufacturing procedure. As the milk samples were not standardised before processing, the data collected at laboratory level fully reflected the great variability of milk from individual animals. The average cheese yield traits of fresh cheese, cheese dry matter and water retained in cheese (as percentages of the milk processed) were 20.6%, 10.1% and 10.6%. The average milk fat and protein recoveries in the curd were 94.0% and 76.7%, respectively. The values for daily production of curd and curd dry matter per sheep were 0.41 kg d−1 and 0.20 kg d−1, respectively. The cheese yield and cheese-related traits were mainly affected by the nutrient content of the milk and the individual effects of the stage of lactation and daily milk yield, respectively, but also by a large individual variation.

Zero Waste Membrane Technology for Whey Processing

Objectives: The study is currently significant insofar as it considers reprocessing of secondary resources represented by milk whey generated in bulk in the course of curd and cheese production. Methods: Zero waste method of whey reprocessing has been experimentally justified employing two stages of baromembrane technology: ultrafiltration at the first stage to recover macromolecular components followed by reverse osmosis concentration of lactose applying modern domestically produced membranes. Findings: The materials and methods for investigating the processes of ultrafiltration and reverse osmosis concentration of whey have been described. Proprietary solution has been suggested for whey ultrafiltration without its preliminary treatment using ceramic membranes of CUFE Type (ceramic ultrafiltration elements) (0.01). Optimum operating parameters for the processes of ultrafiltration and reverse osmosis concentration of whey have been experimentally established and verified in the workshop environment. A technological process for zero waste whey processing has been developed. The results of the experimental investigations have been discussed and the relevant conclusions have been made. Applications/Improvements: CUFE (0.01) ceramic membrane can be recommended as the most preferable technical solution for separating whey without any preliminary treatment during UF process. Recommendations are given for RO process conditions.

Kinetics of Conversion of Cow Milk and Soy Milk Curd to Gels by Fermentation Process at Acid pH

Dairy chemistry emphasises the gelation of milk proteins that is the crucial step in curd manufacture. Casein micelles are the primary building blocks of casein-based gels; that are held together by hydrophobic interactions and salt bridges. In the present paper formation of milk gels are discussed with emphasis on water holding property of the gel formed. With the decreasing pH of milk, the casein micelles present in normal milk will undergo change in shape, size and alter physical properties of the system. The physical properties of probiotic curd gels prepared with addition of different ratios of lactic acid bacteria have been compared with water holding capacity at five different temperatures ranging from 33 °C to 43 °C. Water holding capacity initially at 37 °C gradually decreases with the increase of fermentation time. The kinetics of gradual formation of curd from milk with increase of fermentation time has been found to be of the first order. The rate constant K of water holding capacity of the gel is found to increase with temperature. From the linear plot of K against 1/T, the energy of activation for gel formation for different systems has been evaluated according to the Arrhenius equation. This indicates that the mechanism of curd gel formation by reduction of water holding capacity is indeed similar in character for different sustems. The change of activation of free energy for the reaction of curd production has been evaluated by using Arrhenius- Eyring equations for absolute rates that are found to contain enthalpies and entropies for activation of each reaction under different systems.

Research of organoleptic, physical-chemical and microbiological indicators of the enriched cottage cheese

Production of enriched curd by introducing a kelp of Laminaria family – Laminariaceae is discussed. The change of quality characteristics of the curd during storage have been studied. It was found that for the enriched product that meets the requirements of standards on the organoleptic, physico-chemical and microbiological parameters, optimal amount of kelp is 1%. Bigger amount of Laminaria led to the slight increase in the acidity of the product and the deterioration of organoleptic characteristics. The microbiological analysis of samples of enriched cheese showed absence of coliform bacteria, bacteria of the genus Staphylococcus aureus and molds. During the entire storage period of product a decrease of product contamination was observed. The most intense microflora reduction observed in the test sample after 120 hours of storage. Hence, a kelp exhibit antimicrobial activity. During the storage period the number of micro-organisms met the requirements of the standards. By the end of the storage period an amount of lactic acid bacteria in the product was at least 106 CFU / g. Adding of a 1% kelp to the curd promoted slight increase the energy value of the product, while the iodine content increased by 10 times. Thus, the use for food of 100 g of the enriched by laminaria cheese satisfy the adult daily requirement of iodine by 60–70%. Furthermore, the use of kelp as addition to the curd brings not only iodine but also vitamins, microelements and other beneficial agents for humans. Based on the above we can recommend this product as a prophylactic and preventive nutrition for different groups of the population suffering from iodine deficiency.