Curd Sample Research Articles

A SIMPLE SPECTROPHOTOMETRIC METHOD FOR QUANTIFICATION OF CASEIN IN MILK AND MILK PRODUCTS

In the food industry, production processes and food products are subjected to the highest possible quality control requirements. In order to safeguard the quality of a certain product along the production chain, it is important to know its composition. This, for instance, especially applies to a natural product like milk and its further processing in order to efficiently control the production of cheese and quark. Milk contains an important natural protein that is responsible for the essential curdling process during the production of cheese: casein. Casein protein provides the body with all the amino acids necessary to help build muscle. Casein protein is digested more slowly than other proteins, so it might be better at reducing appetite and increasing feeling of fullness. Effective control of the production processes of dairy products only becomes possible when the casein concentration is known. In this experiment casein content in milk and curd samples was determined at 524.5nm in visible range against biuret reagent by using simple uv-visible spectrophotometer. The curd and milk samples were collected from the local market. For quantitative determination of casein in milk and curd, classic protein analysis method was used i.e. biuret method. This method is based on biuret reaction in which colored copper based complex was formed. The casein protein concentration in curd sample was found to be 1684ppm. The concentration in milk sample 1 was found to be 2893ppm and in milk sample 2 was found to be 1522ppm.

Isolation and Characterization of Lactobacillus from Curd and Its Application in Food Industry

Abstract: The isolated and identified bacteria from curd sample are of Lactobacillus sp, The bacteria of this spp. are lactic acid producers [1]. Probiotics benefit humans by improving the gut micro biota balance, stimulating immune system and also has antibacterial activities. The lyophilized form of Lactobacillus sp is added to chocolate in two varieties thus probiotic milk chocolate and probiotic dark chocolate are made [2]. The chocolate containing lyophilized Lactobacillus spp. may help directly for ehancing resistance against intestinal pathogens and in the prevention of diseases [3].

Challenging Approaches of lactic acid bacteria for the preservation of selected fruits

Edible fruits and vegetables are easily degraded or denatured by several reasons especially from environmental factors. Due that the shelf life of plant materials are drastically reduced. It may affect the economic value of individual persons. From this research work was undertaken few selected curd samples, tomato samples and grapes from various areas for selecting significant lactic acid bacteria (LAB). Screening of probiotics was done by the detection of antagonistic activities, acid and bile salt tolerance test, antibiotic resistance test and sensitivity pattern and antimicrobial activity study. In the present studies, total 52 fruit flora bacterial cultures were isolated from two different site oriented tomato and grapes.LAB colonies in 10-5 dilution were expressed good loading capacity in curd sample, grapes and tomato. In antagonistic activity, Lactobacillus delburecki and Lactobacillus sp. were observed highest zone against Shigella sp. From this, Lacto bacillus delburecki and Lactobacillus sp. were actively preserved the selected vegetables. They were increased the shelf-life and reduced the degradation of the samples

Use of Assessment Indicators to Forecast Market Promotion of Products

During recent years the trend to tighten competitiveness has been increasing globally almost in all industries, although before then it was absent in many countries and economic sectors. This article touches upon the main issues regarding the competitiveness of enriched curd products with prebiotic substances. On the basis of a consumer survey, the calculation of advantageous indicators was performed. According to the results of the ranking of quality indicators, the following maximum values were accepted: taste and smell, form and consistency, titratable acidity, amino acid composition, and vitamin and mineral composition. A comparative analysis of consumer qualities of curd products is given. According to the results of the assessment of the quality of curd products, it can be concluded that competitive advantage belongs to a curd product enriched with cedar oil cake, lactulose syrup and whey proteins. This is followed by the curd product enriched with cedar oil cake and lactulose syrup, and then the integral indicator in the curd sample enriched with cedar oil cake. The integral indicators of curd cream and curd cheese have low values: 0.16 and 0.145, respectively. Thus, the developed curd products enriched with prebiotic substances will be in demand in the modern market of curd products.
 Keywords: competitiveness, complex quality indicator, curd products, cedar oil cake, whey protein, lactulose

FOOD PROCESSING AND FERMENTATION STUDIES ON REDUCTION OF PHYTIC ACID IN TRITICUM AESTIVUM AND SORGHUM BICOLOR (L.)

Wheat and sorghum are the main dieter cereals for millions of people in Africa and Asia. Their nutritive value in wheat and sorghum is limited due to presence of several anti-nutritional substances such as tannins, phytic acid, proteinase inhibitors and cyanogenic glycosides. Phytic acid (PA) or myo-inositol hexakisphosphate (IP6) in salt form known as phytate is the principal storage form of phosphorus in plant tissues, typically accounting for 60-90% of total seed phosphorous. Phytase enzyme catalyses the hydrolysis of phytate and releases the phosphate for absorption. This study explains the use of different methods for the reduction of PA content in wheat and sorghum such as soaking, cooking, roasting and fermentation using lactic acid bacteria (LAB). Among all the methods, fermentation using LAB was found to be effective in reduction of PA. LAB was isolated from the curd sample and fermentation of wheat and sorghum flour was carried out to reduce the PA content. The effect of different fermentation conditions such as pH, temperature and incubation time was also carried out. The results have shown that the optimal fermentation conditions for reduction of PA in wheat and sorghum flour using LAB were; pH- 6 (wheat) and 6.5 (sorghum), temperature 32 o C (wheat) and 37 o C (sorghum) and fermentation time of 4 to 6 h for both wheat and sorghum. The percentage of reduction of PA using fermentation process was compared with the other methods such as soaking, cooking and roasting process.

Characterization of crude extract prepared from Indian curd and its potential as a biopreservative.

The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimicrobial activities against some common food-borne bacteria. The CE exhibited well pronounced antimicrobial activity against Bacillus cereus and Salmonella typhimurium. The minimum inhibitory concentration (MIC) of CE was recorded for 2-fold concentrated solution prepared from a 10-fold stock. The CE exhibited a significantly higher (p < 0.05) antioxidant and antimicrobial activities compared to its fractions. The CE was found to be heat stable (up to 100 ℃ for 30 min) and exhibited a significant (p < 0.05) increase in activity at pH 2-7 and in combination with 2% citric acid solution. Trypsin treatment suggested it to be of proteinaceous in nature. The antibacterial activity of CE remained intact at 4 ℃ for seven days, whereas non-significant (p > 0.05) changes in its activity were noted during storage at -20 ℃ for 30 days. The curd sample used for preparation of CE, when tested for bacteriocin production and subsequent antimicrobial activity, did not show inhibition against S. typhimurium. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis analysis of CE and its fractions revealed multi-banding pattern. By virtue of its bioactivities observed, CE can be explored as a promising food biopreservative.

In-Vitro Wound Healing, Antioxidants, Antibacterial and Cytotoxic Activity of Probiotic Bacteria Isolated from Spoiled Curd

Lactic acid bacteria (LAB) isolated from curd has emerged as a welcome source of antimicrobials and therapeutics and is accepted as probiotics. Probiotics have been associated with improved healing of intestinal ulcers and healing of infected cutaneous wounds. Therefore this current study was undertaken to assess the antibacterial, antioxidant, minimum inhibitory concentration and cytotoxicity efficacy of Lactobacilli isolated from spoiled curd sample. The bacteria was isolated using serial dilution method and the antagonistic properties of these isolates against Bacillus subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa were examined using agar well diffusion method. Amongst the 8 isolates, C3 exhibited the highest antibacterial activity against all the pathogens. It was then tested for antioxidant property using DPPH assay and also found wound healing property using 3T3 cell line. This review points to a new perspective and therapeutic potential of beneficial probiotic species as a safe alternative approach for treatment of patients affected by cutaneous wounds.

Chemometric approach based characterization and selection of mid-early cauliflower for bioactive compounds and antioxidant activity.

The present study was aimed to analyse bioactive compounds (total phenolics, ascorbic acid and sinigrin) and antioxidant activity in 14 mid-early cauliflower genotypes. Significant differences (pb 0.05) were observed among the genotypes for all bioactive compounds and antioxidant activity. Total phenolics content of curd were ranged from 20.36 to 48.93mg gallic acid equivalent (GAE) 100g-1 fresh weight (FW) which showed 2.5 times variation. The ascorbic acid content was maximum in DC522 (88.53mg 100g-1 FW) followed by Pusa Sharad (65.64mg 100g-1 FW) while minimum in DC310 (39.62 65.64mg 100g-1 FW). Wide variation was observed for cupric reducing antioxidant capacity and ferric reducing antioxidant power ranging from 9.04 to 20.83mg GAE 100g-1 FW and 13.11 to 26.31mg GAE 100g-1 FW, respectively. Sinigrin was found to be highest in DC306 (39.50µmol 100g-1 FW) for leaf and in DC326 (36.93µmol 100g-1 FW) for curd sample. The cauliflower genotypes were classified based on chemometric approaches namely principal component analysis (PCA) and agglomerative hierarchical clustering (AHC). The first two principal components (PC1 and PC2) explained 50.62% and 23.28% of total variance, respectively. The AHC as revealed by heat map classified cauliflower genotypes into four main groups based on measured traits. The information is useful for developing varieties and/or hybrids rich in bioactive compounds and antioxidant activity.

Physical and functional characterization of succinoglycan exopolysaccharide produced by Rhizobium radiobacter CAS from curd sample

Identification and rheological behaviour of succinoglycan exopolysaccharide (EPS) from Rhizobium radiobacter CAS isolated from curd was published in earlier reports. In current investigation physicochemical and functional properties of CAS EPS has been studied. SEC-MALLS revealed molecular weight (Mw), number molecular weight (Mn) and polydispersity index (PDI) of CAS EPS as 4.05×106g·mol−1, 3.82×106g·mol−1 and, 1.06 respectively. Thermogravimetric analysis showed the high thermal stability of CAS polymer where approximately 77% of CAS hydrocolloid maintain physical integrity and stability with temperature degradation (Td) at 290°C. Scanning electron microscopy and particle size analysis confirmed the porous and hygroscopic nature and 2.049μm size of CAS EPS respectively. Equally important functional properties such as water activity (0.55), water solubility (95%), water contact angle (54.83°), water binding capacity (101g/g), water holding capacity (68.19g/g), oil binding ability (soybean and groundnut oils were found 4.35g/g and 3.68g/g) and swelling index (17.5mL/g) were examined for CAS EPS. Prevention of syneresis has been studied at 1% CAS EPS concentration which significantly prohibited the degree of syneresis of starch. These physico-functional properties make CAS EPS a prominent candidate for food processing and product development sector.

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.

Characterisation of mango flavoured curd powder developed using spray drying technique.

This research communication describes the production of flavoured (Mango) curd powder. The mango flavoured curd powder was developed in two different temperatures (150 °C and 170 °C) in various ratios with one control curd sample. The final powder was obtained in high quality which can be used directly or as an ingredient. The percentage of lactic acid in the developed powder showed the healthy amount of probiotic present in it. The physical properties and probiotic growth of the mango flavoured curd powder, developed by spray drying technique, have been evaluated in this article. Various properties were analysed, including moisture content, water activity, dispersibility, bulk and tapped density, porosity, particle morphology, colour analysis, pH, functional group identification using FTIR, identification of the pure culture and % of lactic acid for 3 different Curd and Mango ratios (1:0·5, 1:1, 0·5:1), respectively with one control curd sample. The lactobacillus strain found in this newly developed flavoured powder was Lactobacillus curieae. Lactic acid percentage showed the powder to contain appropriate and healthy amount of probiotic and significant flavour. Future studies are focused on storage studies of the produced powder.

Anti-Bacterial protein extracted from Lactobacillus plantarum (VITSE07) targeting food borne pathogens

This study deals with optimization and application of the proteinaceous toxin bacteriocin produced from Lactobacillus plantarum VITSE07. The bacterial strain culture L. plantarum VITSE07used in this research was isolated from the curd sample, a fermented milk product and characterized.The16SrRNA sequence of VITES07strain has been submitted to EMBL database. It showed effective Bacteriocin production against target pathogens Listeria monocytogenes(MTCC65), Staphylococcus aureus(NCIM 20), E.coli (NCIM 2931), Pseudomonas spand Salmonella typhi (NHRC). It showed high stability at 30°C in temperature, pH 3 and 5% of inoculum concentration and the protein concentration was estimated by Lowry’s method. Bacteriocin was purified by ammonium sulfate precipitation followed by dialysis, gel filtration chromatography and High performanace liquid chromatography. The molecular weight of bacteriocin was found to be 29 kda using SDS PAGE. Finaally application study carried out for crude as well as purified bacteriocin to check for biopreservation on two varieties of sprouts Macrotyloma uniflorum(Horse gram) and Vigna radiate (Green gram). These could be preserved for more than 20 days at 4°C respectively.

Screening for Streptokinase producing Streptococcus sp. from Food and Soil samples

The objective of the study is to identify a potent streptokinase producing streptococcus sp. from different samples. Various food samples and soil samples were collected and screened for potent streptokinase producing Streptococcus strains. Isolates were confirmed as Streptococcus sp. based on its morphological and biochemical characterization. Further they were screened for the streptokinase activity. Isolates from curd sample and bore soil samples showed good activity and they were taken for further analysis and production process. They were compared based on their activity of clot lysis and casein digestion. Isolate from curd sample showed partial hemolysis and the isolate from bore soil sample showed complete hemolysis on blood agar medium. Production of streptokinase from these Streptococcal strains were done and partially purified.

Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate.

The isolated and identified bacteria from curd sample are of Lactobacillus sp. The bacteria of this spp. are lactic acid producers. These sp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies. Due to the over consumption of antibiotics, the normal micro flora of body does not survive. The spores obtained from pharmaceuticals are not good in taste, so generally children avoid eating them, hence we have made the probiotic chocolate. It is better to eat chocolate than medicine. The chocolate containing lyophilized Lactobacillus spp. may help directly for enhancing resistance against intestinal pathogens and in the prevention of diseases.

First ever report on the antimicrobial activities of some selected mangrove halophytes of Sundarban against milk spoilage microflora

The study was governed by the objective of investigating the antimicrobial effects of mangrove leaf extracts. The fresh and dried leaf extracts from Avicennia marina (Forssk.) Vierh., Avicennia officinalis L., Aegiceras corniculatum (L.) Blanco, Aegialitis rotundifolia Roxb., Acanthus ilicifolius L, Lumnitzera racemosa Willd., Excoecaria agallocha L. and Sonneratia apetala Buch-Ham. were found to have inhibitory effects on the milk spoilage microflora obtained from curd sample. Methanol and Acetone were used as extraction solvents and in comparison, extracts by acetone were observed to suppress the microbial growth to lesser extents. Leaf extracts of A. marina, A. officinalis L. racemosa and A. rotundifolia were able to exert relatively greater inhibitory effect on the milk spoilage microbial broth than others, although all the species expressed some degree of suppression. Interestingly A. rotundifolia, S. apetala, L. racemosa and E. agallocha demonstrated greater efficiency in formation of larger growth inhibition zones on the petri plates. The extracts obtained from dry leaves produced greater adverse effects of the microbes than the raw leaf extracts. The data generated were analyzed with the help of 'ANOVA: Single factor' and 'F-test: Two sample for variance' and data sets were of statistical significance at 0.05 level of significance as null hypothesis was rejected.

ANCHOR OF Ni2+ ON THE AGMATINE SULFATE-MODIFIED ELECTRODES FOR THE DETERMINATION OF H2O2 IN FOOD

A method was developed to conveniently and rapidly determine hydrogen peroxide (H2O2) in food. The glassy carbon electrode (GCE) modified with agmatine sulfate (AS) easily anchoring nickel ion was attached to AS with polyamine structure. As a result, more Ni[Formula: see text] was obtained and transformed to Ni(OH)2/NiOOH on the AS–GCE, which caused the electrode to own much better electrocatalytic performance on H2O2. Based on these, the content of H2O2 in thin sheet of bean curd sample was detected with standard addition method, by which good results were obtained.

Characterization and rheological behaviour analysis of the succinoglycan produced by Rhizobium radiobacter strain CAS from curd sample

An exopolysaccharide (EPS) producing strain CAS grown in a Bushnell Haas medium was isolated from curd sample and identified as Rhizobium radiobacter CAS. The biopolymer was duly characterized by FT-IR and NMR spectroscopy and was found to be composed of glucose and galactose in a molar ratio of 6.99:1 as confirmed by HPAEC; thus depicting it to be succinoglycan type exopolysaccharide. In addition, conceivable presence of one succinate and two acetate groups of succinoglycan was estimated using 1H NMR analysis by specific signal integration. Furthermore, as a documented fact, the insights into the rheological behaviors portray phenomenal influences in food, cosmetics and pharmaceutical industries as thickening, gelling, stabilizing and emulsifying agent. However, this piece of information has remained unnoticed from the existing literature. Thus, in the present study the rheological properties of succinoglycan type biopolymer in aqueous solution were systematically investigated. The flow behaviour testing in an aqueous solution verified its pseudoplastic character and higher apparent viscosity. Furthermore, study on its potential strength and tolerance in various thermal conditions, cation salts, and pH has been studied in depth. Such a study can provide a thorough guidance on the rheological behaviour of the biomaterial and thus impart significant insights into postulating its application spectrum into food, cosmetics and pharmaceutical industrial sectors. The present study is thus, one of its kinds which decipher the complete rheological behavioural portrait.

The Effect of Different Processing Methods on the Proximate, β- Carotene and Ascorbate Composition of Fluted Pumpkin (Telfairia Occidentalis) Leaves and its Product, the Leaf Curd

The study examined effect of different processing methods on the proximate, β-carotene and ascorbate composition of fluted pumpkin (Telfairia occidentalis) leaf and the curd produced from the leaf. Fluted pumpkin leaf was divided into four (4) portions. One was shade-dried, another was sun-dried and the other was used to produce leaf curd. The last portion was not processed and served as the control. All the processed samples were milled to fine flour and analysed using standard assay methods. The results showed that the fresh leaf curd (FLC) sample had the highest protein (26.27%) and the fresh pumpkin leaf (FPL) had the least (11.25%). On the other hand, the dried leaf curd (DLC), the shade-dried and the sun-dried fluted pumpkin leaves had comparable (p>0.05) values (19.75 vs 23.08 vs 23.78%). The fat composition of the samples differed. The dried leaf curd samples had the least fat (0.93%) followed by fresh leaf curd (3.03%). The shade dried leaf had the highest fat (ether extract), which was different from others (p<0.05). The dried leaf curd had the least ash (1.21%). The fibre composition followed the same trend as that of ash and fat. The fresh pumpkin leaf had the highest ash and fibre (17.72%) and least carbohydrate (CHO) (51.27%). The shade dried and sun-dried fluted pumpkin leaves had comparable (p>0.05) ash values (3.47 and 3.00%, respectively) and the dried leaf curd had the least (1.29%). The CHO levels of the samples differed (p<0.05). The fresh pumpkin leaves had comparable (p>0.05) values (61.30-62.87%). However, the dried leaf curd had the highest CHO (76.99%) (p<0.05). The β-carotene level of the samples differed. The values ranged from 0.88 to 83.57 μg/g. The sun-dried samples had significantly lower (p<0.05) β-carotene (0.88 μg/g) than the other samples (p<0.05). On the other hand, the fresh leaf curd had the highest (p<0.05) pro-vitamin A level. Shade-dried samples had higher β-carotene than the sun-dried (41.09 vs 0.88 μg/g). The ascorbate composition of the five samples differed. The dried leaf curd and the sun-dried sample had similar ascorbate (0.16 and 0.18 mg/100g) while the shade dried and fresh leaves had similar (p>0.05) levels (0.28 mg/100g respectively). On the other hand, the fresh leaf curd had significantly higher values (p<0.05) than the others. These study have revealed the proximate, beta-carotene and ascorbate composition of fluted pumpkin processed in different methods, hence, this is a vital tool in the hand of nutritionist and dietitians for proper management of patients and nutrition education.

Antagonistic activity of probiotic organism against Vibrio cholerae and Cryptococcus neoformans

The microbes are useful in many ways in the modern world. Probiotics one of them, which refers to, acid adherence bacteria in the intestinal cells, are able to survive at low pH and produce large amount of lactic acid. The present investigation deals with the antagonistic activity of Lactobacillus acidophilus organism against pathogens. The organism was isolated from the curd sample. Identification of bacteria was done by various biochemical testing. The present study revealed that L. acidophilus inhibits Vibrio cholerae more efficiently than Streptococcus pneumoniae and Shigella dysentriae. When L. acidophilus and V. cholerae were grown together, L. acidophilus dominated the growth and competitively inhibited the growth of V. cholerae. L. acidophilus was also found to inhibit Cryptococcus neoformans.

Effectiveness of vacuum impregnation brining of Manchego-type curd

Abstract Salt gain in brining of calf rennet coagulated uncooked pressed curds (20% ewe's and 80% cow's milk), using conventional brine immersion and brine vacuum impregnation, was analysed and compared as a function of the curd size, the curd ageing time and the relative position of the curd sample to the plunger press. Vacuum impregnation implied an additional salt gain of 0.005 g NaCl per g of curd due to hydrodynamic mechanism action, independently from the curd size. Additional diffusional salt gains seemed to be reached by promotion of the effective diffusion associated with brine penetration. The degree of compactness of the casein clusters in curd increased with the distance to the plunger press and the curd ageing time. This greatly affected the brine vacuum impregnation effectiveness related with hydrodynamic mechanisms in the great extra-micellar porosity.