Dry Matter Fat Research Articles

Physico-chemical and microbiological characterization of rennet cheese made from pasteurized goat’s milk and frozen for different periods of time

The aim of this study was to evaluate the nutritional composition (fat, fat in dry matter, protein, and total dry matter) and microbiological quality (total and thermotolerant coliforms) of rennet cheese produced from pasteurized goat’s milk and frozen for different periods. A completely randomized design was used, with treatments consisting of rennet cheese made immediately after pasteurization and after 51, 90, and 128 days of freezing, for a total of four treatments and three replications. There were no significant changes in relation to total dry extract, fat in dry extract, and protein, with respective averages of 47.26, 46.83, and 21.54%, but there was a significant variation (p < 0.05) in relation to fat content, whose values were 23.16, 22.34, 21.78, and 21.18% for days 0, 51, 90, and 128 days of freezing, respectively. For the microbiological analysis, total coliforms > 1.1 × 104 NMP/g were observed, and for thermotolerant coliforms, values of 7.83 × 103; 8.6 × 102; 7.85 × 102, and 7.34 × 103 NMP/g were found for days 0, 51, 90, and 128 days of freezing, respectively. The production of rennet cheese from frozen goat’s milk is a viable alternative, but adjustments need to be made to the process to improve its microbiological quality.

Impacts of Seasons and Regions on the Physicochemical, Microbiological and Sensory Characteristics of Kars Fresh Kashar Cheeses

This study aimed to investigate the physicochemical, microbiological, and sensorial characteristics of Kars Kashar cheeses produced in different regions and seasons, elucidating the impact of these two variables on cheese quality. Significant differences were determined among samples in various parameters, including pH value, dry matter, fat in dry matter, salt, ash, total free fatty acids, water soluble nitrogen, 12% trichloroacetic acid-soluble nitrogen (% of total nitrogen), 5% phosphotungstic acid-soluble nitrogen (% of total nitrogen) contents, L*, a*, b* values, total aerobic mesophilic bacteria and mold counts (p<0.05). Statistical results show that there were no considerable differences between cheeses in terms of sensory properties (p>0.05). In general, summer samples exhibited higher levels of dry matter, fat, ash, salt, and total free fatty acids compared to spring samples. However, the converse was observed regarding protein values, where spring samples demonstrated higher levels than those collected during summer.

Pemanfaatan Jenis Inokulan dengan Lama Inokulasi pada Fermentasi Limbah Sludge Kelapa Sawit untuk Pakan Ternak

Sludge is solid waste resulting from palm oil processing that has not been widely utilized and causes environmental pollution. The research was carried out for 2 months from March to April 2024, in Inderalaya, Ogan Ilir Regency, South Sumatra Province. The research uses experimental methods with a Completely Randomized Design (CRD). Treatment in the form of inoculam type (J), consisting of Aspergillus oryzale (J1), Rhizopus orizae (J2), and Neurospora shitophilla (J3), and fermentation time (I), consisting of 3 days (I1), 6 days (I2), and 9 days (I3). The parameters observed were dry matter, crude protein, crude fat, and crude fiber, before fermentation and after fermentation. Data were analyzed using analysis of variansces (ANOVA). Accuracy is tested with the Diversity Coefficient, and treatments that have a real to very real effect is tested using the Honestly Significant Difference Test (HST). The resulting conclusion is that sludge can be used as additional feed for ruminants, by first fermenting it using an inoculant. Sludge fermentation using the inoculant Neurosprora shitophilla produces the best quality sludge for use as animal feed, because it contains high protein and crude fat and low dry matter and fiber. The best fermentation time is 9 days, because it can reduce dry matter and crude fiber, and increase protein and crude fat.

Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological, and thermal approach

The aim of the study was to investigate the impact of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths [dipotassium hydrogenphosphate (K2HPO4; DKP), tetrapotassium diphosphate (K4P2O7; KTPP), pentapotassium triphosphate (K5P3O10; TKPP)] on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt dry matter, 50% wt/wt fat in dry matter) during a 60d storage period (6 ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G' > G"; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PCs received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.

Storable Cheese Curd—Effect of Milk Homogenization as a Pre-treatment and Freezing and Extrusion of Cheese Curd on Production of Pasta Filata Style Cheese

AbstractThis study investigates the production of pasta filata style cheese from a storable, frozen intermediate material. Homogenization (2–16 MPa, single-staged) of milk (fat/protein = 0.9) was used as a tool to decrease fat globule size and consequently fat losses. Plasticization was achieved by using a single-screw extruder set up with double-jacketed hot water cycle. Non-frozen and frozen cheese curd as well as the extruded pasta filata style cheese pre-treated with different homogenization pressure was analyzed regarding the thermo-rheological properties. Fat and protein gain/loss during extrusion was evaluated by analyzing fat in dry matter (FDM) and protein in dry matter (PDM) before and after extrusion. Homogenization of cheese milk leads to a reduction of tan δ for thereof produced raw cheese curd material as well as the extruded products. Freezing and extrusion counteract the reduction of tan δ. A homogenization pressure of 8 MPa is sufficient to prevent fat losses during extrusion while still maintaining plasticization of the product for fresh and frozen material, respectively. The FDM after extrusion is 0.8% higher for fresh material and 4.9% higher for frozen material, which means that the fat concentrates during extrusion due to water loss. Moreover, there is no loss of PDM for all samples, regardless of the homogenization pressure. A combination of homogenization pressure, freezing, and extrusion leads to a plasticizable product without losses of fat and protein. Hence, frozen cheese curd can be used as a storable intermediate.

Dietary intervention for a growing Australian Kelpie with intestinal lipid malabsorption

AbstractA 12‐week‐old male Australian Kelpie was referred for nutritional consultation after being diagnosed with autosomal recessively inherited intestinal lipid malabsorption (ILM). At the timepoint of referral, the dog's bodyweight was below the ideal growth curve, the faecal quality was poor and the patient received a pancreatic enzyme supplement. The patient's diet at referral was based on a commercial dry food for all age groups and contained approximately 20% fat in dry matter (DM). We formulated a highly digestible homemade diet with a low‐fat content (10% DM) while meeting the recommendations for linoleic acid, α‐linolenic acid, eicosapentaenoic acid and docosahexaenoic acid, which supported the nutritional requirements of a growing dog with impaired fat absorption. The diet was adapted according to the different growth phases.To our knowledge, this is the first case report highlighting the nutritional management of an Australian Kelpie with ILM. After diet adaptation, the patient reached his growth potential.

Effect of storage temperature on the change of microbiological indicators of fresh soft cheese

In Ukraine, there is a tendency to increase the production of soft, fresh cheeses due to their technological features. The advantages of producing this product include efficient use of raw materials; the ability to sell the product without ripening or with a short ripening period (no more than 14 days); and high quality indicators. In general, cheese is considered a complete food product that covers part of a person's daily needs for nutrients and biologically active substances. Due to martial law in the country, loyalty in the sale of products plays a unique role, but the temperature regime of storage affects the safety of cheese. Therefore, the study aimed to determine the sanitary quality of soft, fresh cheese and to justify the parameters of product storage at a temperature of 6 °C. The research was conducted at the Regional State Laboratory of the State Service of Ukraine for Food Safety and Consumer Protection in Poltava Oblast and at the Department of Livestock Products Processing Technology laboratory of Poltava State Agrarian University. The research objects were samples of soft, fresh cheese without fillers produced at the Milk Local Product Expert Center of the Faculty of Animal Production and Food Technology. The indicators stipulated by the regulatory document for soft cheeses 4395:2005 “Soft cheeses. General technical conditions”. It was established that the investigated cheese (sample No. 6) met the requirements of the current standard in terms of organoleptic (appearance, taste and smell, consistency, dough color, pattern, shape), physicochemical (mass fraction of fat, table salt, water) and physicochemical parameters. Specific physicochemical characteristics (mass fraction of moisture, table salt, and fat in dry matter) of the cheese, according to the tests, were within the limits specified by SSTC. The studied samples of fresh soft cheese regarding microbiological parameters (pathogenic microorganisms, particularly Salmonella, Listeria monocytogenes, and Staphylococcus aureus) complied with regulatory documents when they were stored at +6 °C for two days. At the same time, it has been proven that storage of fresh soft cheese without fillers at a temperature of +20 ± 0.5 °C leads to the growth and presence of coliform bacteria in the E. coli group. As early as 48 hours later, the products did not meet the regulated norms of the current national standards.

The Quality Evaluation of Avocado Fruits (Persea americana Mill.) of Hass Produced in Different Localities on the Island of Tenerife, Spain.

The effect of the production area on the quality of Hass avocados grown on the island of Tenerife was studied. For this purpose, several physicochemical parameters, such as fruit weight, percentage of pulp, seed and skin, proximate composition, minerals, total phenolic compounds (TP), total flavonoid compounds (TF), α-tocopherol, antioxidant capacity, and fatty acid profile were analyzed. The location of the orchards significantly influenced avocado weight; pulp and seed percentage; and fat, fiber, ash, α-tocopherol, TP, phosphorus, potassium, calcium, iron, zinc, and oleic and palmitoleic acid contents. Buenavista (BU) avocados were the smallest (185 g) and presented the highest percentage of pulp (77.1%) and lowest percentage of fiber (5.43%). The highest levels of dry matter (33.8%) and fat (20.4%) were found in avocados harvested in Los Silos (SI) and Santiago del Teide (SA), respectively. Compared with those at the other locations, the avocados harvested in Güímar (GU) had high levels of α-tocopherol (52.2 µg g-1) and phenolic compounds (56.0 mg GAE 100 g-1). Avocados from Los Realejos (RE) had the highest percentage of oleic acid and the lowest percentage of palmitoleic acid. Numerous significant correlations were found between the variables studied, especially those between TP, TF, and antioxidant capacity (DPPH) and between fat percentage and dry matter.

Production of fresh cheese analogues; the impact of soy protein isolate and oat germ powder

AbstractPlant-based proteins are being rapidly explored in the food industry to produce healthy and nutritious foods. Herein, the effects of soy protein isolate (SPI) ratio to oat germ powder (OGP) (0:0, 3.7: 6.3, 5:5, 0:10, 10:0, and 6.3:3.7%) were studied on the physicochemical, colour, rheological, microbial, antioxidant, and sensory properties of wheyless cheese. The results showed that by increasing SPI and OGP levels, ash, white index value, elastic modulus, and complex viscosity decreased, while pH, fat in dry matter, Chroma, and total colour (ΔE) increased. Also, syneresis was only observed in the control sample and was not observed in other samples. Control sample together with sample containing 10% of OGP showed the highest microbial count (i.e., mesophilic bacteria and yeasts-moulds), while samples containing 10% of SPI showed the lowest microbial count. Furthermore, the growth of both coliform and psychrophilic bacteria in all samples was negligible. Based on the results of sensory evaluation, with increasing SPI and OGP, the sensory evaluation score of samples decreased but they were within the acceptable range. According to the results obtained in this study, the combinations of 5% SPI and 5% OGP or 3.7% SPI and 6.3% OGP are recommended to be used in wheyless cheese production.

The influence of sunflower oil in meals on the blood mineral profile of dairy cows

Minerals are essential substances with an important function in livestock, and their disbalance negatively affects the health and production, especially of ruminants. The addition of fat to the rations of dairy cows impacts the overall and mineral metabolism, and thus on health and production. The aim of the research was to examine the correlative relationships between balanced production meals and the mineral status of lactating cows with different ration compositions with or without the presence of vegetable oil. The research was conducted on 30 dairy cows of the Holstein breed at the Butmir farm, Sarajevo, Bosnia and Herzegovina. Three groups of 10 animals were formed based on productivity (A, 13-15 kg of milk/day, B, 19-21 kg of milk/day and C, 25-27 kg of milk/day). Samples of feed, blood plasma and milk of animals were collected on three occasions a 3-week intervals. According to the feed analysis results, the rations were standardized for each group, given for three weeks without oil,and then for three weeks with the addition of sunflower oil in the amount of 2.5% of the ration dry matter. After determining the content of basic nutrients, dry matter and ash in the rations, the concentrations of Ca, Mg, Na and K were determined by atomic absorption spectrophotometry,while the colorimetric method was used to analyse P according to Woy and Eggertz-Finkener. Analysis of blood mineral parameters was performed spectrophotometrically. The content of fat, proteins, lactose, and non-fat dry matter in milk samples was determined by infrared spectrometry using an automatic analyser. Based on the results, we observed a similarity in changes of values and the statistical significance of the differences in plasma Ca, P and Mg between the study groups and at sampling intervals. Milk production was positively correlated with the concentration of Mg and Ca with addition of the sunflower oil to the meal, while no correlation coefficient was established for P in any of the samplings. Balanced meals with and without the addition of oil did not significantly affect the content of Ca, P or Mg in the blood plasma of the tested animals, nor were significant differences found between the groups. However, by determining the correlations between milk parameters and blood biochemical parameters, a significant positive correlation was established between the amount of milk and Ca and Mg levels with a diet supplemented by oil. Given that the addition of sunflower oil in the amount of 2.5% of dry matter of the balanced rations for cows had no negative effects on the mineral profile and the parameters of the tested animals, we conclude that the introduction of this oil could be useful both from the economic point and improving nutritional composition of milk as an animal food present in the daily human diet.

A study on the investigation of some properties of cheeses supplied from Kastamonu local markets

In this research, some physicochemical and microbiological analyses were performed on 10 Beyaz cheeses and 10 Lor cheeses obtained from the local markets in Kastamonu in February 2022, and it was determined whether the cheeses met the standards. Moisture, fat, fat in dry matter, protein, salt, salt in dry matter, pH, and titratable acidity values in Beyaz Cheese and Lor cheese samples were determined as 61.36-69.04%, 15.29-8.86%, 39.25-28.43%, 16.61-16.72%, 1.362-0.892%, 3.63-2.87%, 5.75-4.12, 0.150-0.172%, respectively. The average numbers of total aerobic mesophilic bacteria (TAMB), lactic acid bacteria growing on MRS agar, lactobacilli, lactic acid bacteria growing on M17 agar, lactococci, yeast-mold and coliform group bacteria in Beyaz Cheese and Lor cheese samples were determined as 7.89-7.25, 7.31-6.75, 6.93-6.84, 4.20-5.07, 5.70-0.78 log cfu/g, respectively. Based on the findings of the physicochemical analysis, it was found that the cheese samples made in the local markets of Kastamonu generally met the required standards. As a result of the microbiological analysis, coliform group bacteria were found in one of the Lor cheeses. However, coliform group bacteria were detected in all Beyaz cheese samples. These results showed that hygiene could not be ensured in the Beyaz cheese samples.

Physicochemical and sensory analysis of Coalho Cheese supplemented with different concentrations of essential oil of oregano (Origanum vulgare)

The objective of this study was to analyze the physicochemical, microbiological, and sensory characteristics of coalho cheese supplemented with different concentrations of oregano oil. This study used a completely randomized experimental design with four levels of oregano oil and five storage days. However, fat content and fat in dry matter presented a significant difference (p&lt;0.0001) with the inclusion of oregano oil. The sensory attributes had no significant difference. Regarding sensory analysis and purchase intention, all cheeses were well accepted by most consumers, indicating that they can be used as natural additives in coalho cheese.

Technological parameters for the production of soft cheese depending on the linear origin of cows

Relevance. One of the important products in the diet of Russian citizens is milk. In addition, it is not only a food product, but also a raw material for the dairy industry, from which a wide range of dairy products, including cheeses, is produced. Dairy cattle, in particular cows, are used for production. The study of the suitability of milk of a new genetic formation of the Middle Urals zone for cheese production is of both scientific and practical interest.The aim of the work is to study the influence of the linear origin of cows on technological parameters in the production of soft cheese and its quality.Results. As a result of the research, it was found that in the manufacture of «Adyghe cheese» according to GOST 32263 the best quality was a clot from the milk of cows of the Montvik Chieftain line. To obtain it, less calcium chloride and whey were spent than in the manufacture of cheeses from the milk of cows of other Holstein lines. In milk from cows of this line, the duration of operations for the formation of a clot and work with it, as well as for self-pressing, were shorter. The introduction of rennet improves the clot and reduces the duration of self-pressing, which has a positive effect on the quality of the product, the efficiency of using milk components, such as protein and fat, has increased. Cheeses obtained from the milk of cows of this group were distinguished by higher levels of fat in dry matter, fat and protein per 100 g of the product and better nutritional value.

Association between white line disease and sole ulcers with certain milk components in Simmental cows

Lameness is one of the high influence production illnesses in intensive dairy production farming, it reduces milk yield and can also negatively affect the quality of milk. Many factors can affect the production of milk components. In addition race, nutrition, milk yield, various metabolic disorders, and lameness can have an effect on the synthesis of milk components. White line disease and sole ulcers are widespread hoof diseases of cows in tied-holding systems. Albeit the main cause of lameness, associations between claw disorders of cows and variation of milk components haven’t been widely studied in Simmental cows. The objective of our study was to investigate the effect of white line disease and sole ulcers on the production of milk components of Simmental dairy cows kept in the small households in Mačva locality, Serbia. Cows were selected with a history of lameness. A total of 3 groups of cows: affected by white line disease (n=12), sole ulcers (n=12), and healthy cows (n=12) in the early stage of lactation were selected for analysis of milk components. Milk components (milk protein, fat, and non-fat dry matter) were analyzed using Lactoscan S. Significance of differences in milk component characteristics between white line disease, sole ulcers, and healthy groups were tested using a Kruskal-Wallis multiple comparisons test. The contents of milk fat of cows affected by white line disease and cows affected by sole ulcers were significantly lower than those of non-lame cows: 3.80%, 3.69%, and 4.18%, respectively (both p&lt;0.05). However, differences in the contents of milk protein and the contents of non-fat dry matter cows affected by white line disease, sole ulcers, and in health cows were not significantly different (p&gt;0.05). Our results indicate that hoof diseases of cows namely whitee line disease and sole ulcers, significantly reduce the milk fat production in lame Simmental cows.

Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks.

The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (p > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (p > 0.05). No significant differences (p > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (p > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (p > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (p > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.

Black soldier fly larvae (Hermetia illucens) as a meat replacer in a burger patty

Black soldier fly larvae (BSFL) have shown potential as a functional and safe food ingredient. However, there are still limited studies demonstrating its application in food. The aim of this study was to determine whether BSFL could partially/fully replace beef in a burger patty. Five different treatments were investigated to determine which percentage of BSFL inclusion could compare to control beef patties in terms of nutrition, colour, pH, water activity, texture, and shelf-life stability (15-day, 4 °C). Treatments consisted of a beef patty (control) and four different BSFL treatments with partial/full replacement of beef with BSFL (25, 50, 75 and 100%). It was found that BSFL could not fully replace beef in a burger patty, as the 100% BSFL patty could not hold its structure upon forming or cooking. Partial replacement of beef with BSFL was found to be more successful, with only the raw 75% BSFL patties being significantly softer than the control (P&lt;0.01). The control treatment was higher (P&lt;0.01) in protein, fat (dry matter) and moisture than all the BSFL treatments. Texture profile analysis indicated that the treatments had little effect on hardness, gumminess, and springiness on the raw patties, however, the changes became evident upon cooking. While the BSFL patties had lower cooking losses than the control patty, they were darker in colour and had a softer texture (P&lt;0.01). Overall, the 25% BSFL patty was the closest to the control patty, and further developments are recommended to improve the formulation to mimic a 100% beef patty more closely.

The relationship between Th1/Th2 cytokine polarization and milk composition in the postnatal period in Kyrgyz mares and foals.

Immune compatibility between mare and foal is one of the important topics of reproductive immunology. At this point, although there are many studies on antibodies, there are not many publications on the relationship between the cytokine levels of mare, foal and milk and the effects of milk composition on this relationship. Here we investigate the relationship between Th1/Th2 cytokine balance and milk composition in Kyrgyz mares and foals. Samples were taken soon after the foal was born and on days 5, 10 and 20 after birth. Th1 (IFN-γ, IL-2, TNF-α) and Th2 (IL-4, IL-5, IL-10) cytokine levels in blood samples were measured using a commercial ELISA kit. Dry matter, fat, protein and non-fat dry matter ratios were determined in the mare's milk and colostrum. We detected no Th1/Th2 polarization in the mare's milk on the day of the foal's birth (day 0) and day 10, but there was Th1 polarization on day 5 and Th2 cytokine polarization on day 20. There was no polarization in the blood sera of the mares on days 0, 5, and 10, and Th1 cytokine polarization was also detected on day 20. We detected no Th1/Th2 cytokine polarization in the blood sera of the foals on any of the days. Dry matter (19.66 ± 0.39%), protein (16.56 ± 0.18%), fat (2.13 ± 0.17), and non-fat dry matter (17.59 ± 0.44%) were higher in colostrum than the other days. When the correlations between cytokine levels in milk samples and milk composition were examined, there was a positive correlation between IL-5 level and protein ratio on day 10. We detected a positive correlation between IL-2 level and the fat rate on day 20. There was a positive correlation between the IL-2 level and the non-fat dry matter ratio on day 20. Further studies are now needed to determine the relationship between the changes in the composition of mare's milk in the postnatal period and Th1/Th2 cytokine polarization in mares and foals at the time of birth and in the postnatal period. Our finding that protein and fat ratios in mare's milk in the postnatal period are positively correlated with IL-2 levels should be considered in terms of foal and human nutrition.

Investigation of the influence of xanthan on mozzarella cheese characteristics focusing on its antimicrobial effect.

This study was designed to show the effect of adding different levels of microbial (lab-produced) and commercial xanthan (CX) for 30 days on the sensory, chemical, and microbiological parameters of mozzarella cheese (MC). The production of xanthan was done in Garcia-Ochoa's medium. The sensory evaluation of the examined MC was achieved through a tabulated scorecard. The Gerber method was used for the determination of MC fat%. The mean counts of staphylococci [colony forming unit (CFU)/gm], coliforms (most probable number/gm), fungi (CFU/gm), and mesophilic bacteria (CFU/gm) were estimated in different fortified cheeses. Also, mean counts of Escherichia coli O157 and Staphylococcus aureus in artificially contaminated MC were determined. The microbial xanthan (MX) had a significant (p < 0.05) effect on the sensory parameters of the examined samples with its concentration (0.0007%) after 20 days of storage. The MX (0.0005%) and CX (0.0002%) had a significant effect on moisture, fat in dry matter, and protein percentage of MC throughout the storage period. The high meltability degree of MC was observed in samples with both types of xanthan (0.0002%) at the end of storage. Both types of xanthan at all concentrations had a significant reducing effect on E. coli O157 and S. aureus in all samples from 10 to 30 days of storage. Xanthan has accepted attentiveness and offers beneficial and safe characteristics that improve its adaptability in MC. In the Middle East, this survival trial of E. coli O157 and S. aureus in the MC supplemented by xanthan is considered a scarce exploratory investigation.

Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment

The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare their properties to other similar ‘Pasta Filata’ cheeses and to determine if they comply to the regulative requirements. A broad range of variations of cheese characteristics was found among Kačkavalj cheeses. The composition showed high variations: dry matter ranged from 51.52% to 58.71%; fat from 20.00% to 29.50%; fat in dry matter from 36.08% to 55.96%; NaCl from 0.93% to 3.69%; total protein from 23.25% to 30.79%. The proteolysis parameters in Kačkavalj cheeses differed significantly. The colour evaluation showed significant differences in a* and b* values, however in L* values there were no significant differences (p&gt;0.05). The traditional Kačkavalj cheese represents the part of national heritage; thus, the comprehensive characterization was conducted to investigate quality variations between Serbian Kačkavalj cheeses. The study identified that term Kačkavalj is used despite some cheeses are not fully compliant with the National Standard. The control of fulfilling the requirements of the National Standard should be improved, as well as raising awareness and prevention of inadequate cheese labelling.

Особенности получения и применения мицеллярного казеина в технологии молокоемких белковых продуктов

The modern food industry sees raw milk as a source of functional ingredients. Technologies of protein ingredients have a great scientific and practical importance because membrane fractionation methods preserve the native structure and properties of protein components. The resulting proteins have good fat profile, moisture retention, and emulsification characteristics, as well as perform some useful technological functions in food systems. They have no status of food additives and can be applied in various branches of food production. Unfortunately, the Russian food industry has no such technologies of its own. This article introduces some technological recommendations for the p roduction of domestic micellar casein concentrate.&#x0D; The research involved skim milk, commercial micellar casein concentrates from various manufacturers, curd samples with 9.0% of fat in dry matter, and Rossiysky cheese produced according to traditional formulation and technology. The experiment relied on standard research methods of physical and chemical analysis to establish the chemical composition of the samples, e.g., fractional composition of skim milk proteins, grain-size distribution, amino acid profile, etc.&#x0D; The study involved a comparative analysis of the chemical composition, as well as functional and technological properties of commercial micellar casein concentrates from various manufacturers. A set of experiments made it possible to define the thermal effect on raw material and to predict the prospects for usage of the new technology. Samples with a high ratio of casein:whey proteins and a moderately high heat treatment increased the curd and cheese yield by 10–12% in comparison with the traditional formulation. Samples with the maximal concentration of undenatured milk-serum protein nitrogen increased the yield of protein dairy products by 2–3% in comparison with other samples of micellar casein concentrates. The ratio of casein:whey proteins was 80:20 in skim milk obtained at PJSC Dairy “Voronezhsky”. The optimal pore diameter was ≥ 15 nm. As for the microbiological properties, QMA&amp;OAMO was 6×104 CFU/dm3, and no pathogenic microorganisms were detected.&#x0D; Therefore, low-temperature pasteurization proved feasible at ≤ 76 ± 2°C and 10–15 s of hold time. The micellar casein concentrate added certain functional and technological properties to the finished product, depending on the specific application scope. &#x0D; The new technology will enable the domestic food industry to ov ercome the existing import dependence.