Fermented Milk Products Research Articles

Application of fat replacers in dairy products: A review

The consumption of fat raises the risk of coronary heart disease and a number of chronic diseases such as obesity. However, removing fat or reducing its level in the final product may give it undesirable properties since fat plays an important role in the quality of food, mainly its texture and flavor. Therefore, natural or artificial fat replacers are utilized in food formulations instead of natural fat. Fat mimics are based on carbohydrates, proteins, and/or lipids, with energy values of 0–38 kJ/g (0–9 kcal/g). 
 They mimic physical properties and sensory attributes of fat but have less energy and calories. Fat substitutes have physical and functional characteristics of conventional fat molecules which are directly replaced with synthetic molecules that provide no calories or structured lipid molecules. Dairy products represent a principal part of consumer diet all over the world. 
 Therefore, this review aimed to expound how fat replacers can be used to overcome the defects of fat absence or reduction in dairy products. It was reviewed different types and sources of fat replacers, both micro- and nanoparticulated, and highlighted their application in cheese, ice cream, frozen yogurt, fermented milk, and fatty dairy products. Some of the currently applied micro-particulated proteins include Simplesse® (whey protein), APV LeanCreme™, and Dairy-Lo® (micro-particulate protein + micro-particulate cellulose). 
 While whey protein has a great role in the dairy sector today, there is a need for further research in this field.

Effect of kefir and soy yogurt consumption on serum IGF-1 levels in young healthy women

Background:Milk and dairy product intake are associated with higher IGF-1 concentrations, a well-known factor promoting adverse events such as carcinogenesis. Different associations with high levels of IGF-I were found for dairy protein such as milk and derivatives, and soy protein. In this contest, fermented milk product (kefir)exhibits a growing number of health-promoting effects including stimulation of the immune system, and antimutagenic and anticarcinogenic activity, but there is a lack of data on healthy humans. Objectives: We aimed to determine the serum IGF-1 profiles of young healthy volunteers of the female sex after kefir or soy yogurt consumption during a Mediterranean diet.Materials and Methods: The study was conducted by monitoring the serum IGF-1 levels of female participants, following a normocaloric and normoproteic Mediterranean Diet, at the baseline (T0) and after 40 days of which the first 20 days (T1) consuming 125g of kefir, and the last 20 days (T2) consuming 125g of soy yogurt. Results: A total of 10 female participants were enrolled in the study (age=26.1± 2.9). The IGF-1 level was in the range of normality for all the participants except for one participant (T0=245 ± 61, T1=227 ± 58, T2= 239 ± 55). The mixed-model analysis revealed statistically significant differences in IGF-1 levels by diet (p=0.014; η2p=0.49). In particular, post-hoc analysis revealed a lower value after 20 days of kefir diet compared to both baseline (p= 0.014) and 40 days of diet (p=0.163). Conclusion: Caloric and protein intake have been suggested to influence circulating IGF-I, promoting carcinogenesis. Kefir consumption could improve the IGF-1 levels. Our data suggest that the inclusion of whole milk kefir in a normocaloric and normoprotein diet promotes blood IGF-1 levels in healthy young women as compared to soy yogurt consumption, reinforcing the beneficial effect of fermented milk on metabolic disorders. The interpretation of this result will need to be better investigated in further studies on large sample sizes.Keywords: IGF-1, Kefir, normocaloric diet, soy yogurt

Isolation and characterization of lactic acid bacteria producing a potent anti-listerial bacteriocin-like inhibitory substance (BLIS) from chhurpi, a fermented milk product.

Nowadays, the bacteriocin industries have seen significant growth, supplanting chemical preservatives in its ability to improve the shelf-life and safety of food. The increasing customer desire to use natural preservatives has fueled advancing bacteriocin research. The objective of this study was to identify lactic acid bacteria (LAB) that produce bacteriocin-like inhibitory substance (BLIS) and have strong anti-listerial activity. We have identified and analyzed a LAB obtained from chhurpi samples, a popular milk-derived product in the Himalayan regions of India and Nepal. The strain was studied and identified based on its morphological, biochemical, and physiological characteristics. Furthermore, the molecular 16s-rDNA analysis suggests that the strain was Lactococcus sp. RGUAM1 (98.2% similar to Lactococcus lactis subsp. hordniae NBRC 100931T). The isolated strain can produce a potent BLIS, which has shown efficacy against three gram-positive bacteria responsible for food spoilage, such as Listeria monocytogenes (MTCC 657), Staphylococcus aureus subsp. aureus (MTCC 87), Lactobacillus plantarum (MTCC 1407), Lactobacillus paraplantarum (MTCC 12904). The scanning electron microscope (SEM) image illustrates that the crude cell-free supernatant (CFS) disrupts the cell envelope, leading to the release of cellular contents and the clustering of cells. In addition, this BLIS can easily withstand a wide range of pH (2-12), temperature (up to 100°C for 15min), bile salt (0.3% W/V), salinity (4% W/V), and enzyme activity of 1600AU/ml against Listeria monocytogenes. Our research offers a robust framework and valuable insights into bio-preservation and its potential applications in diverse food products.

Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese

Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, which complied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected. Thus, in terms of organoleptic, physicochemical and safety indicators, sour-milk cheese with a fat content of 5%, produced by BIAGR LLC, meets the requirements of regulatory documents. The results of the research can be used for quality control of dairy products and improvement of production processes

Preparation of cottage cheese enriched with an antioxidant preparation

The steady trend towards the production and consumption of functional foods is a hallmark of modern times. Among them fermented milk products, including cottage cheese, have a big share. Antioxidants, in particular betaine, are used for the fortification of food products. Betaine is proved to have a wide range of health benefits. The recommended intake of betaine is 131 mg/day, however, to exhibit a functional effect on the human body, its daily dose must reach 1500 mg. The actual consumption of betaine in food products is much lower, which necessitates the need to enrich daily diet products with betaine, in particular cottage cheese. The possibility of improving the composition of cottage cheese in terms of antioxidants, dietary fiber and the microelement silicon, thanks to the addition of the drug acidin-pepsin, has been experimentally proven. The preparation acidin-pepsin is added at the rate of 5 g per 100 kg of milk. This amount of the preparation contains 4 g of betaine hydrochloride, 10 mg of pork pepsin; and excipients, i.e. 240 mg of povidone-K25 240, 104 mg of colloidal silicon dioxide, 50 mg of calcium stearate, up to 12.6 g of sorbitol. The yield of cottage cheese from 100 kg of milk is 30.0 – 30.5 kg. The use of this technology will increase the shelf life of the finished product, expand the range of enriched functional products, since when using the preparation acidin-pepsin, cottage cheese is enriched not only with the antioxidant betaine, but also with dietary fiber povidone, calcium stearate, sorbitol and the microelement silicon.

Peculiarities of development and metabolism of <i>Streptococcus thermophilus</i> strains under different conditions of deep liquid phase cultivation

The microflora of most fermented dairy products, including cheeses, consists entirely of lactic acid bacteria, i. e., bacterial starter cultures with different species and strain composition that are specially introduced into the mixture. The species composition of the starter must ensure the intensity and direction of the microbiological and biochemical processes of the produced product and guarantee its safety, quality and storability. In particular, lactic acid bacteria transform the main components of milk (protein, milk fat, lactose) into taste, aromatic, and biologically active substances involved in the formation of identification and organoleptic characteristics of fermented dairy products. The number of starter microorganisms in fermented dairy products, including cheeses, significantly exceeds the content of any foreign microflora and can cause the appearance of organoleptic defects such as acid, bitterness, non-specific off-taste or excessive gas formation. The ability of microorganisms to form certain metabolic products is determined both by their species and strain properties, and by cultivation conditions. These include, first of all, the composition of the development environment and temperature conditions of cultivation. By combining the composition of the starter and selecting favorable modes for cultivating microorganisms, it is possible to achieve optimal development of the starter microflora, obtaining products with the desired quality characteristics. This article presents the results of a comparative assessment of the properties of production strains of Streptococcus thermophilus during their development in dairy environments at optimal temperatures (41 ± 1) °C, simulating conditions for the production of fermented milk products, as well as in modes simulating cheese ripening conditions (11 ± 1) °C and 4% table salt concentration. The nature of the enzymatic processes of glycolysis, proteolysis, lipolysis, and flavor formation as a result of the metabolism of these cultures was also assessed.

Fermented goat milk as a functional food for obesity prevention or treatment: a narrative review

Fermentation can potentiate goat milk’s beneficial properties or generate new bioactive ingredients. In this narrative review, we summarize the current knowledge on the potential of fermented goat milk (FGM) products to improve different biomarkers of a modern epidemic: obesity and its comorbidities. In vitro studies have indicated functional properties of bioactive peptides or lipids obtained from FGM, showing potential to prevent Cardiovascular Disease development and anti-inflammatory activity. Probiotic strains derived from goat milk have prevented diet-induced obesity in animal models, and can represent a better techno-functional alternative to ferment this matrix than traditional starters. A small number of studies evaluated the functional properties of FGM in animal models of obesity. The observed in vitro effects of isolated compounds are generally in agreement with in vivo models’ findings. Overall, reports showed a positive impact on the prevention of body weight gain and several metabolic, inflammatory, and oxidative parameters. Nevertheless, evidence is limited and the mechanisms involved are fairly unknown. Comparisons between non-fermented and fermented products in vivo studies are lacking. Functional properties of FGM products aimed at improving the health of obese patients lack support from clinical trials. Considering the current evidence, the administration of complete FGM can be more beneficial to obese patients than the administration of its isolated compounds (lipids, peptides, or microorganisms). The addition of plant by-products with prebiotic or antioxidant properties is a promising strategy to enhance FGM functionality.

Causal Artificial Intelligence Models of Food Quality Data.

Causal Artificial Intelligence Models of Food Quality Data.

Yeast strains isolated from fermented beverage produce extracellular vesicles with anti-inflammatory effects

Extracellular vesicles (EVs) are lipid-bilayered particles, containing various biomolecules, including nucleic acids, lipids, and proteins, released by cells from all the domains of life and performing multiple communication functions. Evidence suggests that the interaction between host immune cells and fungal EVs induces modulation of the immune system. Most of the studies on fungal EVs have been conducted in the context of fungal infections; therefore, there is a knowledge gap in what concerns the production of EVs by yeasts in other contexts rather than infection and that may affect human health. In this work, we characterized EVs obtained by Saccharomyces cerevisiae and Pichia fermentans strains isolated from a fermented milk product with probiotic properties. The immunomodulation abilities of EVs produced by these strains have been studied in vitro through immune assays after internalization from human monocyte-derived dendritic cells. Results showed a significant reduction in antigen presentation activity of dendritic cells treated with the fermented milk EVs. The small RNA fraction of EVs contained mainly yeast mRNA sequences, with a few molecular functions enriched in strains of two different species isolated from the fermented milk. Our results suggest that one of the mechanisms behind the anti-inflammatory properties of probiotic foods could be mediated by the interactions of human immune cells with yeast EVs.

МОЛОЧНАЯ СЫВОРОТКА – ЦЕННОЕ СЫРЬЕ В ТЕХНОЛОГИИ КИСЛОМОЛОЧНЫХ ПРОДУКТОВ

The integrated use of raw materials, including the processing of secondary resources, whey, can increase the efficiency of the dairy industry. The purpose of the study is to offer a fermented milk product obtained from cow’s milk and dry demineralised whey. Raw cow’s milk meets the Russian national standard GOST 31449-2013; demineralised dry whey with a 50 % demineralisation level meets GOST R 56833-2015. To obtain a fermented milk product, the necessary amount of demineralised whey was introduced into warm cow’s milk (40 °C2 °C) with constant stirring, then pasteurized (85 °С2 °С). After cooling to 40 °C2 °C, yogurt starter culture was added to the milk mixture, then the mixture was kept up to the titrated acidity of 75– 80 °T. The study established organoleptic parameters (GOST R ISO 22935-2-2011), titrated acidity (GOST R 54669-2011), viscosity of fermented milk product (GOST 9070-75), microbiological parameters (GOST 1044411-2013, GOST 32901-2014, GOST 33566-2015, GOST 33566-2015) for products with different demineralised whey content (0–6 %). As a result, yogurt containing 2 % of whey had the highest score. This product was milk-white in color, had a sour-milk taste and thick homogeneous consistency. The product energy value was calculated. The study found that 2 % demineralised whey powder increased proteins by 4 %, carbohydrates by 34.2 %, and the energy value of the product by 7.33 %. Whey is rich in biologically active substances, it boasts of antioxidant, immunomodulatory, and antitumor properties. Therefore, using whey for obtaining new food products is promising: it allows you to use health-saving technologies, solve environmental issues related to the disposal of production waste, resource conservation, secondary use of dairy raw materials.

МІКРОФЛОРА БОРОШНА ЯК СТАРТЕР ПРОЦЕСІВ БРОДІННЯ У ХАРЧОВИХ ТЕХНОЛОГІЯХ

The study of microorganisms used in the food industry is necessary to improve the quality of food products. The complex nature of the relationships between members of associations of these microorganisms and the influence of endogenous factors on them should be taken into account in the production of appropriate food products.The impact of endogenous factors on microorganisms used in the food industry determines the composition of their as-sociations, which in turn determines the quality of the resulting product. Therefore, analysis of the formation of such associa-tions is a necessary element of food technology.An analysis of studies andpublications has shown that today the issues related to the formation of microorganism associa-tions used to ensure fermentation processes in food technology have been given insufficient attention in the scientific literature.The purpose of the article isto study the formation of the component composition of lactic acid bacteria and yeasts of different starter cultures depending on the endogenous factors for the differentiation of fermentation products.The formation of microorganism associations in different starter cultures has been studied. In order to conduct research, different types of starter cultures were used to prepare rye-wheat bread, beer, and fermented milk products. The taxonomic com-position of the associations of the studied starter cultureswas analyzed. Endogenous factors that are the main cause of differences in the composition of microorganism associations in different starter cultures have been studied. The significance of the synergism between lactic acid bacteria and yeast for the inhibition of bacteria harmful in food production has been determined.It has been shown that the formation of the composition of microorganisms, first of all, depends on the technology of the starter preparation, its type and the chemical composition of the fermentation substrate. The organoleptic characteristics of the resulting food products were corresponded to the composition of the association of microorganisms of the starter culture thatwas used. The results obtained show that flour starters can be usedto start the fermentation process of sugar-rich substrates

Application of whey protein hydrolysate as a technological additive in the sour cream production

In the context of economic sanctions, the problem of supplying food additives, including stabilizers and thickeners, which are important in the production of fermented milk products, remains relevant for many enterprises; the development of a fermented milk product – sour cream, using whey protein hydrolysate as a technological additive is relevant. The purpose of the research was to study the effect of whey protein hydrolysate on the technological process of manufacturing a fermented milk product, sour cream, and the quality indicators of the final product. The results of the acidity study showed that in the experimental samples, the ripening process occurred faster than in the control sample. Based on the results of the research, it can be concluded that whey protein hydrolysate can be used as a technological additive in the production of fermented milk products to improve quality indicators.

Problems and prospects of functional nutrition in Russia: industry and social aspect

In recent years, great importance has been attached to the preservation and strengthening of public health, the role of disease prevention and the formation of a healthy lifestyle, including the formation of a culture of healthy nutrition of the population. Prolonged improper, irrational nutrition is a factor of increased risk of developing diseases: oncological diseases, alimentary risk factors of which are the presence of carcinogenic additives in food products; diseases of the cardiovascular system; obesity; disorders of the gastrointestinal tract due to the low content of dietary fiber in food; osteoporosis is a change in the composition of bones due to the loss of calcium. The analysis of the nutrition structure of the Russian population indicates significant deviations from the recommendations on rational norms of food consumption that meet modern requirements of a healthy diet. In this paper, a matrix method of developing a formula for a fermented milk product with a high protein content is considered by enriching yogurt with vegetable components: hemp flour, jerusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. The resulting yogurts can be recommended for use by people with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded.

Genetic Analysis of Bifidobacteriaceae in a Fermented Milk and Colostrum Product in Relation to Immune Function

Genetic Analysis of Bifidobacteriaceae in a Fermented Milk and Colostrum Product in Relation to Immune Function

The use of probiotic cultures in the technology of protein fermented milk products

The use of probiotic cultures in the technology of protein fermented milk products

Morpho-physiological features of lactose-fermenting yeast isolated from fermented milk products of mixed fermentation

Morpho-physiological features of lactose-fermenting yeast isolated from fermented milk products of mixed fermentation

ГИСТОЛОГИЧЕСКИЙ МЕТОД ИНДЕНТИФИКАЦИИ КАРРАГИНАНА В ЙОГУРТЕ

One of the fermented milk products, the demand for which is always at a high level, is yogurt. Due to the high demand for this type of product, there is a significant number of yogurts made in violation of production standards, in particular with the introduction of adulterating additives. Undoubtedly, only those products made free of extraneous components can be considered beneficial. The purpose of this work is to identify an extraneous component such as carrageenan, made from various types of red algae (class Rhodophyceae) in yogurt, as well as to develop the cheap and the most time consuming method to obtain reliable results.

Влияние пробиотиков на молочную продуктивность и технологические свойства молока коз зааненской породы

The article presents the results of experimental studies to study the effect of feeding probiotic feed additives Kluver Pro and BeneFIT Basic on milk productivity, composition and technological properties of milk from Saanen goats. It has been established that feeding probiotics Kluver Pro and BeneFIT Basic as part of the diets of lactating goats of the Saanen breed helps to increase milk yield by 9,5‑4,4% (p≤0,001), the mass fraction of fat in milk - by 0,73% (p≤0,05) and 0,11%, mass fraction of protein in milk - by 0,25% (p≤0,05) and 0,19%, as well as milk clotting time - by 7,3% and 5,4% (p≤0,001) and the formation of a denser rennet curd, which is a desirable property in the production of fermented milk products and cheese making

Biotechnology for the development of a functional fermented milk product using vegetable raw materials

This article discusses the possibility of using flour from pomegranate waste and persimmon waste as a biologically active additive in yogurt formulations. To assess the effect of the additive used, the dynamics of titrated acidity during sample storage was studied, and dynamic viscosity was considered. Since the main indicators of product quality for the consumer are its organoleptic properties, the taste, smell, color and consistency of the developed samples of low-fat yogurt were evaluated. It was determined that in the formulation of low-fat yogurt, the optimal use of flour from pomegranate waste in an amount of 2.0%. The introduction of a fruit additive from persimmon flour into the prototypes was 1, 3, 6, 9% by weight. The results of the degree of syneresis and viscosity indicate a positive effect of the additive on the formation of a milk clot. In low-fat yogurt without the addition of flour from pomegranate waste, the texture of the milk clot was not oily, loose and less viscous, and with an increase in the mass of the added additive, the smell and taste became more pronounced, the color of the yogurt turned pink. Studies show that adding persimmons to yogurt can increase the content of antioxidants, in particular lycopene, which exhibits the strongest antioxidant properties among carotenoids, vitamins and minerals. The nutrients contained in persimmons, combined with probiotics from yogurt, can have beneficial effects on digestion, strengthen the immune system and promote overall health.

Comparative analysis of physical properties and fatty acid composition of set-yogurt manufactured from different milk types

The increasing consumption of fermented milk products such as yogurt can be attributed to their health benefits as it contains milk-derived essential nutrients and probiotic lactic acid bacteria added as a starter culture. Yogurt is made from different varieties of fresh and reconstituted milk. The unique characteristics of goat milk provide an opportunity to produce yogurt that meets consumers' preferences. This study determined, evaluated and compared the physical properties, fatty acid composition and the nutrient/health index based on the fatty acids profiles of goat's and cow’s milk set yogurt. The yogurt was made from different milk varieties, which were goat's milk, cow's milk, a combination of goat's and cow's milk, commercial pasteurized full-fat cow's milk, and low-fat cow's milk. Physical properties evaluated were spontaneous or free whey, syneresis, water-holding capacity, viscosity, and texture. The composition of fatty acids was determined, grouped, and used to assess the nutrient/health index. The physical differences between yogurt prepared from goat's milk and cow's milk were established. This study revealed 21 different fatty acids in set yogurt made from goat’s and cow's milk, and the goat’s milk yogurt contained 6 fatty acids in the highest proportion. The yogurt contained an average of 62.3% saturated fatty acids and 37.7% unsaturated fatty acids. This study demonstrated the effect of milk varieties on the variation of yogurt's physical properties and fatty acid composition. This information is valuable to establish the ways to enhance the product's quality.