Quality Of Fermented Milk Products Research Articles

Causal Artificial Intelligence Models of Food Quality Data.

Causal Artificial Intelligence Models of Food Quality Data.

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial lactobacilli. Experimental fermented milks were produced using Lacticaseibacillus paracasei Shirota and two potential probiotic lactobacilli, namely Lacticaseibacillus rhamnosus A2 and Lacticaseibacillus paracasei FS109. The fermented milks were produced using milk from goats fed a basal diet without any supplementation (CON) and milk from goats supplemented with 200 g/d of extruded linseed (LIN). All lactobacilli tested grew well both in CON and LIN milk, reaching high numbers during fermentation. The colony count ranged between 8 and 10 Log CFU/mL, despite slow acidification activity, which occurred especially in milk fermented by L. FS109. By contrast, an undesired post-acidification occurred, more pronounced in CON than in LIN milk, which still highlighted the strong acid-tolerance of L. Shirota and L. rhamnosus A2 in particular. This research showed that goat milk enriched in PUFA had no negative effect on the viability of the tested Lactobacilli. Both values of L. Shirota and L. rhamnosus “live cells” throughout the cold storage of the products were higher than those recommended to guarantee the quality of fermented milk products, making them beneficial to consumers’ health.

Isolation of Salmonella Sp. and E. Coli from Fermented Milk Product (Nono) in Kuje Area Council (Fct, Abuja, Nigeria) and their Antimicrobial Resistant Status

This study was undertaken to assess the incidence of antimicrobial susceptibility status of Salmonella species and Escherichia coli isolated from a fermented cow milk product (Nono) in Kuje, FCT, Abuja. For the purpose of this study, Kuje was divided into; Kuje North (KN), Kuje East (KE), Kuje West (KW), Kuje Central KC) and Kuje South (KS). In number, a total of 154 fermented samples of the products were collected for bacterial isolation and identification from the regions using conventional bacteriological identification methods. The identified isolates were tested for their antimicrobial susceptibility status using four different types of antibiotics by disc diffusion method. The prevalence of Salmonella sp. was 10/154, while that of E. coli was 18/154. The presence of Salmonella isolates was higher in those milk samples products where nearby stream was the primary source of available water for all routine domestic use including milk processing (KE and KN) respectively. All the salmonella isolates were found to be susceptible to gentamicin but 91.3% to amoxicillin, 90.2% to sulphamethoxazole-trimethoprim and 88.9% to tetracycline. Three of the Salmonella isolates showed multiple drug resistance to two drugs. The findings from this research showed that the fermented dairy milk product (nono) obtained from local processing households in Kuje, FCT, Abuja was contaminated with public health important bacterial species; Salmonella species and E. coli. Also of utmost importance is the resistance of the pathogens to certain antimicrobial drugs which call for attention. Therefore, in order to ensure safe quality of fermented milk products are supplied to the FCT, the respective stakeholders engaged in this business need to be educated in basic hygienic practices and the implication of poor sanitation on human health

Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610

This study employed untargeted metabolomics to reveal the metabolic changes in fermented milk during storage. According to the sparse partial least squares-discriminant analysis (sPLS-DA), Lactobacillus plantarum CCFM8610 was confirmed to be critical for the metabolic profile of fermented milk. Five of the forty-three metabolites, namely benzoic acid, 6-hydroxycaproic acid, d-phenyllactic acid, hippuric acid, and N-oleoylethanolamine, were identified as the key metabolites related to L. plantarum CCFM8610. This study illustrated that L. plantarum CCFM8610, as a probiotic and co-cultivated starter culture, was critical for the functional properties and preservative qualities of fermented milk during storage. Overall, these metabolites had potential impact on the storage properties and physiological functions of fermented milk, which provides a valuable reference for improving the quality of fermented milk products.

КАЧЕСТВО ПРОСТОКВАШИ В ЗАВИСИМОСТИ ОТ ПОРОДЫ КРУПНОГО РОГАТОГО СКОТА

The aim of the work was to conduct a comparative assessment of the quality of yogurt made from milk of cows of different breeds. The milk of the black-and-white breed of cows was more acidic, less fatty and with a lower content of skimmed milk residue and was fermented longer than the milk of the Simmental breed cows. The curdled milk from the black-and–white breed was more liquid, and the Simmental milk was thicker. When the enzyme was added, the milk of the Sim-mental breed had the densest clot. In the curdled milk of a black-and-white breed with the addition of an enzyme, the clot was looser. Curdled milk from the Simmental breed of cows was the dens-est when using the enzyme. Curdled milk from the black-and-white breed contained more organic acids in terms of lactic acid. The content of organic acids without the use of the enzyme increased faster in the curdled milk of the black-and-white breed. The breed of cows has proved to be one of the main factors influencing the technological properties of milk and the quality of fermented milk products produced from it.

Characterization of Fermented Milk with the Addition of Gembili (Dioscorea esculenta) Flour

Aims: Objective of this study was to determine the effect of addition gembili (Dioscorea esculenta) flour on the fermented milk was then evaluate the characteristics of fermented milk by analysis of pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria.
 Study Design: This study employs a completely randomized design with five treatments adding gembili flour and three replications.
 Place and Duration of Study: Animal Product Technology Laboratory, Animal Product Technology Department, Faculty of Animal Science, Universitas Brawijaya, between April-October 2020.
 Methodology: Fermented milk is prepared by pasteurizing of skim milk and gembili flour. The concentration of gembili flour added were (0 (P1); 0.5% (P2); 1% (P3); 1.5% (P4); 2% (P5). Furthermore, the characteristics of fermented milk is carried out including pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria of fermented milk using combination of three bacteria namely, Lactobacillus plantarum, Lactobacillus acidophillus, and Streptococcus thermophilus as a starter culture.
 Results: The results in this study revealed that the pH value ranged from 3.5-4.3; titratable acidity 1.98-2.35%; viscosity 849-1856 cps; sugar total 2.8-4.11 g/100g; total lactic acid bacteria 3.05 x 107 - 3.21 x 108 cfu/ml respectively. Total phenolic content and crude fiber in P1 was not detected, but in P2-P5 had total phenolic and crude fiber ranging from 108,58 – 670,75 mg/kg and 0.57-2.16 g/100 g, respectively.
 Conclusion: The addition of gembili flour to the fermented milk contributes to the quality of fermented milk product which include pH, titratable acidity, viscosity, total phenolic content, crude fiber, sugar total, and total lactic acid bacteria.

Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin.

Staphylococcus species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of Staphylococcus spp isolated from three types of fermented dairy products (yoghourt, millet dêguê, and couscous dêguê). The isolation of the Staphylococcus strains was performed on selective media, and their identification was done using biochemical and molecular methods. The susceptibility at 15 antibiotics tested was assessed using the disc diffusion method. The immunodiffusion method was used to evaluate the toxin (luk-E/D, luk-S/F, ETA, and ETB) production. Biofilm formation was qualitatively researched on microplates. Less than half (42.77%) of the collected samples were contaminated with Staphylococcus spp. The yoghourt and millet dêguê samples collected in the afternoon were more contaminated than those collected in the morning. The S. aureus, S. capitis, and S. xylosus strains, respectively, were the most present. S. aureus was the only coagulase-positive species identified in our samples. The highest resistance to antibiotics was observed with penicillin (100%) irrespective of the nature of the sample. S. aureus strains were highly (71.4%) resistant to methicillin. The S. aureus strains were the most biofilm-forming (27.6%), followed by S. capitis strains. Panton and Valentine's leukocidin (luk-S/F) was produced by only S. aureus strains at a rate of 8.33%. Only coagulase-negative Staphylococcus (CNS) produced Luk-E/D. The high rates of Staphylococci contamination indicate bad hygiene quality during the production and distribution of dairy products. It is, therefore, necessary to improve the quality of fermented milk products.

ИССЛЕДОВАНИЕ БИОТЕХНОЛОГИЧЕСКИХ ПРОЦЕССОВ ПРИ ПРОИЗВОДСТВЕ ЙОГУРТА НА ОСНОВЕ КОБЫЛЬЕГО МОЛОКА

Given the complexity of the baby food market, which is mainly made of cow's milk, as well as the chemical composition and biological properties of Mare's milk (saumal) are prerequisites for using the national food product with known curative properties in the diet of children of all ages. In this regard, the solution of the issues of widespread use of Mare's milk in the nutrition of children, as well as the production of baby food based on Mare's milk is under study and research in Russia, Europe and Kazakhstan. The problem of providing children with high-quality biologically complete food is of great social and economic importance, especially in connection with the deterioration of the environmental situation in many regions of the country, the widespread violation of the food structure. According to the analysis of literature sources, the study of the directed impact on the quality of combined products of children's and dietary nutrition through additives is an actual direction both in the CIS countries and in the far abroad. The quality of fermented milk products and their specific properties depend on the microbiological processes that occur during production. The composition of the microflora of a fermented milk product determines its taste qualities and plays a major role in their formation. The main advantage of fermented milk products is the presence of living microorganisms that contribute to the normalization of intestinal microflora, inhibit the development of putrid microorganisms, form the human immune system, and improve metabolism. In addition, lactic acid drinks, in comparison with ordinary milk, have almost complete digestibility. Therefore, the quality of fermented milk products and their value for human health depend on the presence of living microflora. When choosing sourdough, it is necessary to pay attention to the method of application, the specific composition of the microflora, since the taste and consistency of fermented milk products depends on the composition of sourdough. In this regard, the aim of the work was to conduct research on biotechnological processes in the production of combined dairy products from Mare's milk, enriched with plant additives for children's and dietary nutrition using a consortium of bacterial cultures. The scientific novelty of the work is the development of optimal biotechnological modes of production of dairy products for children and dietary nutrition based on Mare's milk with a biologically active additive from plant raw materials and a consortium of microorganisms. The study determined the influence of type and amount of herbal supplements on the physical and chemical indicators of milk-vegetable mixture to the combined production of fermented milk products for infant and dietetic foods. The selection of starter cultures for the production of products for children's and dietary nutrition based on Mare's milk was carried out, and the optimal dose of adding plant supplements to the milk mixture in the amount of 10% was established.

The effect of sprouted legume flour on the quality of fermented milk product during storage

The article presents the results of a study of the effect of germinated legume flour enriched with iodine and selenium on the quality of fermented milk product during storage. The relevance of the research is due to the lack of fermented milk products for people suffering from endocrine disorders, the market void of which reaches about 23 % of total production. As a result of research it is inserted that appearance and a consistence of the sour-milk product made according to a new compounding is jelly-like with equal edges, a uniform clot, milk-beige color. The product has a pure sour milk smell and a pleasant sour milk taste. The complex organoleptic index of the developed product is 0,1 point higher compared to the control. It was found that the mass fraction of fat in the test sample decreases by 1.7%, and the mass fraction of protein by 0,28% increases compared to the control. The use of germinated legume flour affects the change in titratable acidity and fermentation time. The acidity increases by 0,5 ° T, and the fermentation time decreases by 1 hour. According to the studied quality indicators, which are regulated by the normative and technical documentation, the product, where germinated bean flour was used, meets the established norms. Regularities of change of indicators of quality of sour-milk product with use of flour of the germinated bean during storage are defined. It was found that there is a change in acidity, which increases with increasing storage time. Against the background of increasing acidity, there is an increase in the number of lactic acid bacteria. The recommended terms of consumption which make 9 days are established. At this time of consumption, the developed products will have the usual organoleptic characteristics, acidity – 95 ° T. The content of lactic acid bacteria, bifidobacteria and acidophilic bacteria –≤ 10×107. The developed fermented milk product is a carrier of organic iodine and selenium in the amount of 25,2 (n ± 0,2) and 14 (n ± 0,3) μg. Which provides 16,8 and 24,5% coverage of the daily requirement of iodine and selenium for adults and adults and 28 and 46,6 % (respectively) for school-age children.

Моделирование кристаллизации влаги при замораживании бактериальных заквасок

Introduction. The quality of fermented milk products directly depends on the bacterial starter cultures involved, which contain lactic acid microorganisms. One of the most effective ways to store bacterial ferments is freezing as it improves the survival rate and preserves the morphological and cultural properties. Changing the phase state of water affects the chemical and biochemical processes during freezing. The present research dealt with the issue of moisture crystallization during freezing of bacterial starter cultures. 
 Study objects and methods. The study featured bacterial starter cultures of Lactobacillus bulgaricus and Lactobacillus acidophilus. The authors used standard methods to determine their physical and chemical properties; the first buffer method of two temperature and time intervals made it possible to describe the thermal characteristics. 
 Results and discussion. A set of experiments helped to define the mass fractions of total protein and dry matter, the content of lactic acid, as well as cryoscopic temperatures and thermophysical characteristics of the bacterial cultures in question. The values of the thermophysical characteristics of bacterial ferments proved to depend on the amount of moisture in them. The authors constructed a model of moisture crystallization during freezing of bacterial starter cultures, taking into account the content of lactose and lactic acid. The model made it possible to define the cryoscopic temperatures. Their proved close to the experimental ones. The model of moisture crystallization also provided the freezing time and a method for calculating thermal characteristics and their values. The differences between the calculated and experimental values did not exceed 5.3 %. 
 Conclusion. The experimental and calculated values of the thermophysical characteristics appeared similar, which means that the proposed model of moisture crystallization during freezing of bacterial ferments proved effective. The model can be used in commercial freezing to calculate thermal characteristics and freezing time.

The effect of hydrated oatmeal on quality of the symbiotic fermented milk product

In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.

Study of starter cultures in biotechnology of medical and preventive nutrition products

The article presents the results of research on the quality of Lavitol – B premix in accordance with the requirements of regulatory and technical documentation, two versions of starter cultures with different strain ratios of cultures and their impact on the quality of fermented milk products for preventive nutrition. During the research, the quality and safety indicators of the Lavitol-b premix were studied. The data on the effect of form and ratios of starter cultures on the fermentation process and increase of biomass of lactic acid microorganisms and bifidobacteria, it was found titratable acidity of samples and duration of ripening. The carbohydrate composition of the obtained samples of fermented milk products was studied.

Exopolysaccharide from Streptococcus thermophilus as stabilizer in fermented dairy: Binding kinetics and interactions with casein of milk

Exopolysaccharides (EPSs) from lactic acid bacteria have great effect on the quality of fermented milk products. However, the mechanism for the quality improvement has not been well described. This study aimed to investigate the molecular binding kinetics and interactions between EPS obtained from Streptococcus thermophilus AR333 (EPS333) and casein of milk (CM) in a simulated acidifying process. The results indicated that EPS333 had a significant effect on the stability of casein micelles at acidic pH (6.0–4.5) according to the turbidity, ζ-potential, particle size and distribution analysis. The adsorption-desorption study by bio-layer interferometry identified the direct affinity binding between EPS333 and CM, the interactive moiety of casein was α-casein, rather than β- or κ-casein. Fluorescence quenching analysis revealed that the force types of interaction between EPS333 and CM were dynamically changeable during the acidifying process, mainly from electrostatic interaction at pH 7.0–6.5, to hydrophobic or hydrogen bonding at pH 6.5–5.5, and then transferred to electrostatic interaction again at pH 5.5–5.0. Conclusively, EPS333 could bind with CM directly via different binding forces during acidifying process to stabilize the properties of casein micelles.

Synbiotic yoghurt with walnut and cereal brittle added as a next-generation bioactive compound: Development and characteristics.

The article presents a technology developed for the production of synbiotic Yoghurt with new bioactive filler based on natural components. The Yoghurt has prebiotic and sorption properties. A higher consumer appeal of the product developed has been substantiated; its characteristics compared with the Yoghurt of traditional production technology have been presented. The brittle, containing peeled walnuts, as well as barley, wheat, rye, oatmeal and buckwheat flakes, sugar, and water, was used as a filler. Optimum time and temperature regimes of boiling caramel mixtures and brewing raw walnut–cereal mass in the brittle have been selected. The formulation developed enables increasing the nutritional and biological values of the finished product. The research studies of the finished product involved an analysis of organoleptic, physicochemical, and microbiological points. When performing the tasks, the approved regulatory and technical documentation (GOST) was applied. Each measurement was carried out in triplicate. The physicochemical characteristics of the samples developed were compared with the requirements for the quality of fermented milk products. The nutritional and biological values were calculated. The increase in consumer properties, and nutritional and biological values of the finished dairy product was scientifically substantiated and experimentally confirmed.

Exopolysaccharide-Producing Lactic Acid Bacteria – Health-Promoting Properties And Application In The Dairy Industry

Abstract Exopolysaccharides (EPS) are one of the classes of extracellular biopolymers synthesized by bacteria. Some strains of lactic acid bacteria (LAB) used in the dairy industry are able to synthesize EPS (EPS(+) strains). EPS may be secreted by a cell in the form of capsule or slime. Our review describes the factors influencing the activity of EPS production by LAB, the impact of the use of EPS(+) strains on the quality of fermented milk products (yoghurt, cheeses, etc.) and pro-health properties of EPS produced by LAB. The capability to synthesize EPS by LAB depends on many factors, e.g., affiliation to species and characteristics of strain, growth stage, composition of culture medium (type of carbon and nitrogen sources, and presence of other nutrients), temperature, pH, and presence of adjuvant microflora. The presence of EPS synthesized by LAB strains has a significant effect on changes in various properties of dairy products, including: yoghurt, kefir and many other fermented milk drinks, sour cream and cheeses. The EPS act as thickening, emulsifying and gelling agents, hence the use of EPS(+) strains may become a certain alternative to the use of thickeners in, e.g., fermented milks. During formation of a casein milk curd, EPS are able to bind water and thus reduce syneresis. The high water holding capacity of EPS has a positive effect on increasing viscosity and improving texture of low-fat cheeses. EPS are claimed to have health-promoting properties, like: anticarcinogenic, antioxidative, immunomodulatory and reducing blood cholesterol. 1. Introduction. 2. General characteristics of exopolysaccharides. 3. Factors affecting exopolysaccharides synthesis by lactic acid bacteria. 4. Effect of exopolysaccharides on the quality of fermented milk products. 4.1. Effect of EPS on the quality of yoghurts. 4.2. Effect of EPS on the quality of other fermented milk drinks. 4.3. Effect of EPS on the quality of cheeses. 5. Health-promoting properties of exopolysaccharides. 6. Conclusions

Modelling the effects of lactic acid, sodium benzoate and temperature on the growth of Candida maltosa.

The strain of Candida maltosaYP1 was originally isolated from air filters that ensured clean air overpressure in yoghurt fermentation tanks. Its growth in contaminated yoghurts manifested outwardly through surface growth, assimilation lactic acid and slight production of carbon dioxide. This was the opportunity to model the effects of lactic acid and sodium benzoate on growth and predict its behaviour in foods. The approach used in this study provides knowledge about microbiological quality development during storage of the fermented milk products as well as some preserved foods for storage and consumption.

The Role of Lactic Acid Bacteria in Milk Fermentation

Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been widely applied in food fermentation worldwide. Milk fermentation process has been relied on the activity of LAB, where transformation of milk to good quality of fermented milk products made possible. The presence of LAB in milk fermentation can be either as spontaneous or inoculated starter cultures. Both of them are promising cultures to be explored in fermented milk manufacture. LAB have a role in milk fermentation to produce acid which is important as preservative agents and generating flavour of the products. They also produce exopolysaccharides which are essential as texture formation. Considering the existing reports on several health-promoting properties as well as their generally recognized as safe (GRAS) status of LAB, they can be widely used in the developing of new fermented milk products.