Sour Milk Research Articles

Correction of poultry microbiocenosis by a complex of sour milk and propionic microorganisms

In the necessary correction and prevention of dysbacteriosis in animals and humans, the main role is played by the use of probiotics. Probiotics are live microbial supplements that have a beneficial effect on the body by forming a full-fledged barrier of the intestinal mucosa, preventing the attachment of pathogens to it, modulating the body’s defense mechanisms and improving the balance of intestinal microflora. This is achieved by directly antagonizing bacteria and increasing the effectiveness of the immune response. The normal microflora of the intestine of poultry is 99% composed of anaerobic bacteria. It was found that probiotics activate the tissue and humoral immunity of animals (T- and Blymphocyte systems), affect the production of immunoglobulins. To study the effect of a probiotic complex based on fermented milk and propionic microorganisms Streptococcus lactis and Lactobacillus acidophilus, an experiment was carried out on broiler chickens of the KOBB-500 cross. The feed additive “Prolaxim-V” was introduced with water in the watering system in the amount of 0.2 ml per 1 bird/ day. Its use increased the gain in live weight of chickens by 10.4%, improved the indices of intestinal microbiocenosis. The number of lactobacilli, lactococci and bifidobacteria in the intestine increased 5 times compared to the control. Based on the data obtained, it can be concluded that the use of lactic acid starter cultures with live lactobacilli in poultry diets during growing periods should be recommended to obtain higher growth rates, improve the physiological state of animals and the quality of meat products

Indigenous knowledge on camel milk and camel milk products hygienic handling, processing and utilization in Borana Area, Southern Ethiopia

The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area.

Innovative approaches to the development of a new sour milk product

The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied. As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.

Justification of the duration of fermentation of milk mixture in technology of sour milk desserts

Justification of the duration of fermentation of milk mixture in technology of sour milk desserts

Biotechnology of freeze-dried sour clotted milk with pumpkin and topinambour

The research aimed to substantiate rational parameters of the vacuum freeze-dried sour clotted milk biotechnology. It was revealed that the use of novel starters containing cultures that can synthesize exopolysaccharides provided a symbiotic relationship of fermented milk system particles and prevented its disintegration in freeze dry products rehydration. This was confirmed by microscopic analysis of histological preparations prepared from rehydrated samples of freeze-dried sour clotted milk. It was shown that the addition of topinambour powder resulted in production of freeze-dried sour clotted milk with organoleptic parameters not meeting established requirements. Adding freeze-dried pumpkin powder to the sour clotted milk formulation contributes to increased survival of lactic acid bacteria cells during vacuum freeze drying by an order of magnitude in average. It has been shown that the combined use of novel starter cultures and prebiotics results in production of freeze-dried sour clotted milk with required quality parameters.

Evolution of human dairy products needs

The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 % annually, the Russian market by 2.39 % and Irkutsk regional market by 2 %). Dairy products take the first place in the Russian federal consumer basket and make 25.6 %. The recommended annual consumption is 256-361 kg/year, the consumption range for children and adults is 25-34%. Irkutsk regional consumption of dairy products is 17 % lower than the recommended rate. Dairy products are at the top of “healthy” consumer basket and account for 36 % of its volume. The dairy market is moving towards functional food products which contribute to rational nutrition. The target consumers are people aged 15-36. The share of functional dairy products makes 68 % of the functional product market in Irkutsk region. People under the age of 35 tend to choose yoghurts and new types of sour milk drinks. Middle-aged and elderly people most often buy sour cream, cottage cheese and ryazhenka. Consumers over 45 have no interest in functional dairy products. 15 % of consumers tend to choose dairy foods with different flavor additives, 12 % are likely to choose dairy foods with minerals, 9 % prefer bifidus and lactic bacteria, 8 % of consumers choose other dairy foods, the rest of them are fond of classical products. The range of dairy products is increasing, the main emphasis is on fermented milk products. Special attention is being paid to the production of multifunctional foods produced according to the principles of naturalness and a higher biological value.

Microbes for better sewage treatment

Going beyond conventional approaches, researchers are using carefully cultured bacterial communities to improve sewage treatment—and create useful products in the process When it comes to the murky-looking water tanks in Kartik Chandran’s laboratory, fume hoods are essential. Not only do the tanks get regular top-ups of sewage sludge and food waste from a nearby cafeteria, but the microbial colonies inside can give off butyric acid—the distilled essence of sour milk and rancid butter. The tanks also emit an occasional whiff of hydrogen sulfide, says Chandran, which reeks of rotten eggs “till the senses are numbed.” Modern wastewater treatment plants represent the first great triumph of microbial-community engineering. In aeration tanks ( Lower Right ), air bubbles up through the brown, organic-rich water. This gives microbes the oxygen they need to digest the dissolved solids into “activated sludge,” which falls to the bottom. The water is then sent to clarification tanks ( Blue Circles ), where any remaining solids fall out. Image credit: Shutterstock/chekart. But then, says Chandran, an environmental engineer at Columbia University in New York City, the smell is just a sign that the microbes in the tanks are doing their job—namely, to revolutionize the way humans handle that inescapable stuff flowing into urban sewage systems, rural septic tanks, and countless lakes and rivers. “It’s not waste water,” Chandran insists. But today’s water treatment plants typically handle it that way: Anything that’s not H2O gets turned into carbon dioxide that’s released into the atmosphere or a pathogen- and toxin-ridden sludge that mostly winds up in incinerators or landfills. From the perspective of his microbes, Chandran says, it’s actually “ enriched water,” a melange of carbon, nitrogen, and phosphorous compounds that the microbes are happily turning into biofuels, bioplastics, fertilizers, and a host of other useful products. The chemical pathways that his …

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw materials

Influence of sesame flour on physicochemical properties of sour milk drinks

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks

Ethyl carbamate in Chinese liquor (Baijiu): presence, analysis, formation, and control.

Ethyl carbamate (EC) is a genotoxic and carcinogenic compound that is also a by-product of fermented foods (bread, sour milk, soy cheese, etc.) and alcoholic beverages (wine, sake, distilled liquor, etc.). Studies have showed that ethyl carbamate is ingested by humans primarily through the consumption of alcoholic beverages. Many countries have thus established EC limits for alcoholic beverages. Chinese liquor (Baijiu) is a traditional and unique distilled liquor, which has a huge consumption in China due to its excellent color, flavor, and taste. Therefore, the control of EC in Chinese liquor is of great significance. This review summarized for the first time the progress in presence level, analysis method, formation mechanism, and elimination strategy of EC of Chinese liquor in recent decades. KEY POINTS: • GC-MS and HPLC are the main methods to quantify EC in Chinese liquor. • EC is formed in the fermentation, distillation, and storage stage. • EC content can be reduced from raw material, microorganism, and production process.

The Politics of Living Death in Nuruddin Farah's Sweet and Sour Milk

Abstract This article examines Nuruddin Farah's 1979 novel Sweet and Sour Milk, asking how we read representations of postcolonial mourning and living death in the context of global authoritarianism. The first novel in Farah's influential dictatorship trilogy, Sweet and Sour Milk introduces us to “the General,” a fictionalized version of Siyad Barre, who ruled Somalia from 1969 to 1991. Like Barre's, the General's power exemplifies what Achille Mbembe calls “necropolitics,” or “the contemporary subjugation of life to the power of death.” The General's necropower manifests, peculiarly, as a politics of substitution—that is, when he takes a life, he leaves something in its place. Rebels do not simply disappear; they are killed and then given sycophantic zombie afterlives in the General's propaganda. In response to this politics of substitution, Farah explores a politics of mourning, which insists upon the irreplaceability of lost love objects and thereby broadly reveals what truly can and cannot be substituted. The General insists on the uniqueness of his power, for example, but Farah reveals it to be a cliché, easily substituted by that of other dictators throughout history. Cliché becomes revolutionary in this way, suggesting that dictators share a common fate: they will be deposed or, eventually, die of old age. However, like a horde of the living dead, others like them will return. The article concludes with analysis of the apparent pessimism of this point and the global implications of Farah's ideas about both necropolitics and the limits of the novel form in the face of authoritarian power.

Inhibitory Effect of Lactococcus lactis subsp. lactis HFY14 on Diphenoxylate-Induced Constipation in Mice by Regulating the VIP-cAMP-PKA-AQP3 Signaling Pathway.

AimThe naturally fermented yak yogurt of pastoralists in the Tibetan Plateau, China, because of its unique geographical environment and the unique lifestyle of Tibetan pastoralists, is very different from other kinds of sour milk, and the microorganisms it contains are special. Lactococcus lactis subsp. lactis HFY14 (LLSL-HFY14) is a new lactic acid bacterium isolated from naturally fermented yak yogurt. The purpose of this study was to study the inhibitory effect of the bacterium on constipation.MethodsConstipation was induced in ICR mice with diphenoxylate, and the constipated mice were treated with LLSL-HFY14. The weight and feces of the mice were visually detected. Colonic tissues were observed on hematoxylin and eosin-stained sections. Serum indices were detected with kits. mRNA expression in the colon was determined by quantitative polymerase chain reaction assay.ResultsConstipation caused weight loss, the number of defecation granules, defecation weight, fecal water content decreased, and the first black stool excretion time increased. LLSL-HFY14 alleviated these symptoms, and the effects were similar to those of lactulose (drug). The pathological examination revealed that constipation caused pathological changes in the colon, and LLSL-HFY14 effectively alleviated the disease. LLSL-HFY14 increased serum levels of motilin, gastrin, endothelin, substance P, acetylcholinesterase, and vasoactive intestinal peptide (VIP) and decreased serum levels of somatostatin in constipated mice. In addition, LLSL-HFY14 upregulated VIP, cAMP, protein kinase A, and aquaporin 3 expression in colonic tissues of constipated mice in a dose-dependent manner.ConclusionLLSL-HFY14 inhibited constipation, similar to lactulose, and has the potential to become a biological agent.

SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN

The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. The main tasks of scientific work are: development of a scientifically based formulation for a new type of ice cream to expand the range of products that will improve the nutrition structure of the Ukraine`s population. The methods used to study the organoleptic and physico-chemical indicators of blends and ice cream are well known and presented in the article. The method of production of sour milk ice cream and the choice of dairy raw materials for obtaining a fermented base was theoretically substantiated, the functional and technological properties of protein concentrates and their compositions in ice cream formulations were studied, the rational content of protein in ice cream was established, also the expediency of using pectin-containing vegetable paste in acidophilic-whey ice cream was proved.

The use of cryopowder from seafood in the technology of thermostatic yogurt for therapeutic and prophylactic purposes

The basis of the technology of functional foods, as is known, is the presence of high content of nutrients, the ability to influence certain parts of the potential consumer. Fermented milk products in this regard are natural representatives of this group. The use of sour milk drinks with phytonutrients of different physical state will contribute not only to additional profits due to the sale of new biologically valuable and very important for public health products, but also to solve such an important problem of all food companies as complex processing of raw materials. related environmental issues. Taking into account the relevance of the topic, research was planned to study the possibility of using a new domestic cryoadditive – cryopowder “Morska Kapusta” in the technology of such a popular sour milk drink as yogurt. Scientific research was conducted in the scientific laboratory of the Department of Milk Technology and Dairy Products of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. Formulations of thermostatic yoghurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were developed and proposed for industrial production. The technological scheme of production of thermostatic yoghurts (mchzh 1.5 %) with cryopowder of domestic production “Morska Kapusta” is offered. The main organoleptic and technological characteristics of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” were studied. Experimental samples of thermostatic yogurts (1.5 % weight) with cryopowder of domestic production “Morska Kapusta” had high levels of all regulatory vitamins. The proposed types of thermostatic yogurts (1.5 %) with cryopowder “Morska Kapusta” are characterized by an increase in the amount of sulfur-containing amino acids (methionine + cystine) and tryptophan, and the lack of limiting amino acids in the combined sample of yogurt indicates an increase in biological value. Prototypes of thermostatic yogurts (1.5 %) with cryopowder of domestic production “Morska Kapusta” retained the technological characteristics and regulatory safety indicators during the standard storage time.

Use of Milk-Protein Concentrates in the Production of Fermented Milk Products

There are an increasing number of products containing milk-protein concentrates. Their use helps to reduce the duration of the fermentation process; increases the concentration of viable cells of lactic acid microorganisms; creates the desired consistency of finished products with required structural and mechanical properties; improves the taste; expands the range of fermented milk products; increases the content of essential amino acids and regulates the amino acid composition; increases the product yield; and improves the manufacturability, including the turnover of the main technological equipment and production areas. This article presents the results of the use of milk-protein concentrates in the production of sour milk, cream and cottage cheese. The acidity of test samples, their biological value, and the total amount of lactic acid microorganisms were determined. The research results show that the use of milk-protein concentrates in the production of dairy products contributes to the intensification of the technological processes and improves the quality of the finished products.
 Keywords: casein, milk protein, milk protein concentrate, whey proteins, lactic acid microorganisms, biological value

Використання лляної олії у виробництві харчових продуктів

Goal. To study the physicochemical quality indicators of cheese pastes, the dynamics of changes in acidity, and lactic acid microflora in cheese paste and sour milk cheese during their storage, to determine the possibility of using linseed oil in food products, namely cheese paste. Methods. Physico-chemical quality indicators of cheese pastes were studied under DSTU 4503:2005, microbiological quality indicators — under DSTU 4503:2005. The acidity of sour milk curd paste and sour milk cheese — by the titrimetric method. Results. It was found that the physicochemical quality indicators of sour-milk curd paste with flax content correspond to the established norms. During studies of the dynamics of changes in acidity during storage at the temperature of 4±1°C, the initial acidity in sour milk cheese was 145±2°T. At the same time, in the sour milk paste made from this cheese with the addition of 10% of linseed oil, the acidity was 135±2°T. During storage of curd paste and sour milk cheese at the temperature of 4±1°C, the dynamics of acidity increase was approximately the same, and in 7 days the acidity increased to 150°T in curd paste and 160°T in cheese. During the next 7 days of storage (on the 14th day) the acidity in 2 products almost slowed down at 150-165°T, which indicated the cessation of the microbiological process. During studies of the dynamics of changes in the lactic acid microflora in cheese paste and sour milk cheese when stored at the temperature of 4±1°C, it was found that the test product was microbiologically pure. Conclusions. The carried out studies with the aim of determination of the quality of sour milk curd paste with the addition of 10% of linseed oil indicated a satisfactory quality of the product. Therefore, the use of linseed oil in the composition of curd paste is advisable.

Microbial Profile of Kurunga and Koumiss (Review Paper)

The review outlines the achievements in the field of research and identification of the kurunga and koumiss microflora. These are mixed fermentation sour milk products with similar healing properties. The paper represents information on the structure of spontaneously formed natural communities of the drink microflora and the probiotic properties of the cultures isolated. It has been found that the cultures isolated are bile- and acid-tolerant, exhibit high exopolysaccharide synthesizing activity, as well as cholesterol-degrading and antibiotic activity. The koumiss’ ability to inhibit angiotensin-converting enzyme is shown.

Selection of raw materials and main components for production of sour milk drink from goat’s milk

Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented milk products not only in nutrition, but as a remedy for many diseases. Goat’s milk satisfies the need for a qualitative and quantitative ratio of nutrients. It has unique properties due to its protein composition, such as easy digestibility of milk, therapeutic and dietary properties, natural homogenization, hypoallergenic properties. Taking into account the increased demand for the processing of goat’s milk in Russia, the development of a fermented milk drink technology is urgent. A fermented milk drink based on raw goat’s milk will differ in quality characteristics, functionality and attractiveness for consumers of all age groups of the population, if compared with similar ones made from raw cow milk. The composition and properties of goat’s milk of local breeds of goats, as the main raw material for the production of a fermented milk drink with a functional orientation, have been studied in the research. The selection of starter cultures has been carried out, the use of which contributes to the absence of a pronounced taste and aroma characteristic of dairy products from goat’s milk, and also gives functional properties to the fermented milk drink.

Probiotic lactic acid cultures in the production of vegetable cream spread

The possibility of creating a vegetable-creamy spread using probiotics and prebiotics have been investigated. The generally accepted and original research methods are used. Probiotic microorganisms suitable for biological souring of milk are analyzed. The most suitable strains of lactic acid cultures for the production of vegetable cream spreads were selected: Streptococcus salivarius subsp. thermophilus (P 20) and Lactobacillus delbrueckii subsp. bulgaricus (D). It is established that milk fermented using selected cultures has the most favourable characteristics. A new recipe and technology of a functional vegetable-creamy spread with the addition of biologically fermented milk and inulin have been developed. The organoleptic and physicochemical properties of the finished product are investigated.

Development of kefir from non-traditional raw materials enriched with blackberry products

The article presents data on the development of a new fermented milk product kefir from unconventional milk raw materials of goat’s milk and with the addition of blackberry vegetable additive. It is scientifically justified to use blackberry puree in the production technology, as well as the use of an unconventional type of milk for the manufacture of kefir. The influence of blackberries on the quality indicators of the developed kefir was also investigated. Comparative analysis of kefir with different concentrations of blackberries was carried out. According to the results of organoleptic evaluation, it was revealed that the consistency in all samples is uniform, without disturbing the clot. The taste is sour milk, slightly sharp, without extraneous flavors and odors. There is a good slightly sweet blackberry taste and smell with an increase in the concentration of the additive. It can also be noted from the results that kefir with blackberries is enriched with iron and other micro and macro elements in the comparison with the control sample. According to physicochemical indicators, the sample with 10% replacement of milk with mashed potatoes was identified as the closest to the control. The benefit of goat’s milk kefir is due to the presence of various substances necessary for life. The properties of raw materials used are preserved and even enhanced considering the use of fermentation. Such kefir has a lot of natural proteins, the product is easily digested and absorbed by the body. Goat’s kefir makes it possible to improve digestion and metabolic processes in regular consumption. This product reduces the risk of developing most intestinal infections because of rich composition. There are probiotics in such kefir that oppose the spread of harmful microflora in the intestine. The product includes potassium and magnesium minerals that are especially important for normal operation of heart and vessels. There is phosphorus and calcium in it. The joint action of these minerals activates the process of regeneration and strengthening of bone tissue.