scholarly journals Eco-friendly process combining physical–chemical and biological technics for the fermented dairy products waste pretreatment and reuse

2016 ◽  
Vol 75 (1) ◽  
pp. 39-47 ◽  
Author(s):  
Mariam Kasmi ◽  
Moktar Hamdi ◽  
Ismail Trabelsi
Keyword(s):  
Dairy Products ◽  
Wastewater Treatment Plants ◽  
Sugar Content ◽  
Oxygen Demand ◽  
Fermented Milk ◽  
Removal Rates ◽  
Thermal Coagulation ◽  
Physical Chemical ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Residual fermented dairy products resulting from process defects or from expired shelf life products are considered as waste. Thus, dairies wastewater treatment plants (WWTP) suffer high input effluents polluting load. In this study, fermented residuals separation from the plant wastewater is proposed. In the aim to meet the municipal WWTP input limits, a pretreatment combining physical–chemical and biological processes was investigated to reduce residual fermented dairy products polluting effect. Yoghurt (Y) and fermented milk products (RL) were considered. Raw samples chemical oxygen demand (COD) values were assessed at 152 and 246 g.L−1 for Y and RL products, respectively. Following the thermal coagulation, maximum removal rates were recorded at 80 °C. Resulting whey stabilization contributed to the removal rates enhance to reach 72% and 87% for Y and RL samples; respectively. Residual whey sugar content was fermented using Candida strains. Bacterial growth and strains degrading potential were discussed. C. krusei strain achieved the most important removal rates of 78% and 85% with Y and RL medium, respectively. Global COD removal rates exceeded 93%.

scholarly journals Obtaining of a Milk Drink with Mushrooms and Bioactive Compounds

2021 ◽  
Vol 14(63) (2) ◽  
pp. 157-172
Author(s):  
Mihaela A. TIȚA ◽  
◽  
Maria A. CONSTANTINESCU ◽  
Cecilia GEORGESCU ◽  
Oana POPA ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Volatile Oil ◽  
Physicochemical Analysis ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Nutritional Qualities ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Fermented dairy products are a rich source of nutrients. Buttermilk is part of fermented dairy products and is highly valued by consumers due to its sensory and nutritional qualities. The study aims to capitalize on buttermilk by adding mushroom powder and volatile oil of dill and caraway encapsulated in sodium alginate. The research was performed over for 20 days using sensory and physicochemical analysis methods. The samples analyzed were plain buttermilk, buttermilk with encapsulated dill volatile oil, buttermilk with encapsulated caraway volatile oil, buttermilk with added mushroom powder, buttermilk with added mushroom powder and encapsulated dill volatile oil and buttermilk with the addition of mushroom powder and encapsulated caraway volatile oil. The results of the physicochemical analyzes were statistically processed using the Minitab program. The addition of mushroom powder in buttermilk has positively influenced its sensory characteristics, and the results obtained from physicochemical analyzes were superior to plain buttermilk. The addition of volatile oil of dill and caraway has positively influenced both the sensory and physical-chemical characteristics of buttermilk.

scholarly journals The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

2019 ◽  
pp. 324-331
Author(s):  
Dajana Vukic ◽  
Snezana Kravic ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Starter Culture ◽  
Fermented Milk ◽  
Fatty Acids Composition ◽  
Milk Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

scholarly journals Fermented milk products with extruded grain bases

2021 ◽  
Vol 82 (4) ◽  
pp. 179-187
Author(s):  
D. A. Shaimerdenova ◽  
J. M. Chakanova ◽  
D. M. Iskakova ◽  
G. T. Sarbasova ◽  
A. A. Esmambetov ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Fat Content ◽  
Milk Products ◽  
Insoluble Dietary Fiber ◽  
Cholesterol Levels ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Physical And Chemical ◽  
Fermented Milk Products

Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.

scholarly journals Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3282
Author(s):  
Zofia Sokołowicz ◽  
Anna Augustyńska-Prejsnar ◽  
Józefa Krawczyk ◽  
Miroslava Kačániová ◽  
Maciej Kluz ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Physical Characteristics ◽  
Aerobic Bacteria ◽  
Breast Meat ◽  
Milk Products ◽  
Sour Milk ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

scholarly journals Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Xue Han ◽  
Zhe Yang ◽  
Xueping Jing ◽  
Peng Yu ◽  
Yingchun Zhang ◽  
...  
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Delbrueckii ◽  
Exopolysaccharide Production ◽  
Fermented Dairy Products ◽  
Fermented Dairy

19Streptococcus thermophiluswith high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains ofStreptococcus thermophiluszlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). ThenStreptococcus thermophiluszlw TM11 was combined withLactobacillus delbrueckiisubsp.bulgaricus3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05). In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

scholarly journals Novel Starters for Value Added Fermented Dairy Products

2013 ◽  
Vol 1 (1) ◽  
pp. 83-91 ◽  
Author(s):  
Subrota Hati ◽  
Surajit Mandal ◽  
J Prajapati
Keyword(s):  
Dairy Products ◽  
Starter Culture ◽  
Value Added ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Food Ingredients ◽  
Cell Factories ◽  
Fermented Dairy Products ◽  
Yeasts And Molds ◽  
Fermented Dairy

Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable changes during preparation of fermented products”. Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development of characteristic body and texture of the fermented milk products, contributes to the overall flavour of the products, and enhances preservation. Beyond the horizons of their conventional role in acid, flavour and texture development, they are being looked up on as burgeoning “cell factories” for production of host of functional biomolecules and food ingredients such as biothickeners, bacteriocins, vitamins, bioactive peptides and amino acids.

Comparison of Three M17 Media for the Enumeration of Streptococcus thermophilus in Fermented Dairy Products

1992 ◽  
Vol 55 (12) ◽  
pp. 999-1002 ◽  
Author(s):  
R. JORDANO ◽  
CRISTINA E. SERRANO ◽  
MARÍA TORRES ◽  
J. SALMERON
Keyword(s):  
Dairy Products ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Fermented Dairy Products ◽  
Agar Media ◽  
The Difference ◽  
Fermented Dairy ◽  
Made In

Three M17 agar media for the enumeration of Streptococcus thermophilus in fermented dairy products, such as yogurt and other commercial fermented milk, were compared: CM785 Oxoid®, 15108 Merck®, and a M17 made in the laboratory. In all cases, the highest counts were taken on Oxoid® medium. The difference between the averages of the counts on the Oxoid® M17 and the laboratory-made M17 is significant, (P ≤ 0.05). However, the difference between the counts on the Oxoid® and Merck® media is not significant.

Antidiabetic effect of milk fermented using intestinal probiotics

2019 ◽  
Vol 49 (6) ◽  
pp. 1063-1074
Author(s):  
Widodo Widodo ◽  
Pradiptya Ayu Harsita ◽  
Ari Surya Sukarno ◽  
Arief Nurrochmad
Keyword(s):  
Blood Glucose ◽  
Glucose Concentration ◽  
Dairy Products ◽  
Research Finding ◽  
Blood Glucose Concentration ◽  
Density Lipoprotein ◽  
Fermented Milk ◽  
Content Type ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Purpose Diabetes is a chronic metabolic disease that accounted for 6 per cent of total Indonesian deaths in 2016. The purpose of this study is to evaluate the ability of milk fermented using intestinal origin Lactobacillus casei strains to alleviate hyperglycemia in rats. Design/methodology/approach L. casei strains AP and AG were previously isolated and identified from feces of breastfed Indonesian infants (<1 month-old) and confirmed to be probiotics in vitro. These strains were used as bacterial starters to ferment milk, and the fermented product was fed to 25 diabetic rats for 15 days; metformin was used as a positive control. Blood glucose concentration, lipid profiles and total lactic acid bacteria counts were analyzed before and after treatment. Findings The results showed that feeding rats with milk fermented using L. casei strain AP decreased blood glucose concentration from 172.4 ± 2.1 to 147.2 ± 6.0 mg/dL (p < 0.05), whereas metformin reduced blood glucose concentration from 173.5 ± 6.5 to 124.2 ± 16.9 mg/dL (p < 0.05). Feeding milk fermented either L. casei AP or AG decreased low density lipoprotein but increased high density lipoprotein levels (p < 0.05). Research limitations/implications This research finding is expected to increase the development of fermented dairy products as functional food, solutions for the prevention of hyperglycemia diseases which have a higher risk to occur on humans. Practical implications Further study is needed to examine the effect of L. casei AP-fermented milk on humans with hyperglycemia. Social implications This research finding is expected to increase the development of fermented dairy products as functional food. Originality/value Oral administration of L. casei AP-fermented milk reduced hyperglycemia in rats similar to metformin. Further study is needed to examine the effect of L. casei AP-fermented milk on humans with hyperglycemia.

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