scholarly journals Properties of low-fat ultra-filtered cheeses produced with probiotic bacteria

2014 ◽  
Vol 66 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Jelena Miocinovic ◽  
Zorica Radulovic ◽  
Dusanka Paunovic ◽  
Zorana Miloradovic ◽  
G. Trpkovic ◽  
...  
Keyword(s):  
Milk Fat ◽  
Health Benefit ◽  
Matter Content ◽  
Sensory Properties ◽  
Water Soluble ◽  
Probiotic Bacteria ◽  
Soluble Nitrogen ◽  
Therapeutic Effects ◽  
Dry Matter Content ◽  
Low Fat

Probiotics are live microorganisms that in certain numbers may confer a health benefit on the host. Nowadays, there are many dairy products on the market, especially fermented milks, with probiotics, and their popularity is rising. The aim of this article was to investigate the viability of commercial probiotic bacteria (Lactobacillus acidophilus LAFTI?L10 i Bifidobacterium lactis LAFTI?B94, DSM, Netherland) as well as their influence on the changes of composition, pH, proteolysis, microbiological status and sensory properties of low-fat ultra-filtered (UF) cheeses within 2 months of ripening. Low-fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream, without (control cheese A) and with adjunct probiotic culture (cheese B). The compositional parameters (milk fat, proteins and dry-matter content), pH, proteolysis parameters (water soluble nitrogen, nitrogen soluble in 5% PTA, urea and SDS PAG electrophoresis), as well as the numbers of starters and probiotic bacteria, were determined during ripening. In addition, sensory evaluations of cheeses were performed throughout the ripening time. A significant influence of probiotic strains on the composition, pH and primary proteolysis of cheese during ripening was not found. The counts of commercial probiotic bacteria were maintained at high levels (>107 cfug-1) during the overall ripening period, as a prerequisite of their therapeutic effects. The adjunct probiotic cultures enhanced the rate of secondary proteolysis, which was shown by the significantly higher levels of PTAN/TN of experimental compared to the control cheeses. The sensory evaluation showed that the overall aroma of low-fat cheeses was remarkably improved by the addition of the probiotic cultures used. Based on the results it can be concluded that the low-fat UF cheeses differ in good dietetic and functional properties as well as very acceptable sensory properties, and can be used as carriers of probiotics.

THE CONSTITUTION OF SUGAR BEET SEEDLINGS ASSOCIATED WITH CHEMICALLY INDUCED IMPROVEMENT IN THEIR LOW TEMPERATURE RESISTANCE

1957 ◽  
Vol 35 (1) ◽  
pp. 5-8 ◽  
Author(s):  
Sherwood R. Miller ◽  
William G. Corns
Keyword(s):  
Sugar Beet ◽  
Sodium Salt ◽  
Cold Resistance ◽  
Matter Content ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Dry Matter Content ◽  
Appreciable Effect ◽  
Chemical Treatments ◽  
Chemically Induced

The work concerned some chemical and physiological characteristics of sugar beet seedlings grown in darkness in vermiculite moistened with water or with 4, 8, 12 p.p.m. solutions of TCA (sodium salt of trichloroacetic acid) or of Dalapon (sodium salt of 2,2-dichloropropionic acid). The chemical treatments, which were effective in improving the cold resistance of the seedling shoots, decreased their moisture content, increased their rate of water loss, and decreased their resistance to desiccation; increased the sugar and the dry matter content; and had no appreciable effect on the amount of total nitrogen or of water soluble nitrogen in the seedlings.

The effect of partially or totally replacing milk fat by jojoba oil in Domiati cheese production on some nutritional and quality properties

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rehab F. M. Ali ◽  
Ayman M. El-Anany ◽  
Hassan M. Mousa
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Control Sample ◽  
Storage Period ◽  
Sensory Properties ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Jojoba Oil ◽  
Content Type ◽  
Cheese Sample

Purpose The purpose of this study is to evaluate the effects of partial or total substitution of milk fat by various levels of jojoba oil on the nutritional, physicochemical and sensory properties of Domiati cheese during cold storage at 6°C for 45 days. Design/methodology/approach The fat percentage of milk used for cheese manufacture was standardized to 4% fat. Five formulas were produced by replacing milk fat with 0%, 25%, 50%, 75% and 100% of jojoba oil, respectively. The physicochemical and sensory properties of cheese samples at 0, 15, 30 and 45th days of cold store were evaluated. Findings No significant differences in moisture, fat, protein and acidity values amongst the control samples and those samples supplemented with different concentrations of jojoba oil. Significant differences (p = 0.05) in total volatile fatty acids were detected amongst experimental cheese samples. The highest values were recorded for control sample containing 100% milk fat, while the lowest values were recorded for cheese sample containing 100% jojoba oil (p = 0.05). Total nitrogen (TN), water-soluble nitrogen (WSN) and trichloroacetic acid soluble nitrogen (TCA-SN) levels of experimental cheeses were nearly same as for control. The results of fatty acids profile showed that jojoba oil has a unique structure of straight monounsaturated alcohols. Significantly (p = 0.05), the highest cholesterol content was recorded for control sample containing 100% milk fat; however, the lowest (p = 0.05) value was recorded for cheese sample containing 100% jojoba oil. At the end time of storage period, control sample manufactured with 100% milk fat had the highest (p = 0.05) values of free fatty acids, peroxide and thiobarbituric acid, while the lowest values were recorded for cheese sample with 100% jojoba oil as a source of fat. The sensory evaluation results demonstrated that blending milk fat with jojoba oil improved the sensory properties of Domiati cheese. Practical implications It is concluded that substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional and sensory characteristics of Domiati cheese. Originality/value It is concluded that Domiati cheese formulated with substitution of 25%, 50%, 75% and 100% of milk fat by equal amounts of jojoba oil enhanced the nutritional characteristics and improved the sensory properties of produced cheese.

scholarly journals The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 690
Author(s):  
Samir Kalit ◽  
Milna Tudor Kalit ◽  
Iva Dolenčić Špehar ◽  
Krešimir Salajpal ◽  
Dubravka Samaržija ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Milk Fat ◽  
Dry Matter ◽  
Milk Powder ◽  
Matter Content ◽  
Sensory Properties ◽  
Protein Recovery ◽  
Dry Matter Content ◽  
Recovery Yield ◽  
Sensory Score

The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of cheese milk by addition of SMP caused higher losses of protein (p < 0.05) and total solids (p < 0.0001) by whey. Both methods of cheese milk standardization caused a significant (p < 0.01) decrease in milk fat and fat in dry matter content in cheese. In contrast, standardization of cheese milk caused a significant (p < 0.01) increase in protein content in cheese milk. Moisture in non-fat substance (MNFS) significantly (p < 0.05) decreased. Optimization of the casein/fat ratio did not cause a significant increase in fat recovery, but protein recovery significantly increased (p < 0.01). Addition of SMP to cheese milk significantly (p < 0.01) increased actual and adjusted cheese yield. The addition of SMP led to a noticeably higher (p = 0.10) sensory score of Lički škripavac cheese.

The effect of nitrogen fertilizers on the ensiling characteristics of perennial ryegrass and cocksfoot

1970 ◽  
Vol 75 (3) ◽  
pp. 517-521 ◽  
Author(s):  
D. I. H. Jones
Keyword(s):  
Perennial Ryegrass ◽  
Matter Content ◽  
Buffering Capacity ◽  
N Fertilizer ◽  
Water Soluble ◽  
Nitrogen Fertilizers ◽  
Soluble Carbohydrates ◽  
Small Scale ◽  
Dry Matter Content ◽  
Growing Seasons

SUMMARYThe effect of three levels of N fertilizer on the ensiling characteristics of S. 24 perennial ryegrass and S. 37 cocksfoot have been examined during first growth in two growing seasons. The effects of sucrose supplementation, inoculation with Lactobacillus plantarum and wilting were also examined in certain cuts. All silages were made in the laboratory using a small scale vacuum silage technique.The perennial ryegrass herbage was higher in water soluble carbohydrates than the cocksfoot, N fertilizers decreased soluble carbohydrates and dry-matter content in both species. Buffering capacity was not consistently different between grasses or between N levels.Herbage was cut at two stages of maturity in the first year. In the first cut (8 days before ear emergence), perennial ryegrass silages were well preserved irrespective of the amount of N applied to the grass. Cocksfoot silages were well preserved only when the lowest level of N fertilizer had been applied (50 kg/ha). Supplementation of cocksfoot with sucrose prior to ensiling markedly improved silage quality, but inoculation had no effect. In the second cut (26 days after ear emergence) the grasses were higher in drymatter content and showed a lower buffering capacity, but neither ryegrass nor cocksfoot silages were well preserved unless supplemented with sucrose prior to ensiling.In the second year of the experiment only one cut was taken (9 days after ear emergence). As in the previous year, silages made from herbage at a late stage of growth were poorly preserved. Wilting prior to ensiling resulted in well-preserved silages.It is concluded that the need for additives and wilting to ensure satisfactory preservation varies in relation to the variety of grass used and its stage of growth.

scholarly journals Evaluating economic value properties of different beetroot varieties

2017 ◽  
pp. 137-142
Author(s):  
Tímea Rubóczki ◽  
Mária Takácsné Hájos
Keyword(s):  
Agricultural Research ◽  
Vegetable Consumption ◽  
Matter Content ◽  
Leaf Length ◽  
Solid Content ◽  
Water Soluble ◽  
Soluble Solid Content ◽  
Dry Matter Content ◽  
Color Intensity ◽  
Proper Variety

The root vegetables have a pivotal role in the vegetable consumption and to form a healthy diet. The consumption of natural juices, like apple-beetroot are becoming more popular and the drying-, the pharmaceutical- and canning industry require more beetroot to process. For the processing, the industry requires easily peeled and round shaped roots, therefore to use the proper variety is very important. The primary quality parameters are the inner color intensity, uniform color and water soluble dry matter content.4 beetroot varieties were evaluated (Libero, Rubin, Detroit 2 and Cylindra) in the 3 years experiment which was carried out at the University of Debrecen, Institutes for Agricultural Research and Educational Farm, Botanical and Exhibiton Garden. The soil type was calcareous chernozem. Leaf length, shape index and water soluble solid content were measured, and sensory evaluation was carried out on taste, inner color intensity and white ring.To summarize, we can state the exception of Rubin genotype all of the varieties are suitable for second cultivation and good for processing (canned, juice, powder).

Use of dry matter content as a rapid and low-cost estimate for ranking genotypic differences in water-soluble carbohydrate concentrations in the stem and leaf sheath of Triticum aestivum

2009 ◽  
Vol 60 (1) ◽  
pp. 51 ◽  
Author(s):  
Gang-Ping Xue ◽  
C. Lynne McIntyre ◽  
Allan R. Rattey ◽  
Anthony F. van Herwaarden ◽  
Ray Shorter
Keyword(s):  
Dry Matter ◽  
Field Experiments ◽  
Low Cost ◽  
Leaf Sheath ◽  
Matter Content ◽  
Water Soluble ◽  
Genotypic Differences ◽  
Dry Matter Content ◽  
Cereal Breeding ◽  
Field Samples

Stem water-soluble carbohydrates (WSC) are an important source of temporary carbohydrate reserve in cool-season cereals. Genotypic variation in stem WSC concentration in wheat at anthesis is often positively associated with grain weight and yield in water-limited environments. In this study we have examined the relationship between dry matter content (DMC, dry weight per unit of fresh weight) and WSC concentration in field-grown bread wheat. Strong correlations (r = 0.92–0.95) were observed between DMC and WSC concentration in the stem and leaf sheath from the top two or three internodes of recombinant inbred lines from a cross between Seri M82 and Babax, at anthesis or 1 week after anthesis, in several field experiments. This strong correlation was also observed in diverse genotypes grown under rainfed or irrigated conditions. DMC and WSC concentration were also positively correlated in the whole above-ground biomass of wheat at anthesis (r = 0.74–0.91). Measurement of stem and leaf sheath DMC and WSC concentration in a small number of samples would allow the rapid prediction of WSC concentrations in a large number of field samples with reasonable accuracy, as demonstrated in a small dataset in this study. These data indicate that DMC can serve cereal breeding as a rapid and low-cost selection tool for genotypic ranking of WSC concentrations in breeding populations.

INFLUENCE OF METHODS OF CONSERVATION ON FEEDING VALUE OF HIGH MOISTURE BARLEY FED TO DAIRY STEERS

1980 ◽  
Vol 60 (4) ◽  
pp. 939-943 ◽  
Author(s):  
PAUL FLIPOT ◽  
GHISLAIN PELLETIER
Keyword(s):  
Organic Acid ◽  
Feed Efficiency ◽  
Dry Matter ◽  
Matter Content ◽  
Acid Mixture ◽  
Soluble Nitrogen ◽  
Dry Matter Content ◽  
High Moisture ◽  
Feeding Value ◽  
Daily Gain

Thirty-two Holstein steers averaging 369 kg were used to evaluate the feeding value of high moisture barley (HMB). The HMB was harvested at 74.8–77.8% dry matter and ensiled whole in a concrete silo, or was treated with paraformaldehyde or organic acid mixture (propionic 80%, acetic 15% and benzoic acids 5%), and stored on a barn floor. Dry barley (DB) was harvested from the same field at a moisture level of 13.4%. Steers were fed barley ad libitum plus grass silage at the rate of 1.0% of body weight. At feeding, the dry matter content of the DB and HMB was higher than at harvesting. Total nitrogen was higher (P < 0.05) in ensiled HMB and paraformaldehyde-treated HMB compared to DB and organic-acid-mixture-treated HMB. Soluble nitrogen was reduced (P < 0.05) by the paraformaldehyde treatment. Cellulose was not significantly (P > 0.05) affected by any treatments. Daily gain, dry matter intake, feed efficiency, rib eye area, fat over 12th rib, 12th rib fat, bone and muscle were not influenced (P > 0.05) by the different treatments. Carcass yields were significantly (P < 0.05) higher for steers fed DB and ensiled HMB compared to those fed paraformaldehyde- and organic-acid-treated HMB.

scholarly journals Possibilities of using dairy compounds exposed to different treatments in dairy cow feeding

2011 ◽  
Vol 49 (No. 5) ◽  
pp. 205-210
Author(s):  
B. Z Saricicek
Keyword(s):  
Milk Yield ◽  
Tannic Acid ◽  
Feed Efficiency ◽  
Milk Fat ◽  
Dry Matter ◽  
Latin Square ◽  
Matter Content ◽  
Dry Matter Content ◽  
Positive Effects ◽  
Solids Content

This study was conducted to investigate the effects of untreated dairy compound feeds; DCF (control) and DCFs subjected to 2% fat (F); 2.5% tannic acid (TA); 2% fat + 2.5% tannic acid (F + TA) on the milk yield and composition. In the study, 4 cows of Jersey breed were used and 4 &times; 4 Latin square experimental design was applied. Normal milk yield, 4% fat corrected milk yield (FCM), dry matter content of milk, non-fat solids content of milk, CP content of milk, fat content of milk, lactose content of milk, crude ash content of milk, daily DM consumption of cows, feed efficiency according to normal milk yield of cows, feed efficiency according to the FCM of cows were 11.96, 12.14, 10.89 and 11.94 kg/day (P &lt; 0.05); 14.16, 14.50, 13.06 and 13.70 kg/day (P &lt; 0.05); 13.37, 13.34, 13.54 and 13.41% (P &gt; 0.05); 8.12, 8.00, 8.35 and 8.19% (P &gt; 0.05); 3.67, 3.70, 3.87 and 3.63% (P &lt; 0.05); 5.25, 5.34, 5.19 and 5.22% (P &gt; 0.05); 4.97, 4.812, 5.01 and 5.042% (P &gt; 0.05); 0.75, 0.73, 0.74 and 0.73% (P &gt; 0.05); 15.97, 15.84, 15.94 and 15.59&nbsp;kg/day (P &gt; 0.05); 1.34, 1.31, 1.46 and 1.31 kg feed DM/kg milk (P &gt; 0.05); 1.13, 1.09, 1.22 and 1.14 kg feed DM/kg milk (P &gt; 0.05), respectively. According to the results it can be stated that 2.5TA and 2F treatments had positive effects on FCM milk yield and milk protein yield. &nbsp;

scholarly journals Influence of lactic acid and cellulolytic bacteria on the physicochemical parameters of alfalfa silage

2021 ◽  
Vol 901 (1) ◽  
pp. 012036
Author(s):  
A Bogdanova ◽  
A Payuta ◽  
A Alekseev ◽  
A Konovalov
Keyword(s):  
Lactic Acid ◽  
Dry Matter ◽  
Matter Content ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Dry Matter Content ◽  
Cellulolytic Bacteria ◽  
Acid Fermentation ◽  
Alfalfa Silage ◽  
Thermophilic Streptococci

Abstract The study is aimed at studying the effect of a microbiological preparation consisting of lactic acid bacteria, thermophilic streptococci and cellulolytic bacteria on the quality of alfalfa silage with different dry matter content. Determined pH, content of organic acids, dry matter and nutrients, including carbohydrates. Inoculant application increased crude protein, crude fat and crude fiber and reduced water-soluble carbohydrates in silage. The preservation of nutrients in the test samples was higher than that of the control. pH corresponded to optimal values; however, lactic acid fermentation proceeded more intensively in the sample with an increased dry matter content.

scholarly journals An ideotype of forage maize for north-west Europe.

1984 ◽  
Vol 32 (2) ◽  
pp. 145-147
Author(s):  
P.C. Struik
Keyword(s):  
Dry Matter ◽  
Grain Filling ◽  
Matter Content ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Dry Matter Content ◽  
Lodging Resistance ◽  
Forage Maize ◽  
North West ◽  
Crop Density

Morphological and physiological characteristics of an ideal genotype are described. High dry-matter yield is required and therefore the ideotype needs to have high crop-density tolerance and efficient photosynthesis. Low susceptibility to pests and diseases is important. A stocky stem would benefit intake, yield and lodging resistance but reduce digestibility and dry-matter content. Selection for root-lodging resistance might reduce whole-plant yield. Improvement of cellular contents is of little importance, but cell-wall digestibility could be improved without strongly affecting yield. To be of high nutritional value, the stover must have sufficient dry-matter content (30-35%) and a moderate level of water-soluble carbohydrates. The ideotype should have an early silking date, a large ear and a slow rate of grain filling. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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