scholarly journals Applying and influence of polymer materials for packaging dairy beverages

2017 ◽  
Vol 71 (1) ◽  
pp. 85-94
Author(s):  
Spasenija Milanovic ◽  
Biljana Pejic ◽  
Vera Lazic ◽  
Bojan Konstantinovic ◽  
Milan Blagojevic
Keyword(s):  
Milk Fat ◽  
Black Tea ◽  
Barrier Properties ◽  
Fermented Milk ◽  
Polymer Materials ◽  
Packaging Materials ◽  
Atmospheric Conditions ◽  
Significant Difference ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fermented dairy products could be packed in this packaging materials according to their?s inertness as well. Functional milk beverage was obtained from milk with 0,9% milk fat content by applying 10% v/v of kombucha?s inoculum cultivated on a black tea sweetened with sucrose. The beverage was packed in a different packaging materials: polyamid-polyethylen (PA/PE) coextruded foil bags and polyprophylen (PP) cups closed with aluminium (Al) foil lids under atmospheric conditions (ATM). Beverages were storaged for 15 days at 4?C. The quality of kombucha inoculum, milk and obtained kombucha fermented milk beverage were analysed. Characterization of the packaging materials was done by investigating physico-mechanical, barrier and structural properties. The composition and changes in the headspace atmosphere, after production and during the storage, were analysed. The influence of packaging material properties and packaging conditions on the biochemical transformations of the milk?s components (the content of: lactose, L-lactic acid, D-galactose, ethanol, B1 and B2 vitamins) influenced by kombucha starter were analysed as well. On the bases of the obtained results of characterisation of packaging materials, it can be concluded that PA/PE and PP materials are proper to be used for analysed beverage?s packaging. Also, there is no significant difference in content of components which were quantified, between analysed materials in correlation with the packed fermented milk beverage.

scholarly journals Starch–Mucilage Composite Films: An Inclusive on Physicochemical and Biological Perspective

Polymers ◽  
2021 ◽  
Vol 13 (16) ◽  
pp. 2588
Author(s):  
Mansuri M. Tosif ◽  
Agnieszka Najda ◽  
Aarti Bains ◽  
Grażyna Zawiślak ◽  
Grzegorz Maj ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Barrier Properties ◽  
Edible Films ◽  
Packaging Material ◽  
Polymer Materials ◽  
Synthesis Process ◽  
Packaging Materials ◽  
Packaging Film ◽  
Biodegradable Packaging ◽  
Effective Manner

In recent years, scientists have focused on research to replace petroleum-based components plastics, in an eco-friendly and cost-effective manner, with plant-derived biopolymers offering suitable mechanical properties. Moreover, due to high environmental pollution, global warming, and the foreseen shortage of oil supplies, the quest for the formulation of biobased, non-toxic, biocompatible, and biodegradable polymer films is still emerging. Several biopolymers from varied natural resources such as starch, cellulose, gums, agar, milk, cereal, and legume proteins have been used as eco-friendly packaging materials for the substitute of non-biodegradable petroleum-based plastic-based packaging materials. Among all biopolymers, starch is an edible carbohydrate complex, composed of a linear polymer, amylose, and amylopectin. They have usually been considered as a favorite choice of material for food packaging applications due to their excellent forming ability, low cost, and environmental compatibility. Although the film prepared from bio-polymer materials improves the shelf life of commodities by protecting them against interior and exterior factors, suitable barrier properties are impossible to attain with single polymeric packaging material. Therefore, the properties of edible films can be modified based on the hydrophobic–hydrophilic qualities of biomolecules. Certain chemical modifications of starch have been performed; however, the chemical residues may impart toxicity in the food commodity. Therefore, in such cases, several plant-derived polymeric combinations could be used as an effective binary blend of the polymer to improve the mechanical and barrier properties of packaging film. Recently, scientists have shown their great interest in underutilized plant-derived mucilage to synthesize biodegradable packaging material with desirable properties. Mucilage has a great potential to produce a stable polymeric network that confines starch granules that delay the release of amylose, improving the mechanical property of films. Therefore, the proposed review article is emphasized on the utilization of a blend of source and plant-derived mucilage for the synthesis of biodegradable packaging film. Herein, the synthesis process, characterization, mechanical properties, functional properties, and application of starch and mucilage-based film are discussed in detail.

scholarly journals Development of pineapple and wine flavored fermented dairy product

2021 ◽  
Vol 10 (7) ◽  
pp. e19310716522
Author(s):  
Alessandro Campos Pereira ◽  
Fernanda Barbosa Borges Jardim ◽  
Marlene Jerônimo
Keyword(s):  
Purchase Intention ◽  
Dairy Product ◽  
Skim Milk ◽  
Point Scale ◽  
E Coli ◽  
Fermented Dairy Product ◽  
Significant Difference ◽  
Fermented Dairy Products ◽  
Level Of Significance ◽  
Fermented Dairy

The objective of this work was to take advantage of buttermilk and whey for the development of a pineapple and wine flavored fermented dairy product and to characterize the product in physicochemical, microbiological and sensorial terms. The experiment was carried out through four treatments with the following formulations: T0 (70% UHT skim milk and 30% whey), T1 (70% buttermilk and 30% whey), T2 (60% buttermilk and 40% whey), T3 (50% buttermilk and 50% whey). The average treatment values did not differ among themselves, at a 5% level of significance, regarding pH, acidity, viscosity and color. The protein and fat levels decreased with the increase of the amount of buttermilk in the treatment formulations. There was no significant difference, at a 5% level of significance, in the average acceptance values of the 57 judges for flavor, texture, aroma, color and overall impression, with values above 8.0 (9 point scale) for all attributes. In the purchase intention test, there also were no differences, with averages superior to 5.4 (7 point scale) for all formulations. All formulations had counts of total coliforms and E. Coli within the acceptable range, taking into consideration the legislation for fermented dairy beverages. Regarding the lactic acid bacteria, the counts were superior to 1.3 x 107 CFU g-1 and also in accordance with the legislation. It was concluded that the use of buttermilk in the production of fermented dairy products is technologically feasible.

scholarly journals The influence of packaging materials protective properties and applying modified atmosphere on packed dried apricot quality changes

2014 ◽  
Vol 68 (3) ◽  
pp. 289-295 ◽  
Author(s):  
Dobrila Randjelovic ◽  
Vera Lazic ◽  
Aleksandra Tepic ◽  
Ivana Mosic
Keyword(s):  
Water Content ◽  
Storage Period ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Quality Changes ◽  
Atmospheric Conditions ◽  
Polyphenol Content ◽  
Protective Properties ◽  
Made In

The influence of protective properties of packaging materials and modified atmosphere on quality changes of dried apricot is shown in this paper. In our investigation, we used four different characteristic combinations of packaging materials with different barrier properties for packaging of dried apricot: polyester-polyethylene (PET/PE), paper-polyethylene (PAP/PE), paper-aluminum-polyethylene (PAP/Al/PE), polyester-aluminum-polyethylene (PET/Al/PE) and two different atmospheric conditions: normal and modified. Modified atmosphere was made in laboratory conditions: CO2 about 30%, N2 about 60%, and the rest is O2. Over the 12-month storage period, the changes in the water content, water activity (aw) and overall polyphenol content were monitored in the packed product.

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 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 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 PRODUCTION OF A DAIRY PRODUCT BASED ON CAMEL MILK FOR SPECIAL PURPOSES

2019 ◽  
Vol 16 (33) ◽  
pp. 241-247
Author(s):  
F. DIKHANBAYEVA ◽  
G. ZHAKSYLYKOVA ◽  
L. SYZDYKOVA ◽  
Z. SMAILOVA ◽  
E. TASTURGANOVA
Keyword(s):  
Dairy Product ◽  
Risk Groups ◽  
Fermented Milk ◽  
Camel Milk ◽  
Milk Product ◽  
Natural Medicine ◽  
Camel's Milk ◽  
Fermented Dairy Products ◽  
Impaired Health ◽  
Fermented Dairy

The manuscript discusses the possibility of producing a dairy product based on special-purpose camel milk. Specialized nutrition is intended for all population groups and risk groups due to the content of targeted functional ingredients and balanced or enriched composition of food substances. The risk group, in addition to children and persons with impaired health, are elderly people, for whom a special nutrition is provided. Probiotic ferments are used in the production of fermented dairy products, as well as in butter and cheese making. The leaven is introduced into the product and allowed to develop in it under controlled conditions. In the process of fermentation taking place in this way, bacteria form substances that give the fermented milk product its characteristic properties, such as acidity (pH), taste, aroma, and consistency. The decrease in pH occurring during fermentation by lactose bacteria to lactic acid has a preservative effect on the product while improving nutritional value and digestibility. Unlike cow's milk, camel's milk is more saturated with vitamins and polyunsaturated fatty acids. It is a healing biological natural medicine, as well as an immune modulator for the human body. Camel milk is the common food for pastoral society and a rich source of nutrients with therapeutic value. Milk processing can improve the nutritional properties, increase the digestibility of macromolecules and make it safe from harmful microbes. The optimal ratio (1:1) of probiotic ferments for fermented milk drinks – new Bio Drinks based on camel milk - was established.

Effect of antibiotic resistance on the flavour profile of lactic acid bacteria

1989 ◽  
Vol 56 (1) ◽  
pp. 155-157 ◽  
Author(s):  
K. S. Babu ◽  
R. S. Singh ◽  
H. Chander
Keyword(s):  
Antibiotic Resistance ◽  
Acid Production ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Antibiotic Resistant ◽  
Milk Products ◽  
Streptococcus Lactis ◽  
Fermented Dairy Products ◽  
Resistant Strains ◽  
Fermented Dairy

The major problem encountered in the dairy industry is due to the failure of starter in the manufacture of fermented dairy products such as cheese, Yogurt buttermilk and also the Indian fermented milk products srikhand and dahi, in terms of low acid production and absence of flavour and aroma. Usually, in such cases the presence of antibiotics is detected. Little work has been done on the effect of antibiotic resistance in the starter on flavour production, though many workers have investigated acid production and proteolytic activity (Kondratenko et al. 1978 Ottogalli et al. 1975; Shahani & Harper 1958; Wilkowske & Krienke, 1951). The present investigation has been undertaken to develop antibiotic-resistant strains of lactic streptococci, i.e. Streptococcus lactis biovar. diacetylactis and Lactobacillus delbrueckii subsp. bulgaricus which could be used for the preparation of fermanted milk products.

scholarly journals Textural characteristics of fermented milk beverages produced by kombucha

2009 ◽  
pp. 63-69
Author(s):  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
Katarina Durakovic ◽  
Vladimir Vukic
Keyword(s):  
Starter Culture ◽  
Viscosity Index ◽  
Fermented Milk ◽  
Milk Composition ◽  
Fat Content ◽  
Inoculum Concentration ◽  
Textural Characteristics ◽  
Number Of Factors ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

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