scholarly journals Characterization and nutritional assessment of traditional dairy products from the Zlatibor region, Republic of Serbia

2021 ◽  
Vol 53 (1) ◽  
Author(s):  
Dragan Milićević ◽  
Greta Krešić ◽  
Danijela Vranić ◽  
Tina Lešić ◽  
Jelana Nedeljković-Trailović ◽  
...  
Keyword(s):  
Dairy Products ◽  
Nutritional Assessment ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Raw Milk ◽  
Quality Indices ◽  
Mean Values ◽  
High Sodium ◽  
Lipid Quality ◽  
Raw Milk Cheese

The aim of this study was to determine the nutritional properties of raw milk, cheese and a traditional creamy dairy product called kajmak originating from the Zlatibor region in Serbia. Chemical composition, minerals, fatty acid (FA) profile, lipid quality indices, and the dietary intake of saturated fatty acids (SFA), cholesterol, salt and sodium were investigated in three sampling sessions during the period June–September 2019. All chemical properties of raw milk, cheese and kajmak differed significantly (P<0.05), except lactose, salt and total proteins. Palmitic acid (C16:0) was present in the highest share, followed by oleic (C18:1cis-9) and myrstic (C14:0) acids, with no significant differences (P>0.05) between products. Among the FAs, conjugated linoleic acids (CLA) were determined, and mean values of total FAs ranged from 0.16% in raw milk and kajmak to 0.31% in cheese. The recommended values for the lipid quality indices were not obtained for the analysed products. Despite a high sodium content, the tested dairy products can be considered valuable sources of calcium, chromium, zinc and selenium. In the future, additional efforts should be employed in product modification with the aim of optimising nutritional value and to obtain the protect designation of origin.

scholarly journals Fatty acids profile, conjugated linoleic acid contents and fat quality in selected dairy products available on the Polish market

2020 ◽  
Vol 38 (No. 2) ◽  
pp. 109-114
Author(s):  
Beata Paszczyk ◽  
Joanna Łuczyńska
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Cereal Grains ◽  
Quality Indices ◽  
Fat Quality ◽  
Fatty Acids Profile ◽  
Lipid Quality ◽  
The Mean

The fatty acid composition, cis-9,trans-11 C18:2 (CLA) content and lipid quality indices in the fat of some dairy products (pasteurised milk, UHT milk, natural yoghurts, bio-yoghurts, yoghurts with fruit and cereal grains, butters and hard cheeses) available on the Polish market were determined. The conducted study demonstrated that the fat extracted from the analysed dairy products was characterised by various contents of fatty acids and various lipid quality indices. In the fat extracted from all the analysed products, saturated fatty acids (SFA) were dominant. The fat from the yoghurts with the fruit and cereal grains was characterised by the highest content of PUFA (polyunsaturated fatty acids), the highest hypocholesterolaemic/hypercholesterolaemic ratio (H/H) and the lowest value of the index of atherogenicity (AI) and the index of thrombogenicity (TI). The fat from the natural yoghurts contained the highest value of MUFA (monounsaturated fatty acids). The fat from the bio-yoghurts (7.62 mg g–1) had the highest mean content of CLA. In the other analysed products, the mean content of the CLA was significantly lower (P &lt; 0.05), but the fat from the UHT milks (3.32 mg g–1 fat) had the lowest content. <br /><br />

Occurrence of Clostridium perfringens in Milk and Dairy Products

1980 ◽  
Vol 43 (7) ◽  
pp. 536-537 ◽  
Author(s):  
T. A. EL-BASSIONY
Keyword(s):  
Clostridium Perfringens ◽  
Dairy Products ◽  
Ice Cream ◽  
Raw Milk ◽  
Mean Value ◽  
Processed Cheese ◽  
Mean Values ◽  
Milk Products ◽  
The Mean ◽  
Milk And Dairy Products

A total of 163 samples of milk and milk products (including raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream) were collected from Assiut City markets. Clostridium perfringens was detected in 45.5, 20, 30, 14.3, 20, 10, 50 and 20% of the examined samples, respectively, using SPS agar. With TSN agar, the organism was isolated from 72.7, 20, 30, 28.6, 50, 10, 50, and 30% of the samples, respectively. The mean value of the C. perfringens count using SPS agar was 53.6/ml, 40/g, 60/g, 14.3/g, 30/g, 1.4/g, 25/g and 8/ml of raw milk, Damietta and Kareish cheese, hard and processed cheese, yogurt, butter and ice cream samples, respectively, while the mean values of C. perfringens counts obtained with TSN agar were 76.4/ml, 170/g, 140/g, 42.9/g, 590/g, 2.9/g, 172.9/g, and 109/ml of examined samples, respectively. Milk and dairy products, if improperly handled, provide a means for transmission of C. perfringens to the consumer.

SELECTION OF A MEDIUM FOR THE ISOLATION AND ENUMERATION OF ENTEROCOCCI IN DAIRY PRODUCTS1

1963 ◽  
Vol 26 (4) ◽  
pp. 114-118 ◽  
Author(s):  
Devi S. Saraswat ◽  
Warren S. Clark ◽  
George W. Reinbold
Keyword(s):  
Dairy Products ◽  
High Selectivity ◽  
Agar Plate ◽  
Food Products ◽  
Raw Milk ◽  
Inhibitory Effects ◽  
High Recovery ◽  
Plate Method ◽  
Raw Milk Cheese ◽  
Selection Of

Ten media, commonly used for the detection and isolation of streptococci of sanitary significance in water, dairy and other food products, were compared to establish a plating medium for the enumeration of enterococci in dairy products. To make all media suitable for comparison by the agar plate method, agar was added to those media which initially were recommended for use as broths. Criteria used in selecting the medium were high recovery, selectivity but not undue inhibition of enterococci and ease in obtaining and interpreting results. The recovery data of three different platings of enterococcus cultures were statistically analyzed. In this manner, one medium was eliminated on the basis of low recovery. Six of the remaining nine media were eliminated because they permitted the growth of non-enterococcus cultures. Two of the three media then remaining were eliminated because they allowed one S. bovis culture to grow. In addition, these media showed considerable variation in size and color of enterococcus colonies. The medium selected, the Citrate azide medium of Reinbold, Swern and Hussong (13), was modified by increasing the azide concentration. This did not result in undue inhibitory effects. It was further tested by obtaining recovery data for 158 known enterococcus cultures. High selectivity was demonstrated by showing that 408 colonial isolates from plates of raw milk, cheese and butter could be identified as enterococci.

scholarly journals Study of important moulds isolated from milk and its products in Baghdad – with experimental study the pathogenesis of Aspergillus Fumigatus moulds in mice

2005 ◽  
Vol 29 (2) ◽  
pp. 67-80
Author(s):  
Bushra I. Al-Kaisie
Keyword(s):  
Experimental Study ◽  
Dairy Products ◽  
Dairy Product ◽  
Clinical Signs ◽  
Raw Milk ◽  
Control Group ◽  
Histopathological Changes ◽  
Pathological Study ◽  
Internal Organs ◽  
Group Control

This study was designed to isolate and identify the type of moulds and theirpercentage of distribution with pathological study of highly moulds isolated from(130)samples were included in this study with divided into (30)samples driedmilk,(30).samples baby food ,(30)samples raw milk , (40) samples dairy products .The results revealed the percentage of infection according to total count ofisolation in raw milk were 100 % dairy product 65 %. The most common fungiisolated from raw milk were Asp.niger of 16.2 % Asp. fumigatus of 15 % Asp.flavusof 13.7 % Pencillium spp. 12.5 % . From dairy products were isolated withpercentage of Asp. Fumigatus 34.9% Geotrichum spp . of 23 % ,Asp. nager of 11.5% . Pathological study was carried out to investigate the clinical signs with grosslyand Histopathological changes inoculated with most pathogenic moulds Asp.fumigatus (30)male white swiss mice were used in this study and divided into fourgroups . The first group were injected I/P with 0.2 ml of Asp. fumigatus containing1X105 spores / ml , 4th group (control)given orally 0.2 ml of PBs.Two mice fromeach treated groups and one from each control group were scarified on week (1,2,3,4).the clinical manifestation of the 1st group were at 2nd week showed dyspnea .Mouldisolated from blood and internal organs at third week , with no isolation from 3rdgroup. The Histopathological observations showed presence of degeneration ,necrosis and diffused granuloma in liver, lung , spleen , kidney and hemorrhage withthrombosis in brain and intestine .

scholarly journals Nutritional and energetic value of hard cheese

2018 ◽  
Vol 34 (2) ◽  
pp. 217-227
Author(s):  
Anka Popovic-Vranjes ◽  
Snezana Paskas ◽  
Marija Jevtic ◽  
Anka Kasalica ◽  
Branislava Belic ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Ph Value ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Essential Amino Acids ◽  
Cow Milk ◽  
Mean Values ◽  
Microbiological Parameters ◽  
Hard Cheese

Insufficient intake of dairy product, especially of hard cheese, in Serbia is a nutritional problem of concern. It is caused not only by income but also with low commercial availability of the product and consumer knowledge and preferences. This study assesses nutritional and microbiological parameters of hard cheese made from pasteurized cow milk. Standard chemical analyzes were performed and cheese were analyzed on the 1st, 30th and 60th days of ripening. The following microbiological indicators were monitored: Listeria monocytogenes, coagulase-positive Staphylococci, Escherichia coli and Enterobacteriaceae. Furthermore, ripened cheeses were analyzed on amino and fatty acid profile. All cheese samples presented satisfactory microbiological and nutritional characteristics for most of the assessed parameters. Ripened cheese contained on the average 29.08% milk fat, 25.29% proteins, 0.98% lactose and pH value was 5.23. The fat content on dry matter basis (FDM) and moisture in non fat substance (MNFS) were 49.11% and 55.84 %, respectively. The energy value of cheeses amounted to 366.80 kcal /1523.22 kJ. Mean values of fatty acids content (g/100 g) showed that cheese most contained saturated fatty acids, following with monounsaturated and polyunsaturated fatty acids: 66.92%, 30.13% and 2.95%, respectively. The most common essential amino acids were leucine, lysine and isoleucine. This paper confirms that hard cheese is an important source of valuable nutrients and energy and should possess priority in human diet.

Assessing and analysing contamination of a dairy products processing plant byStaphylococcus aureususing antibiotic resistance and PFGE

2000 ◽  
Vol 46 (12) ◽  
pp. 1108-1114 ◽  
Author(s):  
E C Tondo ◽  
MC M Guimarães ◽  
J AP Henriques ◽  
M AZ Ayub
Keyword(s):  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Antibiotic Susceptibility ◽  
Dairy Products ◽  
Dairy Product ◽  
Raw Milk ◽  
Food Handler ◽  
Processing Plant ◽  
Pfge Analysis ◽  
Antibiotic Susceptibility Test

A dairy product processing plant was studied for 2.5 years to examine contamination with Staphylococcus aureus and try to correlate the source of contamination. Cultures were submitted to an antibiotic susceptibility test (AST) and characterised by Pulsed-field Gel Electrophoresis (PFGE) analysis. Results showed that 35.2% (19/51) of food handlers were asymptomatic carriers of S. aureus, and that 90.4% (19/21) of raw milk sampled was contaminated. Staphylococcus aureus was isolated from only 10 samples among more than 3200 investigated dairy products. No S. aureus contamination was found on machinery. The AST analysis demonstrated sensitivity of tested S. aureus to oxacillin, cephalothin, vancomycin, gentamicin, and sulfamethoxazole/trimethoprim. AST analysis generated eight different phenotypic profiles, but did not allow us to identify the source of contamination in seven of ten final products. PFGE analysis proved to be a sensitive method as it generated 42 different DNA banding profiles among the 48 S. aureus investigated, demonstrating a lack of predominance of endemic strains in the plant, contrary to suggestions raised by antibiotic resistance typing. Based on PFGE genotyping, S. aureus strains isolated from four contaminated final products were similar to four S. aureus isolated from raw milk. Five final products contained S. aureus different from all other strains collected, and one showed similarity to a strain isolated from a food handler. These results suggest contamination by raw milk as the main source of contamination of the final dairy products.Key words: Staphylococcus aureus, dairy products, antibiotic susceptibility, PFGE.

scholarly journals Fatty Acids Profile, Trans Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products

2019 ◽  
Vol 17 (1) ◽  
pp. 71 ◽  
Author(s):  
Beata Paszczyk ◽  
Magdalena Polak-Śliwińska ◽  
Joanna Łuczyńska
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Monounsaturated Fatty Acids ◽  
Short Chain Fatty Acids ◽  
Quality Indices ◽  
Chromatography Method ◽  
Lipid Quality ◽  
Chain Fatty Acids

The purpose of this study was to evaluate the fatty acid composition, including trans C18:1 and C18:2 isomers and the content of conjugated linoleic acid cis9trans11 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices. The smoked and the unsmoked cheeses had significantly higher (p < 0.05) contents of saturated fatty acids (SFA), short-chain fatty acids (SCFA), and branched-chain fatty acids (BCFA) than the smoked and the unsmoked cheese-like products. The monounsaturated fatty acids (MUFA) and the polyunsaturated fatty acids (PUFA) contents were the highest in unsmoked cheese-like products (39.29 ± 1.49% and 9.13 ± 0.33%, respectively). In smoked and unsmoked cheeses, MUFA were above 24% and PUFA were above 2.4%. The total content of trans C18:1 isomers was significantly higher (p < 0.05) in the cheeses, but in the group of these isomers, trans10 + trans11 isomers were dominant. High levels of trans6–trans9 isomers (up to 2.92% of total fatty acid) were found in some of the samples of unsmoked cheese-like products, while their content in cheeses was lower. The lipid quality indices in cheeses and cheese-like products were varied. The smoked and the unsmoked cheeses were characterized by significantly higher (p < 0.05) values of the index of thrombogenicity (TI) and atherogenicity (AI) indices and significantly lower (p < 0.05) values of the hypocholesterolemic/hypercholesterolemic (HH) ratio.

Lipolysis and oxidative stability of soft ripened cheeses containing vegetable oils

2000 ◽  
Vol 67 (3) ◽  
pp. 461-466 ◽  
Author(s):  
ALEXANDRINE DURING ◽  
STEPANE MAZETTE ◽  
NICOLE COMBE ◽  
BERNARD ENTRESSANGLES
Keyword(s):  
Fatty Acids ◽  
Oxidative Stability ◽  
Dairy Products ◽  
Saturated Fatty Acids ◽  
Lipid Fraction ◽  
Dairy Product ◽  
Genetic Selection ◽  
Skim Milk ◽  
Feed Composition ◽  
Unsaturated Lipids

In response to nutrition guidelines recommending a reduction in saturated fats in human diets, the dairy industry has developed new products containing unsaturated fats to satisfy the demand of the more health conscious consumer. The fatty acid composition of milk, naturally rich in saturated fatty acids (SFA), can be modified either through genetic selection of dairy cows or by changing feed composition (Palmquist et al. 1993). For example, a number of dairy products including butter (Wood et al. 1975; Badings et al. 1976), Gouda (Badings et al. 1976) and Cheddar (Wong et al. 1973; Lightfield et al. 1993) containing increased amounts of linoleic acid (18[ratio ]2n–6) have been made from the milk of cows given diets supplemented with unsaturated lipids. However, dairy farmers would prefer to produce milk as cheaply as possible, leaving it to food technologists to modify milk components at the post- production stage (Banks, 1987). Therefore, dairy products made from skim milk combined with a fat mixture could be attractive, but little information is available on this type of modified product. One major problem related to the introduction of unsaturated fats into dairy products is the possible alteration of their properties. Indeed, Badings (1970) reported that butter enriched in polyunsaturated fatty acids (PUFA) has reduced flavour quality and shelf life. It is well known that PUFA are easily oxidized and can form undesirable compounds such as peroxides and aldehydes. Moreover, PUFA are more likely to be oxidized as free fatty acids (FFA) than to be integrated into a triacylglycerol structure. Therefore, when a dairy product is made by recombining skim milk with unsaturated fats, such as the soft ripened cheese in this study, it is important to consider both lipolysis and oxidative stability of the lipid fraction. This was our objective in this study.

scholarly journals Organizational and economic relations in the chain supply of milk and dairy products

2020 ◽  
pp. 73-82
Author(s):  
I. Paska ◽  
Yu. Grinchuk ◽  
I. Artimonova
Keyword(s):  
Supply Chain ◽  
Dairy Products ◽  
Raw Materials ◽  
Dairy Product ◽  
Raw Milk ◽  
Raw Material ◽  
Production Cycle ◽  
Economic Interests ◽  
Economic Relations ◽  
Milk And Dairy Products

The article discusses the organizational and economic relations between the participants in the supply chain of milk and dairy products. Generally, organizational and economic relations are a set of relations between the participants of the dairy products chain, which are formed in the process of production, distribution and sale to consumers, as a result of which the economic interests of all its participants are realized. The peculiarities of dairy products of the chain are systematized and the basic principles, conditions for their balanced development are determined, contributes to the coordination of the economic interests of all its participants. It has been proved that economic interest is an important component of organizational and economic relations in the supply chain of milk and dairy products, and its main elements are: prices for raw materials and fnished products, costs of production, processing of raw materials, transportation, terms of mutual settlements, material interest of personnel, norms of fulfllment of contractual obligations, risks and the like. Review of the negative factors of organizational and economic relations in the dairy product chain and their impact on the effectiveness of each of its participants. As a tool to increase the production of raw milk, it is proposed to optimize the raw material zones of dairy processing enterprises, develop strategic programs for the development of the industry and stimulate consumer demand, as well as create industry clusters. The calculations for the distribution of costs and income between participants in the supply chain of milk and milk products prove the need to ensure the equivalence of exchange. In order to improve the efciency of the researcher, it was proposed to increase the volume of milk production and processing, as well as to establish mutually benefcial relations between its participants, connected by a single production cycle. The directions of innovation and investment development of the participants in the dairy products chain, especially the link of dairy cattle breeding, are highlighted. It is highlighted that the innovative renewal of the activities of the chain participants is a process of cyclical activities focused on the production of competitive dairy products of a new generation, which will contribute to an increase in turnover in order to obtain the highest proft of the chain participants and satisfy the demand of consumers with different income levels. Key words: dairy products chain, chain participants, exchange equivalence, organizational and economic relations.

Association of Dietary Intake with the Transitions of Frailty among Japanese Community-Dwelling Older Adults

2021 ◽  
pp. 1-7
Author(s):  
R. Otsuka ◽  
S. Zhang ◽  
C. Tange ◽  
Y. Nishita ◽  
M. Tomida ◽  
...  
Keyword(s):  
Longitudinal Study ◽  
Dietary Intake ◽  
Dairy Products ◽  
Family Income ◽  
Saturated Fatty Acids ◽  
Dairy Product ◽  
Community Dwelling ◽  
Food Groups ◽  
Community Dwellers

Background: Frailty is a dynamic process, with frequent transitions between frailty, prefrailty, and robust statuses over time. The effect of dietary intake on frailty transitions is unknown. Objective: To examine the association between dietary intake and frailty transitions. Design: Survey-based retrospective analysis of the National Institute for Longevity Sciences-Longitudinal Study of Aging data. Setting: Areas neighboring the National Center for Geriatrics and Gerontology in Aichi Prefecture, Japan. Participants: We included 469 prefrail community dwellers aged 60–87 years who participated both in the baseline (2008–2010) and 2-year follow-up (2010–2012) surveys of the National Institute for Longevity Sciences-Longitudinal Study of Aging. Measurements: Transitions of frailty were categorized by changes in status from baseline to follow-up: “deterioration (prefrail to frail),” “persistence (persistent prefrail),” and “reversal (prefrail to robust).” Estimated dietary (nutrients and food) intakes assessed by 3-day dietary records in each frailty transition were analyzed with a multivariate-adjusted general linear model after adjusting for sex, age, education, family income, smoking, and chronic disease. Results: At the 2-year follow-up, 28%, 7%, and 65% of participants had robust, frail, and pre-frail status, respectively. Among 13 food groups, only milk and dairy product intake was positively associated with frailty reversal even after adjusting for all frailty criteria at baseline. Despite insignificant differences in the estimated mean intakes, the baseline intake of saturated fatty acids, potassium, and vitamin B1 tended to be the highest in the reversal group. The estimated mean (standard error) for milk and dairy product intake (g/day) was 79.1 (28.6), 129.3 (19.9), and 161.7 (21.7) for the deterioration, persistence, and reversal groups, respectively (P=0.0036, P-trend=0.0019). Conclusions: Daily consumption of dairy products may contribute to frailty reversal and frailty prevention among older community dwellers who consume small amounts of dairy products. Other food groups showed no association with frailty status transitions.

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