scholarly journals The influence of the denitrifying strain of Staphylococcus carnosus No. 5304 on the content of nitrates in the technology of yogurt production

10.5219/1492 ◽  
2021 ◽  
Vol 15 ◽  
pp. 66-73
Author(s):  
Mykola Kukhtyn ◽  
Volodymyr Salata ◽  
Yulia Horiuk ◽  
Vyacheslav Kovalenko ◽  
Larisa Ulko ◽  
...  
Keyword(s):  
Fermented Milk ◽  
Baby Food ◽  
Nitrate Content ◽  
Milk Products ◽  
The Third ◽  
Staphylococcus Carnosus ◽  
Denitrifying Microorganisms ◽  
Technology Of Production ◽  
Denitrification Process ◽  
Fermented Milk Products

Contamination of food with nitrates is a generally recognized problem. Milk is the basis for the production of many milk mixtures for baby food, and children are considered to be the most vulnerable category to the harmful influence of nitrates. The purpose of the search was to investigate the denitrification of milk with different amounts of nitrates by the denitrifying microorganisms of Staphylococcus carnosus in the technology of production of sour-milk products. The denitrification process of S. carnosus milk in the amount of 103 CFU.cm-3 was found to reduce the nitrate content by an average of 88.0 ±3.9 mg.kg-1 and in the samples of the first group was 10.3 ±2.4 mg.kg-1, the second 110.7 ±4.1 and the third 214.5 ±6.3 mg.kg-1, respectively. In the search of the denitrification process of S. carnosus milk in the amount of 104 CFU.cm-3, was found that in the ready yogurt in the samples of the first group the amount of nitrates was 1.1 ±0.1 mg.kg-1, in the second group 56.4 ±3.5 mg.kg-1, and in the third 159.5 ±4.1 mg.kg-1 respectively. In the search of the denitrification process of S. carnosus milk in the amount of 105 CFU.cm-3, was found that nitrates were practically absent in the samples of the first group, the second group did not exceed 10 mg.kg-1, and the third was 107.4 ±3.9 mg.kg-1. Therefore, received data indicate the possibility of using strain S. carnosus No. 5304 for denitrification of milk with a high content of nitrates in the technology of production of fermented milk products, in particular yogurt.

scholarly journals RESEARCH OF BIOTECHNOLOGICAL PROCESSES IN THE PRODUCTION OF YOGURT BASED ON MARE'S MILK

REPORTS ◽  
2020 ◽  
Vol 5 (333) ◽  
pp. 73-80
Author(s):  
U. Chomanov ◽  
◽  
T. Tultabayeva ◽  
A.Y. Shoman ◽  
A.K. Shoman ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Biologically Active ◽  
Baby Food ◽  
Milk Product ◽  
Milk Products ◽  
Biotechnological Processes ◽  
Fermented Milk Products ◽  
Dietary Nutrition

Given the complexity of the baby food market, which is mainly made of cow's milk, as well as the chemical composition and biological properties of Mare's milk (saumal) are prerequisites for using the national food product with known curative properties in the diet of children of all ages. In this regard, the solution of the issues of widespread use of Mare's milk in the nutrition of children, as well as the production of baby food based on Mare's milk is under study and research in Russia, Europe and Kazakhstan. The problem of providing children with high-quality biologically complete food is of great social and economic importance, especially in connection with the deterioration of the environmental situation in many regions of the country, the widespread violation of the food structure. According to the analysis of literature sources, the study of the directed impact on the quality of combined products of children's and dietary nutrition through additives is an actual direction both in the CIS countries and in the far abroad. The quality of fermented milk products and their specific properties depend on the microbiological processes that occur during production. The composition of the microflora of a fermented milk product determines its taste qualities and plays a major role in their formation. The main advantage of fermented milk products is the presence of living microorganisms that contribute to the normalization of intestinal microflora, inhibit the development of putrid microorganisms, form the human immune system, and improve metabolism. In addition, lactic acid drinks, in comparison with ordinary milk, have almost complete digestibility. Therefore, the quality of fermented milk products and their value for human health depend on the presence of living microflora. When choosing sourdough, it is necessary to pay attention to the method of application, the specific composition of the microflora, since the taste and consistency of fermented milk products depends on the composition of sourdough. In this regard, the aim of the work was to conduct research on biotechnological processes in the production of combined dairy products from Mare's milk, enriched with plant additives for children's and dietary nutrition using a consortium of bacterial cultures. The scientific novelty of the work is the development of optimal biotechnological modes of production of dairy products for children and dietary nutrition based on Mare's milk with a biologically active additive from plant raw materials and a consortium of microorganisms. The study determined the influence of type and amount of herbal supplements on the physical and chemical indicators of milk-vegetable mixture to the combined production of fermented milk products for infant and dietetic foods. The selection of starter cultures for the production of products for children's and dietary nutrition based on Mare's milk was carried out, and the optimal dose of adding plant supplements to the milk mixture in the amount of 10% was established.

scholarly journals Changes in the quality of kefir for baby food from different manufacturers during storage

2019 ◽  
Vol 60 (11) ◽  
pp. 63-68
Author(s):  
Yulia V. Shcherbakova ◽  
◽  
Farida Yu. Ahmadullina ◽  
Egor K. Rastegaev ◽  
Svetlana M. Gunicheva ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Antioxidant Activity ◽  
Shelf Life ◽  
Control Period ◽  
Indirect Evidence ◽  
Fermented Milk ◽  
Baby Food ◽  
Milk Products ◽  
The Impact ◽  
Fermented Milk Products

In this article was stydied the influence of the shelf life of kefir for baby food on their quality, estimated by the titrated acidity and intensity of lipid peroxidation process. The last was determined by the change in the concentration of compounds reacting with thiobarbituric acid. Were researched Children's kefir of brands "Adventures of Jovi", "For kids", "Agusha", fat content of 2.5% and 3.2% manufacturers of JSC "lactis", JSC "Zelenodolsk milk processing combine" and LLC "Wimm bill Dann". For these samples of fermented milk products for baby food is characterized by different declared shelf life, equal to 6, 15, 9 and 15 days, respectively, which serves as indirect evidence of differences in the methods of their production. The control period of research took into account both the shelf life of the product, declared by the manufacturer, and the period of time a week after its end. This allows, in our opinion, both to assess the impact of the conditions of production of commodity products on its, and it is possible to assess the level of safety of the analyzed kefir in the declared shelf life and, thus, to identify the best brand. The results were compared with data on the integrated antioxidant activity of the studied fermented milk products. Their values were obtained earlier by coulometric titration with electrogenated bromine, which allows to cover the largest number of antioxidants present in the control products at the time of the research. As a result of the comparative analysis it is shown, that children's kefir, the brand " for kids” in the declared shelf life of the manufacturer, is characterized by a lower content of secondary products of lipid peroxidation, causing rancidity of kefirs, while its antioxidant activity is the highest among the studied samples of kefirs for baby food. The results suggest that the technology for producing baby kefir of this brand is optimal, providing high quality, which is very important for the growing up body.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Effects of ultrasound on the fermentation profile of fermented milk products incorporated with lactic acid bacteria

2019 ◽  
Vol 90 ◽  
pp. 1-14 ◽  
Author(s):  
A.M.N.L. Abesinghe ◽  
N. Islam ◽  
J.K. Vidanarachchi ◽  
S. Prakash ◽  
K.F.S.T. Silva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Milk Products ◽  
Fermentation Profile ◽  
Fermented Milk Products
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