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Journal articles on the topic 'Fermented milk Industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 14 February 2022

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1

Rozhkova, Alena, and Julia Olentsova. "Development of New Technological Solutions for the Dairy Industry." E3S Web of Conferences 161 (2020): 01086. http://dx.doi.org/10.1051/e3sconf/202016101086.

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Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-ba
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2

Kandylis, Panagiotis, Dimitra Dimitrellou, Mantha Gousi, Eleana Kordouli, and Maria Kanellaki. "Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles." Beverages 7, no. 3 (2021): 47. http://dx.doi.org/10.3390/beverages7030047.

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The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showe
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Gasheva, M. A. "Selection of raw materials and main components for production of sour milk drink from goat’s milk." New Technologies 16, no. 6 (2021): 13–19. http://dx.doi.org/10.47370/2072-0920-2020-16-6-13-19.

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Fermented milk products are the main components of functional nutrition. In response to the increasing demand of the population for fermented milk products, industry experts strive to expand the assortment, develop the latest technologies, and create new types of fermented milk drinks. The main task of creating industrial technologies is a beneficial effect on all organs of the human body. The study of the diversity of the microflora of fermented milk products allows the development of new technologies, giving the products special functionality. Since ancient times mankind has used fermented m
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4

Kullisaar, Tiiu, Epp Songisepp, Marika Mikelsaar, Kersti Zilmer, Tiiu Vihalemm, and Mihkel Zilmer. "Antioxidative probiotic fermented goats' milk decreases oxidative stress-mediated atherogenicity in human subjects." British Journal of Nutrition 90, no. 2 (2003): 449–56. http://dx.doi.org/10.1079/bjn2003896.

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The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic and antioxidative properties in human subjects. Recently, we have studied a humanLactobacillusspp. strain that possesses antioxidative activity. The aim of the present pilot study was to develop goats'
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Bezverkhaya, N. S., and О. A. Ogneva. "Development of whey milk drink." New Technologies 17, no. 1 (2021): 14–20. http://dx.doi.org/10.47370/2072-0920-2021-17-1-14-20.

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At present in the Russian Federation fortified food products have gained extensive promotion as the newest and promising direction in the food industry. Almost every dairy processing enterprise has a line of fortified products in its product range. Vitamins, antioxidants, vitamin-like substances, flavoring components, micro and macro elements, phospholipids, prebiotics, probiotics, essential amino acids, polyunsaturated fatty acids can be used as enriching ingredients. On the other hand, the problem of targeted and economically profitable use of secondary milk processing resources is a signifi
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6

Dolmatova, O. I., and I. S. Palchikova. "Fermented milk drink technology with orange syrup." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (2019): 92–96. http://dx.doi.org/10.20914/2310-1202-2019-2-92-96.

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Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account
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Кригер, Ольга, Olga Kriger, Светлана Носкова, and Svetlana Noskova. "Properties of Lactic Acid Microorganisms: Long-Term Preservation Methods." Food Processing: Techniques and Technology 48, no. 4 (2019): 30–38. http://dx.doi.org/10.21603/2074-9414-2018-4-30-38.

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Among the relevant studies on lactic acid bacteria there are projects devoted to the multienzyme complexes of starter cultures, new competitive bacterial concentrates and their use in fermented functional milk products. In fermented milk production, the process of albuminolysis has a significant impact on the consistency, taste, and smell of the product. Therefore, lactic acid bacteria with high proteolytic properties are of the greatest interest for fermented milk industry. The present research features long- term methods for preservation of the properties of lactic acid microorganisms. The e
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8

Pontonio, Erica, and Carlo Giuseppe Rizzello. "Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges." Foods 10, no. 2 (2021): 222. http://dx.doi.org/10.3390/foods10020222.

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The growing prevalence of allergenicity towards cow’s milk, lactose intolerance, and hypercholesterolemia, as well as the trend of plant-based diets (vegetarian and vegan), is pushing the food industry and the global market towards the design, supply and production of novel plant-based milk alternatives [...]
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9

Poulsen, Vera Kuzina, Patrick Derkx, and Gunnar Oregaard. "High-throughput screening for texturing Lactococcus strains." FEMS Microbiology Letters 366, Supplement_1 (2019): i42—i48. http://dx.doi.org/10.1093/femsle/fnz001s.

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ABSTRACT In the food industry, lactic acid bacteria (LAB) are used in dairy fermentations, extending the shelf life by lowering the pH and also affecting taste and texture of the fermented milk. The texture of fermented milk is an important quality parameter, affecting consumer acceptance. Finding LAB providing desired texture of a product is time consuming and laborious when using standard methods for measuring texture, e.g. rheology measurements. Screening of 986 Lactococcus lactis strains resulted in few strains with the ability to enhance texture, demonstrating the necessity of implementat
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10

LIAKHOVSKA, Olena. "Production of milk and dairy products in Ukraine: trends and prospects." Economics. Finances. Law, no. 4/1 (April 30, 2020): 20–23. http://dx.doi.org/10.37634/efp.2020.4(1).5.

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The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further deve
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11

MITRA, SURANJITA, BIDHAN CHANDRA MUKHOPADHYAY, and SWADESH RANJAN BISWAS. "A Foodgrade Preparation of Nisin from Diluted Milk Fermented with Lactococcus lactis W8." Journal of Food Protection 72, no. 12 (2009): 2615–17. http://dx.doi.org/10.4315/0362-028x-72.12.2615.

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Lactococcus lactis strain W8, which contains the nisin Z gene in its genome, grew well and produced nisin in cow's milk at temperatures of 30 to 37°C. Maximum production of nisin was achieved at 6 h and was 4,000 activity units (AU) per ml in skim milk and 2,400 AU/ml in 3% fat milk. The organism produced nisin even in 20 times diluted skim milk and 3% fat milk at 1,000 and 600 AU/ml, respectively. Boiling of the fermented milk (pH 4.2) made with this culture allowed the separation of the liquid part (whey) from the curd. When 20 times diluted skim milk was fermented and the whey derived from
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12

Paula, Nélio Ranieli F., Érica O. Araújo, Emily E. Almeida, and Joene P. Cerqueira. "Development and Physicochemical, Sensory and Microbiological Characterization of Ferment Milk With Addition of Cupuaçu." Journal of Agricultural Science 12, no. 5 (2020): 122. http://dx.doi.org/10.5539/jas.v12n5p122.

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The development of dairy products using probiotic microorganisms has been an important focus in the food industry. Thus, the present study aimed to evaluate the physicochemical, sensory and microbiological quality of fermented milk with addition of cupuaçu (Theobroma grandiflorum) flavor. The experimental design used was completely randomized, with five replicates, arranged in a 4 × 2 × 2 factorial scheme, consisting of fermented milk with addition of four different strains of probiotic bacteria (Lactobacillus casei shirota, Lactobacillus casei, Lactobacillus aci
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13

Iskakov, Zharilkassin, and Nutpulla Jamalov. "Engineering Kinematics of Dairy and Fermented Milk Products Plant." Applied Mechanics and Materials 863 (February 2017): 149–56. http://dx.doi.org/10.4028/www.scientific.net/amm.863.149.

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In this study is proposed to use the fourth class mechanism as an actuator for dairy and fermented milk products plant. Kinematic analysis of the proposed the fourth class mechanism at different configurations relative to rack and the second class mechanism with similar functionality was carried out. Principles of change of analogues of velocity and acceleration of kinematic couples of both mechanisms for an entire work cycle were defined. Comparative analysis of end results was performed. Results of the analysis indicated that the fourth class mechanism allows a considerably better pressure a
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14

Zokaityte, Egle, Vita Lele, Vytaute Starkute, et al. "Antimicrobial Potential of Beverages Preparation Based on Fermented Milk Permeate and Berries/Vegetables." Beverages 6, no. 4 (2020): 65. http://dx.doi.org/10.3390/beverages6040065.

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Nowadays, taking into consideration the current dynamics of drug resistance development, many researchers are working to develop new antimicrobial compound combinations for the food and beverage industry, which can overcome this problem. The aim of this study was to evaluate the antimicrobial properties of milk permeate fermented with Lactobacillus plantarum LUHS135, Lactobacillus plantarum LUHS122, and Lactobacillus faraginis LUHS206 strains in combination with berry/vegetable (B/V) pomace (gooseberries, chokeberries, cranberries, sea buckthorn, rhubarb) against a variety of pathogenic strain
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15

Bin Masalam, Maged S., Ahmed Bahieldin, Mona G. Alharbi, et al. "Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk." Evidence-Based Complementary and Alternative Medicine 2018 (July 25, 2018): 1–12. http://dx.doi.org/10.1155/2018/7970463.

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Probiotic bacteria can confer health benefits to the human gastrointestinal tract. Lactic acid bacteria (LAB) are candidate probiotic bacteria that are widely distributed in nature and can be used in the food industry. The objective of this study is to isolate and characterize LAB present in raw and fermented milk in Saudi Arabia. Ninety-three suspected LAB were isolated from thirteen different types of raw and fermented milk from indigenous animals in Saudi Arabia. The identification of forty-six selected LAB strains and their genetic relatedness was performed based on 16S rDNA gene sequence
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16

Podlegaeva, Tatiana, and Natalya Kostina. "Structural and Mechanical Characteristics of Fermented Whipped Dairy Products." Food Processing: Techniques and Technology 50, no. 1 (2020): 149–58. http://dx.doi.org/10.21603/2074-9414-2020-1-149-158.

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Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make it possible to get products with programmed sensory, structural, and mechanical properties. Enzymatic processing of milk base is one of the modern directions in the development of whipping process, as it requires no artificial components. Enzyme preparations of plant and microbial origin were developed to satisfy the needs of the increasing pr
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17

Gagara, Mariama Hima, Philippe Sessou, Francois Dossa, et al. "A Study on the Indigenous Methods of Processing Milk in Niger." Current Agriculture Research Journal 7, no. 2 (2019): 213–23. http://dx.doi.org/10.12944/carj.7.2.09.

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The purpose of this study was to identify the methods of processing and preserving of local milk within the area of Liptako-Gourma in ​​Niger. A survey was conducted and data were collected from 600 people involved in dairy sector, comprising of 59% producers, 28.7% collectors and 12.3% processors. The study also revealed two main methods of milk processing that is pasteurization and fermentation comprising of natural/spontaneous fermentation done by 42.9% and fermentation method by backslopping practiced by 57.10% of processors. In addition, four methods of preserving milk were identified, in
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18

Milanovic, Spasenija, Biljana Pejic, Vera Lazic, Bojan Konstantinovic, and Milan Blagojevic. "Applying and influence of polymer materials for packaging dairy beverages." Chemical Industry 71, no. 1 (2017): 85–94. http://dx.doi.org/10.2298/hemind140623067m.

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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-polyethyl
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19

Babu, K. S., R. S. Singh, and H. Chander. "Effect of antibiotic resistance on the flavour profile of lactic acid bacteria." Journal of Dairy Research 56, no. 1 (1989): 155–57. http://dx.doi.org/10.1017/s0022029900026339.

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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 &am
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20

Ganina, Vera, and Irina Krasnova. "Biological processes affecting energy efficiency and energy saving in the technology of fermented milk products." E3S Web of Conferences 279 (2021): 03001. http://dx.doi.org/10.1051/e3sconf/202127903001.

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The production of dairy products is classified as an energyconsuming industry, which is due to the use of heat exchange processes involving steam as a heat carrier. Indicators of energy efficiency and energy conservation in the production of fermented milk products, including cottage cheese, may sharply decrease due to violations of the fermentation process of raw milk. The intervention of a biological factor – the development of viruses that lyse the cells of lactic acid bacteria, leads to the inhibition or suspension of fermentation. This affects the quality and safety of resulting products
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21

Zakharova, Lyudmila, and Marina Gorbunchikova. "A New Synbiotic Fermented Dairy Product: Technological Production Features." Food Processing: Techniques and Technology 51, no. 1 (2021): 17–28. http://dx.doi.org/10.21603/2074-9414-2021-1-17-28.

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Introduction. Many strains used in dairy industry are antagonists of harmful microflora. Logically, a successful combination of several cultures can enhance the bactericidal effect. The present research objective was to develop a fermented milk drink using a prebiotic to stimulate a multicomponent starter culture.
 Study objects and methods. The research featured pure strains of Bifidobacterium bifidum strain No. 791 and Lactobacillus acidophilus (VZ-AP), as well as Bio-fi Pro WR 400 beet fiber. The study involved standard and conventional research methods.
 Results and discussion. T
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22

Colombo, Monique, Svetoslav D. Todorov, Antonio F. Carvalho, and Luís A. Nero. "Technological properties of beneficial bacteria from the dairy environment and development of a fermented milk with the beneficial strain Lactobacillus casei MRUV6." Journal of Dairy Research 87, no. 2 (2020): 259–62. http://dx.doi.org/10.1017/s0022029920000308.

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AbstractIn this research paper we describe the technological properties of beneficial lactic acid bacteria (LAB) obtained from a dairy production chain and the development of a fermented milk produced with Lactobacillus casei MRUV6. Fifteen LAB isolates (Lactobacillus sp., Pediococcus sp. and Weissela sp.) presented acidifying abilities (pH ranges from 0.73 to 2.11), were able to produce diacetyl (except by 5 isolates) and exopolysaccharides, and two were proteolytic. L. casei MRUV6 was selected for producing a fermented milk, stored up to 35 d at 4 and 10°C. Counts on MRS agar with added vanc
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Drewnowski, Adam, Wesley Tang, and Rémi Brazeilles. "Calcium requirements from dairy foods in France can be met at low energy and monetary cost." British Journal of Nutrition 114, no. 11 (2015): 1920–28. http://dx.doi.org/10.1017/s0007114515003669.

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AbstractInadequate Ca intakes are a concern for global public health. In France, most dietary Ca is provided by dairy products: milks, fermented milks (mostly yogurts), dairy desserts and cheeses. The present dairy database (n 837) included milks (n 101), fermented milks, yogurts and other fresh dairy products (n 326), desserts (n 162) and a wide variety of cheeses (n 248). Energy and nutrient values were obtained from industry sources and the French national nutrient composition database. Retail prices were from Paris supermarkets. Products in each group were aggregated into twenty-one catego
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HolasováM, V. Fiedlerová, P. Roubal, and M. Pechačová. "Possibility of increasing natural folate content in fermented milk products by fermentation and fruit component addition." Czech Journal of Food Sciences 23, No. 5 (2011): 196–201. http://dx.doi.org/10.17221/3391-cjfs.

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The possibility of the increase of the natural folate content in fermented milk products by the fermentation process and by the addition of fruit component was evaluated. 5-methyltetrahydrofolate (5-MTHF) content was followed after the inoculation of pasteurised milk with the butter starter and the selected strains of Streptococcus thermophilus in combination with Bifidobacterium longum or Propionibacterium freudenreichii subsp. shermanii followed by fermentation at 30°C and 37°C for 12 and 18 h. 5-MTHF was determined by HPLC method after deconjugation with hog kidney conjugase
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Skrzypczak, Katarzyna, Waldemar Gustaw, Emilia Fornal, et al. "Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus." Applied Sciences 10, no. 20 (2020): 7089. http://dx.doi.org/10.3390/app10207089.

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With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may contribute to release of a wide range of biologically active peptides (BAPs) (known also as bioactive peptides or biopeptides) from whey and milk proteins, which are perceived as potential therapeutic tools and important constituents of personalized food suitable for prevention of many civilization and diet-related diseases. Therefore, the objective of this study was to determine the suitability of new Lb. helveticus strains for production o
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26

WRZECIŃSKA, Marcjanna, and Ewa CZERNIAWSKA-PIĄTKOWSKA. "SPECIFIC CHARACTERISTIC OF SHEEP’S MILK AND PRO-HEALTH PROPERTIES DEPENDING ON THE SOMATIC CELLS COUNT." Folia Pomeranae Universitatis Technologiae Stetinensis Agricultura, Alimentaria, Piscaria et Zootechnica 356, no. 55 (2020): 23–28. http://dx.doi.org/10.21005/aapz2020.55.3.03.

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Sheep milk is a valuable product due to its properties and composition. It is richer in high-quality protein and contains more nutritional value compared to the milk of other ruminants. Raw milk is characterized by a lack of enzymatic activity and a lack of pathogenic microorganisms. Milk also has a high content of minerals. For this reason, sheep's milk is a good raw material for the dairy industry and the production of fermented milk drinks as well as cheese. During lactation, the content of individual milk ingredients and milk yield fluctuate, which translates into the nutritional value of
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27

Bengoa, Ana Agustina, Carolina Dardis, Graciela L. Garrote, and Analía G. Abraham. "Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing Strains." Foods 10, no. 10 (2021): 2239. http://dx.doi.org/10.3390/foods10102239.

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Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir (fermented nondairy beverage) are of special interest because their grains can be considered natural reservoirs of safe and potentially probiotic strains. In the last years, several reports on Lacticaseibacillus paracasei (formerly Lactobacillus paracasei) isolated from both artisanal fermented beverages were published focusing on their health-promoting properties. Although this is not the predominant species in kefir or water kefir, it may contribute to the health benefits associated to the consumption of the fe
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28

Tatyana V. Kabanova, Mariya V. Dolgorukova, Sergey I. Okhotnikov, et al. "The Influence of Fermented Mare’s Milk Processing Under Pressure of Gaseous Nitrogen on the Quality of Koumiss." International Journal of Research in Pharmaceutical Sciences 11, no. 2 (2020): 2350–54. http://dx.doi.org/10.26452/ijrps.v11i2.2212.

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The urgency of the problem of increasing the nutritional qualities of mare's milk is that, it has versatile uses. Many people traditionally prefer koumiss made of milk with high fat content, as it has good taste, mouth-watering appearance, high calorie content, helps to increase liver weight. In many patients, including tuberculosis, hypotrophic and malnourished due to a long and serious illness, the latter aspect is an important part of treatment. In the production of raw materials for baby and diet food, first of all, it is necessary to achieve an increase in the protein and fat content of m
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Soyuçok, Ali, and Gülden Başyiğit Kılıç. "Süt Kaynaklı Olmayan Probiyotik Gıdalar." Turkish Journal of Agriculture - Food Science and Technology 5, no. 12 (2017): 1615. http://dx.doi.org/10.24925/turjaf.v5i12.1615-1625.1449.

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Probiotic products available in the markets today, are usually in the form of fermented milk products. Dairy consumption have been limited by lactose intolerance and the cholesterol content in dairy products. Besides, traditions and economic reasons that limit the use of dairy fermented products in some developing countries promote the idea of using of alternative raw materials as vehicles for the probiotic agents. For these reasons meat products, cereals, legumes, fruits and vegetables may be potential substrates, where the healthy probiotic bacteria will make their mark, amongst consumers. T
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Popov, P. A. "DETECTION OF RESIDUAL ANTIBIOTIC CONCENTRATIONS IN MILK BY BIOCHIP TECHNOLOGY." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 3 (2020): 304–12. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202003004.

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The presence of residual amounts of antibiotics in milk and dairy products is an actual problem of the dairy industry. Antibiotics reduce the grade of milk and lead to disorders in the technological processes of milk processing into fermented milk extensions, disrupting microbiological processes of fermentation. Milk and dairy products are important foods for all age groups of the population. Milk has a special role in the functional nutrition of children of pre-school and school ages. However, antibiotics used in treating animals, often come in human food, pose a health risk because these com
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Pereira, Maria Tereza, Elsa Helena Walter de Santana, and Joice Sifuentes dos Santos. "Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos." Ensaios e Ciência C Biológicas Agrárias e da Saúde 24, no. 4 (2020): 348–52. http://dx.doi.org/10.17921/1415-6938.2020v24n4p348-352.

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Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido
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Lima, Meire dos Santos Falcão de, Karoline Mirella Soares de Souza, Lorenzo Pastrana, Maria Taciana Cavalcanti Vieira Soares, and Ana Lúcia Figueiredo Porto. "In vitro digestion as a tool for functional isolation of a probiotic potential Lactobacillus rhamnosus." Research, Society and Development 9, no. 10 (2020): e3119108544. http://dx.doi.org/10.33448/rsd-v9i10.8544.

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This study set out to isolate microrganisms strains with probiotic characteristics after simulating the in vitro digestion of sheep milk fermented by kefir grains. Three lactobacilli with probiotic characteristics were isolated and identified as Lactobacillus rhamnosus. Assays characterized these strains as probiotic since they tolerated acid pH and bile salts, had antibiotic resistance, antagonist activity, antioxidant activity, presence of β-galactosidase enzyme and other tests revealed adhesion capacity. All strains presented antioxidant activity and survived at different pH and bile salts.
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Gutiérrez-Cortés, Carolina, Hector Suárez, Gustavo Buitrago Hurtado, and Consuelo Díaz-Moreno. "Isolation and evaluation of the antagonist activity of lactic acid bacteria in raw cow milk." Agronomía Colombiana 35, no. 3 (2017): 374–81. http://dx.doi.org/10.15446/agron.colomb.v35n3.63911.

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Lactic acid bacteria (LAB) are considered as a good alternative to reduce the risk of food borne diseases in food industry. In addition to the improvement effects on the organoleptic characteristics of fermented foods from the LAB metabolites, they can inhibit the growth of microorganisms responsible of the food spoilage. This work is an advance on the biodiversity exploration of natural additives in food. Isolation, identification and screening of potential antimicrobial activity of LAB were the aims on this work. Species of Lactobacillus (Lb. casei, Lb. brevis, Lb. paracasei, and Lb. plantar
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Šviráková, E., I. Složilová, P. Tichovský, and M. Plocková. "Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system." Czech Journal of Food Sciences 27, Special Issue 2 (2010): 8–11. http://dx.doi.org/10.17221/672-cjfs.

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The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk system (0.5% w/w of milk fat content) at 30°C during 18 h aerobically. Milk was primarily fermented by lactococci at the level of 10<sup>8</sup> CFU/ml and secondarily contaminated by listerias at the level of 10<sup>3</sup> CFU/ml. The most intensive growth suppressions of both Listeria innocua (CCM 5884 or Ln-03) strains were caused by Lactococcus lactis subsp. lactis
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Vlasenko, Irina, Valentyna Bandura, Tetyana Semko, Larisa Fialkovska, Olga Ivanishcheva, and Vladyslav Palamarchuk. "Innovative approaches to the development of a new sour milk product." Potravinarstvo Slovak Journal of Food Sciences 15 (September 27, 2021): 970–81. http://dx.doi.org/10.5219/1688.

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The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most
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Skachkov, D. A., O. P. Serova, D. N. Pilipenko, L. F. Obrushnikova, and S. A. Surkova. "Innovative whey based tonic drink with the plant components." Agrarian-And-Food Innovations 11 (September 29, 2020): 65–75. http://dx.doi.org/10.31208/2618-7353-2020-11-65-75.

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Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of the studied samples was carried out in accordance with the developed normative technical documentation on the generally created technology for the production of milk jelly. Sampling and preparation of samples for laboratory studies was carried out according to a single method in accordance with the requirements of GOST 26809. Organoleptic evaluation
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Labtar, Asmaa, Saliha Larouci, Amel Guermouche, and Farid Bensalah. "Study on molecular identification of lactic acid bacteria from fermented milks and “Smen” (a traditional steppe butter) and their enzyme producing attributes." South Asian Journal of Experimental Biology 9, no. 3 (2019): 95–103. http://dx.doi.org/10.38150/sajeb.9(3).p95-103.

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Streptococcus thermophilus and Lactobacillus belong to a widely-knowngroup of bacteria that have been frequently used as starter bacteria in fermented dairy products. The aim of this study was to isolate, characterize andidentify of lactic acid bacteria (LAB) from raw cow’s fermented milk and‘Smen’ (a traditional steppe butter) in steppic area of Algeria to study someof their important enzyme-producing attributes. All selected strains of lacticacid bacteria (LAB) were identified and typed by phenotypic and genotypiccriteria.Six strains were identified as cocci thermophilic LAB and two of themw
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Quintero, Por: Melvys Jacqueline Vega. "Bacterias del Ácido Láctico un Potencial para la Producción de Alimentos Probióticos Fermentados en la Industria Láctea de Panamá." KnE Engineering 3, no. 1 (2018): 38. http://dx.doi.org/10.18502/keg.v3i1.1411.

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The lactic acid bacteria known by their initials (BAL) are microorganisms that in the absence of oxygen degrade carbohydrates like lactose (milk sugar), to synthesize lactic acid and energy, through a process known as lactic fermentation. In the dairy industry these microorganisms are used as lactic ferments or initiators of the lactic fermentation process for the manufacture of cheeses, yogurt, fermented milk and other products derived from milk. The type of bacterial species used as an initiator in the fermentation process is a determining factor in the nutritional quality and sensorial char
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Affane, Armelle L. Ntsame, Glen P. Fox, Gunnar O. Sigge, Marena Manley, and Trevor J. Britz. "Quantitative Analysis of DL-lactic Acid and Acetic Acid in Kefir Using near Infrared Reflectance Spectroscopy." Journal of Near Infrared Spectroscopy 17, no. 5 (2009): 255–64. http://dx.doi.org/10.1255/jnirs.853.

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To be able to monitor in real time the concentrations of DL-lactic acid and acetic acid present in Kefir, a self-carbonated fermented milk product, near infrared (NIR) calibration models were constructed based on NIR spectra of 174 samples. Enzymatic tests and gas liquid chromatography were the reference methods used for DL-lactic acid and acetic acid, respectively. The fit of the models and their prediction power were evaluated using segmented cross-validation and an external validation set. The models obtained for DL-lactic acid were found to be acceptable for both cross-validation ( R2=0.90
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Enalyeva, Larisa, Dmitry Rudoy, Andrey Alekseyev, Tatyana Tupolskih, and Vyacheslav Lodyanov. "Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products." E3S Web of Conferences 210 (2020): 03004. http://dx.doi.org/10.1051/e3sconf/202021003004.

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At present, the development of new technologies in the food industry and the creation of a wide range of qualitatively new products with a directed change in the chemical composition and properties is an important direction, which contributes to improve population's nutritional system. Particularly, at present the introduction of resource-saving, import-substituting technologies into production, which allow the rational use of secondary raw materials, preserve the country's food security and expand the range of functional food products, is important. The purpose of the research is the possibil
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Luo, Siyi (Rossie), Timothy A. DeMarsh, Dana deRiancho, Alina Stelick, and Samuel D. Alcaine. "Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages." Foods 10, no. 6 (2021): 1204. http://dx.doi.org/10.3390/foods10061204.

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Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces clau
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Zokaityte, Egle, Vita Lele, Vytaute Starkute, et al. "Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products." Foods 9, no. 11 (2020): 1620. http://dx.doi.org/10.3390/foods9111620.

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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 l
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Grynchenko, Nataliya, and Pavlo Pyvovarov. "DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS." EUREKA: Life Sciences 3 (May 31, 2018): 18–24. http://dx.doi.org/10.21303/2504-5695.2018.00659.

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Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a “passive” recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies – development of new technological principles and approaches to the tech
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Nissen, Demircan, Taneyo-Saa, and Gianotti. "Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach." Microorganisms 7, no. 11 (2019): 509. http://dx.doi.org/10.3390/microorganisms7110509.

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Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice
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Almoraie, Noha M., and Israa M. Shatwan. "Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread." Journal of Food Quality 2021 (May 31, 2021): 1–7. http://dx.doi.org/10.1155/2021/8889406.

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An increase in bread production has been achieved to meet the increasing demand of the growing population. During the manufacturing process, refined wheat flour, the main ingredient for bread making, loses its nutritional qualities. Hence, it is necessary to use additional nutritional sources to maintain nutritional value. In this study, the rheological, physicochemical, and sensory qualities of bread, prepared using camel milk and water, were evaluated. The increase in the camel milk content resulted in the significant increase in the protein, oil, and ash contents of bread and a decrease in
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Baigazieva, Zh, G. I. Baigazieva, and A. K. Kekilbaeva. "INVESTIGATION OF THE FERMENTATION PROCESS OF BEER WORT BASED ON ALTERNATIVE RAW MATERIALS." SERIES CHEMISTRY AND TECHNOLOGY 2, no. 446 (2021): 128–34. http://dx.doi.org/10.32014/2021.2518-1491.37.

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At present, brewing is one of the most dynamically developing branches of the processing industry. To increase the economic efficiency of production and give beer a varied taste in production, it is proposed to use non-traditional plant raw materials. The replacement of expensive brewing malt with unmalted carbohydrate-containing materials is one of the most important and urgent tasks of the brewing industry. This article examines the fermentation process of beer wort with the addition of apple juice and honey base. The lack of nitrogen-containing and phosphorus-containing compounds in honey a
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et al., Pham. "Effect of transglutaminase on quality properties of fresh cheese." International Journal of ADVANCED AND APPLIED SCIENCES 8, no. 4 (2021): 44–53. http://dx.doi.org/10.21833/ijaas.2021.04.006.

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Graph Microbial transglutaminase (MTGase) is an enzyme widely used in the food industry. In this study, MTGase had been applied to produce fresh cheese made from whole milk powder. To evaluate the impact of factors in reconstituted milk under the treatment of MTGase, a set of 18 experiments was conducted. Besides, a response surface methodology (a central composite design) was applied to evaluate the quality properties of fresh cheese according to the objective functions of hardness, yield, protein content, total solid content, and sensory evaluation score. In detail, enzyme concentration (0.6
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Rahman, Izuddin Abdul, Mohd Izwan Mohd Lazim, Suhaiza Mohamad, et al. "The Influence of Lactobacilli in GABA and Amino Acid Profile of Fermented Mature Coconut Water." Open Food Science Journal 10, no. 1 (2018): 8–15. http://dx.doi.org/10.2174/1874256401810010008.

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Objective: Mature coconut water (MCW) is a waste product from the coconut milk industry. It is sour and unpalatable, yet it contains sufficient nutrients for microbial growth. Methods: Four Lactic Acid Bacteria (LAB), namely L. acidophilus B0258, L. brevis VM1, L. casei B0189, and L. plantarum B0103 were used to ferment MCW over 120 h. Among these LAB strains, only L. casei was capable to grow well with the highest viable bacteria count of 1 x 1011 colony forming unit (cfu)/ml. Although all LAB produced α-aminobutyric acid (GABA) after fermentation, L. acidophilus and L. plantarum produced the
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Marcó, Mariángeles Briggiler, Viviana B. Suárez, Andrea Quiberoni, and Silvina A. Pujato. "Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments." Viruses 11, no. 5 (2019): 480. http://dx.doi.org/10.3390/v11050480.

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This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of divers
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Bickers, P. O., R. Bhamidimarri, J. Shepherd, and J. Russell. "Biological phosphorus removal from a phosphorus-rich dairy processing wastewater." Water Science and Technology 48, no. 8 (2003): 43–51. http://dx.doi.org/10.2166/wst.2003.0451.

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Dairy industry processing wastewaters consist mainly of dilutions of milk, milk products and cleaning solutions and, depending on the processes used, may be rich in phosphorus. In New Zealand and internationally, chemical removal of phosphorus is typically the phosphorus removal method of choice from dairy processing wastewaters. The enhanced biological phosphorus removal (EBPR) process was investigated in this study as an alternative phosphorus removal option using a continuous activated sludge system. A synthetic dairy processing wastewater was firstly subjected to fermentation in an anaerob
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