Academic literature on the topic 'Fermented milk – Sensory evaluation'
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Journal articles on the topic "Fermented milk – Sensory evaluation"
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Dimitrellou, Dimitra, Chrysoula Salamoura, Artemis Kontogianni, Despoina Katsipi, Panagiotis Kandylis, George Zakynthinos, and Theodoros Varzakas. "Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk." Microorganisms 7, no. 9 (August 21, 2019): 274. http://dx.doi.org/10.3390/microorganisms7090274.
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The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.
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Tsuchiya, Ryouta, Takayuki Kawai, Tserenpurev Bat-Oyun, Masato Shinoda, and Yuki Morinaga. "Electrical Conductivity, pH, Minerals, and Sensory Evaluation of Airag (Fermented Mare’s Milk)." Foods 9, no. 3 (March 12, 2020): 333. http://dx.doi.org/10.3390/foods9030333.
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Traditional airag (fermented mare’s milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As airag is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of airag with some properties—electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))—of airag. We held an airag contest in Mogod county, one of the most famous airag production areas, in order to collect samples of airag for the analysis of airag properties and to conduct an airag taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of airag. Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of airag on site.
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Sukmaningrum, Hidayanti, Luh Putu Trisna Darmayanti, and Gusti Ayu Kadek Diah Puspawati. "The Changes Of Characteristic Fermented Milk During Room Temperature Storage." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 1 (March 31, 2021): 119. http://dx.doi.org/10.24843/itepa.2021.v10.i01.p11.
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Fermented milk is a functional food has beneficial to human health. The recommended concentration of probiotic bacteria to provide health benefits is 106-108 CFU/ml of product. The storage temperature is one of the factor that affected the characteristics of fermented milk. This research was conducted to determine the effect of storage time at room temperature to the characteristics of fermented milk product and determine the length of maximum storage at room temperature. The research design was Completely Randomized Design with storage time treatment at room temperature for 0, 2, 4, 6, 8, 10, 12, and 14 days. Each treatment was repeated 2 times so that 16 experimental units were obtainned. The variables that were observed included total LAB, total acid, pH, and sensory evaluation (aroma, taste, and overall acceptance). Data were analyzed with analysis of variance, if the treatment had an effect on the variables then followed by Duncan multiple range Test. The results showed that the treatment of fermented milk in room temperature storage significantly affected the total acid, pH, total LAB, and sensory evaluation (aroma, taste, and overall acceptance). The maximum storage of the room temperature was days with total acid of 0.5%, pH 3.63, total LAB 7.71 log cfu/ml or 5.12 x 107 cfu/ml, the sensory of aroma, taste, and overall acceptance was liked.
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Yousseef, Manhal, Samuel Lubbers, Florence Housson, and Dominique Valentin. "Sensory evaluation as a tool in assessing the quality of new fermented products." Science and Technology Development Journal 17, no. 3 (September 30, 2014): 63–71. http://dx.doi.org/10.32508/stdj.v17i3.1501.
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Ten starter cultures of lactic acid bacteria were used to ferment five mixtures of milk and pea protein (0%, 10%, 20%, 30% and 40% of pea) to select the cocktail that can lead to products similar to traditional yogurt. Product quality evaluation was performed by comparing the sensory profile of 49 formulated products with the profile of a milk fermented by commercial lactic ferments. The sensory profiles were analyzed by means of three-way ANOVAs and a principal component analysis (PCA). Substitution of cow milk protein with 40% of pea proteins reduce starter cultures effects and decrease product quality. In contrast, until 30% of pea protein, starter cultures show positive and negative effects. For example, products fermented by Streptococcus thermophilus + Lactobacillus acidophilus with 30% pea protein have positive characters like creamy and smooth, but Lactobacillus delbrueckii subsp. Bulgaricus + Lactobacillus rhamnosus caused bad quality and negative characters like bitter and astringent even with 100% cow milk.
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Amini, Rasool, Md Islam, Yutaka Kitamura, and Mito Kokawa. "Utilization of Fermented Rice Milk as a Novel Coagulant for Development of Paneer (Soft Cheese)." Foods 8, no. 8 (August 12, 2019): 339. http://dx.doi.org/10.3390/foods8080339.
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In this study, fermented rice milk was used as a novel coagulant for a type of soft cheese named as paneer. Rice milk was produced by a wet milling system in a process where brown rice was first soaked in water at a ratio of 1:2 (w/w), then milled by micro wet milling. Rice milk was pasteurized and gelatinized followed by the saccharification and lactic acid fermentation process. Paneer was produced using whole dairy milk mixed with 10%, 20%, and 30% of simultaneous saccharified and fermented (SSF) rice milk as a coagulant, and was analyzed for its physicochemical, microbial, and sensory properties. The results indicated that fermented rice milk has constructive effects on the physicochemical properties, texture, and shelf life of paneer, as there were no obvious defects observed for up to 12 days of storage at 4 °C. The sensory evaluation revealed that the acceptability score of the samples containing rice milk reduced slightly compared to the control samples. No significant differences (p ≤ 0.05) were observed among all the paneer samples incorporated with different percentages of rice milk, and the product was rated acceptable.
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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 (April 15, 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 acidophilus and Lactobacillus paracasei), presence and absence of cupuaçu flavor, and two evaluation times (1 and 7 days of storage). The results allowed us to conclude that the bacterial strain B (Lactobacillus casei) led to higher values of L*, b*, %Brix and pH. In the presence of cupuaçu flavor, the values of pH, L*, b* and %Brix were significantly higher, which allows us to infer that cupuaçu pulp contributes to decreasing the values of pH and increasing the acidity, lightness, b* and %Brix of fermented milk. Fermented milk with addition of bacteria A (Lactobacillus casei shirota) in the presence of cupuaçu flavor showed reduction in pH and %Brix and, therefore, better acceptance by consumers and bioconservation. The presence of cupuaçu flavor in fermented milk with bacteria B (Lactobacillus casei) alters L* and b* at seven days of storage. Fermented milk with addition of cupuaçu flavor constitutes an opportunity and possibility for developing new flavors from Amazonian fruits, strongly contributing to the durability of dairy products, since the physicochemical, sensory and microbiological characteristics are enhanced within the standards of food safety.
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Ozcan, Tulay. "Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre." Mljekarstvo 71, no. 3 (June 29, 2021): 204–12. http://dx.doi.org/10.15567/mljekarstvo.2021.0306.
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Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.
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Šulcerová, Hana, and Radka Burdychová. "Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 5 (2009): 291–304. http://dx.doi.org/10.11118/actaun200957050291.
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Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of probiotic products. It is recommended to consume at least 100 grams of fermented milk products with minimal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory quality of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of storage in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.
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Shi, Xiaoyu, He Chen, Yilin Li, Jie Huang, and Yunxia He. "Effects of Kefir Grains on Fermentation and Bioactivity of Goat Milk." Acta Universitatis Cibiniensis. Series E: Food Technology 22, no. 1 (August 1, 2018): 43–50. http://dx.doi.org/10.2478/aucft-2018-0005.
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Abstract The effects of kefir grains from different regions in China on fermentation and bioactivity were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant activity, angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibition rate and sensory evaluation as indexes to select the most suitable kefir grains as starter for goat milk. The parameters of kefir fermented goat milk were optimized by single factor experiment constantly. The results showed that kefir grain K1, which performed better in antioxidant activity, ACE inhibitory activity than the other four kefir grains and sensory evaluation was inferior to kefir grain K5 only, was suitable for the fermentation of goat milk. And the optimum fermentation conditions were found to be as 3% inoculation size at 25 °C for 22h.
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Carvajal-Larenas, Francisco. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review." Czech Journal of Food Sciences 37, No. 5 (October 31, 2019): 301–11. http://dx.doi.org/10.17221/4/2019-cjfs.
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This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had similar rheological behaviour like the control. Bread with 10% of L. mutabilis flour had a protein efficiency radio (76%) higher than the control (28%) and similar acceptability. L. mutabilis jelly could reduce postprandial glucose in people with non-insulin dependent diabetes and L. mutabilis purée could be eaten by people with celiac disorders (especially babies). Data on each product is critically evaluated to infer conclusions and to make suggestions to improve the sensory, rheological and nutritional quality of lupin products.
Dissertations / Theses on the topic "Fermented milk – Sensory evaluation"
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Arendse, Garron Mark. "Selection and metabolic characterization of mesophylic starter cultures for optimizing the sensory attributes of fruit flavoured Maas." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51906.
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Thesis (MSc Food Sc)--Stellenbosch University, 2000.ENGLISH ABSTRACT: Maas is a traditional fermented milk drink of the indigenous people of Southern Africa and can thus be used to uplift the nutritional status of the South African population, especially for the lower income groups. Furthermore, the problem of lactose intolerance among the Black population can also be addressed by the consumption of Maas. The objective of this study was to screen mesophylic lactic acid bacterial strains (25 in total) from the University of Stellenbosch Food Science Culture Collection for suitable metabolite production and then to produce traditional Maas with a starter culture combination that produces a distinctive acid and traditional flavour. The representative 25 single lactic acid starter strains were identified as Lactococcus lactis subsp. leetis biovar diacetylactis (12 strains), L. leetis subsp. leetis (four strains) and L. leetis subsp. cremoris (nine strains). These strains were inoculated into pasteurised full cream milk and activated for 8 h at 22°C. Pasteurised full cream milk was then inoculated with each of the activated starter strains, incubated at 22°C for 16 h and assessed for acid production abilities (pH = 4.6) under controlled time-temperature conditions. The results of this study showed that nine of the single strains, L. lactis subsp. leetis biovar diacetylactis (S1, S2, S3 and S5), L. teetis subsp. lactis (S13, S15 and S16) and two L. leetis subsp. cremoris strains (S17 and S22), produced sufficient acid, rendering them suitable for the use as starters in the production of traditional Maas. A pH range of 4.3 - 5.1 was reached by the nine single strains after 16 h at 22°C. Two-strain starter combinations were then formed by combining the most suitable single L. leetis subsp. leetis biovar diacetylactis, L. lactis subsp. lactis and L. lactis subsp. cremoris strains, respectively. From the data, it was concluded that acceptable Maas could be produced with four two-strain combinations (S3S 17, S3S22, S5S17 and S5S22). This selection was again based on suitable acid and metabolite production, as well as on sensory evaluation of the final product. These four two-strain combinations produced sufficient acid to reach a pH in the 4.6 - 4.8 range, and showed a high metabolite concentration for the most suitable compounds and formed a thick, smooth and creamy body texture after 16 h at 22°C. Three-strain combinations formed between the two-strain starter combinations and L. leetis subsp. teetis strains (813, 815 and 816), were also evaluated. With these combinations a lack of a pronounced Maas flavour was found. Thus, it was decided to add aroma producing strains of the species Leuconostoc mesenteroides subsp. dextranicum (strain L1) and L. mesenteroides subsp. citrovorum (strain L2) to the three-strain combinations. Four culture combinations (A, B, C and D) were then formed by combining the selected Leuconostoc strains (L1 and L2) with the most suitable Lactococcus strains (83,817,813 and 822). These combinations produced sufficient acid to reach the pH 4.5 - 4.6 range after 14 h at 22°C. Acetaldehyde was the major flavour metabolite formed in the Maas made with these four combinations, with concentrations ranging between 26.6 - 89.3 mg.l ̄ ¹, while other flavour metabolites (ethanol, acetone, diacetyl and 2-butanone) were present at lower concentrations. It was found that three of the four culture combinations (A, C and D) were characterised by a superior, but delicate flavour and a typical characteristic Maas body texture. Fruit flavoured Maas was subsequently prepared with the three most suitable culture combinations (A, C and D) using 11 flavours and a sensory evaluation performed. The statistically evaluated data showed that the appearance, smoothness, flavour intensity, sweetness and overall acceptability were influenced by the type of fruit flavour and the culture combination. Fruit flavour 4 (banana) was the most preferred flavour. The sensory panellists also indicated that the culture combination C gave the best overall acceptability over a three week study period. Data on the shelf-life study of natural unflavoured Maas, prepared with the three culture combinations (A, C and D), showed that the Maas still had an acceptable appearance, taste and good microbiological quality after 15 d at refrigerated temperatures.
AFRIKAANSE OPSOMMING: Maas is 'n tradisionele gefermenteerde melkdrankie onder die inheemse bevolking van Suid-Afrika en kan gebruik word om die voedingstatus van die Suid-Afrikaanse bevolking te verhoog, veral vir die laer inkomste groepe. Bowendien, kan die probleem van laktose intoleransie onder die Swart gemeenskap ook aangespreek word deur die verbruik van Maas. Die doel van hierdie studie was om enkelstam mesofiliese melksuur bakterieë (25 in totaal) van die Universiteit van Stellenbosch Voedselwetenskap Kultuur Versameling te ondersoek vir geskikte metaboliet produksie en tradisionele Maas met 'n kenmerkende suurheid en tradisionele geur met 'n geskikte kultuur kombinasie te produseer. Die toonaangewende 25 enkelstamme is Lactococcus lactis subsp. leetis biovar diacetylactis (12 stamme), L. lactis subsp. lactis (vier stamme) en L. lactis subsp. cremoris (nege stamme). Hierdie stamme was in gepasteuriseerde volroom melk geïnokuleer en geaktiveer vir 8 h teen 22°C. 'n Inokulum van die onderskeie geaktiveerde stamme is hierna in gepasteuriseerde volroom melk geplaas, vir 16 h teen 22°C geïnkubeer en hul vermoë om suur te produseer (pH = 4.6) onder beheerde tyd-temperatuur kondisies is bepaal. Die resultaat van die studie het aangedui dat nege enkelstamme, naamlik L. leetis subsp. lactis biovar diacetylactis (S1, S2, S3 en S5), L. lactis subsp. leetis (S13, S15 en S16) en twee L. leetis subsp. cremoris (S 17 en S22), geskikte suurheidsvlakke vir die produksie van Maas bereik het. 'n pH vlak van 4.3 - 5.1 is na 16 h teen 22°C deur hierdie nege enkelstamme bereik. Twee-stam kombinasies is onderskeidelik gevorm tussen die geskikte enkel L. lactis subsp lactis biovar diacetylactis, L. lactis subsp. lactis en L. lactis subsp. cremoris stamme. Die gevolgtrekking gemaak uit die data, is dat aanvaarbare Maas voorberei kan word met vier van die twee-stam kombinasies (S3S17, S3S22, S5S17 en S5S22) op grond van suurvorming, metaboliet produksie en sensoriese evaluasie. Hierdie vier kombinasies het genoegsame suur geproduseer om 'n pH vlak van 4.6 - 4.8 bereik, hoë metaboliet konsentrasies geproduseer en 'n dik, gladde en romerige tekstuur aangeneem na 16 h teen 22°C. Drie-stam kombinasies is gevorm tussen die onderskeie twee-stam kombinasies en L. lactis subsp. lactis stamme (813,815 en 816) en ook geëvalueer. Die tekort aan 'n skerp Maas geur in die drie-stam kombinasies het daartoe gelei dat Leuconostoc mesenteroides subsp. dextranicum (stam L1) en L. mesenteroides subsp. citrovorum (stam L2) bygevoeg is. Vier kultuur kombinasies (A, B, C en D) is gevorm deur die geselekteerde Leuconostoc stamme (L1 en L2) te kombineer met die mees gepaste Lactococcus stamme (83, 817, 813 en 822). Hierdie kombinasies het genoegsame suur geproduseer wat 'n pH vlak van 4.5 - 4.6 na 14 h teen 22°C bereik het. In die Maas wat met bovermelde kombinasies gemaak is, was die asetaldehied die mees geproduseerde geur metaboliet teen konsentrasies van 26.6 - 89.3 mg.l ̄ ¹. Ander geur metaboliete (etanol, asetoon, diasetiel, 2-butanoon) is in laer konsentrasies geproduseer. Daar is gevind dat drie uit die vier kultuur kombinasies (A, C en D) 'n superieur, delikate geur wat 'n tipies karakteristiek van die Maas gehad het. Vrugte gegeurde Maas geproduseer met die drie kultuur kombinasies (A, C en D) deur 11 geursels te gebruik, is sensories geëvalueer. Die statistiese geëvalueerde data het getoon dat die voorkoms, gladheid, geur intensiteit, soetheid en die algehele aanvaarbaarheid beïnvloed is deur die tipe vrugte geursels en die kultuur kombinasies. Die vrugte geursel 4 (piesang) het voorkeur geniet. Die sensoriese paneellede het ook aangedui dat kultuur kombinasie C die algehele mees aanvaarbare Maas geproduseer het oor die studie periode van drie weke. Data van die rakleeftyd van die natuurlike ongegeurde Maas wat geproduseer is met die drie kultuur kombinasies (A, C en D) het aangedui dat die Maas na 15 d by yskas temperatuur steeds 'n aanvaarbare voorkoms, smaak en goeie mikrobiologiese kwaliteit gehad het.
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Cerff, Jeanne. "Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52979.
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Thesis (MSc)--Stellenbosch University, 2002.ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate dairy food and beverage sources that are ambient stable due to minimal access to refrigeration. One such product is Kefir, a naturally fermented milk beverage that originated in Caucasian China many centuries ago. The microorganisms responsible for fermentation of the milk are held together in a carbohydrate matrix in the form of small grains. These grains are then removed from the beverage prior to consumption, and added to fresh milk for new fermentations. This beverage holds great potential for large scale development due to the self-propagating nature of the grains, the lack of sophisticated equipment and knowledge necessary for production, and the appealing sensory characteristics of this beverage. This study was therefore performed as an initial investigation to determine the optimum fermentation conditions for large-scale grain production and optimal sensory appeal. Kefir grain production was found to be proportional to incubation temperature in the range studied (18°, 22°, 25° and 30°C), with maximum grain biomass increases of 500% for the Kefir incubated at 30°C over the 10 d trial. During fermentation of Kefir grains in milk, lactic acid and other metabolites are produced. Lactic acid results in coagulation of the milk, necessary to provide the characteristic texture and flavour of Kefir, as well as exerting a preservative effect. Lactic acid production was found to be strongly proportional to both incubation temperature and inoculum concentration. The samples containing 2% (w/v) Kefir grain inoculum concentration that were incubated at 25°C for 24 h were found to have optimum lactic acid levels for good quality Kefir (pH of 4.4 - 4.6 and TA of 1.0 - 1.15%). The other metabolites produced during Kefir fermentation are responsible for the specific flavour of Kefir, and include acetaldehyde, diacetyl, ethanol, acetone and 2-butanone. These compounds were studied using headspace gas chromatography over the fermentation period, which yielded good resolution and separation of all these compounds, however, only acetaldehyde, ethanol and acetone were found to be major metabolites in this study, These analytical results were then further compared to sensory results for key identified attributes, as obtained from a trained sensory panel, to enable recommendations for optimum fermentation conditions to be made. The studied attributes included sourness, sweetness, butteriness, creaminess, yoghurt flavour, cowiness, effervescence, yeastiness, smoothness and overall acceptability. It was apparent from this study that correlations between analytical and sensory data could be drawn, and that panellists were particularly accurate in detecting the attribute sourness resulting from the accumulated lactic acid in the Kefir. Overall acceptability also seemed to be intricately linked to the attribute creaminess, hence the regular literature references to full-cream Kefir as optimum for best sensory appeal. From this study, it was evident that Kefir with optimal sensory appeal is obtained with incubation for 18 h at moderate temperatures (22° or 25°C) and grain inoculum concentrations (0.8% w/v).
AFRIKAANSE OPSOMMING: In ontwikkelende lande soos Suid-Afrika, bestaan daar 'n groot behoefte aan voedsame suiwelprodukte wat stabiel is by kamer temperatuur aangesien 'n groot deel van die bevolking beperkte toegang tot verkoelingsfasiliteite het. Een so 'n produk is Kefir, 'n natuurlike gefermenteerde suiwelproduk wat sy oorsprong eeue gelede in China gehad het. Die mikroorganismes wat verantwoordelik is vir die fermentasie, is saamgebind in 'n koolhidraat matriks in die vorm van klein korrels. Hierdie korrels word verwyder uit die drankie voordat dit gedrink word, en word dan weer by vars melk bygevoeg vir 'n verdere fermentasie. Hierdie gefermenteerde produk het baie potensiaal vir massa-produksie, omdat die korrels natuurlik vermeerder, geen gesofistikeerde toerusting of kennis nodig is nie, en die finale produk hoogs aanvaarbare sensoriese eienskappe het. Die doel van die studie was om 'n inleidende ondersoek uit te voer om die optimum fermentasie toestande vir massakweking van korrels en die mees aanvaarbare sensoriese eienskappe te bepaal. Uit hierdie studie is gevind dat Kefirkorrel vermeerdering proporsioneel is tot die verhoging in inkubasie temperatuur in die gebied 18°, 22°, 25° en 30°C, met maksimum biomassa toenames van tot 500% vir Kefir wat vir 10 dae by 30°C geïnkubeer was. Gedurende fermentasie van Kefirkorrels in melk, word melksuur en ander metaboliete gevorm. Melksuur lei tot die verlaging van die pH van die melk, en veroorsaak stolling, wat noodsaaklik is vir die kenmerkende tekstuur en geur van Kefir, maar dien ook as 'n preserveermiddel. Daar is ook gevind dat melksuur produksie 'n direkte verband het met die inkubasie temperatuur en inokulum konsentrasie. Die monsters met Kefirkorrel inokulum konsentrasie van 2% (miv) wat vir 24 h by 25°C geïnkubeer is, het die optimale melksuur konsentrasies vir goeie kwaliteit Kefir bevat (pH van 4.4 - 4.6 en TA van 1.0 - 1.15%). Ander metaboliete wat belangrike geurkomponente van Kefir is, is asetaldehied, diasetiel, etanol, asetoon en 2-butanoon. Hierdie metaboliete is bepaal en geëvalueer met bodamp gaschromatografiese tegnieke gedurende die fermentasie, wat 'n goeie resolusie en skeiding gelewer het. In hierdie studie is slegs asetaldehied, etanol en asetoon as hoof Kefir metaboliete gevind. Die analitiese data is verder vergelyk met die sensoriese data van die hoof sensoriese komponente, soos bepaal deur 'n opgeleide sensoriese paneel, om die mees gunstigde fermentasie parameters te bepaal. Die geëvalueerde eienskappe was suurheid, soetheid, botterigheid, romerigheid, joghurt geur, koeismaak, gas inhoud, gisagtigheid, gladheid en algehele aanvaarbaarheid. Uit hierdie data is gevind dat daar wel 'n sterk korrelasie bestaan tussen die analitiese en sensoriese resultate, en dat paneellede in staat was om die suurheid, as gevolg van die gevormde melksuur, te bepaal. Algehele aanvaarbaarheid is definitief gekoppel aan romerigheid, daarom word volroommelk Kefir verkies bo die wat met afgeroomde melk berei is. Die data uit hierdie studie het ook getoon dat Kefir met optimale sensoriese eienskappe verkry is na 'n inkubasietyd van 18 h by "matige temperature" (22° of 25°C) en 'n Kefirkorrel inokulum van 0.8% (mIv).
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Embaló, Deolinda Paulino Camarada. "Estudo da microbiota láctica em leites fermentados artesanalmente consumidos no sul de Angola." Doctoral thesis, Universidade de Lisboa. Faculdade de Medicina Veterinária, 2014. http://hdl.handle.net/10400.5/7814.
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Tese de Doutoramento em Ciências Veterinárias. Especialidade Segurança AlimentarO omavele é um leite fermentado artesanalmente produzido pelas populações pastoris do sul e sudoeste de Angola. Os leites fermentados artesanalmente constituem uma parte importante da dieta das populações africanas e, para além de fornecerem nutrientes, têm a vantagem de se conservarem por longos períodos de tempo devido ao baixo pH e à presença de compostos que inibem o desenvolvimento tanto de microrganismos patogénicos como dos de decomposição. O processo de fabrico do omavele consiste em colocar o leite de vaca, imediatamente depois da ordenha, numa cabaça contendo ou não raízes ou cascas de plantas para acelerar a sua coagulação e a formação do “ngundi”. A fermentação decorre em cerca de 9 horas à temperatura ambiente. O objetivo do nosso estudo foi caracterizar a microbiota láctica presente no omavele de produção artesanal, para se poderem produzir fermentos que serão utilizados na produção industrial do omavele. Analisou-se a composição química e a qualidade higio-sanitária do omavele tradicional. Nas 57 amostras de omavele colhidas em diferentes localidades da província da Huíla os teores médios microbianos foram: Lactobacilos (6,8 log10 ufc/mL), Lactococos (6,24 log10 ufc/mL), Leveduras (5,82 log10 ufc/mL), Enterococos (4,48 log10 ufc/mL), Micrococos (3,74 log10 ufc/mL), Enterobactérias (3,26 log10 ufc/mL) e Aeróbios totais a 30ºC (6,31 log10 ufc/mL). A identificação genética de 141 isolados, por técnicas de biologia molecular, revelou que as espécies mais identificadas foram Lb. plantarum/Lb. pentosus (31,20%), Lb. casei/Lb. paracasei (7,09%), Lb. plantarum (4,34%), Kazachstania unispora (9,92%), Saccharomyces cerevisiae (8,51%) e Issatchenkia orientalis (8,51%). Foram selecionadas estirpes para se constituírem três fermentos (FO1, FO2 e FO3) que foram usados para a produção industrial de três leites fermentados (O1, O2 e O3), cuja avaliação microbiológica 30 dias pós-produção revelou teores de microrganismos viáveis ≥ 7 log10 ufc/mL, demonstrando uma boa capacidade de sobrevivência ao processamento industrial. Após avaliação sensorial o omavele O1 foi o eleito entre os 3 leites produzidos.
ABSTRACT - Study of lactic microbiota in fermented milk consumed in the south of Angola - The omavele is a fermented milk produced by artisan shepherd populations of the south and southwest Angola. The handmade fermented milks are an important part of the diet of African populations. In addition to providing nutrients they have the advantage of long shelf life due to the low pH and the presence of compounds that inhibit the growth of both pathogenic and spoilage microorganisms. The manufacturing process of omavele involves placing the cow’s milk, immediately after milking, in a gourd containing or not roots or bark of a plant to accelerate the coagulation and the formation of “ngundi”. Fermentation takes place in about 9 hours at room temperature. The aim of our study was to characterize the lactic microbiota present in handmade omavele, to be able to produce yeasts that will be used in the industrial production of omavele. We analyzed the chemical composition and the hygienic quality of traditional handmade omavele. In 57 omavele samples collected in different localities of Huíla province the microbial average counts were: Lactobacillus (6,8 log10 cfu/mL), Lactococci (6,24 log10 cfu/mL), Yeast (5,82 log10 cfu/mL), Enterococci (4,48 log10 cfu/mL) Micrococci (3,74 log10 cfu/mL), Enterobacteriaceae (3,26 log10 cfu /mL) and Total Aerobes at 30 ° C (6,31 log10 cfu/mL). The genetic identification of 141 isolates by techniques of molecular biology has shown that most species were Lb. plantarum / Lb. pentosus (31,20%), Lb. casei / Lb. paracasei (7,09%), Lb. plantarum (4,34%), Kazachstania unispora (9,92%), Saccharomyces cerevisiae (8,51%) and Issatchenkia orientalis (8,51%). Strains were selected to constitute three yeasts (FO1, FO2 and FO3) that were used for the industrial production of three fermented milks (O1, O2 and O3), whose microbiological evaluation 30 days after production revealed levels of viable microorganisms ≥ 7 log10 cfu/mL, demonstrating a good ability for industrial processing. After the sensory evaluation omavele O1 has been selected among the 3 milks produced.
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Van, Wyk Juliette. "The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market." Thesis, Stellenbosch : Stellenbosch University, 2000. http://hdl.handle.net/10019.1/51989.
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Thesis (MSc Food Sc )--Stellenbosch University, 2000.ENGLISH ABSTRACT: The rapid urbanisation of the African population has led to the establishment of large low-income communities in and around almost every major town and city in South Africa. Several factors prevent these people from producing or obtaining their traditional fermented milk drink, Maas (Amasi), often resulting in the occurrence of malnutrition in low-income urban African communities. A product with the potential to satisfy the demand for a fermented milk product is Kefir. Kefir, a self-carbonated fermented milk, is commonly manufactured by fermenting unpasteurised or pasteurised milk with re-usable Kefir grains. These Kefir grains consist of a combination of mainly lactic acid bacteria and yeasts. Neither Kefir, nor Kefir grains are as yet marketed in South Africa, thus creating an excellent opportunity to launch these products locally. It is often difficult for the low-income communities to obtain high quality unpasteurised or pasteurised milk, resulting in a serious health risk. The inhibitory activity of Kefir towards certain spoilage and pathogenic microorganisms was, therefore, studied. Strains of Escherichia coli, Staphylococcus aureus, Bacillus cereus, Usteria monocytogenes and Clostridium tyrobutyricum were inoculated (10 ³ - 10 ⁴ cfu.ml⁻¹ ) into pasteurised milk together with Kefir grains (18 gram per litre) and incubated at 25°C. Uninoculated milk samples and milk samples inoculated only with test organisms served as controls. Growth of all the test organisms were inhibited substantially (>-99.9%) in Kefir over the 30 h incubation period and substantial reductions in microbial log cycles were observed for many of the organisms. This coincided with a steep decrease in pH (6.57 - 4.06) and increase in titratabie acidity (0.20 - 0.72%). If Kefir is eventually marketed to low-income urban African consumers, it will have to compete with Maas and, therefore, comparative sensory testing of Kefir and Maas was conducted. The differences in the sensory properties of Kefir, 'laboratory' Maas (representing traditional Maas) and commercial Maas (containing thickener, colourants and flavourants) were determined by a trained panel. These characteristics were identified as "yeasty" and "cowy" tastes (p < 0.05), "effervescence" (p < 0.01), as well as "sourness," "creaminess" and "smoothness" (p < 0.001). The effect of different incubation temperatures (25°, 30° and 35°C) on the Kefir sensory properties was studied to simulate the effect of the large temperature variations that would be found in the dwellings of low-income African urbanites. The "sourness" and "creaminess" of the Kefir was found to increase with increase in incubation temperature but no strong off-flavours were found to develop. Sensory preference testing was conducted by consumer panels consisting of panellists of different ages and population groups to indicate whether the specific panels significantly prefer Kefir, commercial Maas or laboratory Maas. It was found that commercial Maas was significantly (p < 0.001) preferred to Kefir by young African urbanites. Adult Africans, who presumably still have traditional taste preferences, however, equally (p > 0.05) preferred Kefir and laboratory Maas, identifying this segment of the African population as the appropriate starting target market for Kefir. Kefir and laboratory Maas were also tested for preference by a wider panel consisting of people (aged between 18 and 25) representing the different population groups in South Africa. Kefir and laboratory Maas were preferred equally (p > 0.05) by all the groups. Several arguments supporting Kefir marketing to the low-income urban African population of South Africa have been identified. These include: Kefir's ease of preparation; the re-usability of Kefir grains and subsequent affordability; good packaging, distribution and storage possibilities; Kefir's acceptability by lactoseintolerant individuals; high nutritional value; the inhibitory activity of Kefir against potential spoilage and pathogenic organisms and subsequent enhanced safety and keeping ability; and Kefir's acceptable refreshing taste.
AFRIKAANSE OPSOMMING: Die toenemende verstedeliking van Swart Suid-Afrikaners het gelei tot die vestiging van groot lae-inkomste gemeenskappe in en om die meeste groot dorpe en stede. Verskeie faktore verhoed dat hierdie gemeenskappe hul tradisionele gefermenteerde melk, naamlik Maas (Amasi), self kan maak of koop. Dit lei dikwels tot wanvoeding onder lae-inkomste stedelike Swart verbruikers. Kefir het die potensiaal om te voorsien in die vraag na 'n gefermenteerde melk produk in lae inkomste stedelike Swart gemeenskappe. Kefir is 'n selfgekarboneerde, gefermenteerde melk wat vervaarding word deur die fermentasie van ongepasteuriseerde of gepasteuriseerde melk met herbruikbare Kefirkorrels. Hierdie Kefirkorrels bestaan uit 'n kombinasie van hoofsaaklik melksuurbakterieë en giste. Kefir en Kefirkorrels word glad nie in Suid-Afrika bemark nie, en bied 'n fantastiese geleentheid om hierdie produkte plaaslik bekend te stel. Dit is dikwels moeilik om hoë kwaliteit ongepasteuriseerde of gepasteuriseerde melk in lae-inkomste gemeenskappe te verkry. Die risiko om siektes deur die verbruik van hierdie melk op te doen, bestaan dus. Om hierdie rede is die inhiberende effek van Kefir teenoor spesifieke bederf- en patogeniese bakterieë bestudeer. Rasse van Escherichia coli, Staphylococcus aureus, Bacillus cereus, Usteria monocytogenes en Clostridium tyrobutyricum is geïnokuleer (10 ³ - 10 ⁴ cfu.ml⁻¹) in gepasteuriseerde melk tesame met Kefirkorrels (18 gram per liter) en geïnkubeer by 25°C. Melkmonsters wat slegs geïnokuleer is met die toetsorganismes het as kontroles gedien. Die groei van al die toetsorganismes is substansieël geïnhibeer (>-99.9%) in Kefir gedurende die 30 h inkubasieperiode. Substansiële afnames in logsiklusgetalle is waargeneem vir baie van die organismes. Dit het gepaard gegaan met 'n skerp afname in pH (6.57 - 4.06) en toename in titreerbare suurheid (0.20 - 0.72%) vir die Kefirmonsters gedurende die 30 h inkubasieperiode. lndien Kefir bemark word aan lae-inkomste stedelike Swart verbruikers sal dit moet kompeteer met Maas. Vergelykende sensoriese toetse is dus uitgevoer. Die verskille in die sensoriese eienskappe van Kefir, 'laboratorium' Maas (verteenwoordigend van tradisionele Maas) en kommersiële Maas (wat verdikker, kleur- en geurmiddels bevat) is bepaal deur 'n opgeleide paneel en geïdentifiseer as die" "gis-" en "koeismake" (p < 0.05), die "gasserigheid" (p < 0.01) asook die "suurheid", "romerigheid" en "gladheid" (p < 0.001) van die monsters. Die effek van verskillende inkubasietemperature (25°, 30° en 35°C) op die sensoriese eienskappe van Kefir is bestudeer om die effek van die groot temperatuurvariasies wat in laeinkomste behuising mag voorkom, te simuleer. Daar is bevind dat die "suurheid" en "romerigheid" van Kefir toeneem met verhoging in inkubasietemperatuur terwyl geen afsmake ontwikkel nie. Sensoriese voorkeurtoetse is deur verbruikerspanele van verskillende ouderdomme en bevolkingsgroepe uitgevoer om te bepaal of die spesifieke panele 'n beduidende voorkeur toon vir Kefir, laboratorium Maas of kommersiële Maas. Daar is bevind dat stedelike Swart jongmense kommersiële Maas beduidend (p < 0.001) bo Kefir verkies. Swart volwassenes met verwagte tradisionele smaakvoorkeure het egter Kefir en laboratorium Maas ewe veel verkies (p > 0.05). Hierdie segment van die Swart bevolking is dus die geskikte teikenmark vir die bekendstelling van Kefir. Voorkeur vir Kefir en laboratorium Maas is ook getoets deur 'n paneel (ouderdom 18 - 25 jaar) wat bestaan uit mense van verskillende bevolkingsgroepe. AI die groepe het Kefir en Maas ewe veel verkies (p > 0.05). Verskeie argumente ten gunste van die bemarking van Kefir aan lae-inkomste stedelike Swart gemeenskappe in Suid-Afrika is geïdentifiseer. Dit behels die volgende: die gerief van Kefirvervaardiging; die herbruikbaarheid van Kefirkorrels en gevolglike bekostigbaarheid; goeie verpakkings-, verspreidings- en opbergingsmoontlikhede; Kefir se aanvaarbaarheid vir laktose-intolerante individue; Kefir se hoë voedingswaarde; die inhiberende aktiwiteit wat Kefir teenoor potensiële bederf- en patogeniese organismes het en die gevolglike verhoging in veiligheid en rakleeftyd van melk; en Kefir se aanvaarbare verfrissende smaak.
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Tonucci, Lívia Bordalo. "Evaluation of a probiotic fermented goat milk and its clinical application in type 2 diabetes mellitus." Universidade Federal de Viçosa, 2014. http://www.locus.ufv.br/handle/123456789/9199.
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A ingestão de probióticos tem sido relatada como sendo um dos métodos mais amplamente utilizados para modular a microbiota intestinal. Curiosamente, o diabetes mellitus tipo 2 tem sido associado à disbiose e uma das possíveis vias de reestabelecer a microbiota intestinal saudável é por meio da ingestão regular de probióticos, os quais vem se destacando na indústria alimentícia. Assim, o objetivo deste estudo foi, primeiramente, desenvolver um leite fermentado de origem caprina, saborizado com suco de uva, contendo probióticos e, posteriormente, avaliar o seu efeito metabólico em diabéticos. Leites fermentados contendo ou não bactérias probióticas (Lactobacillus acidophilus La-5 e Bifidobacterium animalis subsp. lactis BB-12) foram submetidos a analises físico-químicas, microbiológicas, sensoriais, além da caracterização nutricional do produto, incluindo atividade antioxidante. O teor de compostos fenólicos totais e atividade antioxidante do leite fermentado contendo probióticos foi maior (p < 0,01) do que o leite fermentado convencional. Observou-se uma maior perda da viabilidade celular para L. acidophilus do que para o B. animalis. No entanto, a viabilidade de todas as bactérias foi adequada (> 106 UFC/ mL) até o 28o dia de armazenamento a 4 oC. Ambos os leites fermentados analisados apresentaram boas características sensoriais, não havendo diferença (p > 0,05) entre os mesmos. Um estudo duplo-cego, randomizado e placebo-controlado, incluindo 50 indivíduos diabéticos, foi desenvolvido posteriormente. Os diabéticos foram divididos em dois grupos, recebendo 120 mL/dia de uma das bebidas durante 6 semanas. Medidas antropométricas, de composição corporal, coleta de sangue e amostras fecais foram obtidos no início e ao final do estudo. A ingestão de leite fermentado contendo probióticos promoveu uma redução (p ≤ 0,05) nos níveis de frutosamina e uma tendência à redução (p = 0,07) nos níveis de hemoglobina glicada. Em ambos os grupos foram observados reduções significativas nos níveis de TNF-α e resistina e a concentração fecal de ácido acético aumentou ao final do estudo, enquanto os níveis de IL-10 foi reduzida (p < 0,001) apenas no grupo controle. Houve diferença significativa entre os grupos em relação às alterações de HbA1c, colesterol total e lipoproteína de baixa densidade. Não houve alterações (p > 0,05) na capacidade antioxidante total e F2-isoprostano. Este estudo desenvolveu uma bebida funcional com boa qualidade em termos de sobrevivência de bactérias e características sensoriais e nutricionais. A ingestão regular da bebida contendo probióticos melhorou o controle glicêmico em diabéticos, no entanto, a ingestão de leite fermentado caprino saborizado com suco de uva, esteve envolvido com outras alterações metabólicas.
The administration of probiotics and prebiotics has been reported to be one of the most widely used approaches to modulate intestinal microbiota. Interestingly, type 2 diabetes has been associated with dysbiosis and one of the possible routes for restore a healthy gut microbiota is by the regular ingestion of probiotics, which has been highlighted in the food industry. The present study aimed, first, to develop a flavored fermented goat milk containing probiotics and assess their metabolic effect in diabetics. Fermented milk with or without probiotic bacteria (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12) were subjected to physicochemical, microbiological and sensory analysis, besides the nutritional characterization of the product, including antioxidant activity. Total phenolic contents and antioxidant activity of probiotic flavored fermented milk were significantly higher (p < 0.01) than conventional fermented milk. A higher loss in cell viability was observed for L. acidophilus than for the B. animalis. However, the viability of all bacteria was adequate (> 106 cfu/mL) until day 28 of storage. The fermented milk showed good sensory characteristics and no significant sensory preference among the fermented milks was found. A double-blind, randomized, placebo-controlled study including 50 diabetic patients, was developed later. The subjects were divided into two groups, receiving 120 mL/ day one of the fermented milks for 6 weeks. Anthropometric measurements, body composition, fasting blood and faecal samples were taken at baseline and after 6 weeks of intervention. The study demonstrated a significant decrease in fructosamine levels (p ≤ 0.05) and haemoglobin A1c tended to be lower (p = 0.07) in probiotic group. TNF- α and resistin were significantly reduced and faecal acetic acid was increased in both groups after the end of trial, while IL-10 was reduced (p < 0.001) only in the control group. There was a significant difference between groups concerning mean changes of HbA1c, total cholesterol and low-density lipoprotein. No significant changes (p > 0.05) from baseline were detected in plasma total antioxidant status and F2-isoprostane. This study developed a beverage of good quality, in terms of survival of bacteria and sensory and nutritional characteristics. Probiotic flavored fermented milk consumption improved the glycemic control in diabetic subjetcs, however, the intake of flavored fermented goat milk was involved with others metabolic changes.
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Potts, Hayley Lynn. "Oxidation barrier and light protective packaging properties for controlling light induced oxidation in milk." Thesis, Virginia Tech, 2016. http://hdl.handle.net/10919/80441.
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Fluorescent light exposure has well documented negative effects on fluid milk through oxidation reactions. A shift to light-emitting diode (LED) lights in retail dairy cases has occurred due to increased energy efficiency, but the effects of LED light on fluid milk are not known. The objective was to study the interaction of light protective additives (LPA) with a high oxygen barrier package under fluorescent and LED lighting conditions simulating a retail refrigerated dairy case. The extent of oxidation in 2% milk packaged in polyethylene terephthalate (PET) packages with different light interference properties (UV barrier, 2.1% titanium dioxide (TiO2) LPA, 4.0% TiO2 LPA, 6.6% TiO2 LPA) under light exposure up to 72h was compared to control packages (light-exposed, light-protected). Chemical measures of oxidation included dissolved oxygen content, formation of secondary lipid oxidation products, riboflavin degradation, and volatile analysis by electronic nose. Changes in dissolved oxygen content were associated closely with oxidation changes in milk over 72h. PET with 6.6% TiO2 was the most successful package, based on triangle test methodology, protecting milk sensory quality similar to light-protected milk through 8h LED light exposure. Based on a 9-point hedonic scale, (1=dislike extremely, 9=like extremely), consumers liked milk stored under LED light more (α=0.05; 6.59 ± 1.60) than milk stored under fluorescent light (5.87 ± 1.93). LED light is less detrimental to milk quality than fluorescent light and PET with high levels of TiO2 can protect milk quality for short periods of time under typical retail storage conditions.Master of Science in Life Sciences
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Johnson, Daryan Stefon. "Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/49695.
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Milk is often packaged in translucent containers providing little protection against flavor degradation from light. The effectiveness of TiO2 modifications of high density polyethylene (HDPE) packaging in affecting light-induced oxidation of extended shelf-life milk (2% total fat) and omega-3 fatty acid enriched milk (2% total fat) was studied. Packaging effectiveness was determined by assessing product quality, including changes in flavor, measuring changes in volatile compounds, thiobarbituric reactive substances and riboflavin concentrations. Products were evaluated over a 35-day shelf-life when stored under fluorescent light (2200 lux) at 4"C. HDPE packaging included clear (no TiO2) serving as control (light exposed: no light barrier, light protected (foil overwrap) and three different TiO2 levels (low, medium, high) for the experimental treatments (total of five packaging treatments). TBARS was a good predictor of the perception of changes in sensory characteristics in 2% milk.. Under the experimental conditions used, a TBARS value of 1.3 mg/L could be considered the limiting sensory threshold for oxidized milk. Riboflavin concentration decreased by 10.5% in the light-protected control over 36 days and 28.5% in the high TiO2 packaged 2% milk, but losses were greater than 40% for all other packages. In omega-3 enriched milk, the high TiO2-HDPE package provided greater protection of sensory quality and riboflavin than clear, low and medium TiO2 packaging. However riboflavin decreased by 28% even in the light protected control which is a higher loss than observed in 2% fluid milk without omega-3 lipids. TBARS was greater than 4 mg/L in all products, including the light-protected control within three days, suggesting that oxidative stability was low. Omega-3 milk packaged in clear HDPE package exceeded MDA of 3 mg/L by day 7, suggesting the milk would have changes in sensory quality related to oxidation. The high TiO2 package protected riboflavin concentration from degradation and controlled MDA concentration the best of the TiO2 treatments through the test period in both fish oil enriched and non-enriched products.Master of Science in Life Sciences
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Murevanhema, Yvonne Yeukai. "Evaluation of bambara groundnuts (Vigna subterrenea (L.) Verdc.) milk fermented with lactic acid bacteria as a probiotic beverage." Thesis, Cape Peninsula University of Technology, 2012. http://hdl.handle.net/20.500.11838/825.
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Thesis presented in partial fulfilment of the requirements for the degree
of
Master of Technology (Food Technology)
Department of Food Technology
Faculty of Applied Sciences
Cape Peninsula University of Technology, 2012The aim of this study was to evaluate bambara groundnut milk (BGNM) subjected to fermentation with lactic acid bacteria (LAB) as a probiotic beverage with a view to developing value-added product. Central Composite Rotatable Design (CCRD) was used to optimise the hydration time and temperature of BGN flour for optimum BGN milk (BGNM) production. The optimum time and temperature was 2 h at 25oC. The effect of variety was assessed on the quality and consumer acceptability of BGNM prepared from five varieties of BGN (black, red, brown, brown-eye, and black-eye) which were representatives of the BGN available in South Africa. BGNM from the five varieties differed significantly (p<0.05) in, lightness, chroma, redness, yellowness, hue and antioxidative activity, while the pH were not significantly different. The four BGNM samples were significantly different (p < 0.05) in appearance, colour, mouthfeel and overall acceptability but not in aroma and taste. A three factor design (4 x 3 x 3) consisting of probiotics (Lactobacillus acidophilus, L. bulgaricus, L. casei and L. plantarum), temperature and fermentation time, were used to estimate the optimal conditions for the production of BGN probiotic beverage (BGNPB). The optimal condition for the production of BGNPB was estimated to be 35oC for 24 h with a desirability of 0.854 for L. bulgaricus. The next promising probiotic was L. plantarum that could be fermented at 35oC for 24 h with 0.843 desirability. BGNM from the red variety were fermented with L. bulgaricus and L. plantarum and L bulgaricus (in combination), making plain and sweetened BGNPB which were evaluated for their quality and consumer acceptability. The four BGNPB samples were significantly different (p < 0.05) in aroma, taste, mouthfeel and overall acceptability but not in appearance and colour. The plain BGNPB were assessed for their proximate composition, antioxidant activity, in vitro probiotic tolerance to simulated gastric juices and bile and a 28 days shelf life study at 5, 15 and 25oC. The protein, total dietary fibre (TDF), ash and antioxidative activity of the BGNPB were significantly different while the fat and carbohydrates were not significantly different. Time and concentration of the gastric juice and bile had significant effects on the percentage bacterial survival of probiotics in the BGNPB. However, the probiotics did survive, in low numbers, in the simulated gastric juice and bile after 180 and 240 minutes of incubation. Titratable acidity, pH, microbial load and colour of the BGNPB were significantly affected by the storage time and temperature during the shelf life study. At the 5oC storage temperature the BGNPB had a right censored shelf life on day 28. At 15oC the shelf life was 18 and 10 days for L bulgaricus and L. plantarum and L. bulgaricus respectively. The outcome of this research showed that a novel BGNPB product can be made from fermenting BGNM with LAB.
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Macchione, Mariana Martins. "Qualidade e estabilidade de "leite fermentado tratado termicamente" : propriedades fisico-quimicas, microbiologia e aceitação sensorial." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255792.
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Orientador: Walkiria Hanada ViottoDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O iogurte e um produto necessariamente estocado e transportado sob refrigeração e por um tempo limitado. Uma alternativa para prolongar sua vida-de-prateleira consiste na aplicacao de um tratamento termico apos a fermentacao. O objetivo do trabalho foi avaliar o impacto da intensidade do tratamento termico pos-fermentacao (75°C/15s x 110°C/4s) e da temperatura (25-30°C x 5-7°C) e tempo de estocagem (21 semanas) na qualidade e vida-util de ¿leite fermentado tratado termicamente¿ estabilizado por pectina. Leite desnatado contendo 12% de acucar foi tratado a 80°C/30min, e adicionado de cultura lactica (Streptococcus thermophillus e Lactobacillus bulgaricus Yo-Mixê 601 Lyo, Danisco Brasil) a 42-45°C ate se atingir pH 4,6. Pectina (0,45% de Grindstedê Pectin AMD 382, Danisco Brasil) foi adicionada com acucar (2%), corante Carmim e aromatizante sabor morango. O iogurte foi tratado em trocador de calor tubular com homogeneização asseptica (15MPa e 5MPa) e envasado em fluxo laminar, em garrafas de PEAD de 500mL, com selo de aluminio, previamente irradiadas a 5kGy. A qualidade e estabilidade do iogurte foi avaliada a cada 3 semanas, atraves de analises microbiologicas (contagem total, bacterias lacticas e bolores e leveduras), fisico-quimicas (pH e acidez titulavel, sedimentacao e sinerese, viscosidade aparente, tamanho de particulas e cor), e sensoriais (testes de aceitacao, com avaliacao de aparencia, sabor, viscosidade e impressao global e testes de intencao de compra, por 30 provadores nao treinados). O fim da vida-deprateleira foi determinado quando um dos atributos sensoriais atingiu media 5,0. Foi utilizado um delineamento do tipo split-split-plot com 2 blocos, resultando em 4 amostras para cada bloco. A intensidade do tratamento termico influenciou a contagem total e de bacterias lacticas, sendo que, com o tratamento mais brando, o produto apresentou entre 100-200 UFC/ml e, com o tratamento mais intenso a contagem foi <1 UFC/ml. A temperatura de estocagem nao influenciou a estabilidade microbiologica dos produtos, que mantiveram as contagens iniciais durante as 21 semanas de analise. Nao houve crescimento de bolores e leveduras. A estabilidade fisica do produto nao foi afetada pela intensidade do tratamento termico e condicoes de estocagem. O unico parametro afetado foi a viscosidade, que foi menor a temperatura ambiente (35cp x 25cp). Nao houve mudancas no pH (~4,0), acidez titulavel (~1,1% de acido lactico), sedimentacao (2-3%), sinerese (inexistente) e tamanho de particulas (£3,5mm) devido a intensidade do tratamento termico, temperatura de estocagem e tempo de armazenamento. As 3 variaveis influenciaram na avaliacao do sabor e, consequentemente, na impressao global e intencao de compra. Os iogurtes tratados menos intensamente (72°C/15seg) receberam notas superiores durante toda a avaliacao. Nos produtos refrigerados, as medias de avaliacao de sabor aumentaram apos a terceira semana (de 6,2 a 7,1), devido ao desaparecimento de um sabor residual formado no tratamento termico. A temperatura de estocagem influenciou na determinacao da vida-de-prateleira. Em temperatura ambiente, a vida-util do iogurte de tratamento mais brando (72°C/15seg) foi de 15 semanas, e o de tratamento mais intenso (110°C/4seg), 9 semanas. Apos 5 meses, os iogurtes mantidos sob refrigeracao apresentavam medias superiores a 6,5, bastante distantes do final da vida-util
Abstract: Traditional yoghurt has a limited shelf-life and its storage and distribution requires refrigeration. Heat treatment after fermentation may be an alternative method to extend its shelf-life. The purpose of this study was to investigate the impact of post-fermentation heat treatment intensity (75°C/15s x 110°C/4s) and storage temperature (25-30°C x 5- 7°C) and time (21 weeks) on the quality and shelf-life of ¿heat treated fermented milk¿, stabilized by pectin. Skim milk with 12% sugar was heated at 80°C/30min and 2% EPS producing starter culture (mix of Streptococcus thermophillus and Lactobacillus bulgaricus: Yo-Mixê 601 Lyo from Danisco Brasil) was added at 42-45°C, until reaching pH 4.6. Pectin (0,45% of Grindstedê Pectin AMD 382, from Danisco Brasil) was added with sugar (2%), Carmim colorant and strawberry flavouring. The yoghurt was treated in a tubular heatexchanger followed by asseptic homogenization (15MPa e 5MPa), and bottled in a laminar flow, in 500mL PEAD bottles with aluminium seal, previously treated with 5kGy of gamma irradiation. The quality and stability of the fermented milks were evaluated every 3 weeks, by microbiological analyses (standard plate count, lactic acid bacteria and yeasts and moulds); physico-chemical analyses (pH and titratable acidity, sedimentation and syneresis, apparent viscosity, particle size, and color); and acceptability and buying intention tests. The end of shelf-life was determined by reaching mean value 5,0 for any sensory attribute. A split-split-plot design was applied and the results were evaluated by ANOVA. Heat treatment intensity influenced standard plate counts and lactic acid bacteria, whereas the less intensely treated products counts resulted in 100-200 UFC/mL, against <1 UFC/ml for the more intensely treated products. Storage temperature did not affect microbiological stability of the fermented milks, which maintained the same counts during the 21 weeks. No growth of moulds and yeasts was detected during the whole period, in all samples, independently of the storage temperature. Heat treatment intensity and storage condition didn¿t affect the physical stability of the samples, since no physical changes occurred during all the storage time. The only parameter affected was the viscosity, which was lower in ambient condition (25cp x 35cp). There were no changes in pH (4.0), acidity (1.1% lactic acid), sedimentation (2-3%), syneresis (none) and particle size (£3.5mm) due to the heat treatment intensity and storage temperature and time. The 3 variables influenced the flavor evaluation and, consequently, global impression and buying intention. Fermented milks treated less intensely (72°C/15s) had higher mean values during the whole period of evaluation. Mean values for flavor increased after the 3rd week of refrigerated storage (6.2 to 7.1), due to disappearance of an off-flavor originated from heat treatment. Storage temperature influenced the shelf-life determination. At ambient temperature, shelf-life was 3 months and a half for fermented milk treated at 72°C/15s; fermented milks treated at 110oC/4s had a shelf-life of 2 months. After 5 months, fermented milks kept under refrigeration showed sensory mean values higher than 6.5, far away from the end of shelf-life
Mestrado
Mestre em Tecnologia de Alimentos
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Zare, Fatemeh. "Supplementation of beverage, yogurt and probiotic fermented milk with lentil flour and pea flour and study of the microbial, physical and sensory properties of supplemented products after production during storage." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104780.
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1-4% of pulse fractions including pea protein and fiber, chickpea and lentil flour as well as soy flour and protein concentrate were selected and characterized. As preliminary results the functional properties of pulse ingredients are varied upon their protein content and pH of the food carrier. Orange juice, apple juice, yogurt and two probiotic fermented milk were selected for supplementation. 1% and 2% pulse fractions gave comparable results in terms of turbidity, cloud and visual stability, color and sensory attributes for both orange and apple juices beverages. All supplements improved the acidification rate of yogurt and probiotic cultures, but the highest effects were obtained with probiotic supplementation with lentil and soy flour. As for the main study, skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour, pea flour or skim milk powder and they were inoculated with yogurt starter cultures or probiotic (L. rhamnosus). Acid production during the fermentation, the pH, syneresis, color, rheological properties (dynamic oscillation temperature sweep test at 4-50 ˚C), and sensory properties (only for yogurt) were studied after production and 28 days of refrigerated storage.1-3% lentil and pea flour enhanced acid production during yogurt fermentation, but the microbial population (CFU) of both S. thermophilus and L. bulgaricus were in the same range in all lentil and pea flour and skim milk supplemented yogurts, after production. Pea flour supplementation enhanced survival of L. bulgaricus after storage. The pH decreased from 4.5 to 4.1 in lentil flour and from 4.5 to 3.75 in pea flour supplemented yogurts, after 28 days. Syneresis in 1-2% lentil and pea flour supplemented yogurts was higher than other samples. In lentil supplemented yogurts, "a" and "L" values did not significantly differ in all samples and remained constant after 28 days whereas, "b" value increased as a result of supplementation. Pea flour supplementation did not alter redness or greenness of yogurts, but the yellowness was significantly higher than other yogurts. Yogurt with 3% lentil and pea flour had higher storage (G΄) and loss (G˝) moduli in comparison with samples supplemented with 1-3% skim milk and the control yogurt. 1-2% lentil and pea flour supplemented yogurt showed comparable sensory properties in comparison with 1-2% skim milk supplemented and control samples.1-3% lentil and pea flour enhanced acid production during probiotic fermentation, and the CFU's of L. rhamnosus were comparable with non-supplemented control sample after production. After 28 days, the CFU`s of 2% and 3% lentil supplemented probiotic were as high as 1% skim milk supplemented sample and the CFU`s of 3% pea flour supplemented probiotic was the highest followed by 3-2% skim milk and 1-2% pea flour supplemented samples. The pH decreased from 4.50 to 3.90 for lentil flour supplemented probiotics and from 4.50 to 4.04 for pea flour supplemented probiotics, over 28 days. Syneresis in 1-3% lentil and pea flour supplemented probiotic was significantly lower than other samples. All lentil flour supplemented samples had significantly lower "L" values and higher "b" and "a" values in comparison with skim milk supplemented samples. Pea flour supplementation slightly changed the color which was not as light as skim milk supplemented samples and they showed more yellowness in final product after production and storage. Probiotic fermented milk with 1-3% lentil and pea flour showed higher G΄ and G˝ in comparison with other samples.Des légumineuses tels que des protéines et fibres de pois, farine de pois chiche, de lentille et de soja ont été sélectionnées et caractérisés. Des résultats préliminaires ont montré que des propriétés fonctionnelles ont variés en fonction de la teneur en protéines et du pH des légumineuses employées. Du jus d'orange et de pomme, du yogourt et deux laits fermentés à l'aide de probiotiques ont été supplémentés avec les différentes légumineuses à des taux de 1 à 4%. Les supplémentations à 1 et 2% ont donné des résultats comparables en termes de turbidité, de stabilité, de couleur et d'attributs sensoriels pour les jus d'orange et de pomme. L'addition de légumineuse a permis d'avoir une acidification plus rapide dans les yaourts et les cultures probiotiques, mais le effet le plus important a été obtenu avec farine de lentilles et le soja dans les cultures probiotiques. Comme précédemment, des laits écrémés (9,5% p/v) ont été supplémentés avec 1-3% (p/v) de farine de lentilles, de pois ou de poudre de lait écrémé. Ils ont été inoculés avec des cultures de yogourt, des probiotiques (L.rhamnosus). La production d'acide lors de la fermentation, le pH, la synérèse, la couleur, les propriétés rhéologiques (essai dynamique balayer oscillation de température à 40-50˚C), et les propriétés sensorielles (uniquement pour les yogourts) ont été étudiés après la production et durant 28 jours d'entreposage frigorifique. 1-3% de farine de lentilles ou de pois ont amélioré la production d'acide pendant la fermentation du yogourt, mais les UFC ont les même compte pour les laits suppléments que pour les témoins (lait écrémé). Il est a noter que L. bulgaricus avaient un meilleur taux de survie au jour 28 avec une supplémentation en farine de pois. La diminution du pH dans les yogourts est de 4,5 à 4,1 avec la farine de lentille et de 4,5 à 3,75 avec farine de pois, après 28 jours. La synérèse pour les yogourts supplémentés à 1 et 2% avec de la farine de lentille ou de pois était supérieure d'autres échantillons. Lorsque le taux de supplémentation augmente en farine de lentille ou de pois, il n'y a pas de différence significative pour les valeurs de a alors que la valeur b a augmenté en fonction de la supplémentation.Les yogourts faits de 1 a 3 % farine de lentilles et de pois 1 3% avaient un module élastique (G') et un module visqueux (G˝) plus élevés que les échantillons supplémentés en lait écrémé et que les témoins. Les Yogourts avec 1 à 2% de farine de lentilles et de pois possèdent des propriétés sensorielles comparable a celles des yogourts faits avec 1 a 2% de lait écrémé et celles des témoins. 1-3% de farine de lentilles ou de pois dans des laits avec probiotiques ont amélioré la production d'acide pendant la fermentation, et les UFC de L rhamnosus étaient comparable a ceux des témoins (lait écrémé) après production. Après 28 jours, les UFC pour les échantillons supplémentés avec 2 et 3% de farine de lentille étaient aussi élevées que ceux supplémentés avec 1% de lait écrème et les UFC pour les échantillons supplémentés avec 3% de farine de pois étaient plus élevées que ceux de tous les autres échantillons. Durant les 28 jours de production le pH diminue dans les laits probiotiques contenant de la farine de lentille de 4,50 à 3,90 et pour ceux contenant de la farine de pois de 4,50 à 4,04. La synérèse dans laits probiotiques avec 1 à 3% de farine de lentilles ou de pois a été significativement plus faible que les autres échantillons. Tous les échantillons contenant de farine de lentilles avaient significativement une valeur de L plus bas et des valeurs de b et a plus élevés en comparaison aux échantillons supplémentés en lait écrémé. L'addition de farine de pois a entraîné une modification de couleur b.Les laits probiotiques supplémentés avec 1 a 3 % de farine de lentilles et de pois ont des valeurs de G' et G˝ supérieures aux autres échantillons.
Books on the topic "Fermented milk – Sensory evaluation"
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Yau, Niann-jou N. Process development and sensory evaluation of a sweetened flavored carbonated milk beverage. 1987.
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Dumont, Ann. Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae. 1994.
Find full textBook chapters on the topic "Fermented milk – Sensory evaluation"
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Bakker, J. "Sensory evaluation of dairy flavours." In Microbiology and Biochemistry of Cheese and Fermented Milk, 341–62. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1121-8_11.
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Alvarez, Valente B. "Sensory Evaluation of Milk and Milk Products." In Dairy Processing and Quality Assurance, 467–87. Chichester, UK: John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch19.
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Rankin, Scott. "Concentrated and Dried Milk Products." In The Sensory Evaluation of Dairy Products, 333–85. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_11.
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Alvarez, Valente B. "Fluid Milk and Cream Products." In The Sensory Evaluation of Dairy Products, 73–133. New York, NY: Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-77408-4_5.
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Chapman, K. W. "Sensory evaluation of milk." In Improving the Safety and Quality of Milk, 159–80. Elsevier, 2010. http://dx.doi.org/10.1533/9781845699437.2.159.
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Clark, Stephanie. "Sensory evaluation of cow’s milk." In Achieving sustainable production of milk Volume 1, 159–82. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.4324/9781351114165-5.
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Clark, Stephanie. "Sensory evaluation of cow’s milk." In Achieving sustainable production of milk Volume 1, 159–82. Burleigh Dodds Science Publishing, 2017. http://dx.doi.org/10.19103/as.2016.0005.08.
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Rao, D. R., S. R. Pulusani, and C. B. Chawan. "Natural Inhibitors of Carcinogenesis: Fermented Milk Products." In Diet, Nutrition, and Cancer: A Critical Evaluation, 63–76. CRC Press, 2018. http://dx.doi.org/10.1201/9781351071383-4.
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"over a period of 1-3 hours. Dust samples were collected by drawing the air through a filter at the rate of 1.71/min. The filter pore size was 0.8 um. The dust contents of the air were higher when peat was used than when the other litters were used (5). Table I: Dust contents of air during use of different litters. Fixed measuring point. litter dust content of air standard no. of mg/m3 of air deviation measurements peat alone 1.24 0.65 11 peat and straw 0.53 0.29 6 straw alone 0.10 0.20 4 straw and sawdust 0.24 0.28 4 sawdust alone 0.13 0.23 3 all farms 0.67 0.66 28 Variance analysis showed the diffemces between the groups to be highly significant F(4,23) = 7.43, p< 0.001. According to the t-tests, there was a significant difference between peat alone and all the other litters, and also between straw and straw and peat combined. 6.2. NH3 CONTENT OF AIR --------------- 3 The differences found in the NH content of the ocwshed air during the use of the different litters were not as clear as in the case of dust contents. The contents measured were generally very lew. On farms using peat, the aimonia content of the at the tying-stall at milking height was 2.1 ppm, whereas on the other farms it averaged 3.2 ppm. The corresponding ammonia contents during manure removal were 3.5 ppm for peat and 4.0 ppm on the other farms (5). The aimonia content of the air was determined using a Drager detector tube, which is not very accurate, particularly at low concentrations. In theory the acidic nature of of peat suggests it should bind armonia far better than the other litters. Hcwever, the results obtained indicate that the use of peat freshens up the cowshed air only if the manure removal and urine separation systems are working efficiently. On the basis of a sensory evaluation, the air in cowsheds using peat was slightly fresher than that in the other ccwsheds. The same result was obtained in the farm interviews. This study revealed no obstacles to the use of peat as cowshed litter. The quality of the milk and the health of the animals are affected more by the general standards of hygiene than the type of." In Odour Prevention and Control of Organic Sludge and Livestock Farming, 200. CRC Press, 1986. http://dx.doi.org/10.1201/9781482286311-88.
Full textConference papers on the topic "Fermented milk – Sensory evaluation"
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Adeniran, H. A., and S. H. Abiose. "Microbiological, physicochemical and sensory evaluation of fermented milk from blends of tigernut, soy and groundnut milk." In MICROBES IN APPLIED RESEARCH - Current Advances and Challenges. WORLD SCIENTIFIC, 2012. http://dx.doi.org/10.1142/9789814405041_0056.
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Dürrschmid, K., U. Albrecht, G. Schleining, and W. Kneifel. "Sensory Evaluation of Milk Chocolates as an Instrument of New Product Development." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060822.
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Mujaffar, Saheeda, Aveena Ramroop, and Darin Sukha. "Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7328.
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To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient
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Ignat, Madalina, Lucretia Miu, Emanuel Hadimbu, Claudiu Sendrea, Maria-Cristina Micu, Simona Maria Paunescu, Iulia Maria Caniola, and Elena Badea. "The influence of TiO2 and N-TiO2 nanopowders in natural leather finishing for heritage or modern binding." In The 8th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2020. http://dx.doi.org/10.24264/icams-2020.v.3.
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The methods for processing raw hides over time, have been numerous: smoke, fat, fermented milk, egg, volcanic soils, plants (shells, fruits, leaves) and so on. The books binding with leather has its origins in the Orient and are known various types of goatskin and calfskin, tanned with sumac finished marbled (sapphire), in black (Moroccan), by floating and dyeing in various colors (Cordoba leathers). Preoccupations regarding the assurance of optimal characteristics for the binding leathers, respectively the durability of the leathers for the restoration of the patrimony objects or of the modern binding were of the most topicality in the last decades, abroad and also in our country. The paper describes the finishing of vegetable and alum tanned leather samples that have been functionalized with titanium dioxide (TiO2) or nitrogen-doped titanium dioxide (N-TiO2) nanopowders, in different concentrations. To simulate soiling in real conditions, four types of soiling agents were applied: tea, coffee, beetroot extract and pen paste. The samples were exposed to irradiation in a photoreactor with various light sources for up to 192 hours. The evaluation of the photocatalytic degradation was performed by the CIELab technique.