PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGHURT PRODUCED WITH TRANSGLUTAMINASE
|
|
- Geraldine Harper
- 6 years ago
- Views:
Transcription
1 APTEFF, 38, (2007) UDC: : /.05 DOI: /APT M BIBLID: (2007) 38, Original scientific paper PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGHURT PRODUCED WITH TRANSGLUTAMINASE Spasenija D. Milanovi, Marijana. Cari, Mirjana S. uri, Mirela D. Ili i and Katarina G. Durakovi The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.1 % w/w fat). Series I was produced with TGase activation during a period of 2 h at 40 C, while series II was produced without enzyme activation. Then, the adequate quantities of TGase and probiotic starter culture ABT-4 (Chr. Hansen A/S Denmark) were added. Chemical composition, physico-chemical properties (water holding capacity and whey separation) and sensory characteristics of yoghurt samples were determined after production and during 5 days of storage. Addition of TGase to milk (direct or after activation) for probiotic yoghurt manufacture improved its overall characteristics. Activation of TG in yoghurt production increases water holding capacity as well as decreases syneresis during the storage. KEY WORDS: Yoghurt, probiotic culture, transglutaminase, physico-chemical properties INTRODUCTION In recent years, enzymatic cross-linking of milk proteins using the enzyme (TGase, EC ) has attracted considerable attention in dairy research. This enzyme catalyzes the acyl transfer reaction between -carboxyamide groups of peptide-bound glutamine residues and the -amino groups of lysine residues, leading to the formation of intra- and intermolecular isopeptide bonds (1). The enzyme reaction results in formation of covalently cross-linked protein polymers. TGase is now widely used in food production such as seafood, surimi products, dairy products, meat products, noodles/pasta, baked goods, etc., to improve their functional properties (2). Dr. Spasenija D. Milanovi, Prof., Dr. Marijana. Cari, Prof., Dr. Mirjana S. uri, Prof., Mirela D. Ili i, M.Sc., Katarina G. Durakovi, B.Sc, University of Novi Sad, Faculty of Technology, Novi Sad, Bul. Cara Lazara 1, Serbia, senadm@uns.ns.ac.yu 45
2 Cross-linking of food proteins by TGase modifies the hydration ability, the gelation, rheological and emulsifying properties, and heat stability of food proteins in model systems (3), but the rate of TGase cross-linking depends on the macromolecular structure of each protein substrate. Caseins are good substrates for TGase and, in a mixed system such as milk, the caseins are cross-linked preferentially over the native whey proteins. Whey proteins require structural modification, e.g., heat-induced denaturation, to allow their participation in cross-linking reactions, either with caseins or other whey proteins (4-6). Transglutaminases are widespread in nature. They can be found in mammalian systems, in fish, and in plants. Due to the cost-effective production of TGase by microorganisms, especially by the strains of Streptoverticillium, applications of this enzyme in the industrial food production are possible. Benefits of microbial transglutaminase (MTGase) use are the lower costs of extraction and purification and their Ca 2+ -independent catalytic action (7). Fermented dairy products are generally considered to be one of the most suitable substrates to transfer an adequate number of probiotic bacteria to the consumer (8). Probiotics are live microbial food supplements exhibit a beneficial effect on the health of consumers by maintaining or improving their intestinal microbial balance (9). A number of health benefits have been proposed including antimicrobial, antimutagenic, anticarcinogenic and antihypertensive action, and reduction in serum cholesterol, alleviation of lactose intolerance, and reduction of allergic symptoms (10-12). EXPERIMENTAL Materials Yoghurt manufacture. Yoghurt samples were produced on a laboratory scale from skimmed milk with 0.1% fat. Milk was pasteurized at 71 C during 15 s and cooled to 8 C. Two series of probiotic yoghurt with transglutaminase were produced (Table 1). Table 1. Plan of the experiment No. Sample TGase (g/100g) Without activation 1 KY WAY WAY WAY 0.12 With activation AY AY AY
3 In the first series milk was cooled to 43 C and the appropriate quantities of TGase (0.02%. 0.06% and 0.12%) and probiotic starter culture ABT-4 (Lactobacillus acidophilus-5. Bifidobacterium-12. S. thermophilus. Chr. Hansen A/S Denmark) were added. In the second series TGase was activated in milk during a period of 2 h at 40 C, after that the milk was heat treated at 80 C for 1min, cooled to 43 C and inoculated with the same probiotic starter at 45 C. In both trials the fermentation lasted for 4-7 hours, until the ph 4.5 was reached. The fermented milk was cooled to 8 C and gently homogenized. Characteristics of all yoghurt samples were determined, such as: macro-chemical composition (dry matter, fat, total proteins, total nitrogen, ash content, and acidity) physico-chemical (ph, water holding capacity, and whey separation) and sensory characteristics. Methods Chemical composition of probiotic yoghurt samples produced with TGase (total solids, fat content, proteins content and ash content) was analyzed by standard methods (13), ph value was measured on a ph meter PHSPEAR (Eutech Instruments Oakton). Whey syneresis is expressed in ml of whey separated after 3 h of filtration of 50 g sample at room temperature (14). Water-holding capacity of yoghurt was determined using a procedure by Guzman- Gonzalez, Morais, Ramos and Amigo (15). 20g of yoghurt (Y) was centrifugated for 30 min at 1250 g and 20 C (h = 4.8 cm). The whey expelled (WE) was removed and weighed. The water-holding capacity (WHC) was determined as: 100 Y WE WHC = Y Sensory quality of yoghurt samples was evaluated by experts judging: appearance (max 1 point), colour (max 2 points), consistency (max 4 points), odour (max 3 points) and taste (max 10 points).. RESULTS AND DISCUSSION Probiotic yoghurt samples with TGase were produced from the pasteurized skimmed milk (0.1% fat). The milk quality was in accordance with the actual Regulations of milk and dairy products (16). Changes of the ph during milk fermentation are presented in Fig. 1. The ph value of samples decreased during fermentation, but it was different between control yoghurt, yoghurt produced with TGase activation and yoghurt samples produced without TGase activation. Fermentation time of the yoghurt produced with enzyme activation prior to fermentation with probiotic starter was shorter than in other yoghurt samples, and lasted about 6 h. Fermentation of the control yoghurt was finished after 9.26 h, and of yoghurt samples produced without activation, the fermentation time was 9.10 h (sample 0.02 WAY) and 8.5 h (sample 0.12 WAY). 47
4 7 6.5 KY 0.06AY 0.02WAY 0.12WAY 0.02AY 0.12AY 0.06WAY 6 ph value Fermentation time (h) Fig 1. Changes of the ph value of the probiotic yoghurt with TGase during milk fermentation Chemical composition of the probiotic yoghurt produced with TGase is presented in Figure 2. Since the fat content of all probiotic yoghurt samples with TGase is 0.1%, the produced samples belong to the group of dietary yoghurts. The protein content in produced yoghurt samples was in the range from the min. 2.87% (sample 0.06 WAY) to the max. 3.09% (sample 0.12 WAY) Fat Total proteins Lactose Ash Total solids 8 Components (g/100g) Milk KY 0.02AY 0.06AY 0.12AY 0.02WAY 0.06WAY 0.12WAY Probiotic yoghurt samples Fig 2. Chemical composition of probiotic yoghurt with Tgase The physico-chemical characteristics, water holding capacity in the first place, are very different between the probiotic yoghurt variants with TGase in certain series. The lowest water holding capacity was found in the control sample of probiotic yoghurt 52.5%, and the highest in the yoghurt sample produced without activation with 0.12% of TGase. The water holding capacity of samples produced with TGase activation was lower compared to the probiotic yoghurt samples produced without enzyme activation (Fig. 3). The yoghurt samples syneresis was very uniform: from 29 ml (sample 0.12 AY) to 32 ml (sample 0.02 AY). 48
5 The characteristics of probiotic yoghurt samples were analyzed after 5 days of storage (Table 2). The syneresis of control yoghurt and samples produced without activation, and using 0.06% and 0.12% of enzyme, was the same during 5 days. In all other probiotic yoghurt samples the syneresis was lower by 1 ml, and in yoghurt sample 0.02 AY by 2 ml. The water holding capacity of control yoghurt and samples produced without activation significantly decreased during 5 days of storage. During storage for 5 days, the acidity of produced probiotic yoghurt samples decreased, and the measured values were from min 34.5 SH (sample 0.02 WA) to max SH (sample 0.02 WAY). ph Value of probiotic yoghurt samples decreased during the storage, min. by 0.07 ph units in sample 0.06 AY to max 0.13 ph units in yoghurt sample 0.12 WAY Syneresis (ml) Water holding-capacity (%) Physico-chemical characteristics KY 0.02AY 0.06AY 0.12AY 0.02WAY 0.06WAY 0.12WAY Yoghurt samples Fig. 3. Physico-chemical characteristics of probiotic yoghurt with TGase Total sensory scores of probiotic yoghurt variants were in the range from 18.2 (sample 0.06 BA) to max. 20 (samples produced with enzyme activation). The consistency of probiotic yoghurt variants produced with TGase enzyme activation is homogenous, whereas samples produced without enzyme activation have grained consistency. Generally, enzyme activation in the probiotic yoghurt production improved significantly the physico-chemical and sensory characteristics of final product. Table 2. Physico-chemical properties of the yoghurt with TGase after 5 days of storage Probiotic yoghurt samples Parameters KY AY AY AY WAY WAY WAY Syneresis (ml) WHC (%) Acidity ( SH) ph
6 0,12BA K ,02A 0,06BA 0,06A 0,02BA 0,12A Appearance Colour Consistency Odour Taste Total points Fig. 4. Sensory analysis of the probiotic yoghurt with TGase CONCLUSION Probiotic yoghurt variants were produced from skimmed milk (0.1% fat) with the different amounts of TGase added. The fermentation time of control yoghurt sample was the longest 7.26 h, and of yoghurt samples with previous enzyme activation at 40 C for 2 h, was shortest 6.26 h. For samples produced without enzyme activation, fermentation time was from 5.98 h (sample 0.06 WAY) to 7.01 h (sample 0.02 WAY). The content of macrocomponents was uniform in all probiotic yoghurt samples, produced both with and without enzyme activation. Syneresis of yoghurt samples with TGase was slightly (insignificantly) different after the production. TGase activation in the production of probiotic yoghurt results in a significant decrease of the syneresis and improved water holding capacity during storage. Also, it improved the physico-chemical and sensory characteristics of the final product. ACKNOWLEDGEMENT This study as a part of Project Eureka, E! 3488 is financially supported by Ministry of Science of the Republic Serbia. 50 REFERENCES 1. Motoki, M. and K. Seguro: Transglutaminase and its use for food processing. Trends Food Sci. Technol. 9 (1998) Kuraishi, C., K. Yamazaki and Y. Susa: Transglutaminase: its utilization in the food industry. Food Rev. Int. 17 (2001)
7 3. Dickinson, E.: Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilization. Trends Food Sci. Technol. 8 (1997) Ikura, K., M. Yoshikawa, R. Sasaki and H. Chiba: Use of transglutaminase. Reversible blocking of amino groups in substrate proteins for a high yield of specific products. J. Agric. Food Chem. 48 (1984) Nonaka, M., H. Tanaka, A. Okiyama, M. Motoki, H. Ando and K. Umeda: Polymerisation of several proteins by Ca 2+ -independent transglutaminase derived from micro-organism. Agric. Biol. Chem. 53 (1989) Traoré, F. and J. C. Meunier: Cross-linking activity of placental FXIIIa on whey proteins and casein. J. Agric. Food Chem. 40 (1992) Farnsworth J. P., J. Li, G. M. Hendricks and M. R. Guo: Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yoghurt. Small Rumin. Res. 65 (2006) Milanovi S., M. Cari, M. Ili i, K. Durakovi and A. Todorovi : Effect of transglutaminase and probiotic starter on yoghurt quality, International Congress on Bioprocesses in Food Industries, Univesity of Patras, Rio-Patras, Greece, June 2006, Congress Proceedings, p Menrad, K.: Market and marketing of functional food in Europe. J. Food Eng. 56 (2003) Lourens-Hattingh, A. and C. B. Viljeon: Yoghurt as probiotic carrier food. Int. Dairy J. 11 (2001) Schrezenmeir, J. and M. de Vrese: Probiotics, prebiotics and synbiotics Approaching a definition. American J. Clinical Nutr. 73 (2001) 361S-364S. 12. Shah, N. P.: Some beneficial effects of probiotic bacteria. Biosci. Microflora 19 (2000) Cari. M.. Milanovi. S.. Vucelja. D.: Standard, Methods of Analysing Milk and Dairy Products. Faculty of Technology. Novi Sad (2000) p Atamer, M., Cari, M., Milanovi, S., Gavari, D. Quality of the yoghurt produced from UF milk, Zbornik Matice srpske za prirodne nauke, Matica srpska Novi Sad, No 91, (1996) (in Serbian) 15. Guzman-Gonzalez. M.. Morais. F.. Ramos M. and Amigo. L.: Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system:. I: Use of whey protein concentrates. Milk protein concentrates and skimmmed milk powder. Journal of the Science of Food and Agriculture, 79, 8 (1999) Regulations on quality and other demand for milk and dairy products, composite dairy products and starter culture. Yugoslav Official Register. 26/2002. (in Serbian) -.,.,.,.. (0,02%, 0,04% 0,08%) - 51
8 . 0,1%. a 40 C, 2,. - ABT-4 (Chr. Hansen A/S, )., - (, - ph ) - 5., ( - ) Received 25 June 2007 Accepted 5 September
PROBIOTIC STARTERS VERSUS TRADITIONAL STARTER IN QUARG PRODUCTION
1 2 PROBIOTIC STARTERS VERSUS TRADITIONAL STARTER IN QUARG PRODUCTION Mirjana DJURIĆ, Mirela PANIĆ, Spasenija MILANOVIĆ, Marijana CARIĆ, Miodrag TEKIĆ, Darko KRSTIĆ, Boris ALBIJANIĆ UNIVERSITY OF NOVI
More informationEnhancing Cysteine Content in Yogurt
Enhancing Cysteine Content in Yogurt S. Bala and K. A. Schmidt Summary Cysteine is considered a conditional amino acid for certain subpopulations. For example, in elderly people, cysteine has been associated
More informationUsing sesame oil as fat substitute in yogurt
Using sesame oil as fat substitute in yogurt Amir Hosein Alimoradi 1, Seyed Ali Yasini Ardakani 1, Hassan Mozaffari-Khosravi 2, Mohammad Daneshi 1, Alireza Shirzadi 1 1 Department of Food Science and Technology,
More informationLactose fermentation by Kombucha a process to obtain new milk based beverages
Romanian Biotechnological Letters Vol. 17, No. 1, 2012 Copyright 2012 University of Bucharest Printed in Romania. All rights reserved ORIGINAL PAPER Lactose fermentation by Kombucha a process to obtain
More informationEffect of adding inulin on microbial and physicochemical properties of low fat probiotic yogurt
Effect of adding inulin on microbial and physicochemical properties of low fat probiotic yogurt Mazloomi, S. M. 1 ; Shekarforoush, S. S. 2* ; Ebrahimnejad, H. 3 and Sajedianfard, J. 4 1 Department of Nutrition,
More informationPhysicochemical, microbiological and sensory properties of probiotic drinking yoghurt developed with goat milk
International Journal of Scientific and Research Publications, Volume 6, Issue 6, June 2016 203 Physicochemical, microbiological and sensory properties of probiotic drinking yoghurt developed with goat
More informationEffect of selected dried dairy ingredients on the nutritional and sensory properties of non-fat yogurt
Pak. J. Biochem. Mol. Biol. 2010; 43(1): 23-28 Effect of selected dried dairy ingredients on the nutritional and sensory properties of non-fat yogurt A. M. Salariya 1, Sabana Kausar 1 *, Shafay Shahid
More informationUF â œtallagaâ CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES
Minufiya J. Agric. Res. Vol. 34 (2009) NO. 1 : 17-33 UF â œtallagaâ CHEESE QUALITY MADE BY INCORPORATING BIFIDOBACTERIA AND DIFFERENT SALTING RATES K.M.K. Kebary,R.M. Badawi,S.A. Hussein,I.I. Badran and
More informationTHE EFFECT OF PROCESSING PARAMETERS ON THE STRUCTURE OF FERMENTED MILK PRODUCTS WITH TRANSGLUTAMINASE ADDITION
THE EFFECT OF PROCESSING PARAMETERS ON THE STRUCTURE OF FERMENTED MILK PRODUCTS WITH TRANSGLUTAMINASE ADDITION Mirela D. Iličić*, Spasenija D. Milanović, Katarina G. Kanurić, Vladimir R. Vukić and Dajana
More informationPRODUCTION OF PLAIN YOGHURT ADDING HAIRY BASIL MUCILAGE AS PREBIOTICS Piyanoot Noiduang, 1, * Areerat Ittakornpan 1, Vasinee Marukatat 1 1
1 PRODUCTION OF PLAIN YOGHURT ADDING HAIRY BASIL MUCILAGE AS PREBIOTICS Piyanoot Noiduang, 1, * Areerat Ittakornpan 1, Vasinee Marukatat 1 1 Department of Food Technology, Faculty of Science, Siam University,
More informationPhysico-Chemical and Sensory analysis of Probiotic Dahi Packed in Oxobiodegradable and Areca Nut Sheath Cups
DOI Number 10.5958/2277-940X.2014.00076.X Journal of Animal Research: v.4 n.1, p. 59-64. June 2014 Physico-Chemical and Sensory analysis of Probiotic Dahi Packed in Oxobiodegradable and Areca Nut Sheath
More informationEffect of refrigerated storage temperature on the viability of probiotic micro-organisms in yogurt
ORIGINAL RESEARCH Blackwell Oxford, IDT International 1364-727X Society?? Original ORIGINAL of UK Article Dairy Publishing RESEARCH Journal Technology of LtdDairy 2007 Technology Effect of refrigerated
More informationEffect of Oregano on the Growth of Lactobacillus acidophilus and Bifidobacterium bifidum in Probiotic Dairy Products
World Applied Sciences Journal 18 (): 1394-1399, 2012 ISSN 1818-4952 IDOSI Publications, 2012 DOI:.5829/idosi.wasj.2012.18..63143 Effect of Oregano on the Growth of Lactobacillus acidophilus and Bifidobacterium
More informationRole of Food Matrix for Probiotic Effects
Role of Food Matrix for Probiotic Effects W. Kneifel Department of Food Science and Technology BOKU University of Natural Resources and Life Sciences Vienna Hohenheim, 15 Oct.. 2010 wolfgang.kneifel@boku.ac.at
More informationNovel technologies for the dairy industry: Applicability to non-bovine milk
Novel technologies for the dairy industry: Applicability to non-bovine milk Thom Huppertz Tuesday, March 31, 2015 thom.huppertz@nizo.com Non bovine milk 3.9% fat 3.2% protein 4.7% carbohydrate 7.7% fat
More informationMilk powder functionality & application issues. Ranjan Sharma. 2/2/2017
Milk powder functionality & application issues Ranjan Sharma 1 2/2/2017 Defects in fermented milks White flecks in fermented milk products Likely to be due to the poor heat stability of milk proteins,
More informationEffect of fructooligosaccharide fortification on quality characteristic of some fruit juice beverages (apple &orange juice)
International Journal of Farming and Allied Sciences Available online at www.ijfas.com 2014 IJFAS Journal-2014-3-2/141-146/ 28 February, 2014 ISSN 2322-4134 2014 IJFAS Effect of fructooligosaccharide fortification
More informationEffect of Some Plant Supplements on the Number of Lactic Acid Bacteria in Bulgarian Fermented Milk
735 Bulgarian Journal of Agricultural Science, 12 (2006), 735-740 National Centre for Agrarian Sciences Effect of Some Plant Supplements on the Number of Lactic Acid Bacteria in Bulgarian Fermented Milk
More informationEFFECTS OF ACETYLATION AND SUCCINYLATION ON FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES K. M. K.
EFFECTS OF ACETYLATION AND SUCCINYLATION ON FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATES K. M. K. Kebary; A. N. Zedan; A. E. Khader; O. M. Salem and S. F. Mahmoud Department of Dariy Sci. and Technology,
More informationWhey protein isolate modified by transglutaminase aggregation and emulsion gel properties
IOP Conference Series: Materials Science and Engineering PAPER OPEN ACCESS Whey protein isolate modified by transglutaminase aggregation and emulsion gel properties To cite this article: Weiwei Qi et al
More informationThe plain curd brands were prepared from. Curd (Dahi) Health food, yes, but is it adulteration-free? Comparative Test. A Consumer Voice Report
Comparative Test Curd (Dahi) Health food, yes, but is it adulteration-free? Any number of health benefits are attributed to good old curd. Heart health, bone health, teeth health, immunity boost, you name
More informationTHE MARKET FOR PRE- AND PROBIOTIC INGREDIENTS
«1» THE MARKET FOR PRE- AND PROBIOTIC INGREDIENTS (Excerpts from the full paper delivered at the IFT Short Course in June 2002) Introduction This paper is based on several market studies carried out by
More informationAugmentation of Probiotic Viability in Ice Cream Using Microencapsulation Technique
Cloud Publications International Journal of Advanced Veterinary Science and Technology 2013, Volume 2, Issue 1, pp. 76-83, Article ID Sci-149 ISSN 2320-3595 Research Article Open Access Augmentation of
More informationThe main campus today
The main campus today 0 Faculties at the TU Berlin I II III IV V VI VII Humanities Mathematics and Natural Sciences Process Sciences Electrical Engineering and Computer Sciences Mechanical Engineering
More informationWARM-UP. Grab a. Write down anything written in RED. Milk 4/18/2011. Student Learning Objectives. Terms. Student Learning Objectives
Grab a WARM-UP Sheet Question: Milk Processing Using what we ve talked about in class, along with what you may know outside of class, brainstorm what kinds of processes raw milk goes through before it
More informationInt.J.Curr.Microbiol.App.Sci (2018) 7(7):
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 07 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.707.433
More informationFORTIFICATION OF MILK AND MILK PRODUCTS P. Sathya 1, Lejaniya 1, C. Srinivasan 2*, V. Madhupriya 3 and S. Sasikumar 4
International Journal of Science, Environment and Technology, Vol. 5, No 6, 2016, 4125 4129 ISSN 2278-3687 (O) 2277-663X (P) FORTIFICATION OF MILK AND MILK PRODUCTS P. Sathya 1, Lejaniya 1, C. Srinivasan
More informationStandardization and Evaluation of Probiotic Shrikhand
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 11 (2017) pp. 41-47 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.611.005
More informationProbiotics : What we Know and Where we are Going Next
Probiotics : What we Know and Where we are Going Next Neerja Hajela, Ph.D. General Manager - Science and Regulatory Affairs Yakult Danone India Pvt. Ltd. Functional Food Market Probiotics an important
More informationCopyright 1992 Revised 2002 by. American Dairy Products Institute. Elmhurst, Illinois. Printed in U.S.A. American Dairy Products Institute
The, national trade association of the processed dairy products industry, is pleased to present this brochure as a guide in selecting dairy products for use as functional and nutritious ingredients in
More informationPREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY
BIOTECHNOLOGY PREPARATION AND USE OF WHEY PROTEIN MICROPARTICULATE IN SYNBIOTIC DRINK TECHNOLOGY E. I. Melnikova a, E. B. Stanislavskaya a, *, E. G. Korotkov b a Voronezh State University of Engineering
More informationTHE STUDY OF CARBOHYDRATES FERMENTATION ABILITY OF B.LACTIS IN MILK
THE STUDY OF CARBOHYDRATES FERMENTATION ABILITY OF B.LACTIS IN MILK Ilze Beitane*, Inga Ciprovica Latvia University of Agriculture, Faculty of Food Technology, Jelgava, LV-37, Latvia Tel. +37163567, Fax
More informationStudies on physicochemical parameters of yoghurt incorporated with goat milk and cow milk
2018; 6(2): 1716-1720 P-ISSN: 2349 8528 E-ISSN: 2321 4902 IJCS 2018; 6(2): 1716-1720 2018 IJCS Received: 05-01-2018 Accepted: 08-02-2018 Santosh, Kaushal Kishor Parimita Lokesh Waddi Smita Majumdar Vishal
More informationEffect of incubation temperature and caseinates on the rheological behaviour of Kefir
Available online at www.sciencedirect.com Procedia Food Science 1 (2011) 583 588 11 th International Congress on Engineering and Food (ICEF11) Effect of incubation temperature and caseinates on the rheological
More informationPhysico: Chemical analysis of Probiotic/Synbiotic whey drink with orange juice
2018; 6(2): 2689-2694 P-ISSN: 2349 8528 E-ISSN: 2321 4902 IJCS 2018; 6(2): 2689-2694 2018 IJCS Received: 01-01-2018 Accepted: 04-02-2018 Tellabati V Madhavi Teaching Assistant, College of Dairy Technology,
More informationNZQA registered unit standard version 5 Page 1 of 7. Dairy Processing > Milk Products
Page 1 of 7 Title Explain specialty cheese making Level 5 Credits 20 Purpose This theory-based unit standard is for experienced people working in a cheese factory or the cheese manufacturing department
More informationDevelopment of Technologies for Separation and Functional Improvement of Individual Milk Protein Fractions
Development of Technologies for Separation and Functional Improvement of Individual Milk Protein Fractions (Advances in The Use of Milk Protein Fractions) Armis No. 4216 Project Team: C. Stanton (Leader)
More informationFood Analysis Project NDFS 350 March, 21, 2014 Ya Ya Wong. I. Yogurt
Food Analysis Project NDFS 350 March, 21, 2014 Ya Ya Wong I. Yogurt II. Product Description and Summary of Standards of Identity Basic strawberry yogurt with little pieces of strawberries inside. According
More informationEvaluation of Fibre Enriched and Vitamin - C Fortified Sweetened Probiotic Dahi
Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 72 Evaluation of Fibre Enriched and Vitamin - C Fortified Sweetened Probiotic Dahi A. Ramanathan and K.
More informationJOINT FAO/WHO FOOD STANDARDS PROGRAMME. CODEX COMMITTEE ON METHODS OF ANALYSIS AND SAMPLING Thirty-first Session Budapest, Hungary, 8-12 March 2010
Agenda Item 5 CX/MAS 10/31/5-Add.1 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON METHODS OF ANALYSIS AND SAMPLING Thirty-first Session Budapest, Hungary, 8-12 March 2010 ENDORSEMENT OF METHODS
More informationProduction of probiotic milk drink containing
Oktay Yerlikaya Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis and Lactobacillus casei Oktay Yerlikaya*, Gulsah Ender, F. Artemis Torunoglu,
More informationAdding value to Non-Fat milk solids: The case of buttermilk
Adding value to Non-Fat milk solids: The case of buttermilk Y. Pouliot 1, S.F. Gauthier 1, M. Britten 2, P. Couture 1, B.Lamarche 1. 1. Centre de recherche en Sciences et Technologies du lait (STELA),
More informationStudies on the Physico-Chemical and Microbiological Analysis of Plain Dahi of Assam (India)
JOURNAL OF BIORESOURCE ENGINEERING AND TECHNOLOGY Journal homepage: www.jakraya.com/journal/jbet ORIGINAL ARTICLE Studies on the Physico-Chemical and Microbiological Analysis of Plain Dahi of Assam (India)
More informationSTUDIES ON DEVELOPMENT OF WATERMELON JUICE FORTIFIED LOW FAT PROBIOTIC YOGHURT
STUDIES ON DEVELOPMENT OF WATERMELON JUICE FORTIFIED LOW FAT PROBIOTIC YOGHURT Kelapure N. N. 1,Katke S. D. 2* and Bochare R. N. 3 1 Dept. of Food Science & Technology, MGM College of Food Technology,
More informationDIGESTON-1B. Produktionsgemeinschaft F.u.H. Egger Ges.m.b.H. A-8413 Mitterlabill 19, Tel , Fax ,
DIGESTON-1B Produktionsgemeinschaft F.u.H. Egger Ges.m.b.H. A-8413 Mitterlabill 19, Tel. +43-3184-2419, Fax +43-3184-2419-6, e-mail: pge-egger@aon.at 2 DIGESTON-1 The natural concept Natural additives
More informationMicroencapsulated iron for fortification in yoghurt
(15) 29/15 FOOD SCIENCE RESEARCHPAPER RESEARCH JOURNAL e ISSN-2230-9403 Visit us : www.researchjournal.co.in Volume 6 Issue 2 October, 2015 258-262 DOI : 10.15740/HAS/FSRJ/6.2/258-262 Microencapsulated
More informationQ What are Probiotics?
Q What are Probiotics? The word PROBIOTIC was originated from Latin and means For Life. Probiotics are good bacteria usually found in food products or supplements which play very important roles in regulating
More informationAcceleration of White Brine Cheese by Microbial Lipase Enzyme
P Acceleration of White Brine Cheese by Microbial Lipase Enzyme A.R. Shahab Lavasani F 1 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran. Abstract
More informationThe Effects of Various Milk By-Products on Microbial. Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN
The Effects of Various Milk By-Products on Microbial Properties of Beef Patties Mehmet GÜN, Cemalettin SARIÇOBAN, Hasan İbrahim KOZAN Faculty of Agriculture, Department of Food Engineering, Selcuk University,
More informationDairy Products
Dairy Products www.naturalpoland.pl 2 ABOUT US Many years of our experience in client-broker-supplier area allowed us to cooperate with the best, most desirable producers of the dairy industry. We are
More informationSensory, Chemical and Microbial Quality of Fermented Probiotic Cereal Based Health Drink
Sensory, Chemical and Microbial Quality of Fermented Probiotic Cereal Based Health Drink National Academy of Agricultural Science (NAAS) Rating : 3. 03 Serials Publications Sensory, Chemical and Microbial
More informationCOPYRIGHTED MATERIAL. Contents. Contributors
Contents Contributors Preface xv xvii 1 Dairy Protein Powders 3 P. Schuck 1.1 Introduction 3 1.2 Extraction of Milk Proteins 5 1.2.1 Milk proteins 5 1.2.2 Separation of proteins 5 1.2.3 Pretreatment of
More information1)Nitrite is added to meats specifically to inhibit growth of. 3) Which of the following statements about viruses is NOT correct?
1)Nitrite is added to meats specifically to inhibit growth of a) Staphylococcus aureus b) Clostridium botulinum c) Bacillus cereus d) Salmonella spp. e) Listeria monocytogenes 2) Pasteurization kills all
More information2008 State Dairy Products CDE Iowa FFA Association
1. The fat content of reduced fat milk is. a. 0.5% b. 1.0% c. 2.0% d. 3.25% 2. Designed to increase milk production in dairy cows, recombinant bovine somatotropin (rbst) was approved for commercial use,
More informationTHE TECHNOLOGY OF OBTAINING COOLING DRINKS FROM FOREST`S FRUITS AND WHEY
M. Jimborean, et all. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.2 (2007), 285-290 Communication Food Technology and Processing THE TECHNOLOGY OF OBTAINING COOLING DRINKS FROM
More informationUnderstanding Today s Probiotics Regulations in South East Asia. Wai Mun Poon Regulatory Affairs Consultant
Understanding Today s Probiotics Regulations in South East Asia Wai Mun Poon Regulatory Affairs Consultant waimun@wongsjasia.com Probiotic Foods in South East Asia More probiotic foods are being introduced
More informationIndulgent Coconut Milk Yogurt through Functional Tapioca Starch. Food Innovation Center SMS CORPORATION THAILAND 15 Nov, 2017
Indulgent Coconut Milk Yogurt through Functional Tapioca Starch Food Innovation Center SMS CORPORATION THAILAND 15 Nov, 2017 Innovative SMS GROUP Starches for: Innovative Starch Partner from THAILAND THAILAND
More informationUnderstanding probiotics and health
Understanding probiotics and health Gemma Laws MSc Student Microbiology and Immunology Department The gut microbiota The name given to the total microbial population living in our intestine Bacteria, fungi,
More informationMozzarella Cheese Making
Mozzarella Cheese Making Ricki s 30 Minute Mozzarella from New England CheeseMaking Supply Company http://www.cheesemaking.com/ Kathryn McCarthy, Professor Emerita Erin DiCaprio, Food Safety Extension
More informationDevelopment in DAIRY INDUSTRY. Prepared by : Dr. AbdulBaki Alzaemey
Development in DAIRY INDUSTRY Prepared by : Dr. AbdulBaki Alzaemey Local Scenario of Dairy Industry Milk and milk products are considered one of the most basic sources of food because they contain the
More informationStudy summaries L. casei 431
This binder provides you with summaries of selected publications on Lactobacillus paracasei subsp. paracasei L. casei 431. The publications are clinical studies performed in humans documenting the effects
More informationAPTEFF, 47, (2016) UDC: :663.88]: DOI: /APT I BIBLID: (2016) 47, Original scientific paper
IMPROVEMENT OF PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF KOMBUCHA FERMENTED MILK PRODUCTS BY ADDITION OF TRANSGLUTAMINASE AND WHEY PROTEIN CONCENTRATE Mirela D. Iličić*, Spasenija D. Milanović, Katarina
More informationEffect of High Pressure Homogenization on Viability and Physicochemical of Probiotic Stirred Yogurt
1 IJISET - International Journal of Innovative Science, Engineering & Technology, Vol. 3 Issue 6, June 2016 ISSN (Online) 2348 968 Impact Factor (2015) - 4.332 Effect of High ressure Homogenization on
More informationProbiotic yoghurt and supplements: Retail sales in the EU Supplements and yoghurts to record 4%, and -1% growth over
Probiotic yoghurt and supplements: Retail sales in the EU Supplements and yoghurts to record 4%, and -1% growth over 217-218 1 Probiotic yoghurt and supplements in the EU, retail sales, 29-218 7 1% 6 8%
More informationOBTAINING FERMENTED DAIRY PRODUCTS WITH THE YOGURT CULTURE YF-L 812
The Annals of the University Dunarea de Jos of Galati Fascicle VI Food Technology 35(1) 92-99 ORIGINAL RESEARCH PAPER OBTAINING FERMENTED DAIRY PRODUCTS WITH THE YOGURT CULTURE YF-L 812 INA VASILEAN, RODICA
More informationRESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION
Bulletin of the Transilvania University of Braşov Vol. 3 (52) - 2010 Series II: Forestry Wood Industry Agricultural Food Engineering RESEARCH ON THE INFLUENCE OF MICROWAVE TREATMENT ON MILK COMPOSITION
More informationMathematical Evaluation of Factors that Influence on the Survivability of Some Prokaryotes and Eukaryotes after Freeze-Drying
341 Bulgarian Journal of Agricultural Science, 13 (2007), 341-347 National Centre for Agrarian Sciences Mathematical Evaluation of Factors that Influence on the Survivability of Some Prokaryotes and Eukaryotes
More informationAnnals. Food Science and Technology 2010
METABOLIC AND BIOCHEMICAL CHARACTERISTICS OF PROBIOTIC CULTURE IN MILK SUPPLEMENTED WITH RYE FLAKES AND MALT EXTRACT Elena Bărăscu, Elena Corina Popescu, Alexandru Stoica, Maria Iordan Valahia University
More informationEffect of Lactulose and Inulin on Physicochemical and Microbial Properties of Synbiotic Yogurt
Available online at www.scholarsresearchlibrary.com Annals of Biological Research, 2012, 3 (12):5692-5696 (http://scholarsresearchlibrary.com/archive.html) ISSN 0976-1233 CODEN (USA): ABRNBW Effect of
More informationTHE ANNALS OF VALAHIA UNIVERSITY OF TÂRGOVIŞTE Fascicle VII 2006 GROWTH AND ACTIVITY OF BIFIDOBACTERIA IN MIXED CULTURE WITH LACTOBACILLUS HELVETICUS
GROWTH AND ACTIVITY OF BIFIDOBACTERIA IN MIXED CULTURE WITH LACTOBACILLUS HELVETICUS E. Bărăscu* and J. Ciumac** * Valahia University of Targovite, Faculty of Environment Engineering and Biotechnologies,
More informationUpdate nutrition technology that s made. promoter or without additional hormone
Update nutrition technology that s made poultry growth without antibiotic growth promoter or without additional hormone Yuwares Ruangpanit, Ph.D. Nutrition DepartmentofAnimal Science, Faculty of Agriculture
More informationVitalac Milk Replacer. Manufactured by. Local Distributor. Husbandry Purchased
Manufactured by Husbandry Purchased Calves Local Distributor Vitalac Milk Replacer The art of rearing Contact Agritech for product information www.agritech.ie Recommended husbandry for purchased calves
More informationNATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Milk and Dairy Products Regulations 2005.
S. I. of 2005 NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL ACT 1993 (AS AMENDED) Milk and Dairy Products Regulations 2005 Commencement: In exercise of the powers conferred on the Governing
More informationA STUDY ON THE EFFECT OF THERMAL TREATMENT ON COMPOSITION AND SOME PROPERTIES OF CAMEL MILK
Slovak J. Anim. Sci., 44, 2011 (3): 97-102 2011 CVŽV ISSN 1337-9984 A STUDY ON THE EFFECT OF THERMAL TREATMENT ON COMPOSITION AND SOME PROPERTIES OF CAMEL MILK H. E. HATTEM*, A. N. MANAL, S. S. HANNA,
More informationUSE OF ESSENTIAL OILS IN DAIRY PRODUCTS 3. ESSENTIAL OIL OF DILL (ANETHUM GRAVEOLENS)
FRI-LB-P-1-BFT(R)-20 PROCEEDINGS OF UNIVERSITY OF RUSE - 2017, volume 56, book 10.2. USE OF ESSENTIAL OILS IN DAIRY PRODUCTS 3. ESSENTIAL OIL OF DILL (ANETHUM GRAVEOLENS) Assoc. Prof. Iliana Kostova, PhD
More informationPhysical Properties of Milk
Physical Properties of Milk The colour of the milk ranges from a bluish white to a golden yellow or yellowish white. The white colour of the milk is due to the reflection of light by the dispersed fat
More informationFood Science (#6201)
AASD FAMILY AND CONSUMER EDUCATION CURRICULUM Food Science (#6201) Description The Food Science course gives students a hands-on, lab-based, experimental background in basic food science as it relates
More informationManipulating the gut microbiome
Manipulating the gut microbiome William DePaolo, PhD Associate Professor Medicine Director Center for Microbiome Sciences & Therapeutics University of Washington Microbiota The actual bugs that reside
More informationLipid Composition of the New Functional Lyophilized Product SB-Lyo
635 Bulgarian Journal of Agricultural Science, 13 (2007), 635-639 National Centre for Agrarian Sciences Lipid Composition of the New Functional Lyophilized Product SB-Lyo I. NACHEVA, L. GEORGIEVA and Tsv.
More informationPhysicochemical Properties of Set-Style Yoghurt as Effect by Microbial Transglutaminase and Milk Solids Contents
2015, TextRoad Publication ISSN: 2090-4274 Journal of Applied Environmental and Biological Sciences www.textroad.com Physicochemical Properties of Set-Style Yoghurt as Effect by Microbial Transglutaminase
More informationOPTIQUAD Application list January 2016
OPTIQUAD Application list January 2016 Table of contents 1 OPTIQUAD-M 4050 W to measure Fat, Protein, Lactose, Total Solids,... 2 2 OPTIQUAD-WW 4050 W to measure COD in industrial waste water applications...
More informationINFLUENCE OF PLEUROTUS OSTREATUS PREPARATIONS ON FERMENTATION PRODUCTS OF LACTIC ACID CULTURES
INFLUENCE OF PLEUROTUS OSTREATUS PREPARATIONS ON FERMENTATION PRODUCTS OF LACTIC ACID CULTURES Original scientific paper UDC 637.136.5:582.284 Ekaterina Antontceva 1*, Sergei Sorokin 1, Mark Shamtsyan
More informationENHANCEMENT OF PROBIOTIC VIABILITY IN ICE CREAM BY MICROENCAPSULATION
International Journal of Science, Environment and Technology, Vol. 3, No 1, 2014, 339 347 ISSN 2278-3687 (O) ENHANCEMENT OF PROBIOTIC VIABILITY IN ICE CREAM BY MICROENCAPSULATION *N. Karthikeyan, A. Elango,
More informationLesson 2: Pasteurization
Lesson 2: Pasteurization 1 Terms Caesin Coagulation Ecological succession Fermentation Metabolize Pasteurization ph Putrefaction Spoilage 2 What is the composition of milk? Cow s milk consists of about
More informationCHITOSAN PRODUCTION LINE OFFER
CHITOSAN PODUCTION LINE OFFE CHITOSAN PODUCTION - INTODUCTION is a deacetylated derivative of chitin. It is polysaccharide found in nature with an amino group, contained in the shells of Crustacea such
More informationFFA Dairy Foods 2007 Dairy Foods Examination
FFA Dairy Foods 2007 Dairy Foods Examination Please answer each question by filling in the appropriate circle on your answer sheet. Make sure that your name and school are clearly filled in on the answer
More informationSurvivability of probiotics in symbiotic low fat buffalo milk yogurt
African Journal of Biotechnology Vol. 11(59), pp. 12331-12338, 24 July, 2012 Available online at http://www.academicjournals.org/ajb DOI: 10.5897/AJB12.1076 ISSN 1684 5315 2012 Academic Journals Full Length
More informationINFLUENCE OF STARTER CULTURES ON THE ACIDITY AND SENSORY CHARACTERISTICS IN PROBIOTIC YOGHURT
INFLUENCE OF STARTER CULTURES ON THE ACIDITY AND SENSORY CHARACTERISTICS IN PROBIOTIC YOGHURT Goce Talevski Slow Food, Kliment Ohridski 33/35, 7000 Bitola, Macedonia E-mail: g.talevski@t.mk Abstract Probiotic
More informationCHEESE RDL 15, October 1925 n and RD 261/33 casein milk fat mineral salts, vitamins, enzymes microbial flora manufacture, ripening degree
CHEESE RDL 15, October 1925 n. 2033 and RD 261/33 It is the product of the ripening of curdle, obtained by acid o enzymatic coagulation of whole, skim milk or cream, with or without the addition of salt,
More informationRussian Federation. GAIN Report Number: RS1382. Moscow
Date: 11/18/2013 GAIN Report Number: RS1382 Russian Federation Post: Moscow Customs Union Technical Regulation on Milk and Dairy Products Report Categories: Trade Policy Monitoring Sanitary/Phytosanitary/Food
More informationStandardization of Technology for Preparation of Functional Frozen Misti Dahi
2017 IJSRST Volume 3 Issue 8 Print ISSN: 2395-6011 Online ISSN: 2395-602X Themed Section: Science and Technology Standardization of Technology for Preparation of Functional Frozen Misti Dahi Gayatri Saikia
More informationthe (st)art of growing
the (st)art of growing The art of rearing Emulsizym 4seasons Nukamel s range of whey-based milk replacers (CMR) is recommended for the stable and efficient rearing of dairy calves. The acidified milk replacers
More informationFiltration Technology
Filtration Technology UF & MF as the Means to Improve Cheese Makes & Standardize Yields November 15, 2016 Milk Molitor Wisconsin Center for Dairy Research Center for Dairy Research Solution Based Research
More informationWEBINAR Microbial Metabolism Associated with Health. 12 April 2018; CET
WEBINAR Microbial Metabolism Associated with Health 12 April 2018; 15.00-16.30 CET PROGRAMME Brief Introduction of Both Organisations and Scientific Background Dr Bettina Schelkle (ILSI Europe, BE) Dr
More informationAiro International Research Journal April, 2016 Volume VII, ISSN:
1 A STUDY ON ENZYMATIC ACTIVITIES WITH A REFERENCE OF Abstract SCREENING PROCEDURE CHANDRAMANI KUMAR RESEARCH SCHOLAR OF OPJS UNIVERSITY, CHURU (RAJ.) Increasing interest in health foods in recent years
More informationSoy Protein Concentrate a manifold Product group
Soy Protein Concentrate a manifold Product group Classification, processing, nutritional value and feed application Yueming Dersjant-Li and Manfred Peisker Characterized by balanced amino acids profile,
More informationThe Effect of Homogenization Pressure and Stages on the Amounts of Lactic and Acetic Acids of Probiotic Yoghurt
Original Article APPLIED FOOD BIOTECHNOLOGY, 2015, 2(1): 25-29 Journal s homepage: www.journals.sbmu.ac.ir.afb pissn: 2345-5357 The Effect of Homogenization Pressure and Stages on the Amounts of Lactic
More informationStudy of Chemical Frozen Yoghurt Supplemented by Using Different Concentration of Date Pulp
EUROPEAN ACADEMIC RESEARCH Vol. II, Issue 9/ December 2014 ISSN 2286-4822 www.euacademic.org Impact Factor: 3.1 (UIF) DRJI Value: 5.9 (B+) Study of Chemical Frozen Yoghurt Supplemented by Using Different
More informationSeptember 23, 2003 Volume XVII No. 3
116 N. York Street, Suite 200, Elmhurst, IL 60126 phone: (630) 530-8700 fax: (630) 530-8707 Web site: www.adpi.org Email: info@adpi.org September 23, 2003 Volume XVII No. 3 XVII 19-03 EFFECT OF SOMATIC
More information