Pub Date : 2020-01-08DOI: 10.15567/mljekarstvo.2020.0101
Mirela Lučan, Jasmina Lukinac Čačić, M. Jukič, Helena Tomić Obrdalj, Davorka Gajari, L. Primorac, Tanja Cvetković, Vedran Slačanac, Jasmina Ranilović
The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.
{"title":"Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese","authors":"Mirela Lučan, Jasmina Lukinac Čačić, M. Jukič, Helena Tomić Obrdalj, Davorka Gajari, L. Primorac, Tanja Cvetković, Vedran Slačanac, Jasmina Ranilović","doi":"10.15567/mljekarstvo.2020.0101","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0101","url":null,"abstract":"The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substituted by KCl (T2), and KCl-based salt mixture Salut® which contains offflavours masking compound (T3). The study was evaluated physico-chemical attributes, colour, spreadability, sensory acceptance, as well as level of intensity of specific attributes of low-sodium cream cheese. Sodium reduction not influenced on the protein, fat and moisture content, water activity, acidity and the colour of cream cheese (P>0.05). However, sodium reduction significantly influenced to mineral composition, spreadability and sensory properties. The use of potassium salt substitutes significantly increased the value of K:Na ratio. Cheese containing commercial salt replacer Salut® had the closest hedonic score to control cheese compared to other replacers. The current research demonstrates that sodium content can be reduced by 35 % in cream cheese using a nutritionally valuable potassium-based salt mixture, without compromising the consumer acceptance.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"70 1","pages":"13-27"},"PeriodicalIF":1.2,"publicationDate":"2020-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44340900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-08DOI: 10.15567/mljekarstvo.2020.0105
G. Natrella, M. Faccia, J. Lorenzo, P. Palo, G. Gambacorta
The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.
{"title":"Evolution of volatile compounds from milk to curd during manufacturing of Mozzarella","authors":"G. Natrella, M. Faccia, J. Lorenzo, P. Palo, G. Gambacorta","doi":"10.15567/mljekarstvo.2020.0105","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0105","url":null,"abstract":"The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"70 1","pages":"50-58"},"PeriodicalIF":1.2,"publicationDate":"2020-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0105","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44021058","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-01-08DOI: 10.15567/mljekarstvo.2020.0106
B. Paszczyk, Joanna Łuczyńska, M. Polak-Śliwińska
The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.
{"title":"The effect of storage on the yogurt fatty acid profile","authors":"B. Paszczyk, Joanna Łuczyńska, M. Polak-Śliwińska","doi":"10.15567/mljekarstvo.2020.0106","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0106","url":null,"abstract":"The presented study analysed whether refrigerated storage time affects the fatty acid profile, the content of conjugated linoleic acid (CLA) and trans isomers of C18:1 and C18:2 acids in yogurts made from goat, sheep and cow milk. On the 21st day of storage, significant decreases (P<0.05) in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were observed in in yogurts made from cow milk. In yogurts made from sheep and goat milk, the content of these acids fluctuated during storage. The CLA isomer in fresh yogurts ranged from 3.58 mg g-1 fat in yogurts made from sheep milk to 4.47 mg g-1 fat in yogurts made of cow milk. During storage the content of CLA significantly decreased in cow milk yogurts and significantly increased in goat milk yogurts (P<0.05), while it remained more or less unchanged throughout the entire storage period in sheep milk yogurts.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"70 1","pages":"59-70"},"PeriodicalIF":1.2,"publicationDate":"2020-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43872546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-04DOI: 10.15567/mljekarstvo.2019.0402
Katarzyna Katarzyna, E. Pecka-Kiełb, A. Zachwieja
The aim of the research was to establish relations between the selected rumen fermentation products and the milk composition in dairy cows. The experiment was conducted on 10 Polish Holstein-Friesian cows of black and white variety. The animals were kept in the free stall housing system and fed with the total mixed ration (TMR). The herd’s milk production was assessed using the A4 method and the milk analyses were obtained from the milk recordings. The rumen digesta were sampled two hours after the morning delivery of TMR using a stomach pump. The sampled digesta were diluted with buffer, homogenized and the obtained suspension was analysed using gas chromatograph with the FID detector to determine the total concentration of volatile fatty acids (VFA) and the percentage of individual VFAs. Milk composition was obtained from the RW-1 reports, and the Pearson correlation coefficient was calculated for the obtained parameters. It was determined that propionate and the relation of propionate to butyrate in the rumen digesta increased the protein content and its fractions in milk. The volatile fatty acids utilization coefficient in the rumen digesta a positive correlation to protein contents and a negative correlation to the level of caseins in milk were shown. Processes taking place in the cow rumen significantly influence the composition and quality of milk. The knowledge of volatile fatty acids content and the of individual VFAs allows for the management of the rumen fermentation in order to obtain better technological parameters of milk.
{"title":"Impact of the volume and the profile of volatile fatty acids in the rumen fermentation on cow productivity and milk composition","authors":"Katarzyna Katarzyna, E. Pecka-Kiełb, A. Zachwieja","doi":"10.15567/mljekarstvo.2019.0402","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2019.0402","url":null,"abstract":"The aim of the research was to establish relations between the selected rumen fermentation products and the milk composition in dairy cows. The experiment was conducted on 10 Polish Holstein-Friesian cows of black and white variety. The animals were kept in the free stall housing system and fed with the total mixed ration (TMR). The herd’s milk production was assessed using the A4 method and the milk analyses were obtained from the milk recordings. The rumen digesta were sampled two hours after the morning delivery of TMR using a stomach pump. The sampled digesta were diluted with buffer, homogenized and the obtained suspension was analysed using gas chromatograph with the FID detector to\u0000determine the total concentration of volatile fatty acids (VFA) and the\u0000percentage of individual VFAs. Milk composition was obtained from the RW-1 reports, and the Pearson correlation coefficient was calculated for\u0000the obtained parameters. It was determined that propionate and the relation of propionate to butyrate in the rumen digesta increased the protein content and its fractions in milk. The volatile fatty acids utilization coefficient in the rumen digesta a positive correlation to protein contents and a negative correlation to the level of caseins in milk were shown. Processes taking place in the cow rumen significantly influence the composition and quality of milk. The knowledge of volatile\u0000fatty acids content and the of individual VFAs allows for the management of the rumen fermentation in order to obtain better technological parameters of milk.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2019.0402","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45230345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-04DOI: 10.15567/mljekarstvo.2019.0406
S. Borş, I. Ibănescu, Emesse Balla, A. Borș
The increased air temperature combined with the reduction of rainfall during hot season impairs the capacity of cows to maintain the optimal body temperature. This study tested the hypothesis that climate changes affect the medium yielding cows in temperate continental climate. The productive-reproductive parameters of 8607 milking cows from a dairy farm in North-eastern Romania were examined and correlated with changes in ambient temperatures and rainfall between the years of 1983 and 2010. We observed that the number of artificial inseminations served to cows showed a decreasing trend. The reduction in this parameter was significantly influenced by the increase in the average and maximum temperatures during hot season associated with the reduction in rainfall, as shown by regression analysis. Other studied parameters such as milk production, calving to conception interval, calving to first artificial insemination interval and conception rates at first, second and more than two services were not related to the changes in average annual temperatures, annual temperatures amplitude and annual precipitation quantities. This study suggests that, although present, the effects of climate changes on some productive-reproductive parameters of medium yielding cows in geographic areas with temperate continental climate are not as dramatic as described in other studies.
{"title":"Changes in climate conditions and their effects on production\u0000and reproduction of medium yielding cows in temperate continental climate","authors":"S. Borş, I. Ibănescu, Emesse Balla, A. Borș","doi":"10.15567/mljekarstvo.2019.0406","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2019.0406","url":null,"abstract":"The increased air temperature combined with the reduction of rainfall during hot season impairs the capacity of cows to maintain the optimal body temperature. This study tested the hypothesis that climate changes affect the medium yielding cows in temperate continental climate. The productive-reproductive parameters of 8607 milking cows from a dairy farm in North-eastern Romania were examined and correlated with changes in ambient temperatures and rainfall between the years of 1983 and 2010.\u0000We observed that the number of artificial inseminations served to cows showed a decreasing trend. The reduction in this parameter was significantly influenced by the increase in the average and maximum temperatures during hot season associated with the reduction in rainfall, as shown by regression analysis. Other studied parameters such\u0000as milk production, calving to conception interval, calving to first artificial insemination interval and conception rates at first, second and more than two services were not related to the changes in average annual temperatures, annual temperatures amplitude and annual precipitation quantities. This study suggests that, although present, the effects of climate changes on some productive-reproductive parameters of medium yielding cows in geographic areas with temperate continental climate are not as dramatic as described in other studies.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2019.0406","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42154227","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-04DOI: 10.15567/mljekarstvo.2019.0401
M. Špehar, Ante Kasap, B. Mioč, Z. Barač, Danijel Mulc
The objective of this study was to estimate genetic parameters for daily milk yield (DMY), fat (FC), and protein content (PC) using 329.022 test-day records of 23.756 Alpine does. Single trait repeatability animal model was applied. Parity, litter size, season, and lactation stage (Ali-Schaeffer’s curve) were fitted in the fixed, while herd, herd-test-day, permanent environment (within lactations) and additive genetic effect in the random part of the model. Variance components were estimated using Residual Maximum Likelihood Method in the VCE-6 program. Additive genetic effect explained 23 %, 16 % and 25 % of DMY, FC and PC variability which is in general agreement with numerous previous reports for dairy goat breeds. Among the non-genetic effects, herd explained 24 %, 12 %, and 9 %, herd-test-day 17 %, 29 %, and 30 %, and permanent environment 16 %, 3 %, and 5 % of DMY, FC and PC variability, respectively. The estimated parameters and developed single trait repeatability test-day models will serve as a basic tool in BLUP based genetic evaluation of Alpine breed in Croatia.
{"title":"Estimation of genetic parameters for dairy traits using repeatability animal models based on test-day data for Alpine goat in Croatia","authors":"M. Špehar, Ante Kasap, B. Mioč, Z. Barač, Danijel Mulc","doi":"10.15567/mljekarstvo.2019.0401","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2019.0401","url":null,"abstract":"The objective of this study was to estimate genetic parameters for daily\u0000milk yield (DMY), fat (FC), and protein content (PC) using 329.022 test-day records of 23.756 Alpine does. Single trait repeatability animal model was applied. Parity, litter size, season, and lactation stage (Ali-Schaeffer’s curve) were fitted in the fixed, while herd, herd-test-day, permanent environment (within lactations) and additive genetic effect in the random part of the model. Variance components were\u0000estimated using Residual Maximum Likelihood Method in the VCE-6 program. Additive genetic effect explained 23 %, 16 % and 25 % of DMY, FC and PC variability which is in general agreement with numerous previous reports for dairy goat breeds. Among the non-genetic effects, herd explained 24 %, 12 %, and 9 %, herd-test-day 17 %, 29 %, and 30 %, and permanent environment 16 %, 3 %, and 5 % of DMY, FC and PC variability, respectively. The estimated parameters and developed single\u0000trait repeatability test-day models will serve as a basic tool in BLUP based genetic evaluation of Alpine breed in Croatia.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2019.0401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46590246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-04DOI: 10.15567/mljekarstvo.2019.0405
N. Taboada, C. V. Van Nieuwenhove, R. Medina, Soledad López Alzogaray
In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perception of cheeses, and contributed thus to the development of a healthier food.
在本研究中，对以本地菌株作为发酵剂和辅助培养物制成的半硬山羊奶酪的理化、微生物学和脂肪酸组成以及特定酯酶活性进行了评估，并与使用商业培养奶酪生产的半硬山羊奶酪进行了比较。各奶酪的理化组成相似，但乳酸菌是所有样品中占优势的微生物群。在本地菌株的奶酪中检测到最高的比酯酶活性。随着发酵时间的延长(60 d)，天然菌种对干酪脂肪酸谱的影响显著，共轭亚油酸(CLA)含量从0.60 g / 100 g / 1增加到1.03 g / 100 g / 1，而使用商业发酵剂的干酪的共轭亚油酸含量约为0.60 g / 100 g / 1。在含有本地菌株的奶酪中，检测到最高的理想脂肪酸、Δ9-desaturase和CLA去饱和酶指数和最低的动脉粥样硬化指数。本地菌株作为发酵剂和辅助培养物接种，在奶酪中方便地生长，在成熟过程中释放的代谢物和奶酪的整体感官感知中充分发挥了它们的潜力，从而为更健康的食品的发展做出了贡献。
{"title":"Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria","authors":"N. Taboada, C. V. Van Nieuwenhove, R. Medina, Soledad López Alzogaray","doi":"10.15567/mljekarstvo.2019.0405","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2019.0405","url":null,"abstract":"In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard\u0000goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were\u0000detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60\u0000to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and\u0000in the global sensory perception of cheeses, and contributed thus to the development of a healthier food.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2019.0405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43986449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-01DOI: 10.15567/MLJEKARSTVO.2019.0301
Katarina Lisak Jakopović, Irena Barukčić, R. Božanić
In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health. The relationship between health and diet is well known and it is a main key for prevention of variety of diseases. Milk is considered as a very good source of bioactive components and it has been known to contain macro- as well as micronutrients of high nutritional and therapeutic value. Also, bioactive components have been exploited from milk and dairy products for application in functional foods and for potential pharmaceutical use. Biologically active compounds guard neonates and adults against pathogens and illnesses. Some major bioactive components of milk are derived from caseins, whey proteins, lipids, lactoferrine, vitamins, immunoglobulins and growth factors. The aim of this paper was to provide an overview and explain the health effects of already known and recently detected bioactive components derived from bovine milk on humans.
{"title":"Bioactive components derived from bovine milk","authors":"Katarina Lisak Jakopović, Irena Barukčić, R. Božanić","doi":"10.15567/MLJEKARSTVO.2019.0301","DOIUrl":"https://doi.org/10.15567/MLJEKARSTVO.2019.0301","url":null,"abstract":"In recent years, functional foods and bioactive components in foods have\u0000drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health. The relationship between health and diet is well known and it is a main key for prevention of variety of diseases. Milk is considered as a very good source of bioactive components and it has been known to contain macro- as well as micronutrients of high nutritional and therapeutic value. Also, bioactive components have been exploited from milk and dairy products for application in functional foods and for potential pharmaceutical use. Biologically active compounds guard neonates and adults against pathogens and illnesses. Some major bioactive components of milk are derived from caseins, whey proteins, lipids, lactoferrine, vitamins, immunoglobulins and growth factors. The aim of this paper was to provide\u0000an overview and explain the health effects of already known and recently detected bioactive components derived from bovine milk on humans.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/MLJEKARSTVO.2019.0301","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49593274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-01DOI: 10.15567/MLJEKARSTVO.2019.0305
S. Altuntas, M. Korukluoglu
The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post acidification and shorter fermentation time associated to higher counts of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.
{"title":"The impact of different commercial probiotic cultures with starters on technological, physicochemical and sensorial properties of a\u0000traditional yogurt-based appetizer “Cacık”","authors":"S. Altuntas, M. Korukluoglu","doi":"10.15567/MLJEKARSTVO.2019.0305","DOIUrl":"https://doi.org/10.15567/MLJEKARSTVO.2019.0305","url":null,"abstract":"The selection of proper probiotic culture is essential for maintaining adequate numbers of viable cells until consumption since potential adverse interaction between selected strain and starter culture. This study examined the suitability of Cacık as a potential probiotic carrier\u0000including Lactobacillus acidophilus 74-2, Lactobacillus rhamnosus Howaru HN001TM and Bifidobacterium longum BB536 in different combinations. The presence of three probiotic strains caused higher post\u0000acidification and shorter fermentation time associated to higher counts\u0000of L. bulgaricus. Except for certain combinations containing B. longum BB536, the counts of individual probiotic bacteria were higher than 6 log g-1 for all probiotic supplemented Cacık samples. Results showed that bacterial interaction was decisive for survival over 21 days of storage. Probiotic products containing only B. longum BB536 or B. longum\u0000BB536 with L. acidophilus 74-2 did not accomplish in terms of the technological point, since the viable cell counts decerased for 2.45 log\u0000and 1.95 log per g, respecitevly, throughout the storage period. In three of totally four combinations included L. rhamnosus Howaru HN001TM alone or combined with other probiotic bacteria, the viable cell counts of L. rhamnosus Howaru HN001TM remained at the inoculated level, while the counts significantly increased in co-culture with L. acidophilus 74-2. Considering the overall sensorial attributes and survival of probiotics, Cacık supplemented with L. rhamnosus Howaru HN001TM alone, combinations of B. longum BB536 and L. rhamnosus Howaru HN001TM or L. acidophilus 74-2 and L. rhamnosus Howaru HN001TM or by all of the three tested probiotics, were suggested as suitable for further production.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/MLJEKARSTVO.2019.0305","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42695105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-07-01DOI: 10.15567/MLJEKARSTVO.2019.0304
B. Paszczyk, E. Tońska, Joanna Łuczyńska
The purpose of the presented study was to determine the fatty acid composition, health lipid indices content and selected micro and macronutrients in cow, sheep and goat milk and yogurts produced there of. Fatty acid composition was determined by the GC-FID method using a 100-m capillary column with CP Sil 88 phase. Microelements (iron, zinc, copper and manganese) and macroelements (magnesium and calcium) were analysed using flame atomic absorption spectrometry, whereas sodium and potassium were determined by the emission method. Phosphorus was analysed by the colorimetric method. The conducted study demonstrated that sheep, cow and goat milks and yogurts were characterized by different contents of fatty acids, micro- and macroelements. Sheep milk and yogurts could be regarded as richer sources of polyunsaturated fatty acids (PUFA), (4.41 and 4.35 % of total fatty acids, respectively), n-3 fatty acids (1.05 % of total fatty acids). These samples also had lower n6/n3 ratio (1.93 and 1.92, respectively) and the lowest value index of Thrombogenicity (TI) in comparison to the other analyzed milk and yogurt samples. In turn, goat milk and yogurts were characterized by the highest content of short-chain fatty acids (SCFA), (18.07 and 18.17 % of total fatty acids, respectively) the lowest content of saturated fatty acids (SFA), (54.62 and 54.93 %, respectively) and the lowest value index of Atherogenicity (AI) (2.79 and 2.84, respectively). Concentrations of all analyzed microand macroelements were significantly (P<0.05) higher in yogurts than in milk samples used for their production. Goat yogurts contained higher concentrations of copper, iron, and potassium compared to sheep and cow yogurts. In turn, sheep yogurts had more zinc, magnesium, calcium, and phosphorus than the other analyzed yogurt samples.
本研究的目的是测定牛乳、绵羊乳和山羊乳及酸奶中的脂肪酸组成、健康脂质指标含量和选定的微量元素和常量营养素。采用GC-FID法测定脂肪酸组成，毛细管柱为100 m，相为CP Sil 88。微量元素(铁、锌、铜和锰)和大量元素(镁和钙)采用火焰原子吸收光谱法分析，而钠和钾采用发射法测定。用比色法对磷进行了分析。研究表明，绵羊、牛、山羊奶和酸奶的脂肪酸、微量元素和大量元素含量不同。羊奶和酸奶是多不饱和脂肪酸(PUFA)(分别占总脂肪酸的4.41%和4.35%)和n-3脂肪酸(占总脂肪酸的1.05%)的较丰富来源。这些样品的6/n3比值也较低(分别为1.93和1.92)，血栓形成指数(TI)值也最低。羊奶和酸奶的短链脂肪酸(SCFA)含量最高，分别占总脂肪酸的18.07和18.17 %，饱和脂肪酸(SFA)含量最低，分别占54.62和54.93 %，动脉粥样硬化指数(AI)值最低，分别为2.79和2.84。酸奶中微量元素和大量元素的含量均显著(P<0.05)高于生产酸奶所用牛奶样品。与绵羊和奶牛酸奶相比，山羊酸奶含有更高浓度的铜、铁和钾。反过来，绵羊酸奶比其他分析的酸奶样品含有更多的锌、镁、钙和磷。
{"title":"Health-promoting value of cow, sheep and goat milk and yogurts","authors":"B. Paszczyk, E. Tońska, Joanna Łuczyńska","doi":"10.15567/MLJEKARSTVO.2019.0304","DOIUrl":"https://doi.org/10.15567/MLJEKARSTVO.2019.0304","url":null,"abstract":"The purpose of the presented study was to determine the fatty acid composition, health lipid indices content and selected micro and macronutrients in cow, sheep and goat milk and yogurts produced there of. Fatty acid composition was determined by the GC-FID method using a 100-m capillary column with CP Sil 88 phase. Microelements (iron, zinc, copper and manganese) and macroelements (magnesium and calcium) were analysed using flame atomic absorption spectrometry, whereas sodium and potassium were determined by the emission method. Phosphorus was analysed by the colorimetric method. The conducted study demonstrated that sheep, cow and goat milks and yogurts were characterized by different contents of fatty acids, micro- and macroelements. Sheep milk and yogurts could be regarded as richer sources of polyunsaturated fatty\u0000acids (PUFA), (4.41 and 4.35 % of total fatty acids, respectively), n-3\u0000fatty acids (1.05 % of total fatty acids). These samples also had lower\u0000n6/n3 ratio (1.93 and 1.92, respectively) and the lowest value index of\u0000Thrombogenicity (TI) in comparison to the other analyzed milk and yogurt samples. In turn, goat milk and yogurts were characterized by the\u0000highest content of short-chain fatty acids (SCFA), (18.07 and 18.17 % of total fatty acids, respectively) the lowest content of saturated fatty acids (SFA), (54.62 and 54.93 %, respectively) and the lowest value index of Atherogenicity (AI) (2.79 and 2.84, respectively). Concentrations of all analyzed microand macroelements were significantly\u0000(P<0.05) higher in yogurts than in milk samples used for their production. Goat yogurts contained higher concentrations of copper, iron, and potassium compared to sheep and cow yogurts. In turn, sheep yogurts had more zinc, magnesium, calcium, and phosphorus than the other\u0000analyzed yogurt samples.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/MLJEKARSTVO.2019.0304","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46653069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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