Pub Date : 2021-12-23DOI: 10.15567/mljekarstvo.2022.0102
Jasna Novak
Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result in the production of bioactive peptides. Proteolytic properties of a selection of lactic acid bacteria (LAB) strains previously isolated in Croatia, including Lactococcus lactis and Lactobacillus strains, are described. All strains of Lactobacillus and Lactococcus showed an Fmc+ phenotype that can be associated with efficient growth in milk. The significant caseinolytic effect, after incubation of culture supernatant or concentrated cell biomass, was observed for Levilactobacillus brevis D6 and Lactiplantilactobacillus plantarum D13 after growth in the optimal growth medium, while for Lactoccocus lactis ZGBP5-32 and Levilactobacillus brevis SF9B strains after growth in skimmed milk. To assess the LAB growth in skimmed milk, the acidification rate was monitored. Statistically, significant acidification capacity was determined for L. plantarum D13 in the optimal medium and by the proteolytic strain Lactobacillus helveticus M92 in skimmed milk. After extraction of proteinases from the strains with caseinolytic activity, protein samples were analysed by the SDS-PAGE. The protein extract of the Lc. lactis ZGBP5-32 and ZGZA7-10, retained proteolytic activity even at very low concentrations. The ultrafiltration improved protein extraction. The crude extract possibly contained putative protease, as a decrease in contaminating proteins was confirmed by SDS-PAGE in samples of L. brevis D6 and SF9B, L. fermentum D12 and L. plantarum D13.
乳杆菌和乳球菌的蛋白酶在发酵乳制品中催化酪蛋白降解，从而产生生物活性肽。描述了以前在克罗地亚分离的乳酸菌(LAB)菌株的蛋白水解特性，包括乳酸乳球菌和乳杆菌菌株。乳杆菌和乳球菌的所有菌株均表现为Fmc+表型，这与乳中高效生长有关。短乳杆菌D6和植物乳杆菌D13在最佳培养基中生长后，短乳杆菌ZGBP5-32和短乳杆菌SF9B在脱脂乳中生长后，经培养上清或浓缩细胞生物量孵育后，均有显著的溶酪蛋白作用。为了评估乳酸菌在脱脂牛奶中的生长，监测了酸化速率。从统计学上看，在最佳培养基中，L. plantarum D13的酸化能力显著，而在脱脂乳中，水解蛋白菌株helveticus Lactobacillus M92的酸化能力显著。从具有溶酪蛋白活性的菌株中提取蛋白酶后，用SDS-PAGE对蛋白样品进行分析。Lc的蛋白提取物。lactis ZGBP5-32和ZGZA7-10即使在极低浓度下也能保持蛋白水解活性。超滤改善了蛋白质的提取。通过SDS-PAGE分析，短乳杆菌D6和SF9B、发酵乳杆菌D12和植物乳杆菌D13的污染蛋白均有所减少，表明粗提物中可能含有蛋白酶。
{"title":"Caseinolytic proteases of Lactobacillus and Lactococcus strains isolated from fermented dairy products","authors":"Jasna Novak","doi":"10.15567/mljekarstvo.2022.0102","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0102","url":null,"abstract":"Proteases of Lactobacillus and Lactococcus strains catalyze casein degradation in fermented dairy products, which can result in the production of bioactive peptides. Proteolytic properties of a selection of lactic acid bacteria (LAB) strains previously isolated in Croatia, including Lactococcus lactis and Lactobacillus strains, are described. All strains of Lactobacillus and Lactococcus showed an Fmc+ phenotype that can be associated with efficient growth in milk. The significant caseinolytic effect, after incubation of culture supernatant or concentrated cell biomass, was observed for Levilactobacillus brevis D6 and Lactiplantilactobacillus plantarum D13 after growth in the optimal growth medium, while for Lactoccocus lactis ZGBP5-32 and Levilactobacillus brevis SF9B strains after growth in skimmed milk. To assess the LAB growth in skimmed milk, the acidification rate was monitored. Statistically, significant acidification capacity was determined for L. plantarum D13 in the optimal medium and by the proteolytic strain Lactobacillus helveticus M92 in skimmed milk. After extraction of proteinases from the strains with caseinolytic activity, protein samples were analysed by the SDS-PAGE. The protein extract of the Lc. lactis ZGBP5-32 and ZGZA7-10, retained proteolytic activity even at very low concentrations. The ultrafiltration improved protein extraction. The crude extract possibly contained putative protease, as a decrease in contaminating proteins was confirmed by SDS-PAGE in samples of L. brevis D6 and SF9B, L. fermentum D12 and L. plantarum D13.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43831666","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 : 2021-12-23DOI: 10.15567/mljekarstvo.2022.0104
Lina Lauciene
The aim of this study was to investigate the influence of crossbreeding and the LPL genotype on goat milk yield, composition and quality indicators. This research was carried out in a herd of pure-breed Saanen, Anglo-Nubian, and crossbred Saanen and Anglo-Nubian goats (n=137) in Lithuania. Saanen x Anglo-Nubian crossbred goats and Saanen had a significantly (P<0.05) higher (34.91% and 16.03 %, respectively) milk yield compared to Anglo-Nubian goats. The highest (P<0.05) fat and protein and the lowest (P<0.05) lactose percentages and somatic cell count were found in the milk of Anglo-Nubian goats, compared to Saanen x Anglo-Nubian crossbreds and Saanen goats. The highest (P<0.05) milk yield was determined in the CC genotype of the LPL gene (on average 20.08 % higher than in the CG and GG genotypes) of goats. However, the milk yield of the CC genotype was characterised (P<0.05) by the lowest fat, protein and milk urea levels, and the highest amount of lactose compared to the milk of the GG genotype. The study showed that breed and LPL genotype affected goat milk yield and composition and appear to be the valuable biomarkers of the goat selection process.
{"title":"The influence of crossbreeding and LPL genotype on the yield, composition and quality of goat milk","authors":"Lina Lauciene","doi":"10.15567/mljekarstvo.2022.0104","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0104","url":null,"abstract":"The aim of this study was to investigate the influence of crossbreeding and the LPL genotype on goat milk yield, composition and quality indicators. This research was carried out in a herd of pure-breed Saanen, Anglo-Nubian, and crossbred Saanen and Anglo-Nubian goats (n=137) in Lithuania. Saanen x Anglo-Nubian crossbred goats and Saanen had a significantly (P<0.05) higher (34.91% and 16.03 %, respectively) milk yield compared to Anglo-Nubian goats. The highest (P<0.05) fat and protein and the lowest (P<0.05) lactose percentages and somatic cell count were found in the milk of Anglo-Nubian goats, compared to Saanen x Anglo-Nubian crossbreds and Saanen goats. The highest (P<0.05) milk yield was determined in the CC genotype of the LPL gene (on average 20.08 % higher than in the CG and GG genotypes) of goats. However, the milk yield of the CC genotype was characterised (P<0.05) by the lowest fat, protein and milk urea levels, and the highest amount of lactose compared to the milk of the GG genotype. The study showed that breed and LPL genotype affected goat milk yield and composition and appear to be the valuable biomarkers of the goat selection process.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45149584","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 : 2021-12-23DOI: 10.15567/mljekarstvo.2022.0106
I. Jajić
The aim of this study was to investigate the effect of two different commercial products for mycotoxin deactivation in the dairy cows’ nutrition. The research was done on the 18 dairy cows in the different phase of lactation, with the average production of 14 L of milk per day. The diet contained in average 8 kg of concentrate feed, 10 kg of mixed peas and wheat forage, 4 kg hay of alfalfa and cereal straw ad libitum. Before starting the trials all components of the cows’ ration were analysed for the presence of aflatoxin B1, while cow’s milk was analysed for the presence of aflatoxin M1. In the first phase of the trial cows were fed diet containing aflatoxin B1 at level of 5±0.9 µg/kg, which resulted in the average aflatoxin M1concentration of 181±3.5 ng/kg in the milk. In the second phase of the trail 0.5 % of the commercial product 1 (Neozel®) was added into the feed ration of cows and after the period of adaptation, the aflatoxin M1 concentration in milk was measured. In the third phase of the trail 0.3 % of the commercial product 2 (miko-Stop 0.3®) was added into the feed ration of cows and also, after the period of adaptation, the concentration of aflatoxin M1 in milk was measured. The last phase was the control phase in which cows were fed diets with aflatoxin B1 (5 µg/kg) without added mycotoxin deactivators. The use of both commercial products for ten days resulted in the reduction of aflatoxin M1 levels for 35.9 % and 53.6 %, respectively.
{"title":"The use of the two different mycotoxin deactivators in the nutrition of dairy cows","authors":"I. Jajić","doi":"10.15567/mljekarstvo.2022.0106","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0106","url":null,"abstract":"The aim of this study was to investigate the effect of two different commercial products for mycotoxin deactivation in the dairy cows’ nutrition. The research was done on the 18 dairy cows in the different phase of lactation, with the average production of 14 L of milk per day. The diet contained in average 8 kg of concentrate feed, 10 kg of mixed peas and wheat forage, 4 kg hay of alfalfa and cereal straw ad libitum. Before starting the trials all components of the cows’ ration were analysed for the presence of aflatoxin B1, while cow’s milk was analysed for the presence of aflatoxin M1. In the first phase of the trial cows were fed diet containing aflatoxin B1 at level of 5±0.9 µg/kg, which resulted in the average aflatoxin M1concentration of 181±3.5 ng/kg in the milk. In the second phase of the trail 0.5 % of the commercial product 1 (Neozel®) was added into the feed ration of cows and after the period of adaptation, the aflatoxin M1 concentration in milk was measured. In the third phase of the trail 0.3 % of the commercial product 2 (miko-Stop 0.3®) was added into the feed ration of cows and also, after the period of adaptation, the concentration of aflatoxin M1 in milk was measured. The last phase was the control phase in which cows were fed diets with aflatoxin B1 (5 µg/kg) without added mycotoxin deactivators. The use of both commercial products for ten days resulted in the reduction of aflatoxin M1 levels for 35.9 % and 53.6 %, respectively.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45650180","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 : 2021-12-23DOI: 10.15567/mljekarstvo.2022.0103
Sine Ozmen-Togay
Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.
{"title":"Impact of coffee silverskin on in-vitro viability of kefir culture during storage","authors":"Sine Ozmen-Togay","doi":"10.15567/mljekarstvo.2022.0103","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0103","url":null,"abstract":"Probiotic dairy products must contain a certain level of live probiotic microorganisms at the time of consumption. The number of live microorganisms in kefir culture, which is a mixture of different microorganisms, may change during storage due to various factors. In this study, the effects of adding a novel ingredient coffee bean membrane (CSS-coffee silverskin), on the viability of microorganisms contained in kefir culture were investigated. For this purpose, CSS obtained from 2 different coffee varieties (Arabica and Robusta) was added to kefir samples at 3 different concentrations (0.5, 0.75 and 1.0 %) at the beginning of fermentation. It was observed that especially the addition of CSS belonging to the Robusta variety significantly increased the viability of lactic acid bacteria (lactobacilli and lactococci) which accounted for 88-94.10 % and 82.37-92.44 % respectively. During the storage period of 28 days at 4 °C; it could be observed that kefir enrichment with CSS of both coffee varieties increased the viability of lactobacilli and lactococci after in-vitro digestion, depending on the rate of supplementation. Number of yeasts was decreased during the storage.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42966620","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 : 2021-12-23DOI: 10.15567/mljekarstvo.2022.0105
M. Tomić Maksan
The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in supermarkets and specialty stores. The most important motives for buying organic yoghurt are health, nutritional value, and food safety. Respondents have positive attitudes about organic yoghurt. The results of this research are useful for organic food producers (especially organic yoghurt producers) in planning and improving production, and also for food marketing experts in designing and implementing promotional activities.
{"title":"Consumers’ attitudes, motives and behaviour towards organic yoghurt in Croatia","authors":"M. Tomić Maksan","doi":"10.15567/mljekarstvo.2022.0105","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0105","url":null,"abstract":"The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group. The aim of this study was to determine consumer behaviour in the purchase and consumption of organic yoghurt, attitudes concerning organic yoghurt, and motives for organic yoghurt purchase. An online survey was conducted among organic yoghurt buyers. More than a third of respondents buy and consume organic yoghurt two to three times a month. Respondents buy most often organic yoghurt made from cow’s milk, in plastic packaging, in supermarkets and specialty stores. The most important motives for buying organic yoghurt are health, nutritional value, and food safety. Respondents have positive attitudes about organic yoghurt. The results of this research are useful for organic food producers (especially organic yoghurt producers) in planning and improving production, and also for food marketing experts in designing and implementing promotional activities.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41513493","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 : 2021-10-08DOI: 10.15567/mljekarstvo.2021.0402
Maryam Heidarvand
In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 % N2 - 30 % CO2, 80 % N2 - 20 % CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability and overall acceptability were monitored within a 12- week period. The control samples were packaged in atmospheric air. Results revealed that samples packaged in PETFA-Al-LDPE with the combination of 70 % N2 - 30 % CO2 had the lowest pH, highest acidity and moisture content. The viability of Lacticaseibacillus paracasei was reported to be 4*106 CFU/g within 12 weeks. The highest and lowest overall acceptability was for the cheese packaged in 70% N2 - 30 % CO2 and the control sample, respectively.
{"title":"Viability of Lacticaseibacillus paracasei in Ultrafiltered white brined cheese packaged in modified atmosphere and flexible multilayer films","authors":"Maryam Heidarvand","doi":"10.15567/mljekarstvo.2021.0402","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0402","url":null,"abstract":"In this study, two packaging materials, modified polypropylene (MPP) and polyethylene terephthalate/aluminum/ low-density polyethylene (PETFA-Al-LDPE) were studied under various atmospheric conditions: 100 % CO2, 70 % N2 - 30 % CO2, 80 % N2 - 20 % CO2 for packing probiotic ultrafiltered (UF) white brined cheese. pH, titratable acidity, moisture content, Lacticaseibacillus paracasei viability and overall acceptability were monitored within a 12- week period. The control samples were packaged in atmospheric air. Results revealed that samples packaged in PETFA-Al-LDPE with the combination of 70 % N2 - 30 % CO2 had the lowest pH, highest acidity and moisture content. The viability of Lacticaseibacillus paracasei was reported to be 4*106 CFU/g within 12 weeks. The highest and lowest overall acceptability was for the cheese packaged in 70% N2 - 30 % CO2 and the control sample, respectively.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49579818","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 : 2021-10-08DOI: 10.15567/mljekarstvo.2021.0401
Maja Bjekić
Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.
{"title":"Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum","authors":"Maja Bjekić","doi":"10.15567/mljekarstvo.2021.0401","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0401","url":null,"abstract":"Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two fresh cheese samples obtained by kombucha inoculum and traditional starter culture have been investigated in this study. There is a significant difference in protein profile and bioactive potential between fresh cheese samples. Kombucha fresh cheese contains higher proportion of protein, predominantly the casein fractions (α-casein and β-casein) compared to fresh cheese obtained by traditional culture. After gastrointestinal digestion (with pepsin and pancreatin), significantly higher amount of soluble protein and higher degree of hydrolyses were measured in kombucha fresh cheese sample than sample obtained by traditional culture. During gastrointestinal digestion, for fresh cheese with traditional starter both fractions of casein are degraded more rapidly by pepsin than in kombucha fresh cheese. The hydrolysates of cheese obtained by kombucha inoculum showed higher phenolic content and higher antiradical scavenging abilities than hydrolysates of fresh cheese produced with traditional starter. These results suggest that kombucha inoculum contributes to improvement of product’s bioactive potential.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44104750","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 : 2021-10-08DOI: 10.15567/mljekarstvo.2021.0403
S. Chudy
In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35 %. The optimal amount of sea buckthorn added was determined as 1.5 %. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma.
{"title":"Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development","authors":"S. Chudy","doi":"10.15567/mljekarstvo.2021.0403","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0403","url":null,"abstract":"In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea buckthorn promoted a stickiness and acidic flavour compared to the original goat butter. The number of consumers who liked goat butter increased by 35 %. The optimal amount of sea buckthorn added was determined as 1.5 %. A larger amount had a negative effect on the colour, as well as creating a more acidic flavour and fruit aroma.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41493664","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 : 2021-10-08DOI: 10.15567/mljekarstvo.2021.0406
Alexandr Gennadyevich Kruchinin
In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.
{"title":"Influence of k-casein genotype on heat stability and cheese making properties of milk powder","authors":"Alexandr Gennadyevich Kruchinin","doi":"10.15567/mljekarstvo.2021.0406","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0406","url":null,"abstract":"In this study the effect of k-casein gene polymorphism on the technological characteristics of milk powder obtained by spray (AA1:BB1) and freeze drying (AA2:BB2) was investigated. Standardized and generally accepted methods were used in the field of physical and chemical control of dairy products, as well as methods for assessing the heat stability and cheese making properties of milk. The most heat-resistant were the samples with a predominance of milk obtained from cows with the AA CSN3 genotype, in the pH range from 6.4 to 7.0 (36-91 minutes for AA1:BB1 and 37-101 minutes for AA2:BB2). In systems with a fraction of 25 % to 100 % of milk from cows with the AA CSN3 genotype obtained by freeze drying, higher (by 3-10 %) stabilization qualities of protein were revealed when heated in the pH range from 6.4 to 7.0 compared to spray drying. The analysis of the results regarding the cheese making properties showed that with an increase in the proportion of milk from cows with the BB CSN3 genotype from 0 % to 100 % in model systems, the rennet coagulation time decreases for all samples, regardless of the drying method. It was also found that when using freeze drying, coagulum of all samples were assigned to the highest class of milk quality in terms of cheese making properties, while during spray drying only the samples consisting of min. 75 % or completely of milk obtained from cows with genotype BB CSN3 corresponded to this category.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44060059","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 : 2021-10-08DOI: 10.15567/mljekarstvo.2021.0405
A. Adam
Although dairy products play a significant role in human nutrition, they may cause a risk to the consumers. This study intends to determine the microbial contamination level in selected milk products concerning Bacillus cereus enterotoxigenic genes. Three hundred plant-origin flavoured cheese, flavoured yogurt, flavoured drinking yogurt, kareish (skim milk cheese), soft cheese, and Ras (Romy) cheese (50 samples for each) were randomly collected from retail markets at different districts in El Fayoum Governorate, Egypt. The microbiological analysis and the molecular identification of Bacillus cereus by multiplex PCR were applied and revealed potential risks associated with consumption of the tested milk products (white soft, Ras, and kareish cheeses). In all analysed cheeses (white soft, Ras and kareish) a high contamination level with coagulase positive staphylococci (20.0 %, 22.0 % and 20.0 %) and coliform bacteria (76.0, 86.0, and 88.0 %) was detected. The highest percent (78.0 %) of fungi was found in kareish cheese samples. Bacillus licheniformis was the most aerobic spore forming bacteria detected in kareish cheese (23.7 %) and flavoured drinking yogurt (17.0 %) samples. The highest prevalence (8.0%) of Bacillus cereus was recorded in the flavoured drinking yogurt and white soft cheese samples. The (nhe) was the most detected gene (100.0 %) in all of the examined samples. There was a significant difference (p<0.05) between nhe and ces genes in all investigated samples except in flavoured drinking yogurt samples. Salmonella sp., Escherichia coli and Pseudomonas aeruginosa were not detected. This survey is one of the very few surveys that describe the safety and quality status of plant-origin flavoured cheeses and flavoured drinking yogurt, particularly in Egypt.
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