Ecological and raw material aspects of the production of fermented milk drinks

Alekseeva, Y A; Khoroshailo, T. A.; Brichagina, A A; Svitenko, Oleg Viktorovich

doi:10.1088/1755-1315/981/2/022082

Cited by 3 publications

(1 citation statement)

References 5 publications

(9 reference statements)

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“…Microbes are small living creatures found all around us. Some microbes make us sick, but other microbes are important for our health [26,27]. Staphylococcus aureus is a gram-positive bacterium that causes various clinical diseases.…”

Section: Network Visualization Revmentioning

confidence: 99%

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Tampubolon,

Basuki,

Anggraeni

et al. 2024

E3S Web Conf.

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Milk is a food ingredient that is considered main source of nutrition for humans because contains essential substances for the body. Microbial contamination of milk can pose various health hazards to humans. Information regarding trends in microbial contamination and mapping its distribution is still limited. Research continues to develop rapidly with methods of analyzing bibliographic linkages with scientific communication models, data that is increasingly interesting to explore. The data were analyzed using bibliometric methods related to milk contamination in Indonesia. After sorting, 108 suitable articles were obtained. The results of the analysis show the peak of article production. After 2021, there was a decrease in the number of publications, indicating a shift in research direction. International collaboration between countries also looks significant. Key themes such as “probiotics,” “milk yield,” and “lactic acid bacteria (lab)” emerged as dominant focuses in this study. Meanwhile, the theme in the ‘Emerging or Declining Themes’ area, has not yet become main focus, but there is potential for development, and challenges that require further research and innovation. Overall, this review provides insight into research trends, international collaborations, and theme dynamics, eflecting the need for future research to continue to explore and reassess research focus.

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Section: Network Visualization Revmentioning

confidence: 99%

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Tampubolon,

Basuki,

Anggraeni

et al. 2024

E3S Web Conf.

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Study of rheological properties of fermented milk drink

Dolmatova,

Mukhorkina

2024

Vestn. Voronež. gos. univ. inž. tehnol.

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Fermented milk drinks belong to a group of products that improve the functioning of the gastrointestinal tract, and can also be recommended as a preventive and therapeutic agent for a number of diseases. Currently, the priority task of the food industry is to create products with a balanced composition, most often with a combination of raw materials of various origins. However, additives added to fermented milk drinks can both improve its rheological properties and worsen it. The authors obtained a fermented milk drink with the following formulation and component composition: whole milk, skimmed milk, sourdough acidophilic lactobacilli "Narine", bifidobacteria B.bifidum, B.longum, lukuma powder. Lucuma powder is a source of carbohydrates, vitamins and dietary fiber. Fermented milk drink was produced using traditional technology. A special feature was the operations of preparation and application of starter cultures and lukuma powder. The finished fermented milk drink was cooled and packaged. It was stored at a temperature of (4 ± 2) ° C. Acidophilus with a similar mass fraction of fat was studied as a control sample. The prototype of the drink had a sour-milk, fruity taste and smell, slightly sweet, had a creamy color, uniform throughout the mass. In order to establish the effect of lukuma powder on the consistency of the finished drink and during storage, its rheological properties were studied. The viscosity of the prototype was increased by 30% compared to the control one. The consistency of the drink is stable during storage; homogeneous, moderately viscous, with a disturbed clot. According to the results of studying the dynamics of syneresis in a fermented milk drink with lukuma powder, the strongest connection with the clot was established compared with the control sample. The amount of serum obtained during the experiment in the experimental sample was two times less than in the control sample. This fact can be explained by the influence of lukuma powder on the rheological properties of the drink.

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A functional drink based on reconstituted whey powder and a triple chelate complex of the essential trace element zinc

Kostenko,

Blinov,

Poydun

et al. 2024

Agrarnaâ nauka

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In this work, a functional drink was obtained based on reconstituted dry whey and a triple chelate complex of the essential trace element zinc. The synthesis was carried out by mechanically mixing 3-pyridinecarboxamide, L-lysine monohydrochloride, barium hydroxide 8-aqueous and zinc sulfate 7-aqueous with the addition of 30 ml of distilled water. Next, the absorption spectrum of the sample was obtained, using which the maximum of the absorption band of the triple chelate complex (λ = 260 nm) was determined. At the next stage, computer quantum-chemical modeling was carried out, as a result of which it was determined that the interaction of the essential trace element zinc with 3-pyridinecarboxamide and L-lysine occurs through the secondary amino group and carboxyl group and through the carboxyl group and α-amino group, respectively. Then, optimization of the synthesis technique of the triple chelate complex was carried out. Using neural network data processing, it was found that the optimal concentrations of the components are: C (ZnSO4) = 0.376 mol/l, C (C6H5NO2) = 0.545 mol/l, C (C6H14N2O2) = 0.528 mol/l.Next, a functional milk drink was obtained containing 7.5% whey, 7.5% molasses and 0.13 ml of the complex. Then the drink was subjected to ultrasonic treatment with different amplitudes. Then, titratable acidity, electrical conductivity, pH, antioxidant activity and average hydrodynamic radius were studied. As a result, it was found that when adding a triple chelate complex to the functional milk drink, as well as at the maximum amplitude of ultrasound treatment, an increase in titratable acidity, electrical conductivity, antioxidant activity and a decrease in the average hydrodynamic radius are observed, which allows us to conclude that the use of the complex is beneficial, as well as conducting ultrasound treatment with maximum amplitude. At the next stage, an organoleptic assessment of the resulting functional drink was carried out, as a result of which it was found that for implementation in dairy industry enterprises, it is recommended to use a sample enriched with a chelate zinc complex, which was subjected to ultrasound treatment with maximum amplitude.

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Ecological and raw material aspects of the production of fermented milk drinks

Cited by 3 publications

References 5 publications

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Trend of High Microbial Contamination in Livestock Milk in Indonesia and Distribution Mapping

Study of rheological properties of fermented milk drink

A functional drink based on reconstituted whey powder and a triple chelate complex of the essential trace element zinc

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