Influence of thistle grist on organoleptic, physico-chemical and microbiological parameters of kefir

Nagovska, Volodimyra; Hachak, Yuriy; Bilyk, Oksana; Gutyj, B. V.; Slyvka, N. B.; Mikhailytska, O. R.

doi:10.15421/nvlvet8530

Cited by 6 publications

(5 citation statements)

References 7 publications

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“…У плавленому сирі міститься менше холестерину. Плавлений сир є повноцінним поживним продуктом, який містить кальцій і фосфор, шо необхідні організму (Nagovska et al, 2018;Hachak et al, 2018). З медико-біологічної точки зору збагачення продуктів різноманітними біодобавками є корисним, але за умови безпечності та ефективності даних компонентів (Hrek & Skorchenko, 2012).…”

Section: вступunclassified

Development of recipes for sweet processed cheese for medical and preventive purposes with “Vynograd” cryopowder

et al. 2022

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Processed cheeses have always aroused great interest and liking in a significant part of the population. They can be used for business trips, numerous picnics, and to prepare many dishes that could not be done without them. Another advantage of processed cheeses is their low cost. Therefore, in modern nutrition, processed cheeses have occupied a significant part of the food basket for a long time. The use of processed cheeses makes it possible to significantly expand not only the assortment of these products but also to improve the content of nutrients and the active, therapeutic and preventive role of food. The work aimed to develop sweet processed cheese recipes for medical and preventive purposes with cryopowder “Vynograd”. Scientific research was carried out in the conditions of the scientific laboratory of the department of technology of milk and dairy products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. The proposed technological scheme for the production of this product. The main organoleptic and technical characteristics of sweet processed cheese with cryopowder domestically produced “Vynograd” were studied. Experimental samples of processed cheese kept a delicate, elastic consistency, had a shine on the outside, and had a characteristic original taste and smell (fresh and sweet). The color of the test samples was light gray, with red-black and white inclusions of various sizes. The test samples had a crust outside and a solid ointment-like mass on the cross-section. The mass fraction of fat in the dry matter in the product was 28.0 %. The experimental cheese samples were characterized by the mass fraction of moisture – 29.8 %; sucrose – 24 %. The pH of experimental pieces of processed cheese with cryopowder was 5.6, respectively. The vitamin composition of the processed sweet cheese with Phyto-additive “Grapes” was also evaluated. Experimental samples with “Vynohrad” cryopowder are characterized by increased indicators of the biological value of the product. Testing samples of combined types of processed cheese preserved technological characteristics and regulatory safety indicators during the regulatory storage time.

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Section: вступunclassified

Development of recipes for sweet processed cheese for medical and preventive purposes with “Vynograd” cryopowder

et al. 2022

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“…The total acid produced in kefir is due to the activity of lactic acid bacteria with the help of the β-D-galactosidase enzyme to convert glucose into lactic acid which can lower pH and increase acidity (Rossi et al, 2016). Nagovska et al (2018) stated that the longer the storage, the higher the total acid formed, this is due to an increase in the growth of lactic acid bacteria so that more lactic acid is produced. The higher the total acid, the pH value and solubility of milk protein will decrease and the viscosity increases.…”

Section: Total Acidmentioning

confidence: 99%

Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage

Rizqiati

Nurwantoro

Susanti

et al. 2021

JITEK

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Processing kefir into powder form is an effort to extend shelf life, prevent contamination from unwanted bacteria, and facilitate storage. For this reason, a proper drying method is needed to produce a good quality kefir powder. There are three types of drying methods used in this study, namely drying with a cabinet dryer, freeze dryer, and spray dryer. The purpose of this study was to determine the effect of different types of drying methods on pH value, solubility, viscosity, total acid, and alcohol content of goat's milk kefir powder after storage for two months. This study used a completely randomized design method with different types of drying methods, namely T1 (cabinet dryer), T2 (freeze dryer), and T3 (spray dryer). The data were analyzed using Analysis of Variance (ANOVA) with a confidence level of 95% and if it had a significant effect, it was continued with the Duncan Multiple Range Test. The results showed that the different drying methods did not show any significant effect (p > 0.05) on the pH value, solubility, viscosity, total acid, and alcohol content, so it could be concluded that the three types of drying methods did not affect physical and chemical quality of kefir powder that has been stored for two months.

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“…Кефір -це кисломолочний продукт змішаного молочнокислого та спиртового бродіння, який виробляють сквашуванням молока симбіотичною кефірною закваскою на кефірних грибках або концентратом грибкової кефірної закваски (DSTU 4417; Nagovska et al, 2018;Haidei et al, 2020). Кефір відіграє важливу роль у харчуванні людини, оскільки має добре виражені харчові, дієтичні, лікувальні та лікувальнопрофілактичні властивості (Ctarovoitova, 2017;Nahovska et al, 2017).…”

Section: вступunclassified

Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation

Dalievska

Pokotylo

2021

SMLNUVMBF

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Iodine is a natural trace element that is necessary for the human body. The function of iodine in the human body is the synthesis of thyroid hormones. Iodine deficiency has many negative consequences for the human body. Iodine deficiency is especially dangerous for pregnant women and children. Insufficient iodine in pregnant women increases the risk of miscarriage and birth of a child with cognitive impairment. Iodine deficiency in children has the following consequences: delayed physical development, delayed intellectual development, decreased mental activity, drowsiness, lethargy. Expanding food with iodine is a necessary step to overcome the problem of iodine deficiency.The quality of dairy products in Ukraine is very high. Due to the mandatory implementation of the HACCP system, manufacturers are improving equipment and production technologies. Accordingly, the requirements for the quality of raw materials increase in proportion to the competitiveness of the enterprise. That is why it is important to develop dairy products that will be in demand among consumers.Kefir with a biologically active additive “Iodis-concentrate” is a source of the required amount of iodine for the body. Jodis-concentrate is a certified biologically active additive that is widely used in the food industry. It has already found application in water production and the meat industry. The article presents a comparative analysis of changes in titrated acidity and active acidity (pH) in control and experimental samples of kefir during fermentation with the addition of biologically active iodine. The source of iodine was a biologically active additive "Iodis-concentrate". It is shown that the titrated acidity in both samples of kefir – control and experimental – had the same dynamics before growth during fermentation, which indicates no effect of the addition of biologically active iodine on the dynamics of titrated acidity. The same tendency to decrease the active acidity (pH) in control and experimental samples of kefir during fermentation with a difference within the significant error, indicating no effect of adding biologically active iodine to kefir on active acidity (pH).

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Influence of thistle grist on organoleptic, physico-chemical and microbiological parameters of kefir

Cited by 6 publications

References 7 publications

Development of recipes for sweet processed cheese for medical and preventive purposes with “Vynograd” cryopowder

Development of recipes for sweet processed cheese for medical and preventive purposes with “Vynograd” cryopowder

Physical and Chemical Characteristics of Goat Milk Powder With Different Drying Methods After Storage

Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation

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