On Some Aspects of a New Fermented Milk Product Medina

Roumyan, N.; Zapryanov, P.; Kondareva, S.; Georgiev, G.

doi:10.1080/13102818.1996.10818904

Cited by 11 publications

(14 citation statements)

References 1 publication

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“…After 6 wk of storage, viability retention of lactobacilli in the final products ranged between 36.3% and 42.3%. These results are in contrast to those of Roumyan et al (1996), who found a considerable inhibition in the growth of L. bulgaricus when testing the influence of honey addition on the starter organisms in Bulgarian yogurt.…”

Section: Resultscontrasting

confidence: 55%

“…Nevertheless, honey-yogurt combinations are relatively uncommon (Brown and Kosikowski, 1970;Roumyan et al, 1996). A plausible explanation for this is that honey is known to have inhibitory effects on lactic starter cultures (Čurda and Plocková, 1995;Roumyan et al, 1996). Factors in honey contributing to its antibacterial nature have clearly not been fully understood (Taormina et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…This function of honey can serve to increase consumer acceptability of acidic products such as yogurt. Nevertheless, honey-yogurt combinations are relatively uncommon (Brown and Kosikowski, 1970;Roumyan et al, 1996). A plausible explanation for this is that honey is known to have inhibitory effects on lactic starter cultures (Čurda and Plocková, 1995;Roumyan et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

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Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Varga

2006

International Journal of Food Microbiology

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The primary purpose of this research was to monitor the influence of acacia honey addition to yogurt milk on survival of the microbial flora of yogurt during refrigerated storage for 6 wk. Results showed that the presence of honey at 1.0% to 5.0% (w/v) did not significantly influence (P N 0.05) the viability of characteristic microorganisms (i.e., Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in yogurt during storage at 4°C. Similarly, honey had no effect on pH and lactic acid levels of the final products. Despite these findings, enrichment of yogurt with honey is recommended because honey is a natural sweetener that possesses a wide range of beneficial nutritional properties. In addition, at a rate of approximately 3.0% (w/v), it highly improves the sensory quality of the finished product without having a detrimental effect on characteristic lactic acid bacteria.

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Section: Resultscontrasting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Varga

2006

International Journal of Food Microbiology

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“…Many authors have reported the inhibitory effects of honey against lactic acid bacteria (LAB;urda and Plocková, 1995;Roumyan et al, 1996), which are due to the high sugar concentration, relatively high acidity, and presence of both organic acids and low concentrations of hydrogen peroxide (Roumyan et al, 1996;Mundo et al, 2004). Recently, other authors (Sanz et al, 2005;Ezz El-Arab et al, 2006) showed that, when used at suitable levels, honey does not inhibit the growth of common bacteria, and could be used as a sweetener and a useful preservative agent in dairy products (Chick et al, 2001;Varga, 2006).…”

Section: Introductionmentioning

confidence: 98%

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

Perna

Intaglietta

Simonetti

et al. 2014

Journal of Dairy Science

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The aim of this work was to evaluate the antioxidant activity of yogurt made from milk characterized by different casein (CN) haplotypes (αs1-, β-, κ-CN) and fortified with chestnut and sulla honeys. The CN haplotype was determined by isoelectric focusing, whereas antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid and ferric-reducing antioxidant power. The statistical analysis showed a significant effect of the studied factors. The results showed that chestnut honey presented the highest phenolic acid and flavonoid contents, which are closely associated with its high antioxidant activity. The antioxidant activity of fortified yogurt samples was affected both by different CN haplotypes and by type of honey added. Yogurts fortified with chestnut honey showed higher antioxidant activity than those fortified with sulla honey. The different behavior observed among the fortified yogurts led us to hypothesize that the effects of protein-polyphenol complex on antioxidant activity are interactive. The results suggest that milk proteins polymorphism and polyphenols play different roles in affecting the bioavailability and the antioxidant activity of yogurt.

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“…Sucrose and corn syrup have been the traditional and most commonly used sweeteners in the dairy industry. Although honey has been added as a flavouring agent in fermented dairy products, honey yoghurt combinations are relatively uncommon (Brown and Kosikowski 1970; Roumyan et al. 1996).…”

Section: Introductionmentioning

confidence: 99%

Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage

Sert

Akın

Dertli

2010

Int J of Dairy Tech

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The primary purpose of this research was to monitor the influence of sunflower honey addition (2%, 4% and 6% w/v) to yoghurt milk on survival of the microbial flora of yoghurt and the physicochemical and sensory characteristics during refrigerated storage for 4 weeks. The water activity decreased according to the addition of honey with higher concentrations in the storage period (4°C). At the end of fermentation, pH values of yoghurt samples ranged between 4.33 (without honey) and 4.52 (addition of honey with 6%). The highest water holding capacity, consistency and the lowest brightness values were determined in the groups produced with 6% honey addition. The water holding capacity and a* (redness) values of the honey incorporated yoghurt samples increased during storage. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus values of the yoghurt with honey increased compared with the control group samples (P < 0.01). Addition of honey to yoghurt milk has affected the vitality of the characteristics starters in the incubation and storage time of the yoghurt samples (P < 0.01). Optimum sweetness was obtained with the samples containing 4% honey level.

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On Some Aspects of a New Fermented Milk Product Medina

Abstract: Honey as a valuable biological food has had a lasting presence in human diet

Cited by 11 publications

References 1 publication

Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristic microflora of yogurt during refrigerated storage

Antioxidant activity of yogurt made from milk characterized by different casein haplotypes and fortified with chestnut and sulla honeys

Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage

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