Research into probiotic properties of cultured butter during storing

Musiy, L. Y.; Tsisaryk, O. Y.; Slyvka, I. M.; Mykhaylytska, Olha; Gutyj, B. V.

doi:10.15587/1729-4061.2017.103539

Cited by 14 publications

(11 citation statements)

References 8 publications

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“…Біфідобактеріям та лактобацилам властиве забезпечення сигналів толерантності до власних та чужорідних антигенів і таким чином -зниження вірогідності розвитку алергічних та аутоіммуних реакцій. Завдяки застосуванню бактерій-пробіотиків мінімізується ризик надмірного навантаження та стимуляції імунітету (Kaliuzhyn et al, 2016;Musiy et al, 2017;Thomas et al, 2017).…”

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Investigation of a bifunctional food ingredient based on a biopolymer complex of plant origin

Охотська

2019

SMLNUVMBF

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The article presents the results of studies on organoleptic, structural and mechanical, sanitary and hygienic quality indices and technological characteristics of a functional food ingredient with pro-and prebiotic properties. The technology of obtaining synbiotic is based on the process of immobilization of lactobacilli and bifidobacteria in the framework structure of the prebiotic. The raw material chosen for prebiotic production was a pulp of sugar beet, a product of processing. By physico-chemical composition of sugar beet pulp is capable of sorption of low molecular weight metabolites, toxins, radionuclides, and due to combinations of carbohydrate nature – to normalize the composition of intestinal microbiotics. In addition to using it as a “food” for microorganisms, it contributed to the protection of lactobacilli and bifidobacteria from aggressive conditions of the human digestive tract and was a protector for microorganisms, protecting them from the negative effects of the technological process – the tableting used to give the finished product a final form. The parameters of the tabletting process can affect the quantitative composition of viable microorganisms, which is associated with their deformation in an unprotected state under pressure. The amount of lactobacillus in the finished product, the tablet, was 7·108 CFU/g, and the bifidobacterium was 5·108 CFU/g, corresponding to a probiotic dose of not less than 1·108 g/cm3. An optimal shelf-life of the product, which is 9 months at a temperature of 4 ± 2 °С, was also determined. During storage, the physiological state of the probiotic component of the functional food ingredient remains practically unchanged. The porous structure of the sugar beet biopolymer complex allows the cells to be well positioned and adsorbed on its surface. The extension of the shelf life is ensured by the carbohydrate composition of the biopolymer complex of plant origin.

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Section: вступunclassified

Investigation of a bifunctional food ingredient based on a biopolymer complex of plant origin

Охотська

2019

SMLNUVMBF

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“…Серед великої кількості груп функціональних продуктів харчування заслуженою популярністю користуються кисломолочні напої, тобто коров'яче молоко, молоко овець, кіз, кобил та інших тварин, сквашене різними видами молочнокислих бактерій (Hoiko, 2016;Musiy et al, 2017;Bilyk et al, 2017;. Традиційними для нашого регіону кисломолочними продуктами є кефір, йогурт, ряжанка тощо .…”

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Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates

et al. 2019

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The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion. In order to stabilize the consistency in the production of low-fat yogurts, dry whey was selected that met the requirements of State Standard 4552:2006. It is used to improve the taste of finished products, to add flavor, to improve the texture, as well as to improve overall quality. In addition, dry whey protein concentrate WPC 80 Milkiland was used. The addition of whey protein concentrate does not detract from the organoleptic characteristics of a normalized mixture, which allows it to be used in yogurt technology. The addition of whey proteins has a significant effect on the duration of gel formation. Whey protein concentrate and dry whey reduce the duration of latent fermentation and flocculation stages. The data obtained allows us to predict that they accelerate the coagulation process. This effect is enhanced by increasing the dose of protein concentrates. Conducted coagulation of milk with a different dose and observed changes in titrated and active acidity during the fermentation. Yogurt culture YF-L903, which includes Streptococcus salivarius subsp., Thermophilus, Lactobacillus delbrűeckii subsp. Bulgaricus were used for fermentation. The highest growth rate of titrated acidity is recorded for option 1 (0.5% dry sucrose) and controls that for 4 hours. the fermentation reached 80 °T. The highest rate of decline in active acidity is recorded in option 1 (0.5% dry sucrose serum). All samples for 4 hours of fermentation reached 4.65–4.72 units. pH. Thus, the acidity slightly increases with increasing the dose of serum protein concentrate and does not increase with the use of dry whey.

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“…Згідно з Codex Standard 243-2003, до нормальної мікрофлори кефірної закваски відносять такі основні групи бактерій: дріжджі (лактозозброджувальні Kluyveromyces marxianus та ті, що не ферментують лактозу, -Saccharomyces unisporus, Saccharomyces cerevisiae і Saccharomyces exiguus); гомо-і гетероферментативні молочнокислі коки родів Lactococcus, Leuconostoc, молочнокислі палички Lactobacillus kefiri, Lactobacillus casei, оцтовокислі бактерії Acetobacter aceti (Cais-Sokolinska et al, 2008;Gudyma and Kigel', 2014). Роль цих мікроорганізмів є важливою, оскільки саме вони, розвиваючись у тісному симбіозі під час ферментування молока, забезпечують специфічні органолептичні показники та функціональну активність готового продукту (Ferrão et al, 2016;Musiy et al, 2017;Hachak et al, 2018).…”

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The use of pear fillers in kefir technology

et al. 2018

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The article substantiates the possibility of using pears and cinnamon in technology of kefir that was manufactured by a thermostatic method. Natural sources of plant material are selected. It was selected a pear containing sugar, organic acids, enzymes, cellulose , tannins, nitrogen and pectin substances, vitamins C, B1, P, PP, carotene (provitamin A), flavonoids, phytoncides and cinnamon containing essential oils, tannins, resins, minerals and dietary fiber. The technology of preparation of pear fillers, namely, pear puree and pear jam, has been developed. The recipe for kefir with fillers is calculated. The expediency of using the certain ingredients of a beverage is substantiated. For fermentation of the normalized mixture, ferment Kefir 12 was used by Chr. Hansen company. The composition of this ferment includes Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactococcus lactis subsp. lactis biovar diacetylactis, Leuconostoc mesenteroides, Bifidobacterium infantis, Bifidobacterium lactis, Lactobacillus fermentum, Lactobacillus lactis, Lactobacillus paracasei, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis. The optimum dose of ferment, which is 0.2–0.4% of the normalized mixture, is determined. Kefir was manufactured by thermostatic method. The normalized milk mixture with fillers was fermentated at a temperature of 27 to 29 °C for 5–6 hours. The mass fraction of fat in the finished product was 2.5%. The study of the change of active and titrated acidity during the fermentation of the product, as well as storage at the 7th and 10th days was conducted. The storage period of the resulting beverage, which is not less than seven days at a temperature of 4 ± 2 °С, is determined. The organoleptic and physico-chemical parameters of the finished product are described. Investigated physico-chemical and organoleptic parameters of kefir samples meet the requirements of DSTU 4417:2005 “Kefir. Specifications”. The use of pears and cinnamon in kefir production is expedient because of the product's enrichment with biologically active substances and the expansion of the assortment of dairy products.

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Research into probiotic properties of cultured butter during storing

Cited by 14 publications

References 8 publications

Investigation of a bifunctional food ingredient based on a biopolymer complex of plant origin

Investigation of a bifunctional food ingredient based on a biopolymer complex of plant origin

Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates

The use of pear fillers in kefir technology

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