Traditional Balkan fermented milk products

Teneva-Angelova, Tsvetanka; Balabanova, Tatyana; Boyanova, Petya; Бешкова, Дора

doi:10.1002/elsc.201800050

Cited by 32 publications

(18 citation statements)

References 96 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Kashkaval microflora was recently described by Teneva-Angelova et al ( 2018) [53]. The main starter cultures used in its production include the mesophilic Lc.…”

Section: Microbial Content Of Traditional Bulgarian Dairy Productsmentioning

confidence: 99%

“…Among the most important health-promoting components of dairy products are bioactive peptides with various functions, fatty acids (γ-aminobutyric acid, conjugated linoleic acid), lactic acid and exopolysaccharides. All these compounds have immunomodulatory, antihypertensive, antitumor or anticancer activity, as well as antimicrobial, antioxidant and mineral-binding properties [53]. A large part of the world adult population is unable to digest lactose, which comprises 4-6% of the milk content.…”

Section: Health-promoting Metabolites In Traditional Bulgarian Dairy Productsmentioning

confidence: 99%

See 1 more Smart Citation

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

et al. 2021

View full text Add to dashboard Cite

The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their preparation preserve the valuable microbial content and improve their nutritional and probiotic qualities. This review emphasises the features of LAB starters and the autochthonous microflora, the biochemistry of dairy food production, and the approaches for achieving the fortification of the foods with prebiotics, bioactive peptides (ACE2-inhibitors, bacteriocins, cyclic peptides with antimicrobial activity), immunomodulatory exopolysaccharides, and other metabolites (indol-3-propionic acid, free amino acids, antioxidants, prebiotics) with reported beneficial effects on human health. The link between the microbial content of dairy foods and the healthy human microbiome is highlighted.

show abstract

“…Kashkaval microflora was recently described by Teneva-Angelova et al ( 2018) [53]. The main starter cultures used in its production include the mesophilic Lc.…”

Section: Microbial Content Of Traditional Bulgarian Dairy Productsmentioning

confidence: 99%

Section: Health-promoting Metabolites In Traditional Bulgarian Dairy Productsmentioning

confidence: 99%

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Their health benefits are attributed to the action and metabolites of lactic acid bacteria (LAB) as well as biologically active components of milk. In addition to LAB, the diverse set of microorganisms, including yeast, molds, and bacteria is used for the production of fermented milk products [ 1 ]. They can be divided into two large groups, i.e., fermented milks and cheeses.…”

Section: Introductionmentioning

confidence: 99%

“…Cheeses exhibit a very high diversity of composition and structure. According to the FAO/WHO Codex Alimentarius Commission, they are classified depending on the water content in the fat-free matter, fat content in the dry matter, and ripening [ 1 ]. Fermented milk products modulate the intestinal microbiota and suppress the growth of pathogens due to the action of metabolites, such as lactic acid and bacteriocins accumulated during the fermentation process.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

2021

View full text Add to dashboard Cite

The popularity and consumption of fermented milk products are growing. On the other hand, consumers are interested in health-promoting and functional foods. Fermented milk products are an excellent matrix for the incorporation of bioactive ingredients, making them functional foods. To overcome the instability or low solubility of many bioactive ingredients under various environmental conditions, the encapsulation approach was developed. This review analyzes the fortification of three fermented milk products, i.e., yogurt, cheese, and kefir with bioactive ingredients. The encapsulation methods and techniques alongside the encapsulant materials for carotenoids, phenolic compounds, omega-3, probiotics, and other micronutrients are discussed. The effect of encapsulation on the properties of bioactive ingredients themselves and on textural and sensory properties of fermented milk products is also presented.

show abstract

“…The milk and dairy market potential of Romania, as a member of the EU since 2007, serves as a particular case for this study considering on one hand the tradition of consuming milk and dairy from a variety of species (cow, sheep, goat, buffalo and even donkey), the country being part of the Balkan region [10], and on the other hand considering the constant negative trade balance for milk and dairy, meaning that the local products are insufficient for satisfying the consumers' needs [11]. Additionally, the GDP per capita for the EU countries in 2020 placed Romania as the last but one among the 27 member states.…”

Section: Introductionmentioning

confidence: 99%

Consumer Choice for Milk and Dairy in Romania: Does Income Really Have an Influence?

Ilie¹,

Lădaru

Diaconeasa

et al. 2021

Sustainability

View full text Add to dashboard Cite

Milk and dairy are basic food products and their importance in healthy human development is well known. However, this does not mean that the consumers’ requests for these products are not evolving and fitting into the new context of sustainable development. By conducting a quantitative analysis on 847 answers regarding milk and dairy consumption offered by Romanian consumers, the objective of this study is to reveal what are the main factors of influence for respondents when choosing a milk or dairy product, and to see if these factors are evolving towards including sustainability-related aspects. The results point out that while price and store availability are still present as choice criteria, new aspects that might be related to a sustainable behavior, such as ecologic certification, country of origin or traditional products, are considered by the respondents when purchasing milk and dairy. However, this depends on the level of income; higher incomes allow respondents to consider new criteria.

show abstract

Traditional Balkan fermented milk products

Cited by 32 publications

References 96 publications

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits

Microencapsulation of Bioactive Ingredients for Their Delivery into Fermented Milk Products: A Review

Consumer Choice for Milk and Dairy in Romania: Does Income Really Have an Influence?

Contact Info

Product

Resources

About