Membranski procesi u proizvodnji funkcionalnih sastojaka sirutke

In recent years, whey has been recognised as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as a-lactalbumin and b-lactoglobulin. The increased interest in separation and fractionation of whey proteins arises from the differences in their functional, biological and nutritional properties. In response to concerns about environmental aspects, research has been focused on membrane filtration technology, which provides exciting new opportunities for large-scale protein and lactose fractionation. Membrane separation is such technique in which particles are separated according to their molecular size. The types of membrane processing techniques are ultrafiltration, microfiltration, reverse osmosis, pervaporation, electrodialysis and nanofiltration. A higher purification of whey proteins is possible by combining membrane separation with ion-exchange. This paper provides an overview of types and applications of membrane separation techniquesPosljednjih godina sirutka je prepoznata kao značajan izvor nutritivnih i funkcionalnih sastojaka u prehrambenoj industriji. Komercijalni sirutkini proizvodi uključuju različite tipove sirutke u prahu, koncentrate proteina sirutke i izolate, te frakcionirane proteine, kao što su a-laktalbumin and b-laktoglobulin. Povećani interes u separaciji i frakcinaciji proteina sirutke dolazi iz različitosti njihovih funkcionalnih, bioloških i nutritivnih svojstava. Zbog zabrinutosti radi ekoloških aspekata, istraživači su se fokusirali na tehnologiju membranske separacije, što osigurava nove mogućnosti za široki raspon separacije proteina i laktoze. Membranska separacija je proces u kojem se čestice odvajaju prema molekularnoj veličini. Tipovi membranskih procesa su ultrafiltracija, mikrofiltracija, reverzna osmoza, elektrodijaliza i nanofiltracija. Veća pročišćenost sirutkinih proteina moguća je kombiniranjem membranske separacije s ionskom izmjenom. Ovaj rad prikazuje pregled mogućih kombinacija membranske separacije u preradi sirutke i proizvodnji funkcionalnih sastojaka koji potječu iz sirutke

Tradicionalni turski mliječni deserti

Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group. Despite the fact of globalisation, these are key elements to accurately estimate a population’s dietary patterns and how these have been shaped through time. In Turkey, a meal with family or friends traditionally ends with a dessert, which is a testimony to the hosts’ hospitality or to the housewife’s love and affection for her husband and children, since sweets and desserts are important elements of Turkish cuisine. However, the consciousnesses of nutrition and healthy eating, due to rapid change in popular life style and dietary patterns, has contributed to the increased interest in traditional foods with potential health benefits, with increased uncertainty for dessert consumption. Dairy desserts are extensively consumed due to their nutritive and sensoric characteristics. Some of traditional dairy desserts are Mustafakemalpasa, Gullac, Kazandibi, Hosmerim and Tavukgogsu, which are mainly made from milk or fresh cheese, and the current paper discusses their manufacturing processes and composition.Tradicionalna hrana odraz je kulturalnog naslijeđa te utječe na životne navike. Kultura se može promatrati kao sustav socijalno prenešenih okvira ponašanja koja karakteriziraju pojedinu grupaciju. Usprkos globalizaciji, postoje ključni elementi koji točno mogu procijeniti prehrambene navike populacije te kako su one tijekom vremena nastale. U Turskoj, obrok s obitelji ili s prijateljima tradicionalno završava desertom, što je dokaz gostoljubivosti domaćina ili ljubavi domaćice prema njenoj obitelji, s obzirom da su deserti važni element turske kuhinje. Međutim, svjesnost o važnosti zdrave prehrane zbog značajnih promjena u načinu življenja i prehrambenim navikama, povećala je interes za tradicionalnom hranom s mogućim zdravstvenim pogodnostima uz smanjenje konzumacije deserata. Mliječni deserti obilato se konzumiraju zbog njihove nutritivne vrijednosti ali i senzorskih karakteristika. Neki od tradicionalnih mliječnih deserata su Mustafakemalpasa, Gullac, Kazandibi, Hosmerim i Tavukgogsu, koji se uglavnom pripremaju od mlijeka ili svježeg sira, a njihov postupak izrade objašnjava se u ovom radu

Tradicionalni turski mliječni deserti

Traditional foods are the reflection of cultural inheritance and affect the lifestyle habits. Culture can be viewed as a system of socially transmitted patterns of behaviour that characterises a particular group. Despite the fact of globalisation, these are key elements to accurately estimate a population’s dietary patterns and how these have been shaped through time. In Turkey, a meal with family or friends traditionally ends with a dessert, which is a testimony to the hosts’ hospitality or to the housewife’s love and affection for her husband and children, since sweets and desserts are important elements of Turkish cuisine. However, the consciousnesses of nutrition and healthy eating, due to rapid change in popular life style and dietary patterns, has contributed to the increased interest in traditional foods with potential health benefits, with increased uncertainty for dessert consumption. Dairy desserts are extensively consumed due to their nutritive and sensoric characteristics. Some of traditional dairy desserts are Mustafakemalpasa, Gullac, Kazandibi, Hosmerim and Tavukgogsu, which are mainly made from milk or fresh cheese, and the current paper discusses their manufacturing processes and composition.Tradicionalna hrana odraz je kulturalnog naslijeđa te utječe na životne navike. Kultura se može promatrati kao sustav socijalno prenešenih okvira ponašanja koja karakteriziraju pojedinu grupaciju. Usprkos globalizaciji, postoje ključni elementi koji točno mogu procijeniti prehrambene navike populacije te kako su one tijekom vremena nastale. U Turskoj, obrok s obitelji ili s prijateljima tradicionalno završava desertom, što je dokaz gostoljubivosti domaćina ili ljubavi domaćice prema njenoj obitelji, s obzirom da su deserti važni element turske kuhinje. Međutim, svjesnost o važnosti zdrave prehrane zbog značajnih promjena u načinu življenja i prehrambenim navikama, povećala je interes za tradicionalnom hranom s mogućim zdravstvenim pogodnostima uz smanjenje konzumacije deserata. Mliječni deserti obilato se konzumiraju zbog njihove nutritivne vrijednosti ali i senzorskih karakteristika. Neki od tradicionalnih mliječnih deserata su Mustafakemalpasa, Gullac, Kazandibi, Hosmerim i Tavukgogsu, koji se uglavnom pripremaju od mlijeka ili svježeg sira, a njihov postupak izrade objašnjava se u ovom radu

Membranski procesi u proizvodnji funkcionalnih sastojaka sirutke

In recent years, whey has been recognised as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as a-lactalbumin and b-lactoglobulin. The increased interest in separation and fractionation of whey proteins arises from the differences in their functional, biological and nutritional properties. In response to concerns about environmental aspects, research has been focused on membrane filtration technology, which provides exciting new opportunities for large-scale protein and lactose fractionation. Membrane separation is such technique in which particles are separated according to their molecular size. The types of membrane processing techniques are ultrafiltration, microfiltration, reverse osmosis, pervaporation, electrodialysis and nanofiltration. A higher purification of whey proteins is possible by combining membrane separation with ion-exchange. This paper provides an overview of types and applications of membrane separation techniquesPosljednjih godina sirutka je prepoznata kao značajan izvor nutritivnih i funkcionalnih sastojaka u prehrambenoj industriji. Komercijalni sirutkini proizvodi uključuju različite tipove sirutke u prahu, koncentrate proteina sirutke i izolate, te frakcionirane proteine, kao što su a-laktalbumin and b-laktoglobulin. Povećani interes u separaciji i frakcinaciji proteina sirutke dolazi iz različitosti njihovih funkcionalnih, bioloških i nutritivnih svojstava. Zbog zabrinutosti radi ekoloških aspekata, istraživači su se fokusirali na tehnologiju membranske separacije, što osigurava nove mogućnosti za široki raspon separacije proteina i laktoze. Membranska separacija je proces u kojem se čestice odvajaju prema molekularnoj veličini. Tipovi membranskih procesa su ultrafiltracija, mikrofiltracija, reverzna osmoza, elektrodijaliza i nanofiltracija. Veća pročišćenost sirutkinih proteina moguća je kombiniranjem membranske separacije s ionskom izmjenom. Ovaj rad prikazuje pregled mogućih kombinacija membranske separacije u preradi sirutke i proizvodnji funkcionalnih sastojaka koji potječu iz sirutke

Formiranje policikličkih ugljikohidrata tijekom procesa dimljenja sira

The smoking process determines the characteristic flavour, odour, colour and texture of several cheese varieties. Some smoke compounds are known to have bacteriostatic and antioxidant effects, and may act as preservatives. Smoked cheese is appreciated by consumers due to its sensorial properties. However, with smoking process there is a risk of formation of toxic polycyclic aromatic hydrocarbons (PAHs). This review emphasises the occurrence of polycyclic hydrocarbons on smoked cheeses and their health impacts.Dimljenje određuje specifičnost arome, mirisa, boje i tekstura nekim vrstama sira. Poznata su bakteriostatska i antioksidativna svojstva za neke spojeve dima, te mnogi među tim spojevima imaju konzervirajući učinak. Dimljeni su sirevi cijenjeni među konzumentima zbog svojih senzorskih osobina. Međutim, postupkom dimljenja postoji određeni rizik za nastajanje otrovnih policikličkih aromatskih ugljikohidrata (PAU). Ovaj pregledni članak naglašava pojavu policikličkih ugljikohidrata u sirevima i njihov utjecaj na zdravlje konzumenata

Preživljavanje bakterija Lactobacillus acidophilus LA-5 i Bifidobacterium bifidum BB-12 u sutlijašu

The purpose of this study was to determine the survival of two probiotic micro-organisms (Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-12) in a rice pudding, the impact of these bacteria on hygienic quality, and to verify the perspectives of the product with regard to consumer sensorial acceptance. The products were monitored for the microbial population, pH, titratable acidity and consistency, during storage at 4±1 °C for up to 21 days. Sensory preference was also tested. Even though the viability of the probiotic bacteria was reduced over 21 days of storage, the viable cell concentrations were still sufficient to obtain the desired therapeutic impact. The counts of yeasts-moulds and Staphylococcus spp. decreased in samples with added probiotic bacteria. The sensorial properties of probiotic rice pudding demonstrated similar acceptability to the control up to 14 days and declined thereafter. Rice pudding was considered suitable food for the delivery of probiotic micro-organisms, with sufficient viability and acceptable sensory characteristics.Svrha ovog rada bila je utvrditi preživljavanje probiotičkih mikroorganizama (Lactobacillus acidophilus LA-5 i Bifidobacterium bifidum BB-12) u sutlijašu, utjecaj tih bakterija na higijensku kvalitetu i potvrditi perspektivu proizvoda glede senzorskog prihvaćanja potrošača. U proizvodima je praćena populacija mikroorganizama, pH, titracijska kiselost i konzistencija tijekom skladištenja na 4±1 °C u trajanju do 21 dan. Također su testirana senzorska svojstva. Iako je preživljavanje probiotičkih bakterija smanjeno tijekom 21 dan skladištenja, broj preživjelih mikroorganizama bio je dovoljan da se dobije željeni terapijski učinak. Broj kvasaca, plijesni i Staphylococcus spp. smanjen je u uzorcima s dodatkom probiotičkih bakterija. Sutlijaš se može smatrati pogodnim probiotičkim proizvodom prihvatljivih senzorskih svojstava

Ulje Fusarium spp. iz sirutke kao supstrata

In this study single cell oil (SCO) production by Fusarium species using deproteinized whey as carbon source was investigated. The total lipid accumulated in the biomass of the fungi examined ranged from 0.1467 to 0.8661 mg lipid per mg wet weight. Gas chromatography analysis of the synthesized microbial lipids from the Fusarium species revealed that the major constituents were palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1) and linoleic acid (C18:2). Therefore, the whey medium was found to be effective for promotion of the accumulation of substantial amounts of lipids by Fusarium species.Cilj ovog rada bio je istražiti mogućnost sineteze ulja Fusarium spp. koristeći deproteiniziranu sirutku kao izvor ugljika. Ukupni lipidi akumulirani u biomasi gljiva utvrđeni su u rasponu od 0,1467-0,8661 mg lipida po mg biomase. Plinskom kromatografijom utvrđeno je da su glavni sastojci sintetiziranih mikrobnih lipida Fusarium spp: palmitinska kiselina (C16:0), palmitoleinska kiselina (C16:1), stearinska kiselina (C18:0), oleinska kiselina (C18:1) i linolna kiselina (C18:2), te se može zaključiti da je sirutka učinkovit medij za sintezu lipida Fusarium spp

The Use of Prebiotics of Plant Origin in Functional Milk Products

Abstract A food that contains biologically active compounds/components which beneficially affects one or more target functions such as reduction of chronic diseases in the body along with its nutritional effects is named as "functional product". Among these foods or beverages that are fortified through addition of exogenous functional compounds (i.e. prebiotics) or using microorganisms that produce biogenic compounds or have probiotic features (probiotics). Probiotics are described as cultures of live microorganisms that are beneficial to health when administered to humans or animals, improve properties of gastrointestinal microflora. Prebiotics cannot be digested by small intestinal enzymes but are fermented by probiotic bacteria the large intestine. Much research attention is focused on the combined use of probiotics and prebiotics, generally known as symbiotic, to get their synergistic health properties. This review provides an insight on the current knowledge about the potential sources of plant-based prebiotics used in dairy industry

Membrane processes in production of functional whey components

In recent years, whey has been recognised as a major source of nutritional and functional ingredients for the food industry. Commercial whey products include various powders, whey protein concentrates and isolates, and fractionated proteins, such as a-lactalbumin and b-lactoglobulin. The increased interest in separation and fractionation of whey proteins arises from the differences in their functional, biological and nutritional properties. In response to concerns about environmental aspects, research has been focused on membrane filtration technology, which provides exciting new opportunities for large-scale protein and lactose fractionation. Membrane separation is such technique in which particles are separated according to their molecular size. The types of membrane processing techniques are ultrafiltration, microfiltration, reverse osmosis, pervaporation, electrodialysis and nanofiltration. A higher purification of whey proteins is possible by combining membrane separation with ion-exchange. This paper provides an overview of types and applications of membrane separation technique