YOGHURT QUALITY CHARACTERISTICS FROM A MIXTURE OF GOAT AND COW MILK

Milk is an excellent source of well-balanced nutrients and shows, also, biological activity that influence digestion, metabolic responses to absorbed nutrients and disease resistance. In this paper, 3 yogurt samples were made from a mixture of goat’s and cow’s milk: 3: 1; 1: 1; 1: 3. The quality characteristics were evaluated by means of physico-chemical indices (acidity, pH, syneresis, viscosity, total dry matter, fat content, protein content, aw, ash content), microbiological (total number of microorganisms and yeasts) and organoleptics. For the yogurt made from milk mixture in a ratio of 1: 1, higher quality indices were observed than the other samples, namely: an increase in the number of lactic acid bacteria more intense (0.98 ± 0.024 μ), respectively a higher lactic acid content (63,398 ± 0.022 g · dm-3), lowering of the pH value (6.75 ± 0.03-4.55 ± 0.01) and more special organoleptic characteristics: fine and homogeneous curd, without gas bubbles, pleasant taste and smell, without syneresis. This yogurt sample also showed the best results during the storage period (1-15 days)

The effect of dehulling and thermal treatment on the protein fractions in soryz (Sorghum oryzoidum) grains

Cereals have a major importance in maintaining a healthy and balanced diet, they are tasty, easily assimilated and cannot miss the daily diet. Diversifying the assortment of cereal products is very topical in the context of increasing food security. Sorghum Oryzoidum or soryz is a relatively new cereal of hybrid origin obtained at the Research Institute for Maize and Sorghum, Republic of Moldova with great possibilities for valorification in human alimentation. In the present paper are presented and analyzed theresults of the study of the content of fractional composition of proteins in whole grains and hulled soryz grains and the influence of hydrothermal treatment on soryz grains. The majority of protein fractions (determined by differential solubility in various solvents) of whole grains and hulled sorize is prolamins, followed by gluteline, globulins and albumins. Technological processes such as peeling, hydration and boiling did not significantlychange the prolamins content, unlike the rest of the fractions. Morepronounced changes following technological processes are observed inhydrosoluble fractions - albumins, some of which were removed withdecortication and hidration and boiling significantly diminished their solubility. Whole grains preliminary hidration and later boiling have more pronunced negative effects on albumins and glutelins content compared to boiled whole grains wihout hidration. When boiling the loss of albumins and glutelins was bigger at hulled soriz than at whole grains. This can be explained by a more intensive diffusion of soluble substances of hulled beans relation to soryz beans in as a result of removing the protective outer covering to obtain hulled soryz. The results have scientific value and may be useful for a deeper understanding of soryz technological properties

Assessment of Quality Indices and Their Influence on the Texture Profile in the Dry-Aging Process of Beef

The aim of this study was to investigate the effects of the dry-aging method on the sensory properties, chemical composition, and profile parameters of the texture of beef obtained from local farms. The qualitative characteristics of the beef were investigated for five samples, respectively, fresh meat, and dry-aged beef for 14, 21, 28, and 35 days, in aging rooms with controlled parameters: temperature (1 ± 1 °C), relative humidity (80 ± 5%), and air circulation speed (0.5–2 m/s). During the dry-aging period, there was a decrease in humidity by about 6.5% in the first 21 days, which allowed the concentration of fat, protein, and total collagen content. The dry-aging process considerably influenced the pH value of the meat, which, in the second part of the dry-aging process (14–35 days), increased from 5.49 to 5.66. These values favored the increase by 37.33% of the water retention capacity and the activation of the meat’s own enzymes (calpain, cathepsin, collagenase). This influenced the solubilization process of proteins and collagen, thus contributing to the improvement of the texture profile. Because variations in organoleptic and physicochemical parameters occurred simultaneously during dry-aging and storage, the method of analyzing the information was applied. Mutual information on the influence of physicochemical indicators on the texture profile parameters was followed, a factor of major importance in the consumer’s perception. The degree of influence of soluble proteins, sarcoplasmic and myofibrillar proteins, fats, and soluble collagen content on the texture profile parameters (hardness, cohesiveness, springiness, gumminess, and chewiness) of the dry-aged beef for 35 days was established. These investigations allowed the optimization of the beef dry-aging technological process in order to obtain a product with a sensory profile preferred by the consumer

THE ROLE OF BASIL, THYME AND TARRAGON IN REDUCING THE CONTENT OF NITRITE IN MEAT PRODUCTS

Reducing the content of nitrites and nitrates in food, including meat and meat products is a current issue. More and more studies are being done to reduce these synthetic food additives by using vegetative additives. This paper examines the issue of reducing nitrite content in meat products. The role of the basil, thyme and tarragon on nitrites and nitrates content in meat products is presented. The study showed the possibility of reducing the content of nitrites and nitrates in Lacta sausages, by using basil extract (BE 0,1%) by 0.4-0.94%, (BE 0.2%) by 0.80-1.88%. (BE 0.3%) by 1.20-2.82%; by thyme extract (ThE 0.1%) by 0.56-071%, (ThE 0.2%) by 1.12-1.42%, (ThE 0.3%) by 1.68-2.13%; by tarragon extract (TE 0.1%) by 0,08-0.66%, (TE 0.2%) by 1.16-1.32. (TE 0.3%) by 0.24-1.98%, maintaining the quality and safety of meat products

Preliminary Study on the Larval Development of Calliphora vicina (Diptera: Calliphoridae) on Different Types of Substrates Used as Reference in Forensic Entomology

Necrophagous insects are indicators of corpse decay. Analyses of their development stages give us indications on the degree of decay of corpses and contribute to the determination of the post-mortem interval. The differences in structure, biochemical composition and nutritive capacity of the cadaveric substratum can impair the duration of the developmental stages and dimensions of the organisms that metamorphose. This work tackles the study of the development, in laboratory conditions, of Calliphora vicina in correlation with different nutritive substrates (from areas of the corpse strongly affected by the incipient attack of Diptera) in order to obtain preliminary data, aiming to determine the post-mortem interval

REDUCING THE RISK OF SPOILAGE CAUSED BY BACILLUS CEREUS IN COW'S AND GOAT'S MILK YOGURT WITH BERRIES PUREE

The objective of this study was to investigate the impact of adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in the form of 10% puree to a mixture of cow's and goat's milk in order to reduce the risk of spoilage caused by activity of Bacillus cereus in yoghurt made from a mixture of cow's and goat's milk. During the fermentation process (360 min.), changes in water activity, pH, moisture content, bacterial growth curve were monitored. The results showed a decrease in water activity, pH, and moisture content. Adding aronia puree to yoghurt yielded the most significant results for water activity modification (0.971-0.868), pH (5.31- 4.28), moisture content (85.12-81.55 %), and optical density (0.19-0.34). Also, the investigation of the kinetics of the Bacillus cereusgrows indicated that the stationary phase was reached at 360 minutes, resulting in a total population of 5.5·1013 c.f .u./g. Microscopic examination revealed Gram-positive strains of lactic acid bacteria, arranged in chains of varying lengths, in an amount of 139·102 c.f.u./g. Antimicrobial activity showed a zone of inhibition with a diameter of 18.5±0.1 mm in aronia yoghurt, a zone of inhibition with a diameter of 16.2±0.2 mm in raspberry yoghurt and a zone of inhibition with a diameter of 15.2±0.1 mm in strawberry yoghurt compared to classic yoghurt which showed a zone of inhibition with a diameter of 12.1±0.2 mm

Preliminary Study on the Larval Development of <em>Calliphora vicina</em> (Diptera: Calliphoridae) on Different Types of Substrates Used as Reference in Forensic Entomology

Necrophagous insects are indicators of corpse decay. Analyses of their development stages give us indications on the degree of decay of corpses and contribute to the determination of the post-mortem interval. The differences in structure, biochemical composition and nutritive capacity of the cadaveric substratum can impair the duration of the developmental stages and dimensions of the organisms that metamorphose. This work tackles the study of the development, in laboratory conditions, of Calliphora vicina in correlation with different nutritive substrates (from areas of the corpse strongly affected by the incipient attack of Diptera) in order to obtain preliminary data, aiming to determine the post-mortem interval