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)

Quality changes in oil of walnut (Juglans regia L.) during storage

The purpose of investigation was to appreciate the changes in quality of walnut oil obtained by cold pressing of kernels. The kinetics of chemical reactions of oil oxidation was studied. The accumulation of the primary and secondary compounds of oxidation process depending on the storage life was analyzed. The oil quality is subjected to permanent changes predominantly in the direction of nutritional quality losses. It has been established that the chemical and biochemical reactions of the oxidation of polyunsaturated fatty acids in the triglyceride structure are irreversible and consecutive. At the same time, it has been determined that during oil storage the reaction of primary compounds (hydroperoxides) formation by oxidation is of zero order, but the reaction rate is variable. At the initial stage of storage (20-21 days) the increasing of reaction rate constant (K, days-1 ) of hydroperoxides formation from K3=0.042days-1 at t=3°C to K60=1.82days-1 at t=60°C has been detected. The activation energy of the reactions was equal to 52.1kj/mol. However, the acidity index of oil increased in limited diapason from 0.12mgKOH/g to 0.19mgKOH/g

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

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

A Study on the Fruiting and Correlation between the Chemical Indicators and Antimicrobial Properties of <i>Hippophae rhamnoides</i> L.

Sea buckthorn is a promising species that, under the conditions of Eastern Europe, has shown high productivity and is also a good and possible source of a wide range of bioactive compounds that have a positive effect on the human body, especially polyphenols and carotenoids. Due to the content of biologically active substances in sea buckthorn (Hippophae rhamnoides L.), the species is of growing interest to scientists, the food industry, the pharmaceutical industry, the cosmetics industry and consumers. The aim of this study is to investigate the productivity and the correlation between the chemical composition and the antibacterial effect of four cultivars of sea buckthorn (Clara, Dora, Cora, Mara), cultivated in the Republic of Moldova. Sea buckthorn fruits were harvested at the stage of full ripening. Berry samples were frozen at minus 25 °C, stored for 6 months and whole fruits of sea buckthorn were studied. All quantitative characteristics were calculated in terms of absolutely dry raw material (dry weight). The sea buckthorn cultivars tested were found to have a different carotenoid contents (1.79–48.92 mg/100 g), ascorbic acid contents (74.36–373.38 mg/100 g), organic acids (malic acid 5.8–13.4 mg/100 g, citric acid 0.08–0.321 mg/100 g, succinic acid 0.03–1.1 mg/100 g), total dry matter contents (16.71–24.54%), titratable acidities (2.15–8.76%) and pH values (2.73–3.00). The antimicrobial activity of sea buckthorn, evaluated by the diameter of the inhibition zone, constituted for Bacillus pumilus 3.70–15.91 mm/g−1 for whole sea buckthorn fruits and 13.33–26.67 mm/g−1 for sea buckthorn purees

ANTIMICROBIAL PROPERTIES OF SEA BUCKTHORN GROWN IN THE REPUBLIC OF MOLDOVA

This study deals with the antibacterial activity of Sea buckthorn (SB) (Hippophae rhamnoides L.) grown in the Republic of Moldova. Eight sea buckthorn species were investigated: R1, R2, R4, R5, C6, AGG, AGA, Pomona, 2020 harvest, from Dubasari district, Pohrebea village of the Republic of Moldova. The sea buckthorn fruit was harvested during the complete sweeping phase. The antibacterial efficacy of Sea buckthorn on different microbial cultures (Staphylococcus aureus, Bacillus subtilis, Salmonella Typhimurium, Escherichia coli, Candida albicans) causing infections/diseases was investigated by agar disc diffusion method. The inhibition zones ranged from 12 to 30 mm: Staphylococcus aureus ATCC 25923 (21-30 mm); Bacillus subtilis ATCC6633 (19-29 mm); Salmonella Typhimurium ATCC 14028 (13-18 mm); Escherichia coli ATCC 25922 (12-18 mm). In the case of Candida albicans ATCC 10231, this fungal pathogen was resistant to SB. It was found that antimicrobial efficacy of SB depends on the species, concentration, and form of use (fruit puree, extracts with different solvents and powder). Results suggested that SB might be a valuable ingredient for the development of safe products for consumption