Textural characteristics of fermented milk beverages produced by kombucha

Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage

Nutritive characteristics of probiotic quark as influenced by type of starter

Quark was manufactured, under laboratory conditions, by standard batch process, from two types of milk: I) partially skimmed, with 1.6 % of fat and II) whole milk, with 3.5 % of fat. As starters, two probiotic cultures were applied: I) DVS-Probio-TecTM ABT- 1, Lactobacillus acidophilus-5, Bifidobacterium-12, S. thermophilus and II) DVS-Probio-TecTM ABT-2, Lactobacillus acidophilus-5, Bifidobacterium-12, S. thermophilus. Also, the traditional cheese culture (CH - N22) was used. The obtained Quark samples were tested by standard methods in order to determine their nutritive characteristics. The results have shown that probiotic starter ABT-1 ensured the highest level of utilization of fat, proteins, lactose and phosphorus from partially skimmed milk. Probiotic culture ABT-2 was less effective, but combined with the traditional starter and applied to a whole milk could give Quark with acceptable nutritive characteristics. When sensory characteristics of products were tested, it has been proven that the application of ABT-2 culture and combination of probiotic starters ABT-2 and traditional culture gave good products with typical mild flavor. On the contrary, inoculation with ABT-1 probiotic starter resulted in lower-quality products in case of both kinds of milk applied.

Poređenje različitih metoda za uklanjanje rastvorenog kiseonika - primena pri elektrohemijskom određivanju imidakloprida

This study compares different methods for the removal of oxygen from the solution prior to the chronopotentiometric determination of the insecticide imidacloprid on glassy carbon electrode. The research included the application of the chemical method involving addition of sulfite ion, and the physical method of purging the sample with nitrogen stream, as well as their combination. By comparing analytical signals of imidacloprid, chemical method showed almost the same efficiency as conventional physical method, while the best reproducibility was achieved by applying chemical method with addition of the saturated sodium sulfite solution. The method is very simple and can be applied for deoxygenation of the solution prior to the chronopotentiometric analysis. The application of the chemical deoxygenation significantly shortened duration of the chronopotentiometric analysis of imidacloprid from approximately 15 min to 1 min.U ovoj studiji poređene su različite metode za uklanjanje rastvorenog kiseonika iz rastvora pre hronopotenciometrijskog određivanja insekticida imidakloprida na elektrodi od staklastog ugljenika. Istraživanje je obuhvatalo primenu hemijske metode dodatkom sulfitnog jona i fizičke metode provođenje struje azota kroz uzorak u trajanju od 5, 10 i 15 min, kao i njihovu kombinaciju. Poređenjem analitičkih signala imidakloprida, hemijska metoda pokazala je skoro istu efikasnost kao i konvencionalna fizička metoda, dok je najbolja reproduktivnost ostvarena primenom hemijske metode uz dodatak 0,8 cm3 zasićenog rastvora natrijum sulfita. Metoda je veoma jednostavna i može se primeniti za uklanjanje kiseonika iz rastvora pre izvođenja hronopotenciometrijske analize. Primenom hemijske deoksigenacije značajno se skraćuje trajanje hronopotenciometrijske analize imidakloprida sa 15 min na 1 min

Industrially produced enriched sterilized milk drinks for children nutrition

Nepravilna ishrana bogata mastima i ugljikohidratima, a siromašna u biološki visokovrijednim sastojcima hrane, prisutna je odavno i još uvijek u našoj zemlji. Ova ispitivanja su izvedena sa ciljem dobivanja zdrave hrane na bazi mlijeka za djecu, obogaćene proteinima, vitaminima i mineralnim tvarima. U industrijskim uvjetima su uspješno proizvedeni sterilizirani mliječni napici: mlijeko, čokoladni i karamel napitak, obogaćeni Na-kazeinatom, vitaminom A i željezom. Fizičko-kemijska, mikrobiološka i organoleptička kvaliteta proizvoda je kontrolirana tokom tromjesečnog skladištenja.The irregular nutrition, rich in fats and carbohydrates, and poor in biologically highly valuable food components, is present from long ago up to now in our country. These investigations were carried out in the aim of obtaining dairy based healthy foods for children, enriched in proteins, vitamins and minerals. Sterilized dairy drinks with the taste of milk, chocolate and caramel, enriched with Na-caseinate, vitamin A and iron were successfully produced under industrial conditions. Physico-chemical, microbiological and organoleptical qualities of the products were controlled during the three months storage

Industrially produced enriched sterilized milk

Nepravilna ishrana bogata mastima i ugljenim hidratima, a siromašna u biološki visokovrijednim sastojcima hrane prisutna je još uvijek u našoj zemlji. Ova ispitivanja su izvedena sa ciljem dobivanja zdrave hrane na bazi mlijeka, obogaćene proteinima, vitaminima i mineralnim tvarima. U industrijskim uvjetima su uspješno proizvedena sterilizirana mlijeka obogaćena Na-kazeinatom, vitaminom A, D i željezom. Fizičko-kemijska, mikrobiološka i organoleptička kvaliteta proizvoda je kontrolirana tokom tromjesečnog skladištenja.The irregular nutrition, rich in fats and carbohydrates, and poor in biologically highly valuable food components, is still present in our country. These investigations were carried out in the aim of obtaining dairy based healthy foods enriched with proteins, vitamins and minerals. Sterilized milks enriched with Na-caseinate, vitamin AD and iron, were successfully produced under industrial conditions. Physico-chemical, microbiological and organoleptical qualities of the products were controlled during three months storage

Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40 and 43°C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase of temperature. Physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yoghurt-like products. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

Use of milk-based kombucha inoculum for milk fermentation

In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v) of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v) of milk-based kombucha inoculum

The effect of fermentation temperature on the functional dairy product quality

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37°C, 40ºC and 43ºC.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement

Influence of twisted tape turbulence promoter on fouling reduction in microfiltration of milk proteins

Membrane filtration has become one of the major technologies in the food industry. It is widely applied in the dairy industry, and it is mostly used for the concentration and fractionation of milk proteins and for the whey processing. Of all pressure driven membrane processes, ultrafiltration is the most widely used. The major disadvantage of pressure driven membrane processes is severe fouling of membrane during filtration particularly when the fluids containing proteins are processed. Fouling with proteins is complex phenomenon because it occurs at the membrane surface as well as in the pores of membrane, and depends on the operating conditions and on the interactions of proteins and membrane material. In order to reduce fouling of the membrane different techniques have been developed, and one of them relies on the changing of the hydrodynamic conditions in the membrane or module. In this study, influence of twisted tape turbulence promoters on the fouling reduction in cross-flow microfiltration of skim milk was investigated. Twisted tapes with tree characteristic ratios of helix element length to the tape diameter (aspect ratio) were studied. It was shown that twisted tapes with different aspect ratios reduce fouling of membrane by a factor of three or more. The presence of twisted tape induces changes in the flow patterns from straight to helicoidally thus producing turbulence flow at the lower cross-flow rates. Turbulence intensification prevents accumulation of proteins at membrane surface enabling reduction in reversible fouling what results in the reduction of overall membrane fouling. The best performance was achieved using a twisted tape with the lowest aspect ratio of 1.0. This promoter reduces fouling seven times at low transmembrane pressure and low cross-flow velocity. The twisted tape with aspect ratio 1.0 induces the most intensive turbulence, the longest helicoidal flow path, and appearance of vortices near the membrane surfaces, so the scouring of proteins from the membrane surface is the most intensive in that case