Search

The aim of the present study was to investigate the changes in the fatty acid profile and acid value of milkfat during ripening of Kashkaval cheese with reduced sodium chloride content. Three batches of Kashkaval cheese (with low 0.7%; medium 1.5% and standard 3.1% NaCl content) were produced. Analyses were carried out on days 1 and 45 of ripening. Based on the results obtained, it was established that lipolysis in Kashkaval cheese during ripening was significantly delayed (p

The aim of the present study was to evaluate the influence of NaCl concentration on the microflora in Kashkaval cheese produced from cow’s milk. Three cheese samples were obtained - with low (0.7%), medium (1.5%), and standard (3.1%) content of NaCl. Microbiological analyses were performed on the 1st, 15th, 30th, and 45th d of cheese ripening. It was established that the NaCl content has a significant (p < 0.05) influence on the growth and activity of the microflora in studied samples. It has been observed that the total Lactic acid bacteria (LAB) increased up to 30 d during ripening, after which their concentration decreased. A higher LABs count of samples with 0.7% NaCl and 1.5% NaCl in comparison with those containing 3.1% NaCl was found. At the same time, the variations in the salt content do not have a significant (p > 0.05) impact on the growth of Psychrotrophic bacteria, while in samples with a low salt content, the growth of Yeast and Molds was more intense. The data obtained in the present study showed that the concentration of NaCl is important for the regulation of activity of microbiological processes during the ripening of the Kashkaval cheese samples.

The aim of the present study is focused on the evaluation of the quality parameters of artisan sheep cheese produced by old Bulgarian technology. The study was carried out in three stages - at the end of the ripening process (45th day), during and at the end of storage (180th and 360th day). An increase of 9.0% in dry matter and a decrease in water content and titratable acidity values were observed over the entire period studied. There was a decrease in oleic fatty acid (C18:1n9c) from 28.16% at day 45 to 26.09% at day 360 of ripening. In the case of palmitic acid (C16:0) the values recorded were similar from 30.24% (45th day) to 30.74% (360th day). Changes in the composition of organic acids were observed, with lactic acid levels decreasing from 27.66% at day 45 to 8.62% at day 360. After microbiological analysis, it was found that the main microflora present in the samples were representatives of lactic acid microorganisms as compared to the non-starter microflora.

The purpose of the present study was to investigate the influence of somatic cell count (SCC) on the composition of Kashkaval cheese. Kashkaval cheese samples were produced from three different batches of sheep milk with low (610 000 cells/ml), medium (770 000 cells/ml), and high (1 310 000 cells/ml) SCC, respectively. The main chemical parameters, such as pH, titratable acidity, moisture content, fat content in the dry matter, protein content, sodium chloride content, and microbiological parameters (lactic acid bacteria count, pathogenic microorganisms, coliforms, psychrotrophic, yeasts and molds) were studied during the ripening and storage periods. No statistically significant (P

The aim of the present study was to investigate the physicochemical and microbiological profile of indigenous sheep’s milk with the potential for the production of artisanal cheese. The data showed the changes in lactation stages (between April and August) up to 2 hours following manual milk production. The quality of raw milk in the production of brined cheese using traditional technology was assessed. The amount of dry matter was21.36% in April and 19.85% in August at the end of lactation. The fat content from April to August was between 8.62% and 8.03%, preserving the values reported. The protein composition of raw milk varied between 5.52 – 6.61%. In the microbiological evaluation of raw sheep’s milk after milking (35.3°C), the total microbial contamination was in the range of 1.3 x 106 to 1.4 x 106 CFU/mL under current conditions. The results obtained in this paper give rise to more in-depth studies on the application of raw sheep’s milk in the production of traditional artisanal cheeses.

Encapsulation is a process of incorporation of bioactive substances in a specific matrix. It results in increasing and/or maintaining of the biological agent concentration in the food matrix or the fermentation system. The encapsulation process is influenced by various factors. The aim of the present work was to investigate the influence of alginate type and concentration, homogenization rate and the oil phase amount in the preparation of capsules rich in olive oil. It has been found that emulsions obtained with medium viscosity alginate were characterized by better stability. To establish the joint influence of the factors was used screening design experiment, the optimization features selected being temperature, centrifugal and microscopic stability. The optimal levels of the factors were established and they we applied for capsule preparation. The obtained capsules showed maximum stability and possibility to be used in dairy product manufacture.

The development of new food products enriched with biologically active components is a topical issue for modern food science and practice. Many of these substances are unstable when being incorporated into the food matrix, which demands a study on the possibilities to stabilize them before use. Encapsulation of biologically active substances is a method which provides stability of the substance in the food product. The principles for implementing encapsulation of biologically active substances, especially natural oils, the matrices and the encapsulation methods are discussed in the present review. Data on the impact of key process parameters of encapsulation, the biological value of oils and the opportunities for application of the encapsulated systems in different groups of dairy products are presented.

The algorithm of seamless image stitching in the gradient domain based on the variational derivative estimation method. The functionality of this algorithm is confirmed by computational experiments with real images of different types.

The processes of pasteurization and sterilization have been known to exert an adverse effect on milk components with an ultimate negative effect on its composition and properties. In view of the above, technologies avoiding heat treatment are increasingly used in the dairy industry. Compared to traditional heat treatment regimes, high pressure processing (HPP) is a cold treatment that is conducted at room or very low temperature, therefore it does not have an adverse effect on the product, which is fresher and has better appearance and texture. Given the above facts, the aim of this review is to summarize the most common applications of HPP in the manufacture of milk and dairy products, as well as to outline future possibilities for its implementation. The current state of the high pressure processing application in dairy industry and its effect on milk constituents, microorganisms and milk coagulation enzymes were discussed. It was reviewed the possible applications of HPP treatment in dairy industry: in the manufacturing of pasteurized milk, of yogurt, of dairy beverages, in cheese manufacturing, in the manufacturing of ice cream, of baby formulas and other applications. Recent studies showed that the minimum HPP parameters required for extending the shelf life of skimmed milk were 400 MPa/15 min, the destruction of pathogenic microflora occurs at a pressure of 400 - 600 MPa, and complete inactivation of microorganisms takes place at pressures above 800 MPa. HPP can be effective in reducing the cost of using large amounts of milk coagulation enzymes in cheese manufacture. Suppression of putrefactive microflora and inactivation of pathogenic microorganisms with minimal changes in the sensory properties opens a wide range of opportunities for dairy producers employing this technology. High-pressure processing often manifests a positive effect on product quality compared to traditionally applied heat treatment. The most commonly applied pressures are between 250 and 600 MPa. HPP is potentially applicable for all types of dairy products: to improve quality characteristics (organoleptic, physicochemical and microbiological); to improve functionality; to extend shelf life. [ABSTRACT FROM AUTHOR]

The present study aimed to provide the necessary information for the effect of somatic cells count (SCC) of raw cow milk on the fermentation process and quality characteristics of yoghurt. Test yoghurt samples were produced from three different batches of cow milk with low (< 400 000 cells.cm-3), medium (between 500 000 and 600 000 cells.cm-3) and high (1 000 000 cells.cm-3) SCC, respectively. The main physicochemical parameters as pH, total solids, milk fat, protein, lactose, lactic acid content and microbiological parameters as somatic cells count (SCC) and total viable count (TVC) of raw milk and yoghurt samples were studied. It was found that, the SCC of the raw milk did not have a significant effect on the composition and pH values of the yoghurt. A similar rate of acidification during fermentation of the milks having different SCC, as well as during the cold storage of yoghurt samples was established. The variations in the SCC of the raw milk within the range up to 500 000 cells.cm-3 had no significant effect on the organoleptic properties of the yoghurt. The increase in the SCC values up to 1 000 000 cells.cm-3 in the raw cow's milk affected negatively the organoleptic characteristics of the yoghurt made from it. [ABSTRACT FROM AUTHOR]

Milk is important source of essential nutrients for many people in the world. Chemical composition of milk is substantially affected by many factors, such as species, breed, stage of lactation, animal’s age, health, feeding regime, and season. Somatic cells are a component naturally present in milk and microbial parameter "Somatic Cell Count" (SCC) is used as an indicator of udder health and milk quality. Intramammary infection is a main factor responsible for reduced milk quantity and quality in dairy farming and have a negative effect in technology process in the dairy industry. The aim of this review is to focus on the role of high value of SCC on the physiological condition of an animals, modification of chemical composition of milk and negatives effect on technological properties. [ABSTRACT FROM AUTHOR]

New approach of alginate encapsulation of polyphenolic rich extract from three wild edible forest fruits Cornelian cherry, chokeberry and blackberry was introduced. The aim of the current study was to design new dairy desserts with antioxidant properties by encapsulation and direct incorporation of berries juices The microencapsulation of berries extracts significantly retains (p < 0.05) higher amount of polyphenols and antioxidants in dairy desserts not only at the first day, but also after twenty days storage period. The highest antioxidant activity (523 mM TE/100 g (DPPH method) and 510 mM TE/100 g (FRAP method)) demonstrated dairy dessert with encapsulated blackberry juice followed by chokeberry and Cornelian cherry alginate encapsulated juices. The sensory evaluation of obtained dairy desserts with encapsulated berries juices showed satisfactory and overall higher scores for proposed new desserts compared to the direct incorporated fruits juices. Alginatebased encapsulation of polyphenolic extracts from Cornelian cherry, chokeberry and blackberry were evaluated as proper technique for preservation of natural antioxidants in dairy desserts. [ABSTRACT FROM AUTHOR]

Production of high quality dairy products requires profound knowledge about factors conducting raw milk quality. Therefore, the present study aimed to provide to dairy processors the necessary information for the effect of animal breed, season and milk production scale on the quality and technological properties of raw milk. In this respect, the main composition parameters (total solids, milk fat, protein content) and microbiological parameters (somatic cell count (SCC) and total viable count (TVC)) of bulk raw milk collected from small-scale producers and of raw milk from Simmental, Holstein and Jersey breeds produced in large-scale farms were studied over a one year period. Total solids, protein and fat levels in bulk milk demonstrated seasonal trends. Milk fat and protein contents were the highest in autumn and winter and the lowest in spring and summer. However, no significant seasonal variations were detected in total solids, milk fat and protein contents in the milk from large-scale farms. The values of these parameters were significantly higher (P<0.05) in milk from Jersey breed in comparison with the other two breeds studied. Lower TVC and SCC of milk produced by large-scale farms in comparison with small-scale producers were found. The SCC values of bulk milk samples were significantly higher (P < 0.05) during the autumn-winter period compared to spring and summer. The milk produced by large-scale producers lacks significant seasonal variations of SCC. It was found that the SCC of milk from Jersey breed is statistically (P < 0.05) higher than that the other breeds studied. [ABSTRACT FROM AUTHOR]

It is well-known that olive oil consumption is associated with a number of health benefits to humans due to its fatty acid composition. Because of these characteristics, olive oil can be suitably included in dairy products in order to improve their fatty acid composition. The present study investigated the possibilities of incorporating olive oil in the manufacture of fermented milk with a set coagulum, directly in the form of an emulsion or encapsulated (with and without the addition of an antioxidant). A significantly higher content (p < 0.05) of unsaturated fatty acids and a lower peroxide value of extracted fat was established in the samples supplemented with 2 g.10-2g-1 encapsulated oil and an antioxidant in an amount of 0.03 cm³.10-1dm-3. The sensory profile of the fermented milks containing encapsulated olive oil was better in comparison with the fermented milks with directly added olive oil. At the end of the shelf-life, the chemical indicators active and titratable acidity, and the microbiological characteristics – lactobacilli and streptococci counts – remained comparable to those of the control. [ABSTRACT FROM AUTHOR]