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Organic dairy products, including fermented milk, are gaining popularity among consumers. Traditionally, for kefir production, kefir grains are used; however, in the modern industry, freeze-dried cultures are commonly employed. This study aimed to analyze the quality of kefirs produced from organic cow milk with two fermentation times (12 and 24 h) with the use of kefir grains or freeze-dried culture. During a 3-week storage period, physicochemical properties, color, syneresis index, texture, sensory, and microbiological quality were evaluated. The results proved that organic cow milk was suitable for kefir production both with the use of kefir grains and freeze-dried culture. Using freeze-dried culture and a 24 h fermentation period resulted in kefir with the lowest syneresis tendency (3.65–9.62%), along with the best textural properties (the highest cohesiveness and viscosity index), and desired sensory characteristics. Kefir grains had a better acidification ability, and the resulting products had a higher count of yeasts, lactobacilli, and lactococci compared with kefirs obtained with freeze-dried culture. However, both the type of starter culture and the fermentation time influenced the product's quality. The longer fermentation time of 24 h was more appropriate for the kefir production. Kefir grains, as a traditional form of kefir culture, may be preferred in organic kefir production. [ABSTRACT FROM AUTHOR]

Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and toxicity. (2) Methods: The study evaluated the potential of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus probiotic cultures to reduce HCB residues in fermented goat milk beverages during 21-day refrigerated storage. HCB content was determined by gas chromatography coupled with mass spectrometry (GC/MS). (3) Results: A strong negative correlation was found between HCB concentration in fermented milk and storage time. After 21 days, a 75–78% reduction in HCB content was observed, with L. plantarum showing greater efficiency in reducing hexachlorobenzene levels than L. rhamnosus. (4) Conclusions: The use of probiotic cultures contributed to a significant reduction in the HCB content of fermented goat milk. Our findings support the hypothesis that the lactic acid bacteria Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus can lower hexachlorobenzene levels in fermented products [ABSTRACT FROM AUTHOR]

Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow's milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applications, including cheesemaking. Therefore, this study aimed to use sweet buttermilk (BM) in combination with milk at concentrations of 10% (w/w) (BM10) and 20% (w/w) (BM20) for the production of Camembert-type cheese. A control cheese made entirely from milk was also produced. The cheese samples underwent a 28-day ripening process during which their composition, acidity, water activity, color, and sensory properties were examined at 1-week intervals. The microstructure of the matured Camembert-type cheese samples was analyzed using scanning electron microscopy (SEM), and their texture was evaluated. The production yield of BM20 cheese (18.03 ± 0.29 kg/100 kg) was lower (p < 0.05) than that of the control (19.92 ± 0.23 kg/100 kg), with BM10 showing the distinctly lowest yield (14.74 ± 0.35 kg/100 kg). The total solid and fat content of BM Camembert-type cheese samples was lower than the control. However, the total protein content in cheese BM20 at the end of the ripening period was the same as that of the control. The changes in acidity in all samples were typical for Camembert cheese, and water activity was high (above 0.92). The sensory properties of all samples were characteristic of the cheese type, while the color of BM cheese samples differed from the control. The microstructure of BM10 and BM20 cheese variants was similar, namely homogenous and less porous compared to the control. In terms of texture, the BM samples had significantly lower hardness, adhesiveness, and gumminess. This study indicates that sweet BM, particularly at a concentration of 20%, may be effectively used in the production of Camembert-type cheese. [ABSTRACT FROM AUTHOR]

During the last years, growing interest in the use of mare's milk in food production is observed. The subject of the study was to evaluate the feasibility of mare's milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare's milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the product quality. Physicochemical, textural and sensory analyses were performed. Count of viable bacteria cells was also evaluated. Obtained ice creams did not differ in terms of protein, fat and total solids content (1.85–1.91%, 7.33–7.58% and 24.66–26.96% respectively), but differed in acidity. Ice cream YO, the only one without inulin, had the highest acidity, what suggests that inulin decrease this parameter. Regardless the type of LAB starter culture and inulin addition, samples had the same range of overrun (35.20–44.03%) and melting rate (73.49–79.87%). However the variant of ice cream influenced textural properties and colour parameters. All obtained mare's milk ice creams had high overall sensory quality. It was noticed, that ice cream with inulin had higher count of LAB (>7logCFU/g), than sample without inulin (>6logCFU/g). In conclusion, mare's milk may be considered as feasible raw material for yogurt ice cream and synbiotic ice cream production. [ABSTRACT FROM AUTHOR]

Bio-yogurts are obtained from milk of various ruminant species (most often cow and goat) and are a rich source of a variety of valuable nutritional compounds and probiotic microorganisms. The objective of the study was to assess the quality of fermented goat's and cow's milk containing probiotic monocultures during refrigerated storage (5±1°C). Bio-yogurts were produced from raw material obtained from Saanen goats and Holstein Friesian Black and White cows, both kept on the organics farms. Four experimental products were produced: two from goat's milk: KBJ-L811 (with the YE-L811 yogurt starter culture and probiotics: L. acidophilus LA-5 and B. animalis subsp. lactis BB-12) and KBJ-X16 (the YC-X16 yogurt culture, LA-5 and BB-12) and two analogical cow's milk variants: BJ-L811 and BJ-X16. The products underwent microbiological, physicochemical, textural and sensory evaluation. The study confirmed that the activity of yogurt and probiotic cultures in goat's and cow's products was similar. In the case of yogurt cultures, their viability was min. 8 log (cfu/g). The count of probiotic bacteria was 7.7-8.4 log (cfu/g) for Bifidobacterium sp. and 5.9-7.4 log (cfu/g) for L. acidophilus. Although the yogurt cultures did not differ in their composition of bacteria species, the resulting products showed varied quality properties. [ABSTRACT FROM AUTHOR]

Buttermilk is dairy by‐product of butter production. The study aimed to analyse the quality properties of commercial buttermilk and its usefulness as a raw material for Quark cheese production. Within the study, 6 kinds of buttermilk were tested and used for cheese production. Evaluation of cheese quality included physico‐chemical, rheological and sensory analyses. Buttermilk properties were varied and corresponded with the diversification of cheese characteristics. Production yield was 17.2–22.7%, water content 68.1–75.8% and pH 4.09–4.43. The texture was diversified; however, all samples had good sensory quality. The research has shown that buttermilk is a good raw material for cheese production. [ABSTRACT FROM AUTHOR]

Fermented milk beverages produced from goat's milk are characterized by loose, soft consistency, which may be improved by the selection of appropriate starter cultures. Taking into account that the starters used in cow's milk technology are not always suitable for goat's milk, the aim of this study was to analyze to what extent two commercially-available yoghurt cultures, with traditional composition, enable obtaining a product with desirable quality properties from goat's milk. Two batches of yoghurt were produced during the experiment. Super jogurt starter of the Canadian Institute Rosell Inc. was used to obtain the first batch (J-A) and Yoghurtferment from Lactoferm (Belgium) for the second batch. The analyzed beverages were subjected to organoleptic, physicochemical and rheological evaluations after 1, 3, 7, 14 and 21 days of refrigerated storage (5 ±1°C). The study demonstrated that fermented milk beverages from goat's milk that was produced with both classic yoghurt cultures had desirable qualitative characteristics. The experimental yoghurts did not differ in the organoleptic properties during storage. The statistically significant differences were noted in the titratable acidity and pH, and not in the viscosity. The produced beverages were characterized by a low content of acetaldehyde, in turn the highest hardness was noted for the J-A beverage produced with the Super jogurt starter. [ABSTRACT FROM AUTHOR]

Background. A cow feeding system had a significant effect on the basic parameters characterising milk technological usability. Milk from the Polish Black-and-White variety of the Holstein-Friesland cows kept in the Total Mixed Ration (TMR) feeding system or on the traditional feeding regime was compared in terms of its utility for yoghurt manufacture. Material and methods. Milk samples, collected six times a year at about 2-month intervals, were assayed for density, acidity, and contents of fat, protein, and lactose. Dry matter and solid-not-fat (SNF) contents were determined, as was the protein/fat ratio. Thermal stability of the milk was assessed with alcohol tests. The yoghurts manufactured (test yoghurts) were assayed for acidity, acetaldehyde content, and hardness. The yoghurts were also subjected to sensory evaluation. Results. The cow feeding regime was found to have distinctly affected the composition and physico-chemical parameters of milk. Milk samples collected from cows fed in the traditional system contained more fat and dry matter than the milk yielded by the TMRfed cattle. The latter produced milk that usually showed higher crude protein and casein contents, as well as higher SNF contents; in addition, the density of that milk was higher. Conclusions. The feeding regime did not affect, in any clear-cut way, the sensory characteristics of the test yoghurts. However, those yoghurts manufactured from the TMR-fed cow milk contained more acetaldehyde and, in most cases, showed higher hardness, compared to the yoghurts made from milk produced by the cows kept on the traditional feeding regime. [ABSTRACT FROM AUTHOR]

Background. This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions. Material and methods. This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 µm PE film, or in parchment paper and 50 or 100 µm PE film. The evaluation was made on the day of production of the cheese and after 3, 7, 14 and 21 days of cold storage. The tvarogs were subjected to the sensory evaluation, and also the investigation of moisture content, fat content, acidity, pH, hardness and the percentage of whey leakage was carried out. Result. It was found that among the sensory characteristics the deterioration in odour occurred first in the course of storage, regardless of the packaging method applied. The method of packaging exerted no clear effect on moisture content, fat content and hardness of tvarogs. However, wrapping tvarogs additionally in parchment paper increased whey leakage, but also favourably affected cheese structure and consistency. Conclusions. Tvarog packed in parchment paper and 100 urn PE film had the most desirable sensory characteristics in the course of storage. The shelf-life of the studied tvarog cheeses was as long as 7 days, regardless of the packaging method used and season of milk production. [ABSTRACT FROM AUTHOR]