Dairy Technology

Mycobacterium avium ssp. paratuberculosis (MAP), the cause of Johne's disease in cattle, sheep and goats, may have a role in Crohn's disease in humans. Animals with Johne's disease shed viable MAP in their milk and faeces. The organism is also widely disseminated in the blood and tissues of infected animals. Consequently, transmission to humans via consumption of animal-derived foods is a distinct possibility. Milk, other dairy products, beef and water have been identified as possible food vehicles of transmission. To date, viable MAP has been cultured from raw cows', sheep and goats' milk, retail pasteurized cows' milk, and some retail cheeses in several countries during recent studies. MAP has not been isolated from retail beef to date, although limited testing has been carried out. The public health consequences, if any, of low numbers of viable MAP being periodically consumed by susceptible individuals are uncertain. An association between MAP and Crohn's disease is not proven, but neither can it be discounted on the basis of current evidence. A precautionary approach is therefore warranted in relation to the existence of MAP in food, and action is needed to reduce the prevalence of Johne's disease in the cattle population worldwide, in order to minimize public exposure to this potential human pathogen.

Volatile compound profiling of Turkish Divle Cave cheese during production and ripening J. Dairy Sci. 99 (7):5120-5131 2016 ŞANLI TUBA, AKAL HAVVA CEREN,YETİŞEMİYE N ATİLA, HAYALOĞLU ALİ ADNAN Influence of adjunct cultures on angiotensin converting enzyme ACE inhibitory activity organic acid content and peptide profile of kefir

The study investigated the addition of essential oils (EO) of tumeric, ginger and cardamon (as sources of natural antioxidants) to burfie, an Indian heat desiccated dairy dessert. Essential oil incorporation significantly (P < 0.05) increased antioxidant activity of the product. Samples with a combination of EOs had a higher antioxidant activity than with addition of individual EOs, but antioxidant activity was less (P < 0.05) than samples with addition of butylated hydroxyanisole (BHA). The addition of EOs had no significant (P > 0.05) effect on instrumental colour, textural attributes and composition of the burfi samples, but flavour was significantly affected. Clustering revealed the sample with added BHA had the best attributes followed by the sample with addition of a combination of all the EOs. The combination of EOs significantly (P < 0.05) delayed the growth of the native microbiota in the burfi.

Goats are important component of livestock industry having adaptability to harsh climates which make them suitable for landless and marginal farmers. The contribution of goats in supplying milk and milk products is high and it has significant role in rural economy and health. Goat rank third in terms of global milk production from different species. Goat milk contains higher amount of calcium, magnesium and phosphors than cow and human milk. Medium chain triglycerides (MCT) and proteins which are more in goat milk have been recognized as unique lipid and protein with unique health benefits. The soft curd of goat milk may be an advantage for adult humans suffering from gastrointestinal disturbances and ulcers. Goat milk is important for prevention of cardiovascular disease, cancer, allergy and microorganism and used for stimulation of immunity. Goat milk is recommended for infants, old and convalescent people. The consumer acceptance of goat milk and its products is reported to be ex...

The effect of the water extract of green chilli pepper (WECP) on some properties of low‐fat fresh cheese was studied. Cheese was manufactured from a mixture of reconstituted skim milk powder, whey protein concentrate and sodium chloride and fortified with WECP at concentrations of 0, 1, 2 and 3%. The addition of WECP significantly decreased the total and lactic acid bacteria counts as well as the yeasts and moulds counts in the fortified cheeses. The flavour was improved in cheeses made using 1 and 2% WECP, and the cheese manufactured with 2% WECP had the highest flavour and total scores.

Chemical and electrophoretic properties of raw milk samples with different somatic cell counts (SCCs)(&lt;200 000, 200 000–800 000 and &gt;800 000 cells/mL) were determined. Milk was analysed for fat, lactose, total nitrogen (TN), non‐casein nitrogen (NCN), ratio of casein nitrogen to total nitrogen (CN/TN), pH, titratable acidity (TA), solid‐non‐fat (SNF), total solid (TS), the amount of α s ‐casein and β‐casein. Milk SCC had no significant effect (P ≥ 0.05) on fat and TN. An increase in the SCC resulted in an increase in pH and NCN content, and a significant decrease in lactose, TA, SNF, CN/TN, αs‐casein and β‐casein. Milk quality of Holstein dairy cattle deteriorate due to higher proteolytic activity associated with high SCC.

Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g.

Heteropolysaccharide-producing Streptococcus thermophilus strains (LY03, ST 111, or 5077) were compared with nonropy S. thermophilus strains (NR or 5137), in respect of texture development of low-fat yoghurt produced at 42°C. Whether milk solids were added or not, lower syneresis and improved texture and sensory properties were obtained in yoghurts produced with S. thermophilus LY03 or S. thermophilus 5077 compared with nonropy strains. Texture effects, lower syneresis and improved sensory properties because of the use S. thermophilus ST 111 were only noticeable in the presence of milk solids. Milk solids had no significant effect on the textural parameters of nonropy strains.

In this study, it was aimed to determine some chemical, microbiological and sensorial properties of Katık Keş samples produced and sold in local bazaars in Bolu. Totally 15 “Katık Keş” samples were collected and analyzed. According to the results obtained; mean dry matter, fat, protein, total ash, salt, acidity and pH of the samples were found as 67.05 %, 8.78 %, 36.59 %, 11.11 %, 5.20 %, 1.35 % and 3.90, respectively. The numbers of yeasts & molds and coliforms of the samples were 5.98 and 3.36 log CFU/g, respectively. Mean water activity value was obtained as 0.76. In terms of sensorial properties, the samples were found mostly in shape of symmetric cone, hard in structure, porcelain white color, salty, acidic and having strained yogurt smell.

The objective of this study was to evaluate the effect of two dietary treatments, ryegrass hay (RH) and wrapped ryegrass silage (WRS) on the volatile organic compounds (VOCs) of buffalo Mozzarella cheese. The primary data were collected from 40 female buffaloes. Twenty animals were fed RH, and other twenty received WRS. Volatile organic compounds were identified using a mass selective detector after extraction with a 'purge and trap' system and a gas chromatographic analysis. Our results showed differences in the aromatic profile of Mozzarella cheese samples obtained from buffaloes receiving different feed. In particular, 5 VOCs allowed the discrimination between cheese samples.

High‐pressure (HP) treatment of food products is a novel processing technique during which the product is treated in a vessel of suitable strength at a high pressure, generally in the range 100–1000 MPa. As a result, several constituents and properties of the treated product are altered. HP‐induced changes in the constituents and properties of milk are arguably among the most extensive of the range of food products studied to date. HP treatment of milk induces solubilization of minerals associated with the casein micelles, denatures whey proteins and, depending on pressure, can either induce aggregation or disruption of the casein micelles. These HP‐induced changes in milk constituents affect the properties of the milk; cheesemaking properties of milk can be enhanced considerably, indicating potential application of HP treatment in this area; furthermore, encouraging results have also been reported for HP treatment of milk prior to yogurt manufacture. HP treatment of milk also affec...

The objectives of this study were to determine the effect of partial substitution of caprine for ovine milk, dry salting and curd scalding on the free fatty acid (FFA) level of Urfa cheeses. At the end of storage, lauric and linoleic acids were lower in cheese made from milk where up to the 30% partial substitution of caprine milk for ovine milk was made. Dry salted cheeses had higher butyric, lauric, linoleic and linolenic acid levels, and lower palmitic acid levels than their scalded counterpart. A relative increase in short-chain FFAs occurred during ripening. Palmitic and oleic acids were the most abundant FFAs in fresh and ripened Urfa cheeses.

Plain and fruit-flavoured yoghurts were made by adding 2.5, 5.0, 7.5, 10.0 mL carob juice concentrate (CJC) portions to 100 mL milk. The titratable acidity, pH, viscosity, whey separation, yoghurt organisms and sensory properties were determined weekly over a period of 4 weeks. Addition of CJC caused an increase in the fermentation time and reduced viscosity and viable organisms, while increasing the pH and whey separation of the yoghurts (P < 0.05). A lack of sweetness was the main criticism of the yoghurts with 2.5 and 5.0 mL CJC, while those with 7.5 or 10.0 mL were mostly preferred by sensory panellists.

In this study, the biochemical activities of nonviscous and viscous yoghurt starter cultures were investigated. Yoghurt samples produced with nonviscous and viscous cultures, and viscous cultures + methionine (10 and 30 mg/100 mL milk), + threonine (5 and 10 mg/100 mL milk), + β-galactosidase (1 mg/100 mL milk), and with a heat-shocked culture were analysed. In the experimental yoghurts, the pH, titratable acidity, lactic acid, tyrosine and acetaldehyde contents and the number of total starter organisms were determined. According to the results obtained, the samples produced with the viscous culture had the lowest acetaldehyde levels, whereas the highest acetaldehyde level was found in the samples manufactured with the nonviscous culture. Compared with the samples inoculated with the viscous culture alone, the amino acid supplementation, lactose hydrolysis and heat-shock treatments caused a significant increase in the level of acetaldehyde.

In this study, the basic composition and ripening profile of traditional urfa cheese made from ovine and bovine milks were investigated. While cheese made from ovine milk had higher total solids, fat‐in‐dry matter and total nitrogen, the titratable acidity, salt‐in‐dry matter, pH, total mesophilic colony count and total yeasts and moulds counts were found to be close to each other. During storage, whilst the total solids content of cheese produced from ovine milk gradually decreased, the variation in the total solids content of cheese made from bovine milk was found to be insignificant. The salt penetration into the cheeses was rapid during the first two weeks of ripening, and it continued to diffuse into the samples throughout storage. Proteolysis developed faster in the cheese made from ovine milk than in cheese of bovine milk. The former sample had higher water soluble nitrogen, nonprotein nitrogen, phosphotungustic acid soluble nitrogen, Proteose‐peptone nitrogen and tyrosine le...

In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.

The objectives of this study were to determine the effect of partial substitution of caprine for ovine milk, dry salting and curd scalding on the free fatty acid (FFA) level of Urfa cheeses. At the end of storage, lauric and linoleic acids were lower in cheese made from milk where up to the 30% partial substitution of caprine milk for ovine milk was made. Dry salted cheeses had higher butyric, lauric, linoleic and linolenic acid levels, and lower palmitic acid levels than their scalded counterpart. A relative increase in short-chain FFAs occurred during ripening. Palmitic and oleic acids were the most abundant FFAs in fresh and ripened Urfa cheeses.

Plain and fruit-flavoured yoghurts were made by adding 2.5, 5.0, 7.5, 10.0 mL carob juice concentrate (CJC) portions to 100 mL milk. The titratable acidity, pH, viscosity, whey separation, yoghurt organisms and sensory properties were determined weekly over a period of 4 weeks. Addition of CJC caused an increase in the fermentation time and reduced viscosity and viable organisms, while increasing the pH and whey separation of the yoghurts (P < 0.05). A lack of sweetness was the main criticism of the yoghurts with 2.5 and 5.0 mL CJC, while those with 7.5 or 10.0 mL were mostly preferred by sensory panellists.

The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37 °C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.

The objectives of this study were to microencapsulate both probiotics and culture filtrates by spray drying to maintain enzyme activity and probiotic viability during storage. Thus, probiotics and culture filtrates from lao‐chao were microencapsulated by spray drying with various outlet air temperatures, and the milk‐clotting activity, survival of probiotics and physical properties of the microcapsules were determined. The end purpose was to create easy‐to‐use probiotic Kou Woan Loa cultures. In the near future, manufacturing probiotic Kou Woan Loa could be carried out by simply mixing milk with 5% microcapsules and waiting for 1 h for coagulation, which would be time saving and convenient. The present study has shown that microencapsulation of Lactobacillus acidophilus BCRC 14079, Bifidobacterium longum BCRC 14605 and culture filtrates from lao‐chao by spray drying could provide a good protection for both milk‐clotting enzymes and probiotics. The average of microcapsules size and d...

The content of macro and trace elements in curd samples and white brined cheese produced from raw ewes’ milk using a traditional technology in different regions in Macedonia is the subject of this study. The cheese is manufactured in households located in regions exposed to different levels of anthropogenic pressure. The content of 19 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) is analyzed by inductively coupled plasma-atomic emission spectrometry (ICP-AES) after performed microwave digestion. The highest values of Ca, Mg, K and P are observed in curd samples collected from a household near the city of Skopje with concentration of 2139-3343 mg/kg, 103-196 mg/kg, 313-545 mg/kg and 942-1499 mg/kg, respectively. The cheese samples contain 7324549 mg/kg (Ca), 35.8-176 mg/kg (Mg), 63-344 mg/kg (K), 496-2138 mg/kg (P) and 3231-12828 mg/kg (Na). The nonstandardized procedures for cheese production and the low quality equipment for cheese producti...

A blend of four wild strains of lactic acid bacteria, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus paracasei subsp. paracasei and Enterococcus faecalis, was used as starter to produce a goat's milk soft cheese. The cheese was analysed microbiologically, physicochemically and organoleptically through a 30-day period of ripening. Counts of the starter cultures increased in the first 24 h and then remained stable during ripening. Yeasts and coliforms were found at low numbers initially and gradually decreased to undetectable levels. Micrococcal counts were high throughout ripening. The end product was a soft cheese characterised by a mild, aromatic taste as well as a smooth structure.

Boza is a low-pH and low-alcohol cereal-based beverage produced in the Balkan Peninsula. Barley was cooked and prepared according to a traditional recipe and inoculated with Enterococcus mundtii ST4V (a potential probiotic and bacteriocin-producing strain), commercially produced boza, Saccharomyces cerevisiae, and a combination of strain E. mundtii ST4V and Saccharomyces cerevisiae. Fermentation was carried out at 37 °C for 3 h. The organoleptic properties of fermented products were evaluated by a qualified taste panel. No significant differences in rheological properties were observed, suggesting that E. mundtii ST4V had no effect on the quality of the final product. Microbial cell numbers remained relatively unchanged during one week of storage. The preservative properties of bacteriocin ST4V were evaluated by contaminating boza with Lactobacillus sakei DSM 20017. Changes in microbial populations were monitored by using classical microbiological methods, PCR with species-specific ...

This paper aims to present a short overview about Quality Assurance Systems in food chain and food chain management from the perspective of food safety and quality. The objective is to describe that besides food safety issues the quality of agricultural products has been brought up to the focus of society. On one hand the industry has to fulfil consumer expectations, on the other hand increasing globalization and concentration of retail sector affects the food sector as well. The food companies try to differentiate the products by stressing the value of attributes such as tradition, origin, culture and culinary heritage. It leads to an increase of interest to introduction of quality assurance schemes and implementation of different quality marks. In addition, the European Commission has initiated a discussion on agricultural product quality policy, which means that these issues are important from the perspective of agricultural policy as well. The paper is structured as follows: a short overview of quality assurance schemes, benefits, disadvantages and costs of QAS and the Estonian case. LITERATURE Guide to good dairy farming practice. A joint publication of the International Dairy Federation and the Food and Agriculture Organization of the United Nations, Rome, January 2004. http://ec.europa.eu/. Gellnyck, X., Kühne, B. Paper prepared for presentation at the 104 th EAEE-IAAE Seminar Agricultural Economics and Transition: What was expected, what we observed, the lessons learned. Budapest, September, 2007.

This paper aims to present a short overview about Quality Assurance Systems in food chain and food chain management from the perspective of food safety and quality. The objective is to describe that besides food safety issues the quality of agricultural products has been brought up to the focus of society. On one hand the industry has to fulfil consumer expectations, on the other hand increasing globalization and concentration of retail sector affects the food sector as well. The food companies try to differentiate the products by stressing the value of attributes such as tradition, origin, culture and culinary heritage. It leads to an increase of interest to introduction of quality assurance schemes and implementation of different quality marks. In addition, the European Commission has initiated a discussion on agricultural product quality policy, which means that these issues are important from the perspective of agricultural policy as well. The paper is structured as follows: a short overview of quality assurance schemes, benefits, disadvantages and costs of QAS and the Estonian case. LITERATURE Guide to good dairy farming practice. A joint publication of the International Dairy Federation and the Food and Agriculture Organization of the United Nations, Rome, January 2004. http://ec.europa.eu/. Gellnyck, X., Kühne, B. Paper prepared for presentation at the 104 th EAEE-IAAE Seminar Agricultural Economics and Transition: What was expected, what we observed, the lessons learned. Budapest, September, 2007.

The study was conducted in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur. Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, under the title "Studies on preparation of lassi blended with pear (Pyrus communis) pulp" In the present investigation the attempt was made to study the sensory properties of lassi prepared by using pear pulp. The lassi was prepared by considering treatment combination of buffalo milk as 90% 80% 70% and 60% and 10%, 20% 30% and 40% of pear pulp in treatments T2, T3, T4 and T5 treatment T1 taken as a control prepared from buffalo milk only. The mean values for colour and appearance were observed as 8.02, 7.87, 7.9, 8.35, and 8.15 for treatments T1, T2, T3, T4 and T5 respectively. The mean score of flavour for lassi were observed as T1 (7.97), T2 (8.15), T3 (8.25), T4 (8.4) and T5 (8.25). Average mean score for taste of lassi with addition of pear pulp were observed for treatment T1, T2, T3, T4 and T5 were 7.75, 8.42, 8.17, 8.6 and 8.52 respectively. The mean score for body and texture for the lassi were observed as T1 (8.00), T2 (8.05), T3 (7.87), T4(8.4) and T5 (8.17) and it shows declined as the levels of pear pulp increases. The last one that is the mean score for overall acceptability for lassi were 7.95, 7.87, 7.9, 8.35 and 8.2 for treatments T1, T2, T3, T4 and T 5 respectively. On the basis of result it was revealed that as the concentration of pear in lassi increased change in sensory properties of lassi was observed.

Stem cells are non-specialized cells that have the ability to renew themselves. They can divide indefinitely through mitosis to replenish other cells of multicellular organisms throughout their lives. While, any type of cell in a multicellular organism, except germline cells, is called a somatic cell. In contrast, stem cells are specialized cells with self-renewal capacity that can divide indefinitely to produce new stem cells and can also differentiate into different cells in the body. After stem cell division, each newly produced cell can remain as a stem cell or differentiate and give rise to any other type of cell with more specific functions such as muscle cell, blood cell or nerve cell. One of the important indicators for evaluating the quality and health of milk is the number of somatic cells. These cells are composed of neutrophils, lymphocytes and macrophages. The discussion includes an overview of somatic cell counts, factors influencing SCC, and strategies for managing and reducing SCC in dairy herds.

Viability of a probiotic and carotenoid-producing bacterium, Bacillus indicus HU36 in vegetative form, along with the yoghurt cultures in set-type, recombined nonfat yoghurt and its effects on quality were determined during the storage at 4°C. The number of B. indicus HU36 cells in yoghurt remained about 5 log cfu/mL after 14 days, but decreased to 3.5 log after 21 days. The bacterium resulted in increased yellowness, but did not affect the rheological properties of the yoghurt. Sensorial properties of the yoghurt were acceptable compared to a commercial probiotic yoghurt. B. indicus HU36 can thus be used as a probiotic culture in yoghurt production.

This study investigated the behaviour and fate of Listeria monocytogenes at different ripening temperatures and NaCl concentrations in traditional Lighvan cheese. L. monocytogenes was added to raw sheep's milk. After producing the cheese, they were stored in 8%, 12% and 15% NaCl at 4, 9 and 14°C. Sampling was performed for 150 days. Different temperature and NaCl concentrations had a significant effect on the survival of L. monocytogenes (P < 0.001). The lowest growth and survival rates of L. monocytogenes were in 15% NaCl at 14°C and 12% NaCl at 14°C, respectively. Also, the highest growth and survival rates of the bacterium were in 8% NaCl at 4°C.

Background: This study aimed at the possibility of concentrating milk in the laboratory using ultra-filtration technology instead of the traditional evaporation method that is still used in Iraq. Methods: Therefore, 5 litres of raw, cow milk were taken from a reliable source and two different concentrations of lemongrass were added as a preservative to observe the changes occurring during concentration, chemically and microbial. The best conditions were found to concentrate the milk 2.7 once and improve it over many days with the addition of lemongrass extract as a preservative. A material with a flat membrane polyethyle-solphen with a measurement of 10 kdalton (Snyder USA) was selected. Throughout the duration of the more than three-hour experiment, the measurements were taken. Two sets of data were examined: in the first set, the flow rate was varied between 0.15 and 0.25 L/min while the trans membrane pressure (TMP) was kept constant at 2 bar. The value of 0.15 L/min was determined to be the ideal flux. In the second group, the trans membrane pressure was varied between 0.5 and 1,2 bar while the flow rate was kept constant at 0.15 L/min. At TMP 2 bar, the ideal flux value was discovered at 35C, the permeate flux was around 5-7 L/m2.hr. Result: It was found the change of the total solid and protein were excellent percentages with time of filtration. The total number of bacteria at both concentrations decreased significantly (p<0.05) in the biological test results.

Background: The development of soft cheese as a functional food product includes the use of spices rich in antioxidants, such as cinnamon (Cinnamomum burmannii), lemongrass (Cymbopogon citratus) and turmeric (Curcuma longa L.). This study was focused to investigate the effect of the addition of cinnamon, lemongrass and turmeric powder either singly or in combination, on the physicochemical characteristics, functional properties and microbiological quality of soft cheese. Methods: Soft cheese samples were added with cinnamon, lemongrass and turmeric powder with a maximum percentage of 3%, which consists of eight treatments either singly or in combination, then analyzed for pH, total titratable acids (TTA), total solids, color, texture profile, antioxidant activity, total phenolic content (TPC), fatty acid using the gas chromatography (GC) method, total bacteria and total yeast/molds. Result: The pH of soft cheese ranges from 5.33±0.45 to 5.90±0.06, TTA 1.29±0.59 to 1.90±0.07%, total solids 42.68±8.06 to 60.21±1.61%, brightness color (L*) 64.10±2.7 to 84.50±2.88, redness (a*) 3.60±0.20 to 9.60±0.43, yellowness (b*) 8.90±5.75 to 20.20±4.78 and total bacteria 4.881±0.02 to 6.835±0.01 log cfu/g. The texture profile (hardness, springiness, cohesiveness, adhesiveness, gumminess and chewiness) increased significantly. Total fatty acids range from 30.24 to 44.82, with 45% unsaturated fatty acids (UFAs) and 55% saturated fatty acids (SFAs). The combination of cinnamon and turmeric powder produced the highest antioxidant activity of 79.11%. The combination of lemongrass and turmeric powder produced the highest palmitic acid (C16:0) of 23.69, TPC of 50.91 mg GAE/g and total yeast/molds of 4.795 ±0.03 log cfu/g.

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Milking Cow Breed Type …………………………………………………………………….44 4.3.2. Feeding Resource and System of Feeding ……………………………………………………48 4.4. Respondents' View on Trend of cattle production and Constraints ………………………………51 4.5. Characterizing Butter Marketing and Constraints in the Study Area ……………………………..59 4.5.1. Characterizing Butter Marketing ……………………………………………………………..59 4.5.2. Product on Market and Market Related Constraints of the Product ………………………….60

In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n=194) and then to evaluate the applicability and efficacy of selected ones used as bioprotective cultures against mold spoilers in dairy and bakery products. First, lactic acid bacteria were isolated from various Algerian raw milk samples and Amoredj, a traditional fermented product. Secondly, in vitro screening tests against Mucor racemosus UBOCC-A-109155, Penicillium commune UBOCC-A-116003, Yarrowia lipolytica UBOCC-A-216006, Aspergillus tubingensis AN, Aspergillus flavus T5 and Paecilomyces formosus AT allowed for the selection of 3 active strains, namely Lactobacillus plantarum CH1, Lactobacillus paracasei B20 and Leuconostoc mesenteroides L1. In situ tests were then performed to validate their activity in actual products (sour cream and sourdough bread) challenged with fungal spoilers. These tests showed that antifungal LAB could slow the fungal target growth and could be candidates of interest for industrial applications. Finally, organic acids and various antifungal compounds produced in sour cream and sourdough bread by the selected LAB, and thus potentially supporting the observed antifungal activity, were identified and quantified by HPLC and LC-QTOF.

The proteolytic systems play an essential role in nitrogen metabolism of lactic acid bacteria in milk. The extracellular cell wall-bound proteinase is a key enzyme in this system, in which its activity is necessary for the growth of lactic acid bacteria in milk by initiating the breakdown of casein to smaller peptides. The screening of the proteolytic strains has been achieved on three solid media YMA, PCA and FSDA. The strain of Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis, biovar. diacetylactis and the Enterococcus were tested. Lactococcus lactis produced a large hydrolysis zone more than 10 mm of diameter. The concentration of 3 and 5% of inoculum produced the highest acidity which was superior to 60°D. The proteolytic strains of Lactococcus lactis subsp. lactis biovar. diacetylactis at 3% of inoculum showed a maximal acidification rate 5°D /h and 0.3 unit pH/h. The strongest proteolytic strain Lactococcus lactis subsp. lactis biovar. diacetylactis produced ...

Dietary intervention is a well-recognised approach to modifying milk yield and physicochemical characteristics. This study aimed to evaluate the effects of supplementing ewes' diet with tannin and/or linseed oil on the physicochemical characteristics and fatty acid profile of milk, as well as the antioxidant status of dairy ewes. The study involved 36 3-year-old lactating Moghani sheep randomly assigned to six treatment groups. Results demonstrated that tannin extract and linseed oil changed the fatty acid content of milk. In particular, unsaturated fatty acids and conjugated linoleic acid were increased by the treatments (P < 0.05). Generally, groups receiving tannin extracts and/ or oil showed higher concentrations of unsaturated fatty acids in their milk, especially polyunsaturated fatty acids including C18:3n3, C20:2, C20:3n3, C20:4n6, CLA cis-9 trans-11, CLA trans-10 cis-12, C22:2 and total unsaturated fatty acids.

Three indigenous lactobacilli isolated from autochthonous Argentinean goat cheeses were evaluated in models of ripening of semihard goat cheeses made under microbiologically controlled conditions. Batches A, B and C were manufactured with single strain of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Lactobacillus casei ETC19, respectively. Lactobacilli counts showed higher values on batch C until ripening on day 18. Chemical composition did not show differences between batches. Batch C showed a higher decrease in pH on day 1, higher liberation of nitrogen water-soluble cheese extracts and higher free amino acids content up to day 18. Amino acid distribution was analysed by studying the main components.

This study investigated the effect of guar gum and arabic gum on physicochemical, sensory and flow behaviour properties of frozen yoghurt. The results indicated that gums significantly affected the viscosity, overrun and melting rate of frozen yoghurt. The highest overrun value was observed in sample containing 0.5% arabic gum. Frozen yoghurt containing 0.3% guar gum had the highest viscosity. The longest first dripping time was observed in sample containing 0.5% arabic gum. Flow behaviour of samples showed that all frozen yoghurts exhibited shear thinning behaviour. Guar gum at a concentration of 0.2% and arabic gum at a concentration of 0.5% presented the best total acceptability. The results of this study revealed that the frozen yoghurt produced with arabic gum had the better overall sensory and physicochemical characteristics.

The aim of this study was to understand the structure-properties relationships of the different physical gels built by milk clotting. The investigation of their clotting mechanisms and an approach of the mechanical properties of gels were realized. Ultrasonic wave propagation, a nondestructive investigation tool, was used as an original and privileged means of investigation for milk c1otting study. The work presented in this article shows the possibility to obtain an ultrasonic signal related to the different steps of milk clotting and to some of their key parameters. In addition, two distinct ultrasonic response curves have been obtained for rennet and acid coagulation. From the obtained results, it appears to be possible to use ultrasonic techniques for monitoring milk coagulation, however, more research is needed for their validation as a routine tool. milk gell ultrasonic wave 1physical gell rennet milk gell acid milk gell casein micelle Résumé-Étude ultrasonore de la coagulation du lait. Cette étude avait pour principal objectif la compréhension des relations structure-propriétés des gels physiques engendrés par coagulation du lait. Cet objectif nécessitait, d'une part, la connaissance des mécanismes de coagulation, et d'autre part, la détermination des propriétés mécaniques du système. La propagation des ondes ultrasonores, compte tenu de son caractère non destructeur vis-à-vis du système étudié, constitue un moyen d'investigation original et de choix pour J'exploration des phénomènes de coagulation du lait. Les travaux présentés dans cet article montrent qu'il est possible d'obtenir un signal ultrasonore sensible aux différentes étapes de coagulation du lait, ainsi qu'à certains facteurs de variation déjà connus. De plus, aux 2 types de coagulations étudiés, coagulation présure et acide, correspondent 2 réponses ultrasonores distinctes. Les résultats présentés permettent a priori d'envisager de nouvelles perspectives quant aux applications des techniques ultrasonores dans le domaine de la coagulation du lait; il est à noter cependant que leur validation en tant qu'outil de contrôle reste à faire.

The present study presents the results for the determination of the concentrations of the 16 USEPA polycyclic aromatic hydrocarbons (PAHs) in 30 samples of different types of vegetable oil (palm, groundnut, palm olein, soybean, cotton and castor seed oils) and shea butter in Nigeria. In addition, information is provided on the compositional patterns and sources of PAHs, as well as possible risks through consumption of contaminated products. Detection and quantification of the PAHs was carried out by means of gas chromatography-mass spectrometry (GC-MS). The PAH concentrations in the samples varied from 126 to 865 mg kg À1. The compositional patterns of the PAHs in the oil samples followed the order: 4R > 3R > 5R > 6R > 2R. The majority of the samples had individual PAH concentrations above the 2 mg kg À1 limit and all the samples surpassed the German Society for Fat Science limit of 25 mg kg À1 for the total PAHs. The estimated dietary intakes based on a 11.1 kg per capita consumption rate ranged from not detected to 133 ng BaP kg À1 bw day À1 , 3.0 to 154 ng PAH2 kg À1 bw day À1 , 11.7 to 178 ng PAH4 kg À1 bw day À1 and 13.2 to 234 ng PAH8 kg À1 bw day À1. The results indicate 5 to 669 chances in a million population of the risk of developing cancer. Source apportionment, as derived from PAH isomeric ratios, suggests that combustion processes, contamination by petroleum from transport trucks, as well as pyrolysis of fats, are the main sources of PAHs in these vegetable oils and shea butter.

Mycobacterium avium ssp. paratuberculosis (MAP) causes Johne's disease in cattle and other ruminants and has been implicated as a possible cause of Crohn's disease in humans. The organism gains access to raw milk directly through excretion into the milk within the udder, and indirectly through faecal contamination during milking. MAP has been shown to survive commercial pasteurization in naturally infected milk, even at the extended holding time of 25 s. Pasteurized milk must therefore be considered a vehicle of transmission of MAP to humans. Isolation methods for MAP from milk are problematical, chiefly because of the absence of a suitable selective medium. This makes food surveillance programs and research on this topic difficult. The MAP problem can be addressed in two main ways: by devising a milk-processing strategy that ensures the death of the organism; and/or strategies at farm level to prevent access of the organism into raw milk. Much of the research to date has been devoted to determining if a problem exists and, if so, the extent of the problem. Little has been directed at possible solutions. Given the current state of information on this topic and the potential consequences for the dairy industry, research is urgently needed so that a better understanding of the risks and the efficacy of possible processing solutions can be determined.

Background: Some of the factors that contribute to the quality of milk include fat content, pH, viscosity and other rheological aspects. This research extensively investigated the effects of ohmic heating (OH) on milk viscosity, along with other rheological attributes and pH. Methods: Milk samples with varied fat constituents were subjected to OH at a constant voltage of 140V until they reached a temperature of 90°C. The pH of raw milk and heated milk was determined using an auto-pH meter, whereas the viscosity of the same was measured using a Brookfield viscometer that includes a wide range of characteristics, such as viscosity, temperature, shear stress and torque at various spindle rotation speeds. The current investigation used Principal Component Analysis (PCA) as a key statistical approach. Result: The pH values exhibited little fluctuations during OH across several milk kinds, indicating mild acidification throughout the process, but the observed alterations did not reach statistical significance (p>0.05), suggesting that OH does not significantly affect milk pH. Viscosity measurements showed that the application of OH resulted in a decrease in the average viscosity of milk, suggesting changes in its ability to withstand shear forces. The correlation study revealed robust positive associations between viscosity and fat content (PC2-26.77%), as well as between rotational speed, shear rate and torque (PC1-53.72%) and a negative correlation with temperature, offering valuable insights into the dynamic properties of milk when subjected to thermal heat treatment.

The functionality of Zedu gum as a fat mimetic in low-fat brined cheese was studied. The physicochemical, textural, rheological, microstructural and sensory properties of cheese samples modified with 0.1% and 0.25% of Zedu gum were compared to those of control cheeses (low-fat and full-fat cheeses with no fat mimetic) during ripening. To obtain further information about the cheeses' structure and interactions between macromolecules (casein protein and Zedu gum), other parameters were analysed by differential scanning calorimetry and Fourier transform infrared (FTIR) spectroscopy. Incorporation of Zedu gum into low-fat cheese caused an open microstructure and softer texture in comparison with the control low-fat cheese. The thermal properties and FTIR spectra of the cheeses were influenced by both fat mimetic and ripening time. On days 1 and 60 of ripening time, the lower value of enthalpy of the low-fat cheese with 0.25 g of Zedu gum/kg of milk (AS 0.25) in comparison with control low-fat cheese could have been due to the electrostatic nature of the interactions between Zedu gum and casein protein. On both days, the FTIR spectrum of AS 0.25 showed a well separated absorption at 1746 cm À1 possibly due to the formation of ester groups as a result of the interaction of the carbonyl groups in Zedu gum with the hydroxyl groups of some amino acids in casein.

The phenomenon of syneresis becomes more profound in increased moisture yoghurt‐based products. Such a product is the traditional Greek appetizer tzatziki that contains cucumber, a vegetable with a high moisture content. During the manufacture of tzatziki, the addition of cucumber causes the protein network to break up, provoking an increase in syneresis. The aim of this study was to investigate a tzatziki manufacturing procedure that will lead to significantly decreased syneresis. Two different manufacturing procedures were compared: the extra moisture coming from cucumber was introduced before or after fermentation. The effect of adding whey protein concentrate (WPC), albumin, sodium caseinate or a mixture of these was also studied. The results show that the addition of extra moisture before yoghurt fermentation leads to a significantly lower syneresis (7.5%) and higher consistency (2000 cp) than those obtained in the case of addition after fermentation (25% and 1500 cp, respectiv...