This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids ...profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p<0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately - Ricotta: leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.
The incidence of contamination of aflatoxin M1 (AFM1) in milk and milk products samples collected in Serbia was investigated by using the competitive enzyme linked immunosorbent assay (ELISA) ...technique. A total of 1438 samples composed of 678 raw milk, 438 heat treated milk and 322 milk product samples that were analyzed during the period of 2013–2014, including all seasons. The AFM1 levels exceeded the European Union maximum residue permitted amount (EU MRL) in 56.3% raw milk, 32.6% heat treated milk and 37.8% of milk product samples. Milk powders had the highest mean AFM1 concentration (0.847 μg/kg) of all types of milk products examined. Mean concentration of AFM1 in raw milk samples during the period of winter in Serbia was 0.358 μg/kg and did not significantly differ from the mean concentrations of 0.375 μg/kg during the spring. However, the AFM1 raw milk concentration in the summer (0.039 μg/kg) and autumn season (0.103 μg/kg) was significantly lower. Seasonal variation of AFM1 concentrations in heat treated milk samples followed the trend observed in raw milk. Mean raw milk AFM1 concentration has dropped down by 10 fold from 0.314 μg/kg in 2013 to 0.035 μg/kg in 2014. The fraction of raw milk samples exceeding the EU MRL has decreased from 62.3% to 11.5% by the end of 2014.
•Two year survey of AFM1 in milk and milk products with 1438 samples.•Milk powders had the highest mean AFM1 concentration of all types of milk products.•AFM1 concentration higher in winter and spring compared to summer and autumn.•AFM1 concentration dropped down in 2014 compared to 2013.
This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk ...for the production of white-brined cheese. The physicochemical composition and hygienic quality of raw goat's milk were studied, as well as the fatty acid profile and nutritional indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from bulk goat milk from two farms in three samples. The results confirmed that different husbandry systems and diets influence the physicochemical composition of goat milk and cheese and their fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat, protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3 ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the unripened white cheeses from both production systems the highest. In addition, the production of white cheese with brine results in good quality whey with significant health benefits. Natural pasture provides significantly more benefits to goats than confinement, especially in the early stages of use. This contributes to the high nutritional value of goat's milk, cheese and whey.
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after ...inoculation with Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum was developed. Upon fermentation in the presence of APF, a number of probiotic strains remained within the required range, while the syneresis of enriched yogurts was reduced up to 1.8 times in comparison to the control. Supernatants (i.e., extracted whey) obtained from yogurts with 1%, 3%, and 5% APF respectively had 1.4-, 1.8-, and 2.3-fold higher total phenolic content (TPC) than the control, 3.3-, 4.7-, and 8.0-fold higher radical scavenging (DPPH), and 1.3-, 1.6-, and 1.7-fold higher reducing activity (FRAP). Also, probiotic yogurt supernatants (3% and 5%) inhibited colon cancer cells’ viability (HCT 116, 12% and 17%; SW-620, 13% and 19%, respectively). The highest firmness, cohesiveness, and viscosity index values, and the highest scores for color and taste, were obtained for yogurt with 3% APF, indicating that this is the optimal APF amount for the production of novel yogurt with functional properties.
The Total Bacterial Count (TBC) and the Somatic Cells Count (SCC) in the milk are important indicators of its hygiene and quality. Hygienic conditions in barns, milking procedures, udder hygiene ...before, during and after milking, milking machine hygiene, as well as milk cooling procedures immediately after milking, have direct or indirect influences on milk hygiene indicators. Poor results of milk hygiene quality, when it comes to SCC and TBC, which are often seen in dairy cattle farms in our country, indicate numerous omissions before and during milking. To determine the possibility of improving milk hygiene quality, training of extension service professionals and farmers was conducted, corrective and preventive measures were determined and the achieved state was monitored on 128 dairy farms where SCC and TBC were observed at regular monthly intervals for 6 months. The results showed a continuous statistically very significant improvement in hygienic conditions in barns, milking procedures, udder hygiene before, during and after milking, milking machine hygiene, as well as milk cooling procedures. This has contributed to a statistically very significant improvement in the hygienic quality of milk, both in SCC and TBC indicators, continuously from month to month, with a visible improvement at the end related to the beginning of the study period. At the begining and the end of survey 19.7% and 50.0% of milk samples belong to 1
class of milk quality, respectively, indicating a significant improvement after implementation of corrective measurements.
This research aimed for the first time to identify the essential welfare problems on 46 goat dairy farms in Vojvodina,based on the goat AWIN welfare protocol. The study showed that space allowance ...per goat was 1.55, 1.86 and 2.50 m
2
/goat (large, medium, small-sized farms, respectively). Most farms possessed the soil floor and straw as a flooring material. The small and medium farms more allowed access to the outdoor area. Contrary, large-sized farms mostly kept goats in fully housed systems with reduced opportunities for the goats to express their natural behavior. Management procedures were significantly different (p < 0.05) between the investigated farms. Differences were mainly in bedding, feeding and culling strategies. Low productivity was the main cause of culling in all farm types. Small-sized farms carried out more often disbudding (42.9%) in comparison with medium (21.4%) and large-sized ones (14.3%). Group level observation showed that the main areas of concern were associated with hair coat condition and kneeling at the feeding rack (p < 0.05). Inadequate BCS, udder asymmetry and claw overgrowth were frequently recorded. The prevalence of thin and fat goats was highest in large-sized farms All farm size categories and management systems showed certain welfare weaknesses. Thus, the findings highlighted the need for higher implementation of animal welfare principles and improvement of management techniques to meet the welfare requirements of dairy goats.
The effects of implementing food safety measures including pre-requisite programs (PRPs) and/or Hazard Analysis Critical Control Points (HACCP) on the microbiological quality of raw and pasteurized ...milk during four years was investigated in one of the biggest diary plant in Serbia. On the dairy farm, the measures included training of farmers, investments in the infrastructure of gathering points for the collection of raw milk and transportation, improvement of hygiene and decrease of the number of small farmers. As a result of these measures, the contribution of raw milk with of lower total plate count (TPC) in total raw milk quantity decreased over time.
As a result of HACCP system implementation in the dairy plant, TPC of pasteurized milk decreased from 3.32 ± 0.48 till 3.11 ± 0.30 log CFU/ml. Eight months after HACCP system was implemented, a significant decrease in TPC from 3.11 ± 0.30 till 2.18 ± 0.54 log CFU/ml in pasteurized milk which could be related to the additional investments covering pasteurisation unit and automated cleaning and disinfection system. The research confirmed constrains of a solely HACCP system without adequate PRPs.
Food safety improvements through PRPs and HACCP both on farm level and in the dairy plant present a basis for the production of dairy products.
► Microbiological quality of raw and pasteurized milk in Serbian dairy plant. ► Effect of pre-requisite programs and hazard analysis critical control point. ► Farmers education, infrastructure of gathering points and hygiene – raw milk. ► HACCP and infrastructural investments – pasteurized milk.
The effect of free‐living and spray‐dried probiotic bacteria, Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v, on sensory characteristics of yogurt and cheese made from ...ultrafiltered (UF) milk, as well as their viability during storage, was investigated. Bacterial counts of free‐living and spray‐dried probiotic cells in yogurt remained above 7.43 log cfu/ml after 21 days, whereas in UF cheese, cell count was 8.84 log cfu/g after 56 days of storage. Starter bacteria count maintained above 7.6 log cfu/ml for yogurt and 8.5 log cfu/g for UF cheese during storage, while pH values did not significantly differ from control (without probiotic) and probiotic variants. Sensory evaluation showed that probiotic yogurt and UF cheese were evaluated with very high marks. The long‐term viability of spray‐dried probiotic L. plantarum 564 and L. plantarum 299v in UF cheeses indicates that these products could be successfully used as probiotic carriers.
Novelty impact statement
Spray drying probiotic cells showed significantly higher viability compare to free‐living cells in yogurt. Potential probiotic bacteria Lactiplantibacillus plantarum 564 maintained at high level in ultrafiltered (UF) cheese. Probiotic yogurts and UF cheeses were evaluated with excellent sensory quality.
Fermented foods containing psychobiotics are of growing interest among food scientists. Human-derived Limosilactobacillus reuteri DSM 17938, a gut symbiont and potential psychobiotic strain, has been ...shown to exhibit the following health benefits: anti-inflammation and GABA-production capacity, as well as modulation of pathogen and cancer cell growth. The aim of this research was to develop an acid-coagulated fresh soft quark-type cheese, fermented with L. reuteri DSM 17938, with enhanced bioactivity, sensory acceptability, and overall likeability. Psychobiotic-containing cheeses represent the food of a new generation, so it is of great importance to gain the trust of the consumers. To develop a familiar taste, cheese samples were enriched with mushroom powders of Agaricus bisporus and Pleurotus ostreatus. A high abundance of lactic acid bacteria was maintained in all cheese samples (>log 7.64 CFU/mL), while cheese extracts exhibited cytotoxicity to colon cancer cell line HCT116 (up to 30.96%) in vitro. Additionally, cheese samples provided a favorable medium for the growth of the probiotic Escherichia coli Nissle 1917 (>log 7.11 CFU/mL). Sensory evaluation revealed high scores for all samples (up to 97.21% of maximum overall quality). The survey conducted in this study offered insights into consumer willingness to try products containing psychobiotics. This study demonstrates the potential for the successful development of fermented food products with L. reuteri DSM 17938, which exhibits all the desired traits that consumers may receive well. Further research is required to explore the potential health benefits of these innovative food products.
This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers’ attitudes towards goat milk and goat milk products. Furthermore, the factors ...affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 24.2 % had never consumed goat milk with significant positive impact (p<0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product’s nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.
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