A computer vision system (CVS) and a colorimeter were compared for their abilities to measure the colour of twenty-seven different milks and milk products. The frequency of similarity test showed ...that CVS-generated colour chips were similar to the actual sample colour in all trials (100%). The CVS-obtained colours were found to be more similar to the colour of sample visualised on the monitor, compared with colorimeter-generated colour chips, with values of 83.3–100.0% depending on the milk product. The third test showed that there was difference between colour measured by CVS and the colorimeter; colorimeter readings resulted in a darker and yellower colour based on average L∗a∗b∗ values, while CVS readings resulted in lighter and less yellow appearance. Compared with a colorimeter, measuring colour by CVS was, therefore, found to be reliable and should be considered as a superior tool for replacing traditional devices by offering improved representativeness and accuracy.
A long food supply chain is a complex food path from producer to consumer in which multiple participants are involved, and in which various failures for both food safety and food quality can be ...identified. The purpose of this study was to apply the Failure Mode Effects Analysis (FMEA) technique to analyze various aspects of industrial production of cheeses produced from ultra-filtered milk (UF cheeses). Data were obtained from three dairy farms, three big dairy companies, and three trade organizations located in Serbia. Risk Priority Numbers (RPN) were calculated to rank the risk of failures identified at each production step. The obtained results showed that the greatest risks are related to the production at the dairy farms as well as the reception of raw milk at dairy processing plants, being failures that are not noticed at the primary production step. They have been covered by dairies implemented HACCP based food safety management system, which significantly reduces the risk level. The applied FMEA methodology indicates the importance of preventive food safety measures within the whole chain. Also the role of the state in improving the quality of raw milk should be emphasized. The results of this study can be used to improve the status of dairy farms in terms of animal health and welfare, but also for the identification and assessment of most common failures at dairy processing plants, and transportation and cold storage phase during retail.
•FMEA analysis was applied for risk assessment in long UF cheese supply chain.•Field research was conducted at primary production, dairy processing and trade steps.•Production of raw milk at farms and reception to dairies posed the greatest risks.•National raw milk quality control should be emphasized.
The determination of basic composition and α-tocopherol content during ripening of Njeguski-type cheeses produced from cow, ewe and goat milk was studied. The α-tocopherol content was determined by ...high performance liquid chromatography (HPLC) technique with fluorescent detection. The results showed that although with the same farm practice and production technology applied, cheese composition of three types of milk differed significantly. Therefore, to standardise Njeguski cheese composition, production technology should be modified for each milk type. Additionally, the content of α-tocopherol in goat cheeses was significantly higher (P < 0.05) than the α-tocopherol content in cow and ewe cheeses: 1573 μg 100 g−1, 1039 μg 100 g−1, and 1152 μg 100 g−1, respectively, at the end of ripening.
Fortification of fermented dairy products with insoluble dietary fiber is an interesting way to increase consumers' fiber intake. The objective of this study was to evaluate the sensory ...characteristics and consumer acceptance of low-fat unsweetened yoghurt, fortified at levels of 15 and 30 g/kg, with insoluble triticale, wheat or oat fibers. The addition of insoluble triticale fiber resulted in yellowish-brown color, grainy flavor, and pronounced sandiness/grittiness of the fortified yoghurts. The products were classified into the ‘very good’ quality category, despite the lower quality scores given to the 30 g/kg fiber-fortified yoghurts, caused primarily by a gritty/sandy texture and some bitterness. Three distinct consumer subgroups were revealed by the clustering analysis, one of which showed a preference for the triticale-yoghurts. Insoluble dietary fiber from triticale showed promising potential to be used as a fortifying ingredient in the production of fiber-enriched fermented dairy products such as yoghurt.
•Insoluble triticale dietary fiber enriches dairy products, including yoghurt.•Fortification of yoghurt with triticale fiber is a fiber intake solution.•Fiber-enriched dairy products contribute to low sugar or sugar free diets.•Preference mapping showed that these yoghurts are acceptable to consumers.•Triticale has the technological potential to be used as a fortifying ingredient.
The effects of coagulation temperature, CaCl2 concentrations, pH and heat treatment on the rennet coagulation time (RCT), setting time (ST), aggregation rate (AR) and gel firmness (GF) of buffalo ...milk were studied using dynamic small amplitude oscillatory rheology. The influence of heat treatments on protein profile and casein micelle size was analysed by PAGE electrophoresis and dynamic light scattering. Reducing pH of milk from 6.5 to 6.3 caused the largest decrease in RCT and ST, and the largest increase in AR and GF (P < 0.01) compared with the influence of other examined factors. Decreasing the coagulation temperature from 31 to 27 °C had a minor effect on the rennet coagulation parameters. The amount of CaCl2 added to milk treated with mild heat treatment had a negligible effect on the rennet coagulation parameters. High heat treatment induced an increase in casein micelle diameter and substantially delayed the process of milk coagulation.
The objective of this work was to investigate the survival of autochthonous,
potentially probiotic bacteria Lactobacillus plantarum 564, and the influence
of long-chain polyunsaturated fatty acid ...omega-3 (omega-3 PUFA) fish oil
fortification on the sensory quality of yoghurt. Three variants of yoghurt
were produced using starter cultures of Lactobacillus delbrueckii ssp.
bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the
potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the
Department for Industrial Microbiology, Faculty of Agriculture, University of
Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3
PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic
Lb. plantarum 564, the changes of starter bacteria counts, changes of pH
values, as well as sensory evaluation, were examined during 3 weeks of
yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1.
Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for
lactobacilli. The changes of pH were within normal pH of fermented milks.
Sensory evaluation showed that all variants of yoghurt produced with Lb.
plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had
a high sensory quality (above 90% of maximal quality), and which did not
change significantly throughout the examined storage period. Although the
sensory quality of the control sample was evaluated as better, the
experimental samples fortified with fish oil were also characterized with
very acceptable sensory properties. Results of high viability of potential
probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory
properties, indicate that this strain can be successfully used in the
production of yoghurt fortified with PUFA omega-3 fish oil as a new
functional dairy product.
Salt reduction in food is one of the main concerns for public health agencies. Performing two‐way analysis of variance, the effects of salt reduction and replacement on the pasta filata Kačkavalj ...cheese properties were studied during 6 months. Computer vision system is a novel method for colour evaluation. There were no differences in colour parameters L*, a* and b* (90.40–92.87, 0.07–0.60 and 11.40–18.53 respectively) and microstructure analysed by scanning electron microscopy between variants during ripening. Three‐dimensional scanning revealed that low sodium variants showed lower volume reduction. Salt reduction in Kačkavalj cheese results in high quality product and contributes to consumer health.
Thirty per cent reduced and replaced sodium Kačkavalj cheese had higher product quality. Digital technology can be used in product quality evaluation. The findings are important to achieve the health goals regarding total salt intake reduction and to emphasise the utilisation of novel digital methods in quality control of cheese production.
In last two decades, there has been a strong trend in the application of lactic acid bacteria as adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the most ...important properties that contribute to the application of these bacteria is the production of antimicrobial molecules. Lactococcus lactis subsp. lactis BGBU1-4, isolated from traditional brined cheese, produces thermostable bacteriocin named lactolisterin BU, with broad spectrum of activity against spoilage bacteria and foodborne pathogens.
In this study, effect of strain BGBU1-4, as adjunct culture, on the numbers of Listeria monocytogenes ATCC19111 and Staphylococcus aureus LMM322 in artificially contaminated Quark-type, soft acid coagulated cheese, was examined. In addition, we analyzed influence of BGBU1-4 on chemical and sensory properties of the cheese, as well as immunological response of Albino oxford rats fed with Quark-type of cheese made using BGBU1-4 as adjunct culture.
Results of this study revealed antibacterial potential of strain BGBU1-4 against L. monocytogenes ATCC19111 and S. aureus LMM322 in Quark-type cheese during 21 days of storage at 4 °C. Also, it was noticed the ability of BGBU1-4 to control the spontaneously grown yeasts and molds. Chemical composition and pH values of cheese containing BGBU1-4 were unchanged in comparison to control. The sensory quality scores showed that there was difference between cheese with and without adjunct culture in terms of flavor and oral texture, while for the odor and appearance no differences between two cheese variants were scored. Results of the immunological response of Albino rats fed with Quark-type cheese containing BGBU1-4 indicate absence of systematic inflammation. However, increased pro-inflammatory cytokines content (IL-1β, IL-6, IL-17) in intestine of rats fed with cheese containing BGBU1-4, concomitantly with unchanged anti-inflammatory cytokines suggests disruption of gut homeostasis and inflammation in this tissue. The changes caused by BGBU1-4 are reversible, system returns into homeostasis seven days after cessation of feeding with cheese containing BGBU1-4.
•BGBU1-4 reduces numbers of Listeria monocytogenes, Staphylococcus aureus, yeasts and molds in cheese.•BGBU1-4 improves flavor and oral texture of Quark-type cheese.•Systemic inflammation in rats fed with experimental BGBU1-4 cheese could not be observed.
Small scale dairy producers, who are often also the sellers of dairy products, are the ones responsible for ensuring food safety conditions all throughout the food distribution chain. Food ...contamination may appear in any part of the food chain including sale, due to cross-contamination that can occur caused by wide varieties of food offered at open markets, improper food handling, contaminated equipment, and poor personal hygiene. An observational study was conducted to determine the hygienic conditions of artisan dairy products' selling places at open markets. In addition, dairy products' sellers were interviewed to obtain complementary data regarding hygiene conditions at the households, as well as during transportation and sale at the open market. The research included 293 selling places and 279 dairy products’ sellers from 43 open markets located in different parts of the Republic of Serbia. Based on a total hygiene assessment score (HAS) calculated for each selling place, acceptable, marginal acceptable and unacceptable group of selling places were identified. A two-step cluster analysis was performed to identify a group of potentially more risky selling places, and resulted in two identified clusters. The differences between hygiene conditions among clusters were mainly influenced by their position at the open market. The establishment and maintenance of a cold chain needs to be improved as one of the most important prerequisites of food safety, especially for those selling places located at an open place. The obtained results suggest the need for additional training and raising awareness of small dairy producers regarding the importance of hygiene during production, distribution and sale of dairy products.
•55% of dairy products selling places operate at acceptable hygiene.•23.2% of selling places do not have refrigeration units at a point of sale.•75% of dairy products' sellers spend up to 8 h at the open market.•The position of selling place has a significant effect on hygienic conditions.•Significant hygiene improvements are needed for selling places located outside.
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