The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lacto- bacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid ...omega-3 (omega-3 PUFA) fish oil forti- fication 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 Lactoba- cillus 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 main- tained 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 character- ized 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
Analysis of mass and energy balance in the initial stage of kajmak production Radovanović, Mira M. (Institute of Meat Hygiene and Technology, Belgrade (Serbia)); Ećim-Đurić, Olivera R. (Faculty of Agriculture, Belgrade-Zemun (Serbia)); Nedeljković, Aleksandar D. (Faculty of Agriculture, Belgrade-Zemun (Serbia)) ...
Proceedings of 6th Central European Congress on Food - CEFood Congress,
2012
Conference Proceeding
Kajmak is a traditional Serbian dairy product which can be classified between cheeses and butter. Initial stage of kajmak production (first 60 min of kajmak formation process) results in surface ...coagulation of top layer of milk, due to mutual influences of: (1) surface tension driven by protein concentration increase; and (2) water evaporation driven by high milk temperature. In traditional production, milk temperature is decreased for 30-40°C during the initial phase of kajmak formation. Skin layer, initially formed, incorporates only about 10-15% and 2-3% of total milk fat and proteins, respectively. Numerical simulation of the kajmak formation process indicated the existence of the energy loss, which is mainly caused by the complex processes of simultaneous convective and evaporative cooling of milk. Creation of the modern procedure for kajmak production faced the request for changes regarding both, mass and energy balance. Analysis of the mass balance of the kajmak production indicates that it is possible to complete the initial phase of kajmak production with significantly reduced amount of milk. Adversely, energy balance analysis indicates that the reduction in the amount of milk at the same time creates a serious energy deficit. Therefore, one of the central issues of modernization of kajmak production is addressed to the adequate balance of mass and energy.
Improvement of production and placement of traditional dairy products in Serbia Pudja, Predrag D. (Faculty of Agriculture, Belgrade-Zemun (Serbia). Institute of Food Technology and Biochemistry); Miocinović, Jelena B. (Faculty of Agriculture, Belgrade-Zemun (Serbia). Institute of Food Technology and Biochemistry); Radulović, Zorica T. (Faculty of Agriculture, Belgrade-Zemun (Serbia). Institute of Food Technology and Biochemistry)
Proceedings of 6th Central European Congress on Food - CEFood Congress,
2012
Conference Proceeding
Traditional food products represent a heritage and are the result of accumulated empirical knowledge that is passed through the generations. Dairy products, including cheeses and kajmak, have a long ...tradition of production and consumption in Serbia. The two known groups of autochthonous Serbian cheeses are white brined and pasta filata cheeses which are represented in central and south parts of Serbia, respectively. Kajmak is a dairy product with unique composition and sensory properties and with great potential to be recognizable brand of domestic agriculture. Nowadays, the most of these products are usually produced in households and small craft dairy plants which are poorly organized. Such manufacturing methods of traditional dairy products differ greatly from region to region, yielding products of uneven quality and safety with wide variation in composition and characteristics. All of these are certainly the main reasons why such a delicious dairy products are not recognized as traditional products with protected origin as well as have been left out of the world market and remains only significant on a local level. This paper discusses the main problems and difficulties of the traditional dairy products manufacture such as organization of primary milk production, quality of raw milk, conditions in the production dairy plants, lack of knowledge etc. Also, the available and missing resources in traditional dairy products manufacture were considered in order to indicate the possibilities and the main ways for improvement of traditional production and placement on market. The main goals in future should be based on the detailed defining of composition, properties and method of production of selected dairy products, establish better control, better connection between different public and private Institutions, associations and collective actions of producers on market, the education of producers as well as consumers etc. The increasing of the supply of products with tradition and geographical designation of origin should be an important commitment for rural development as well as overall agriculture in Serbia. All of these can help for better positioning and distribution of valued traditional Serbian dairy products on domestic and world markets.
U radu je praćen utjecaj autohtonih bakterija mliječne kiseline na karaketristike bijelih sireva u salamuri tijekom 90 dana zrenja. Sir A je proizveden sa sojevima: Lactococcus lactis ssp. lactis ...653, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis biovar. diacetylactis 07 i Lb. paracasei ssp. paracasei 08 (8:5:5:2), a sir B sa sojevima: Lactococcus lactis ssp. lactis 195, Lactococcus lactis ssp. cremoris 656 i Lactococcus lactis ssp. lactis biovar. diacetylactis 07 (10:5:5). Broj laktokoka kod oba sira i broj laktobacila kod sira A održavao se na visokoj razini, dok se broj laktobacila u siru B povećavao tijekom zrenja. Nisu nađene značajne razlike (P<0.05) u ukupnom sastavu eksperimentalnih sireva, iako su pH vrijednosti bile niže u siru A. Proteolitičke promjene utvrđene su određivanjem dušičnih frakcija topivih u vodi, dušičnih frakcija topivih u 5 % fosfovolframskoj kiselini i SDS-PAGE elektroforezom. Oba sira su okarakterizirana visokim stupnjem proteolize. Na osnovu senzorske ocjene sireva, utvrđeno je da su oba sira ocijenjena visokim ocjenama. Rezultati su pokazali da se autohtoni sojevi bakterija mliječne kiseline mogu uspješno primijeniti u proizvodnji bijelih sireva u salamuri.
U radu je razvijen tehnološki postupak proizvodnje niskomasnih sireva od ultrafiltriranog (UF) mlijeka. Ispitivanjem utjecaja parametara koagulacije, različitog udjela laktoze, dodavanja različitog ...udjela inulina, kao i vrste i sadržaja soli na svojstva niskomasnih sireva od UF mlijeka, definiran je tehnološki postupak koji obuhvaća upotrebu UF mlijeka sa 2 % laktoze, dodavanje 1,5 % inulina i soljenje sa 2 % kombinirane soli (NaCl/KCl u omjeru 3:1). Takav postupak u potpunosti omogućava dobivanje proizvoda s dobrim dijetetskim i funkcionalnim svojstvima. Smanjen udjel laktoze u UF mlijeku doprinosi postizanju i zadržavanju pH vrijednosti na adekvatnoj razini, što rezultira prihvatljivim teksturalnim svojstvima niskomasnih sireva. Definirana količina inulina (1,5 %) poboljšava teksturalna, kao i funkcionalna svojstva sireva, što omogućava da se proizvod deklarira kao “dobar izvor vlakana”. Također, smanjen udjel natrija uslijed djelomične supstitucije NaCl sa KCl pridonosi poboljšanju dijetetskih svojstava sireva. Niskomasni sirevi od UF mlijeka, proizvedeni prema definiranom postupku proizvodnje, ispitivani su tijekom 2 mjeseca zrenja i skladištenja. Parametri sastava, pH vrijednosti i proteolize ukazuju na mali obujam promjena, tipično za sireve u salamuri. Ujednačena mikrostruktura i veoma dobra senzorska svojstava, osobito tekstura, potvrđuju validnost razvijenog postupka proizvodnje niskomasnih sireva od UF mlijeka.
Effect of encapsulated autochtonous potential probiotic bacteria Lactobacillus paracasei 08 on the soft goat cheese Radulović, Zorica T. (Faculty of Agriculture, Belgrade-Zemun (Serbia). Institute of Food Technology and Biochemistry); Miočinović, Jelena B. (Faculty of Agriculture, Belgrade-Zemun (Serbia). Institute of Food Technology and Biochemistry); Mirković, Nemanja L. (Faculty of Agriculture, Belgrade-Zemun (Serbia). Institute of Food Technology and Biochemistry) ...
Proceedings of 6th Central European Congress on Food - CEFood Congress,
2012
Conference Proceeding
The survival of the encapsulated potential probiotic strain Lactobacillus paracasei 08 and commercial probiotic bacteria Lactobacillus acidophilus LA-5 and their effect on the soft goat cheese ...production were investigate. Three batches of soft goat cheeses were produced using mesophilic lactococci starter culture CHN 11 (Lactococcus lactis and Lactococcus cremoris, Chr. Hansen): 1. control cheese (starter); 2. starter + spray-dried potential probiotic Lb. paracasei 08 (Culture Collection of the Department for Food Microbiology, University of Belgrade); 3. starter + freeze-dried commercial probiotic Lb. acidophilus LA-5 (Chr. Hansen). Cheese samples were assessed for viability of encapsulated probiotic bacteria, starter bacteria counts, chemical composition, pH values and sensory evaluation during 5 weeks of storage. Lb. paracasei 08 and Lb. acidophilus LA-5 counts maintained at the level of 107-108 cfug−1. Starter bacteria counts were >106 cfug−1 in all cheeses samples. The chemical composition and pH values of probiotic cheeses haven‘t been significantly different from the control cheese. Sensory evaluation has shown that cheese produced with Lb. acidophilus LA-5 had an acceptable sensory quality, while control cheese and cheese produced with Lb. paracasei 08 had a high sensory quality. The data demonstrate that the spray-dried potential probiotic strain Lb. paracasei 08 could be successfully used in the soft goat cheeses production, without significant effect on the cheese quality during storage.
Mlijeko bivolice poznato je po svom bogatom nutritivnom profilu, zahvaljujući visokom udjelu masti, laktoze, proteina i mineralnih tvari. Međutim, nedovoljno je istraženo u pogledu genetske ...raznolikosti unutar populacije domaćeg bivola u Srbiji. Cilj ovog istraživanja bio je usmjeren na analizu varijante CSN1S1 472G>C i njezin potencijalni utjecaj na enzimsku koagulaciju mlijeka, koja je ključna za proizvodnju sira. Koagulacijska svojstva (vrijeme koagulacije (RCT), vrijeme stvrdnjavanja (ST), brzina agregacije (AR) i čvrstoća gela (GF)), zajedno s prinosom svježeg gruša (Yf), ispitivani su i kod sirovog i kod mlijeka bivolice obrađenog visokom pasterizacijom. Rezultati genotipizacije, dobiveni Sangerovim sekvenciranjem uzoraka krvi 30 ženki bivola, otkrili su prisutnost tri genotipa CSN1S1 472 G>C: GG, GC i CC. Reološka mjerenja, provedena korištenjem dinamičke oscilatorne reologije male amplitude (SAOR), pokazala su statistički značajne razlike (p<0,05) među testiranim parametrima za ove genotipove CSN1S1 472 G>C u sirovom i termički obrađenom mlijeku bivolice. Također, dokazan je utjecaj genotipa na prinos svježeg gruša u svježem i toplinski obrađenom mlijeku. Ovi rezultati mogu doprinijeti optimizaciji procesa proizvodnje i prerade mlijeka bivolice, naglašavajući važnost razumijevanja genetskih čimbenika u sastavu mlijeka bivolice i njegovih tehnoloških svojstava.
Ovo istraživanje je provedeno kako bi se utvrdio utjecaj hranidbe i različitih proizvodnih sustava na kvalitetu mlijeka, bijelog sira u salamuri i sirutke. Također, cilj je bio utvrditi prikladnost ...kozjeg mlijeka za proizvodnju bijelog sira u salamuri. Ispitivan je fizikalno-kemijski sastav i higijenska ispravnost sirovog kozjeg mlijeka, profil masnih kiselina i nutritivni pokazatelji mlijeka i bijelih sireva u salamuri. Tradicionalni bijeli sir u salamuri proizveden je od mlijeka koje je izuzeto u tri navrata s dva različita gospodarstva. Rezultati su potvrdili da različiti sustavi uzgoja i hranidbe koza utječu na fizikalno-kemijski sastav mlijeka i sira te njihov profil masnih kiselina. Mlijeko i sir koza držanih na ispaši su sadržavali značajno više (p<0,05) masti, proteina, ukupne suhe tvari te je u proizvodnji sira postignut viši prinos (%CY). Nadalje, nutritivni pokazatelji su bili povoljniji, s nižim vrijednostima indeksa aterogenosti (AI) i trombogenosti (TI), višim indeksima zdravstvene vrijednosti (HPI) i boljim omjerom hipokloseterol/ hiperkoletesterol učinka (HH). Ispaša koza utjecala je na više koncentracije n-3 masnih kiselina u mlijeku i siru i nižem omjeru n-6/n-3 masnih kiselina. Učinkovitost proizvodnje sira i postotka zadržavanja proteina u grušu (%RECPROTEIN) su bili bolji za mlijeko s ispaše, dok je postotak zadržane masti u grušu (%RECFAT) bio veći za mlijeko koza iz zatvorenog uzgoja. Potrošači su najboljima ocijenili kozje sireve bez zrenja iz oba sustava proizvodnje. Nadalje, proizvodnja bijelog sira u salamuri rezultirala je kvalitetnom sirutkom, sa značajnim zdravstvenim prednostima. Prirodni pašnjaci nude znatno više prednosti kozama od zatvorenih sustava, osobito u ranim fazama korištenja i doprinose visokoj nutritivnoj vrijednosti kozjeg mlijeka, sira i sirutke.
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