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Formation of some organic acids during fermentation of milk

100%

Urbiene S., Leskauskaite D.

Polish Journal of Food and Nutrition Sciences

2006

tom 15/56

nr 3

The formation of benzoic, sorbic and nucleic acids during fermentation of milk with different commercial lactic acid bacteria starters was the object of this study. The changes of these organic acids content during storage of fermented milk were investigated as well. It was determined that benzoic acid content in fermented milk was 14–23 mg/kg, sorbic acid content was 0.06–0.085 mg/kg and nucleic acids content was 70 – 80 mg/100 mL. In comparison with raw milk the benzoic, sorbic and nucleic acids content in fermented milk was higher 5.1, 4.0 and 2.5 times, respectively. The most intensive formation of organic acids was detected during 3–6 h of milk fermentation, i.e. during the log phase. The organic acids content in fermented milk was affected by the type of commercial lactic acid bacteria starters while the highest concentration of the organic acids was detected in the milk fermented by starter La-5 containing Lactobacillus acidophilus bacteria. However, no influence of a starter type was noticed on the changes of organic acids during storage of fermented milk. In all cases the benzoic and sorbic acids content decreased during storage and no changes of the nucleic acids content were detected.

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Determining the quality of milk from cows fed on feed supplements enriched with enzymes and vitamins and its suitability for cheesemaking

80%

Sederevicius A., Lukauskas K., Urbiene S., Balsyte J.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 1

The aim of this research was to determine the effects of enzyme preparations, lysozyme and lysosubtilin in particular, and those supplemented with vitamins A, C and E, added to cows’ feed, on the somatic cell count and technological properties of milk which are considered primary important in cheesemaking. Three groups of Lithuanian Black and White cows (10 cows each) were fed on a ration supplemented with Neosomatas 1 preparation containing lysosubtilin, 0.02 g and lysozyme, 0.2 g, and Neosomatas 4 preparation (lysozyme, 0.2 g and vitamins A, C and E). The duration of the trial was 10 days. Measurements were conducted on the 4th, 7th and 10th day of the trial and 7 days following the trial. The reduction of somatic cell count in milk was observed during and after the feeding period. The highest effect of the feed supplement was observed in the third group which was fed on Neosomatas 4. The enzyme- and vitamin-based feed supplements were also effective with regard to the technological properties of milk. Changes in the acidity of milk during storage were rather slow. Likewise, the process of milk fermentation was slow, the properties of structures that were formed differed compared with control group of cows. However, the technological properties of milk from cows fed on Neosomatas 4 supplement were better as compared with cows fed on Neosomatas 1 feed supplement. Studies on the enzyme structure formation and the process of syneresis showed that feed supplements enriched with enzymes and vitamins had no effect on the above indices. It was also found that milk under study was characterised by good technological characteristics and therefore was suitable for cheesemaking.

Ograniczanie wyników

2 Polish Journal of Food and Nutrition Sciences

2 Urbiene S.

1 Balsyte J.

1 Leskauskaite D.

1 Lukauskas K.

1 Sederevicius A.

1 2007

1 2006

Wyniki wyszukiwania

Formation of some organic acids during fermentation of milk

Determining the quality of milk from cows fed on feed supplements enriched with enzymes and vitamins and its suitability for cheesemaking