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Evaluation of milk drinks fermented by probiotic bacteria and fortified with zinc salt

100%
Seleet F. L., El-Kholy W. I., Abd-Rabou N. S.
Polish Journal of Food and Nutrition Sciences
|
2011
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tom 61
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nr 1
Fermented milk drinks were made with buffalo’s milk produced by three probiotic bacteria Lactobacillus acidophilus L-a-5, Bifidobacterium bifidum and Lactococcus lactis ss lactis biovar diacetilactis MD 099(1:1:1). Four treatments fortified with 10 and 20 mg zinc element/L (as zinc sulphate or zinc acetate), respectively, were studied in comparison with a control sample for 10 days of storage at 5ºC. The sensory properties and cell viability of the fermented products were evaluated. The gross chemical composition, pH, flavor components (acetaldehyde and diacetyl) and viscosity were determined. The results showed that zinc salts activated the development of bacterial counts. Counts were increasing gradually during the first day of incubation till the end of the 5th day, then were gradually decreasing. The control and treatment samples contained the recommended levels of survival cells (106–107 CFU/g) of probiotic bacteria at the end of the 10th day. Statistical analysis of odour intensity, acidity, sweetness, bitterness, saltiness, creaminess, feeling after swallowing for fatty, astringency and metallic taste were sensory evaluated. A correlation was observed between sensory properties characteristics of fortified fermented milk drinks as affected by the addition of different levels of zinc salts.
2
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Production and evaluation of soft cheese fortified with ginger extract as a functional dairy food

100%
El-Aziz M. A., Mohamed S. H. S., Seleet F. L.
Polish Journal of Food and Nutrition Sciences
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2012
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tom 62
|
nr 2
Soft cheese fortifi ed with ginger extract as a functional dairy food was evaluated. Buffalo’s milk retentate was divided into three equal portions. One batch had no ginger extract as a control. The latter batches were fortifi ed with extract at the rate of 1.5 or 3.0 g/kg. All batches were salted with 4% NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately picked in salted permeate (4%), while the other was stored without pickling at 5±2°C for 6 weeks. The results revealed that cheese pickling increased the cheese proteolysis and lipolysis, and decreased pH and TVFAs. Fortifi cation with ginger extract enhanced cheese proteolysis and TFVAs, while reduced pH value and oxidative rancidity of cheese. Physically, un-pickled soft cheese was more springy, harder, darker and more yellowish compared with pickled cheese samples. Ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree, and decrease in hardness of both pickled and un-pickled soft cheese. Ginger extract- -fortifi ed cheese enhances the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris compared with control cheese. However, ginger extract exhibited the highest growth for Lactococcus strains in pickled cheese. Yeast and mould were detected only in cheese control sample after 2 weeks. Ginger extract- -fortifi ed cheese gained the highest scores for fl avour, texture and overall acceptability in both pickled and un-pickled cheese, which became more acceptable to panelists than control cheese over storage.
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