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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Frequency of consumption of fermented milk drinks and factors influencing consumer choice

100%
Sawa A., Feldheim J., Krezel-Czopek S.
Acta Scientiarum Polonorum. Zootechnica
|
2018
|
tom 17
|
nr 2
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1

86%
Drywien M., Frackiewicz J., Gornicka M., Gadek J., Jalosinska M.
Roczniki Państwowego Zakładu Higieny
|
2015
|
tom 66
|
nr 4
Background. Fermented milk drinks are unique products due to content of Lactobacillus and Bifidobacterium that are recognized as probiotics. They are a natural component of the colon microbiota as well as commonly used probiotics in functional food. Objectives. The effects of the storage time and prebiotic type (inuline or oligofructose) were studied in banana-milk drink after fermentation by Lactobacillus casei KNE-1 on the thiamine and riboflavin concentrations. Material and methods. The material for the study was fermented fruit milk drinks: banana-milk prepared in laboratory conditions and fruit milk drinks purchased in a local shop, as a comparative material. The thiamine was determined by thiochrome method and the riboflavin was determined by fluorometric method. Results. The storage time after the end of the fermentation process did not increase the content of thiamine and riboflavin in fermented banana-milk drink more than the output level. The addition of oligofructose significantly affected the synthesis of thiamine by Lactobacillus casei KNE-1 irrespectively of the storage time. The storage time but not the type of prebiotic affected the riboflavin concentration. Taking into account the highest content of both vitamins, the banana-milk drink fermented by Lactobacillus casei KNE-1 should be consumed immediately or 24 days after fermentation. Conclusions. This information could be used by manufacturers for the planning of technological process. The content of thiamine and riboflavin in the fermented milk drinks is the result of the type of prebiotic, the individual bacterial strain properties as well as the storage time. These factors should be investigated to optimize the content of B vitamins in fermented milk drinks in the future.
3

Impact of pasteurisation and type of packaging on probiotic bacteria in bio-yoghurts of goats' milk during storage

72%
Kudelka W.
Medycyna Weterynaryjna
|
2010
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tom 66
|
nr 02
109-112
The objective of the research was to determine the impact of the pasteurization process of raw material and of the type of packaging on the survival rate of probiotic bacteria in bio-yoghurts from goats’ milk during storage. The bio-yoghurts investigated were manufactured from goats’ milk using a container method. The milk under processing was centrifuged and normalized to a fat level of 2%. Next, it was pasteurised at a temperature of 95 °C during 5 min and at 90 °C during 10 min, after which it was cooled to 40 °C. The cooled milk was inoculated with DVS ABT1 inoculants added. The bioyoghurts were thermostated (controlled) in containers at a temperature of 40 °C (+/-1 °C) until they reached a pH level of 4.7. Then, they were cooled again to a temperature below 20 °C and poured into 4 different packagings made of polypropylene (PP), polystyrene (PS), polyethylene (PEHD), and glass (G), each of a capacity of 200 cm³. The bio-yoghurts were subsequently stored in the dark for 21 days at temperatures ranging from 2 to 5 °C. The presence of probiotic bacteria in bio-yoghurt was determined 12 h after the bio-yoghurts were manufactured, and on the 7th, 14th, and 21st day of storage. In total 240 samples were analysed. The applied packagings did not statistically significantly differentiated the count of bacteria in bio-yoghurts manufactured from goats’ milk, except for the Str. thermophilus bacteria count that changed only on the 14th day after manufacturing. The statistically significant impact of the pasteurisation temperature of raw material was found in the case of the L. acidophilus count immediately upon manufacturing. A lower pasteurisation temperature of goats’ milk had a favourable effect on the growth of bacteria, and in such bio-yoghurts the population of all the bacteria was higher. It was found that irrespective of the applied pasteurization temperature of raw material and of the type of packagings, the count of individual bacterial genera was at a level significantly higher than 10⁶ cfu/ml, which ensures that the milk drinks studied achieve the therapeutic minimum. Thus, expanding the production of goat milk bio-drinks can enhance the assortment of healthful diary products available in the market.
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Determining the effect of consuming fermented milk drinks on the incidence of constipation, diarrhoea and resistance to respiratory illness

58%
Glibowski P., Turczyn A.
Roczniki Państwowego Zakładu Higieny
|
2013
|
tom 64
|
nr 4
Background. At present, there are many types of milk fermented drinks/beverages on the market that often contain added probiotic microflora. Numerous studies indicate that such products are frequently consumed by adolescents. Within this group, symptoms of respiratory illness feature prominently as well as various and frequent disorders of the gastro-intestinal system that give rise to either constipation or diarrhoea. Objectives. To determine the effect of consuming fermented milk drinks on the immune systems in teenagers aged 13-16 years through analysing their intakes in relation to how often respiratory illness, constipation and diarrhoea had occurred. Material and methods. A survey was performed on 150 middle-school pupils aged 13-16 years. Correlation coefficients were determined between the frequency of consuming fermented drinks with the incidences of respiratory disease, constipation or diarrhoea. Results. Most subjects declared that their state of health was satisfactory and that they regularly ate meals. Those consuming fermented milk drinks for over a year constituted 88%. It was found that 56% of all subjects drank such beverages at least once daily or several times a week. The decrease observed in consuming these drinks resulted in increasing problems of bowel evacuation ranging from 3% in those drinking daily to 26% that drank less than once monthly. The incidence of respiratory tract illness was seen to rise whenever fewer fermented milk beverages were consumed. Analogous findings were seen also in the incidence of diarrhoea. Subjects also considered that such drinks improved health and yoghurts were the most frequent type of these drinks consumed. Conclusions. Gastro-intestinal function may be enhanced by regular consumption of fermented milk drinks together with a decreased incidence of respiratory tract illness. However, the effect of how often such drinks are consumed on the aforementioned conditions remains unresolved.
5

Dairy Cooperative - OSM in Kalisz

58%
Polish Food
|
2005
|
nr 3
6

Mlekovita empire

58%
Radzewicz A.
Polish Food
|
2006
|
nr 1-2
7

Scientists provide support for processing operators

51%
Pluta A.
Polish Food
|
2006
|
nr 1-2
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