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1
Singh, Poornima, and Ritu Dubey. "Coconut Milk Benefit Human Body." International Journal of Advances in Agricultural Science and Technology 9, no. 5 (May 30, 2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
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The low calorie and high nutrition content of coconut milk products have increased their demand in the food and beverage industry. Coconut milk products such as coconut milk powder and coconut cream powder are used in various recipes because of their sweet and mild taste. Coconut milk products are often associated with various health benefits. Their consumption has been indicated to help lower blood pressure, cholesterol, improve kidney health, and prevent heart attacks and strokes. Coupled with this, consumer preferences for a vegetarian diet, has been increasing the adoption of coconut milk products. Coconut milk is a milky-white, opaque liquid made from the coconuts pulp. Coconut milk is a popular food ingredient used Southeast Asian, Oceania, South Asian, and East African cuisines. Coconut milk is used to produce a variety of popular Southeast Asian beverages. Condole is a common iced drink, made with chilled coconut milk. It also is used in preparation of various hot drinks in Indonesia. In southern China, coconut milk products are used to prepare beverages diluted with water. According to FMI's analysis, coconut milk products sales have grown at a 5.4% CAGR between 2016 and 2020. This trend also is picking up pace in India. Consumers in India are showing greater willingness to pay more for a product that has health benefits. This has been encouraging some of the leading players to produce organic, vegan, and gluten-free coconut milk.
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KAVAS, Nazan, and Gökhan KAVAS. "Production of yogurt-like product from almond milk enriched with egg white protein powder and different dissaccharides." Ege Üniversitesi Ziraat Fakültesi Dergisi 59, no. 2 (July 4, 2022): 335–46. http://dx.doi.org/10.20289/zfdergi.1000476.
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Objective: The objective of this study was to produce a non-dairy yogurt-like fermented product by enriching almond milk obtained from almonds, whose functional properties are well known, with egg white protein powder (EWPP) and sucrose - maltose. Material and Methods: Sucrose and maltose were added to almond milk at a rate of 1.0% w/v. Afterwards, sucrose and maltose milks were pasteurized at 85 °C for 20 minutes and cooled. Following the cooling, the egg white protein powder (6% w/v) and the dry matter were adjusted to 12-13%. In this study, physico-chemical, rheological and sensory properties of yogurt-like products were determined on the 1st, 7th, 14th and 21st days of storage. Fatty acid compositions were determined on the first day of storage. Results: It has been determined that non-dairy fermented products produced from almond milk have similar properties to yogurt made from cow's milk in terms of physico-chemical, sensory, rheological and microbiological properties. However, it was also determined that yogurt-like products produced with the addition of maltose were more acceptable than the fermented products with the addition of sucrose in terms of all parameters. Conclusion: It has been concluded that it is possible to produce yogurt-like fermented milk products using different disaccharides from almond milk, and it can be an alternative to fermented milk products produced from animal milk.
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Rozhkova, Alena, and Julia Olentsova. "Development of New Technological Solutions for the Dairy Industry." E3S Web of Conferences 161 (2020): 01086. http://dx.doi.org/10.1051/e3sconf/202016101086.
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Milk and dairy products occupy an important place in the human food. The development of a popular fermented milk product - yogurt of combined composition - is a prospective direction and has practical significance for the dairy industry. The developed yogurt expands the range of the dairy industry based on dairy and plant-based raw materials. with the increasing demand for fermented milk products, it became necessary to transit from private to industrial production of these products. To produce this product, raw cow’s milk, skimmed milk powder and a plant-based additive are used. As a plant-based additive, the leaves of mint were used.
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Agustina, Yohana, Jangkung Handoyo Mulyo, Lestari Rahayu Waluyati, and M. Zul Mazwan. "Consumer Preferences toward Goat Milk." Agriecobis : Journal of Agricultural Socioeconomics and Business 4, no. 2 (October 29, 2021): 100–109. http://dx.doi.org/10.22219/agriecobis.v4i2.15922.
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The high level of business competition in this current globalization requires companies to produce quality products. Among the efforts of product improvement is through understanding consumer preferences. This study aims to identify consumer preferences of several attribute combinations of goat milk branded Bumiku Hijau, Yogyakarta. Conjoint analysis with pairwise-comparison was employed in this study. The combination of attributes analyzed were price, flavor variant, types of milk, and packaging. Results showed that the best combination results were obtained on stimuli number 13 with a total usability value of 3.709, which was 0.356 on the product price. The chocolate flavor variant attributes to the largest total usability value of 0.166. Based on the type of milk, the total usability value of powdered milk (skim) is 0.073, and the highest usability value was obtained through carton packaging (200gr) of 0.077. Consumers favored powdered goat milk products with new flavor variants that suit teenagers and adults. They also want 100 gr product packaging as it is easier to measure and consume.
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Dolmatova, O. I., and T. E. Chernysheva. "Healthy milk snack." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (September 18, 2020): 88–93. http://dx.doi.org/10.20914/2310-1202-2020-2-88-93.
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Cottage cheese and curd products are presented on the Russian dairy market. The latter are most popular with the addition of flavoring fillers, such as fruit and berry, nut and chocolate, and others. Despite the benefits of cottage cheese and curd products, fast food is currently in great demand. Fast food is food that is designed to satisfy hunger in a matter of minutes. It has both its advantages: fast, tasty, cheap enough; and cons: such products are high in calories, addictive, as they contain flavor enhancers, cause and exacerbate diseases of the gastrointestinal tract, etc. We offer an alternative to classic fast food – the curd product "Curd Fitness Candy". The manufacturing process of the curd product is carried out in the following sequence: acceptance and preparation of raw materials; drawing up a curd mixture and a mixture for glazing (according to the recipe); cooling; molding; glazing; second cooling; packaging and labeling. Technological equipment for the production of curd product includes molding and enrobing machines; refrigeration tunnel. The following ingredients are used as raw material sources for the curd base: cottage cheese, butter, granulated sugar and sweetener; for glaze: butter, melon or watermelon syrup, starch. In order to extend the shelf life of the product by 30%, in addition to the traditional starter culture, a protective culture is introduced in the development of the curd base. The curd product “Curd Fitness Candy” is tasty and healthy; not addictive; stored 30% longer compared to glazed curds without changing the quality characteristics; has an original shape in the form of a star, oval, rhombus, etc.; unconventional colored glaze using melon syrup, watermelon, etc.; colorful design of labeling material; small mass (per bite); rich vitamin and mineral composition; reduced amount of carbohydrates; It belongs to the group of products recommended for reduced nutrition.
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Asase, Richard, Elena Shenkova, Tatiana Glukhareva, and Irina Selezneva. "Development and investigating parameters of fermented milk products based on various types of vegetable milk." BIO Web of Conferences 67 (2023): 03008. http://dx.doi.org/10.1051/bioconf/20236703008.
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Plant-based milks and fermented plant-based milk products are gaining popularity but may not possess the same physicochemical characteristics as the traditional fermented dairy products. The different chemical composition of plant-based milk affects the physicochemical and consumer acceptability of fermented plant-based milk. To compare their characteristics to the traditional dairy yoghurt and consumer acceptability, different fermented plant-based milk products were prepared as well as their two-component mixtures and their physicochemical and consumer acceptability evaluated. The single component fermented plant-based milk sample (soy milk) did not vary in terms of physicochemical parameters with respect to the traditional fermented dairy product, yoghurt. The physicochemical parameters including pH, water holding capacity, syneresis improved when the milk samples were composited and are comparable to the traditional fermented dairy product (yogurt). The results indicated that the use of two-component plant-based milk for fermentation provides the best nutritional and energy values for consumers rather than using just one component. Also, the high consumer acceptability for fermented plant-based milk was demonstrated from the findings.
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Sukhova, Irina V., Tatyana N. Romanova, Lidia A. Korosteleva, Rinat H. Baimishev, and Elena V. Dolgosheva. "The effect of hydrated oatmeal on quality of the symbiotic fermented milk product." BIO Web of Conferences 17 (2020): 00052. http://dx.doi.org/10.1051/bioconf/20201700052.
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In recent years, there has been a trend to develop and produce special products. Improving food technology through the use of hydrated oatmeal makes it possible to enrich fermented milk products with proteins, dietary fiber, trace elements and vitamins. Oat flakes were used as a nutrient medium for microorganisms in a fermented milk product. Lactobacilli and acidophilus bacillus produce organic acids which leads to the inhibition of the vital activity of pathogenic microorganisms. The use of hydrated oat flakes in an amount of 6% at the stage of fermentization at a temperature of 420 ° C has a positive effect on quality of the fermented milk product (yogurt) and development of lactic acid bacteria.
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Yudiastuti, Silvia Oktavia Nur, Saiful Anwar, Yossi Wibisono, Agung Wahyono, Anna Maria Handayani, Anissa`u Choirun, Resti Pranata Putri, and Findi Citra Kusumasari. "Analisis Kelayakan Finansial Susu Ready To Drink Kandidat Prebiotik." Jurnal Ilmiah Inovasi 23, no. 2 (August 31, 2023): 103–10. http://dx.doi.org/10.25047/jii.v23i2.3729.
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RTD (Ready to drink) milk is one of the nutritious food products that consumers are increasingly interested in fulfilling daily nutrition. the practicality of presentation is one of the reasons for increasing public interest in these products. Besides this, RTD milk is more easily combined with other ingredients to produce new processed food products, especially in the MSME sector which is currently growing rapidly. Politeknik Negeri Jember (Polije) saw this business opportunity and established a teaching factory (Tefa) milk processing. The product produced by Tefa Milk Processing is RTD Milk which is packaged in bottles with a net weight of 200mL per pack. The added value of the product is increased by adding the prebiotic xylose candidate to the product so that it becomes an RTD prebiotic candidate milk. This study aims to analyze the financial feasibility of milk production planning for the variance of RTD prebiotic candidate milk to be carried out by the Milk Processing Teaching Factory at Polije. This study uses the analysis investment method which calculates production costs, cost of goods sold, Break Even Point (BEP), Net Present Value (NPV), Payback Period (PP), Additional Returns, and R/C Ratio. The result of financial feasibility is BEP by selling 2,320 bottles of milk or should selling 185,620,915 IDR/production. NPV of 16,420,603,868 IDR, Payback Period in 0.22 Year, 51.4% IRR, and 1.34 B/C ratio.
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Tsakali, Efstathia, Christina Agkastra, Christina Koliaki, Dimitrios Livanios, Georgios Boutris, Myrto Ioulia Christopoulou, Spiridon Koulouris, Stamatis Koussissis, Jan F. M. Van Impe, and Dimitra Houhoula. "Milk Adulteration: Detection of Bovine Milk in Caprine Dairy Products by Real Time PCR." Journal of Food Research 8, no. 4 (June 20, 2019): 52. http://dx.doi.org/10.5539/jfr.v8n4p52.
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Milk adulteration is an international social problem. Consumption of adulterated milk may cause serious health problems and a great concern of the food industry has been raised. In this study, a method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat's dairy products. A total of 40 goat's dairy products commonly consumed in Greece, were tested. Various concentrations, from 0.01 to 90%, of cows’ milk in goats’ milk samples were prepared for DNA extraction and further PCR analysis. Selection of highly polymorphic regions within the cow and goat mitochondrial D-loops, showing low homology between the two species, allowed to choose specific primer pairs for detection of cow and goat DNA. After electrophoresis, cow DNA was characterised by the fragment of the size of 300 bp, goat DNA by the fragment of 444 bp. The detection limit of the PCR method was 0.01% while sensitivity and specificity of the method were both 100%. Goat dairy products samples were tested for the presence of cow DNA. Thirty six out of forty (90%) that were tested, were found to produce cow-specific PCR product in addition to goat PCR product while only two samples gave goat-specific product only. The results are disappointing in terms of the food labelling honesty but on the other hand PCR is again a quickly, easy and reliable method that could be used for extended adulteration screening.
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Bialasová, Kristina, Irena Němečková, Jan Kyselka, Jiří Štětina, Kateřina Solichová, and Šárka Horáčková. "Influence of flaxseed components on fermented dairy product properties." Czech Journal of Food Sciences 36, No. 1 (February 28, 2018): 51–56. http://dx.doi.org/10.17221/411/2017-cjfs.
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The addition of flaxseed meal and flaxseed oil on the growth and viability of Lactobacillus acidophilus CCDM 151 and yoghurt culture CCDM 21 during cold storage in fermented milk was tested. It was found that the oil addition in the amount of 0.6% w/w in milk did not influence the growth and acid production of Lactobacillus acidophilus CCDM 151, while the acidification activity of yoghurt culture was slightly lower compared to pure milk and connected with lower growth of Streptococcus thermophilus. On the contrary the addition of meal in amount of 7.6% w/w into milk stimulated the growth and acid production of Lactobacillus acidophilus CCDM 151. The viability of both tested cultures during one month storage of fermented milks at 5 ± 1°C was not influenced by the oil supplementation but the addition of meal decreased their viability significantly. The unusual volatile compounds acetone and butane-2-on were detected by SPME-GC in yoghurt with meal. Unlike oil, the addition of flaxseed meal increased the yoghurt firmness and influenced negatively yoghurt taste and flavour.
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Sycheva, O. V., I. A. Trubina, and E. A. Skorbina. "Development of prescription compositions of fermented milk products enriched with useful ingredients." Agrarian-And-Food Innovations 21 (October 30, 2023): 71–81. http://dx.doi.org/10.31208/2618-7353-2023-21-71-81.
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Purpose. Development of composite compositions of fermented milk products with functional ingredients for preventive nutrition. Study of the possibility of enriching yogurt with betaine and beet juice. Materials and Methods. The object of the research was yogurt as a fermented milk product and natural plant functional components: beet juice and food additive betaine anhydrous (98%). In the process of conducting research, standard methods for determining organoleptic, physicochemical parameters were used. Results. Four variants of the composite compositions of fermented milk products were developed, the production technology had no differences from the traditional technology. Fresh beet juice and betaine are added to milk mixtures according to the recipe before pasteurization. The tasting evaluation of finished fermented milk products according to a 5-point system showed that samples number 1 (control) – 5,00 points and number 5,0 – 4,75 points have the highest rating for organoleptic indicators. The organoleptic characteristics of the samples with the addition of plant components were practically no different from the control sample. The consistency of all produced samples of the fermented product was homogeneous, moderately viscous, the color was milky white or pink, uniform throughout the mass, the taste and smell were fermented milk, without any foreign tastes or odors. Conclusion. The results of the studies confirmed the feasibility of using the food additive betaine and beet juice to fortify a fermented milk product such as yogurt.
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Li, Siqi, Aiqian Ye, Jian Cui, Yu Zhang, Lara Ware, Jody C. Miller, Holly Abbotts-Holmes, Nicole C. Roy, Harjinder Singh, and Warren McNabb. "Dynamic Gastrointestinal Digestion of Bovine, Caprine and Ovine Milk Reconstituted from Commercial Whole Milk Powders." Foods 13, no. 9 (May 2, 2024): 1403. http://dx.doi.org/10.3390/foods13091403.
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The global dairy market has been increasingly diversified with more dairy product offerings of milk products from different animal species. Meanwhile, milk powders remain the main exported dairy product format due to their ease of transportation. In this work, we studied the structural changes, protein hydrolysis and nutrient delivery during dynamic gastric digestion and small intestinal digestion of cow, goat and sheep milk reconstituted from commercial whole milk powders. The results show that the reconstituted milks digest similarly to processed fresh milk. The digestion behaviors of the three reconstituted ruminant milks are broadly similar (gastric coagulation, kinetics of gastric emptying of protein and fat and the high digestibility in the small intestine) with some differences, which are likely contributed by the processing history of the milk powders. The delivery of individual amino acids to the small intestine differed between the early and late stages of gastric digestion, which were primarily affected by the abundance of amino acids in caseins and whey proteins but also by the difference between milk types associated with their gastric coagulation behaviors. This work showed that powdered milk is similar to fresh processed milk in digestion behavior, and the inherent differences between ruminant milks can be modified by processing treatments.
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Ivanova, E. V., N. V. Romanova, and O. Y. Ilina. "Application of starter cultures on milk and milk-containing mixtures." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 2 (September 27, 2021): 102–7. http://dx.doi.org/10.20914/2310-1202-2021-2-102-107.
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Milk-containing products occupy a large place in the range of popular products. Replacing milk fat or protein with vegetable fat can reduce the biological value of the product and its organoleptic properties. the effect of direct application starter cultures on raw materials that use functionally necessary ingredients (structure-forming agents, salt, sugar, etc.), food additives (thickeners, stabilizers, preservatives, etc.) and a variety of non-dairy components (non-dairy fats, non-dairy proteins, meat products, fruits, vegetables, spices, herbs, nuts, etc.) is ambiguous. The paper deals with the use of homogeneous and combined starter cultures in the production of fermented milk products from natural and normalized milk and milk-containing mixtures with a substitute for milk fat. The introduction of components of plant origin into the product leads to a decrease in the content of milk protein in the mixtures, which in turn leads to the formation of clots with a non-uniform consistency. Slow acid formation in milk-containing mixtures indicates a decrease in milk sugar in them with this type of normalization in fat, relative to the normalized milk according to the classical technology. This pattern was revealed both when using starter cultures on lactic acid thermophilic streptococci, and on combined starter cultures. In this paper, it is proposed to use Streptococcus salivarius subsp in ferments for milk-containing mixtures. thermophilus strain ST-95. The introduction of the ST-95 strain into the starter culture made it possible to obtain from the milk-containing mixture a fermented milk product with well-pronounced organoleptic properties, a stable clot structure and sufficiently high taste properties. The greatest positive effect was obtained on combined ferments.
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Şeker, Pınar, Ali Rişvanlı, İbrahim Şeker, and Mehmet Çalıcıoğlu. "Determination of the levels of 17-β Estradiol and Progesterone in Cow milk and Baby Follow-on milk by ELISA." Revista Científica de la Facultad de Ciencias Veterinarias XXXIII, no. 1 (February 21, 2023): 1–7. http://dx.doi.org/10.52973/rcfcv-e33222.
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The current study was undertaken to determine the 17-β Estradiol (E2) and Progesterone (P4) levels in different milk products and some baby follow-on milk samples collected from retail markets in Türkiye. For this purpose, a total of 50 samples from 8 different product groups with different fat levels, production technologies, and production series were analyzed for natural P4 and E2 levels using a commercial ELISA kit. The highest E2 level was determined in UHT whole milk (3%) (39.20 ± 6.73 pmol·L-1) while the lowest level was found in buttermilk (26.50 ± 1.85 pmol·L-1) samples. For P4 levels, the highest concentration were found in baby follow-on milk (<1 year old) (45.83 ± 2.95 nmol·L-1) and the lowest values were found in pasteurized milk samples (23.00 ± 6.66 nmol·L-1). Also, in this study, differences among the product groups for E2 and P4 were not found statistically (P>0.05). In conclusion, the natural P4 and E2 were detected in all milk and baby follow-on milks at various levels and generally their levels associated with the product fat level.
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BLAKE, M. R., B. C. WEIMER, D. J. MCMAHON, and P. A. SAVELLO. "Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection†." Journal of Food Protection 58, no. 9 (September 1, 1995): 1007–13. http://dx.doi.org/10.4315/0362-028x-58.9.1007.
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Heat treatments of milk between 100 and 145°C produce a new type of product with a shelf life of 15 to 30 days at 7°C, which is termed extended shelf life (ESL) milk. Little information is available on the safety and sensory qualities of this product. Extended shelf life milk is being processed commercially to expand the distribution area of fluid milk products. After arrival at market, this product still has the shelf life of a pasteurized product. In this study milk was processed by direct steam injection at temperatures between 100 and 140°C for 4 or 12 s. Holding time did not significantly affect the sensory quality of the milk. A trained taste panel found cooked flavor and other off flavors varied significantly with increasing processing temperature and storage time. There were no significant differences noted in cooked or off flavors between 132 and 140°C. Psychrotrophic Bacillus species were isolated from milk processed at and below 132°C, while no organisms were isolated from milk processed at temperatures at or above 134°C. Consumer preference panels indicated consumers preferred milk processed at 134°C for 4 s to ultrahigh-temperature (UHT) processed milk, although there was a slight preference for high-temperature short-time processed (HTST) milk compared to milk processed at 134°C for 4 s. Higher temperatures had a less destructive effect on lipase activity, while storage time did not significantly affect lipase activity.
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Putri Aprilda, Ghita, and Ina Ratnasari. "PENGARUH HARGA DAN KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN PRODUK SUSU FORMULA SGM (Survey Pada Konsumen Di Kecamatan Kedungwaringin Kabupaten Bekasi)." Journal for Management Student (JFMS) 2, no. 1 (November 16, 2022): 6–12. http://dx.doi.org/10.35706/jfms.v2i1.7287.
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.The competition in the world of formula milk products makes SGM Formula milk products continue to innovate on their products. The low consumer purchasing decisions are thought to be caused by the price and quality of the product. The purpose of this study was to obtain empirical evidence and to find clarity of phenomena and conclusions about the effect of price and product quality on purchasing decisions for SGM Formula milk products in Kedungwaringin District, Bekasi Regency. This type of quantitative research with the research method used is descriptive verification. The number of research samples was 184 using a simple random technique while data analysis used path analysis. The results showed that the price and product quality partially had a significant effect on purchasing decisions for SGM Formula milk products. Simultaneously, the price and product quality partially have a significant effect on purchasing decisions for SGM Formula milk products
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ROCCO, RICHARD M. "Fluorometric Analysis of Alkaline Phosphatase in Fluid Dairy Products." Journal of Food Protection 53, no. 7 (July 1, 1990): 588–91. http://dx.doi.org/10.4315/0362-028x-53.6.588.
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A new quantitative assay has been developed for measuring residual alkaline phosphatase (ALP) activity in a wide variety of dairy products including whole milk, low fat and skim milks, chocolate milk, and creams. ALP in the test sample hydrolyzes a nonfluorescent substrate, FluorophosR, to a highly fluorescent product. Product formation is monitored continuously during a short incubation period and enzyme activity is calculated from the rate of fluorescence increase. Total test time is 3 min. Reaction rates are linear up to 0.5% raw milk (equivalent to 5 μg phenol/ml/15 min) with a detection limit of 0.006% raw milk. Within and between run precision of the fluorometric method was assessed by repeated analysis of a pasteurized milk sample containing added mixed herd raw milk. The within run (N=10) mean was 190.4 mU/L, standard deviation (SD) 3.2, and a coefficient of variance (CV) of 1.7%. The procedure provides a rapid, sensitive, precise, and easy-to-use ALP assay, applicable to a wide variety of dairy products.
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Biletska, Yana, Galina Dyukareva, and Natalia Danko. "THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS." EUREKA: Life Sciences 4 (July 31, 2020): 3–7. http://dx.doi.org/10.21303/2504-5695.2020.001371.
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The results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophilic baccilus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis. One of today problems is a deficiency of iodine and selenium, coming to the human organism with food in organically available forms. In this connection the development of new sour-milk products that are carriers of organic forms of microelements with organoleptic characteristics, usual for consumers, is an important task. At the research the dependence of changes of organoleptic parameters of sour-milk product quality has been established. It has been determined, that it is expedient to use flour, enriched with iodine and selenium in amount 2 % of the sour-milk product mass. Introduction of the aforesaid amount of flour in a sour-milk product favors the improvement of organoleptic parameters and gives developed products a special dietetic destination. At consuming 100 g of a sour-milk vegetable product, 16.8 and 24.5 % of the daily need in iodine and selenium (respectively) is covered. Based on the obtained results, the recipe of a sour milk product that provides the use of goat milk in amount 93 %, flour of sprouted leguminous (1:1) in amount 2 %, acidophilic bacillus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis in amount 5 % of the product mass has been elaborated. Comparing with analogous known methods, the offered method provides a series of advantages. The most important of them are organoleptic parameters of a ready product, usual for consumers, and its safe enrichment with iodine and selenium. It takes place at the expanse of using organic forms of microelements that excludes a possibility of accumulation in the organism
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OGUNTADE, A. E., and A. S. BAMIRE. "CONSUMPTION TREND OF MODERN DAIRY PRODUCTS AND PROJECTIONS OF DAIRY CATTLE REQUIREMENTS IN NIGERIA." Nigerian Journal of Animal Production 23, no. 1 (January 10, 2021): 85–90. http://dx.doi.org/10.51791/njap.v23i1.2177.
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This study estimates the requirements for modern dairy products as Liquid Milk Equivalents (LME) and the size cattle herd that can produce the LME under the different scenarios of milk yield/offtake. Four dairy products viz: Condensed and Evaporated milk; Dry Milk Powder (skim and whole); Butter; Cheese and Curd were studied based on data obtained from secondary sources and analysed by trend projections based on regression analytical approach while standard conversion factors were used to convert each category of dairy product to its LME requirements were then used to estimate the National cattle population. Results showed that the LME requirements to meet the demand for Condensed and Evaporated Milk as well as Dry Powdered Milk vary from 13,480 tonnes in 1990 to 13,576 tonnes in year 2,000. Given the current consumption trend of these products, Nigeria has the required cattle herd potential to produce the LME. However, the establishment of appropriate milk collection logistics and adequate milk processing facilities are the demand necessary prerequisites.
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G., Maalouf, and Jallad I. "Almarai’s Dilemma: Introducing Planted-based Milk." Journal of Economics and Technology Research 4, no. 3 (September 7, 2023): p1. http://dx.doi.org/10.22158/jetr.v4n3p1.
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Almarai has more than four decades supplying the market with quality products. Almarai’s product line includes milk, juices, bakery items, and poultry. The business has been successful in introducing new products to the market. Dairy milk is a highly consumed, and demanded nutritional food product in the GCC and mainly in Kuwait, but the latest trends concentrate on lowering the consumption of animal products.The food industry is aiming toward the plant-based milk options, such as soy, almond, oat, rice, and coconut milk. This case study explores the difficulties encountered by Almarai, a leading dairy company in Kuwait, as it considers whether to introduce plant-based milk to its product portfolio.
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Simonenko, E. S., N. V. Kupaeva, S. V. Simonenko, and B. M. Manuilov. "Study of the functional properties of a fermented milk product based on mare’s milk." Food systems 5, no. 2 (July 11, 2022): 114–20. http://dx.doi.org/10.21323/2618-9771-2022-5-2-114-120.
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In the last few years, there has been a growing interest in the use of mare’s milk for human nutrition as well as in the use of this product for treatment and prevention of diseases such as hepatitis, chronic pathologies of the gastrointestinal tract, tuberculosis and others. The beneficial properties of mare’s milk are determined first of all by its significant differences from ubiquitous cow’s milk. Many studies show that consumption of fermented milk products offers various advantages for health and the use of probiotic cultures in the composition of starters for fermented milk products allows imparting several functional properties to a product. However, kumis is the only available fermented milk product from mare’s milk on the market. Therefore, the development of new fermented milk products based on mare’s milk is topical and highly demanded. Fermented milk products were developed based on mare’s milk and mare’s milk with addition of cow’s milk using the association consisted of the starter for yogurt and the probiotic strain L. rhamnosus F. The aim of the work was to determine functional properties of fermented milk products based on mare’s milk and mare’s milk with addition of cow’s milk by in vitro methods. It was proved that the products had the high total antioxidant capacity, antiradical and antimicrobial activities as well as the low value of atherogenicity (1.22); the ratio of hypocholesterolemic fatty acids to hypercholesterolemic fatty acids is 1.40.
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MANTIS (Α.Ι. ΜΑΝΤΗΣ), A. J., and D. K. PAPAGEORGIOU (Δ.Κ. ΠΑΠΑΓΕΩΡΓΙΟΥ). "Conditions of staphylococcal enterotoxin production in milk and milk products." Journal of the Hellenic Veterinary Medical Society 54, no. 3 (December 19, 2017): 242. http://dx.doi.org/10.12681/jhvms.15267.
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The authors reviewed the existing scientific data, concerning the ability of Staphylococcus aureus to grow and produce enterotoxins in milk and in dairy products particularly in cheeses. S. aureus can grow well in liquid raw or pasteurized milks and produce enterotoxins if the product is stored in favorable for the pathogen temperature. Cream also supports growth of S. aureus and enterotoxin production, but butter as well as fermented products like yogurt and buttermilk are not favorable substrates for the production of enterotoxins. Cheeses represent a complex environment, due to their great variety in processing technology and environment. Fresh cheeses, soft cheeses and semi-hard and hard cheeses can support growth of S. aureus during the first stages of production up to 48 hours. Normally, the pathogen, if it is present in the milk, will multiply for 3-4 logs and after that, when acidity develops, the populations of S. aureus decrease and usually disappear by the end of the ripening period. However, if enterotoxins are produced during the multiplication phase of the pathogen, it will remain active in the cheese for a long time. Internal mould ripened cheeses (e.g. blue cheese), pasta filata cheeses or the processed cheeses do not represent favorable substrates for the multiplication of S. aureus and enterotoxin production. On the contrary, whey cheeses form a very favorable environment for the enterotoxins' production, because of their high pH and the absence of antagonistic bacterial flora.
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Babushkin, V., A. Negreeva, and A. Gagloev. "Effect of cows lineage on milk and butter composition in black-motley cows." BIO Web of Conferences 37 (2021): 00147. http://dx.doi.org/10.1051/bioconf/20213700147.
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The paper presents the results of the study into the composition and properties of milk in black and- white dairy cows improved using black-and-white Holsteins of different lines. It has been found that cows of the Vis Ideal line produce milk with a high casein and phosphorus content, cows of the Poseidon line give milk with a high content of whey proteins, and cows of the Annas Adema line produce milk with a high lactose and calcium content. Milk from cows of the Vis Ideal line is most suitable for the production of high-quality dairy products such as butter and cheese. Usinng the milk of cows of the VIs Ideal line is better for the production of high-quality dairy products. The milk of all the analyzed genotypes is suitable for the production of high-quality sweet cream butter, but the most qualitative product is obtained when using the milk of cows of black-and-white improved cattle of the Vis Ideal line.
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WIJNANDS, L. M., J. B. DUFRENNE, F. M. ROMBOUTS, P. H. in 't VELD, and F. M. van LEUSDEN. "Prevalence of Potentially Pathogenic Bacillus cereus in Food Commodities in The Netherlands." Journal of Food Protection 69, no. 11 (November 1, 2006): 2587–94. http://dx.doi.org/10.4315/0362-028x-69.11.2587.
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Randomly selected food commodities, categorized in product groups, were investigated for the presence and number of Bacillus cereus bacteria. If positive, and when possible, five separate colonies were isolated and investigated for the presence of four virulence factors: presence of genes encoding three enterotoxins (hemolysin BL [HBL], nonhemolytic enterotoxin [NHE], and cytotoxin K) and the ability to produce cereulide. In addition, the presence of psychrotrophic and mesophilic signatures was determined. The genes for NHE are found in more than 97% of the isolates, those for HBL in approximately 66% of the isolates, and the gene for cytotoxin K in nearly 50% of the isolates. Significant associations between product groups and (combinations of) virulence factors were the relatively low percentage of isolates from the “flavorings” group containing genes encoding NHE and the higher-than-average occurrence of both the genes encoding HBL and NHE in the “pastry” group. Cereulide was produced by 8.2% of the isolates but only in combination with the presence of genes for one or more other virulence factors. Most isolates (89.9%) were mesophilic; minorities of the isolates were psychrotrophic (4.4%) or of intermediate signature (5.7%). In the product group “milk and milk products,” the incidence of strains with psychrotrophic or intermediate signatures is significantly higher than in the other product groups. In the product groups “flavorings,” “milk and milk products,” “vegetable(s) and vegetable products,” “pastry,” and “ready-to-eat foods,” a relatively high number of samples contain high numbers of B. cereus bacteria. Within the product group “ready-to-eat foods,” the products containing rice and pasta show a relatively high incidence of high numbers of B. cereus bacteria.
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Marcinow, Michelle L., Janis A. Randall Simpson, Susan J. Whiting, and Andrea C. Buchholz. "An Exploration of Milk Product Health Beliefs and Dietary Calcium Intake in Young Adults." Canadian Journal of Dietetic Practice and Research 80, no. 4 (December 1, 2019): 179–85. http://dx.doi.org/10.3148/cjdpr-2019-009.
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Purpose: Milk products (fluid milk, cheese, yogurt) typically provide a rich source of calcium and other nutrients, yet consumption is declining in Canada. This study examined milk product health beliefs among young adults and the association between these beliefs and dietary calcium intake. Methods: Seventy-nine participants (25 ± 4 y; 40 males) completed a milk product health belief questionnaire to determine a milk product health belief score (MPHBS) and a 3-day food record to assess dietary intake. Results: Despite generally positive views, young adults were uncertain about milk products in relation to health, weight management, and ethical concerns. Females would be more likely than males to increase milk product intake if they were confident that milk products are ethically produced. There was no significant association between MPHBS and dietary calcium intake. Energy-adjusted dietary calcium intake was positively associated with intakes of vitamin A (r = 0.3, P < 0.05), riboflavin (r = 0.5, P < 0.01), vitamin B12 (r = 0.5, P = < 0.01), vitamin D (r = 0.4, P < 0.01), phosphorus (r = 0.4, P < 0.01), zinc (r = 0.3, P < 0.01), and with milk and alternatives servings (r = 0.8, P < 0.01). Conclusion: Nutrition education efforts focused on increasing calcium-rich food consumption will help consumers to be better informed when making dietary choices.
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Mohapatra, Subhalaxmi, and Subhadip Roy. "Milky Moo: spreading the Milk Mantra." CASE Journal 13, no. 3 (May 2, 2017): 342–59. http://dx.doi.org/10.1108/tcj-09-2015-0056.
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Synopsis Srikumar Misra founded Milk Mantra as a milk producing and selling company in the state of Odisha, India in 2010. The company subsequently diversified into milk-based products such as yogurt and cottage cheese and spread its foray into the neighboring states. In 2014, the company had to overcome a few challenges from the macro environment as well as think of a marketing and communication strategy to gain competitive advantage. Research methodology The case is based on the primary research and has been developed using interviews of the company representatives and documents made available from the company. Wherever required, written permission has been obtained from the company representatives. Relevant courses and levels This case could be a part of the Marketing Management course in a graduate/undergraduate program in Business Management. The case could also be a part of a Brand Management or Integrated Marketing Communications course in the same program for specialized subjects such as branding a generic product or brand communications. This case could also be used for a short discussion in a distribution and logistics course. Theoretical bases The specific topics, which could be facilitated through this case, are the 4 Ps of marketing, distribution and marketing strategy. The case also relies on the theories of branding and marketing communication.
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Chen, Ao, Saleh Moradi, and Joanne Hort. "Product Factors Affecting Milk Choices among Chinese Older Adults." Foods 13, no. 3 (January 23, 2024): 371. http://dx.doi.org/10.3390/foods13030371.
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In China, milk is promoted both as an optimal food and gift for older adults. To understand the product factors affecting older Chinese adult milk choices, choice simulations and surveys were conducted in Beijing, Shanghai, Guangzhou, Chengdu, and Shenyang, China. Participants (n = 1000, aged 45–55 years old and 65–75 years old) were asked to choose one milk product out of eight alternatives for self-consumption and gifting, respectively, and to indicate product factors under their considerations. Results showed that, for self-consumption, the top four most popular milk products (two with domestic brands and two with international brands) were chosen by 84.9% of the participants. Females and younger participants were more open to international brands than their counterparts. Popular milk products differed across cities, potentially due to brand familiarity. Brand (85.9%), on-the-pack, nutrition-related well-being messaging (72.9%), price (63.1%), shelf-life (63.0%), and production date (57.6%) were the most frequently reported product factors considered when choosing milk. More males considered price than females (66.9% vs. 60.0%, p = 0.02). Female and older participants showed greater concern for certain detailed product factors, such as production date and shelf-life, than their counterparts. Variation across cities was limited, with participants in Chengdu and Shenyang showing less concern for certain product factors such as on-the-pack, certificate-related well-being messaging. When milk products were chosen as a gift, although overall milk choice ranking remained similar, package style received increased attention (32.0% vs. 40.8%, p < 0.01), whilst all other product factors, especially price (63.1% vs. 49.5%, p < 0.01), were considered by significantly fewer participants. These findings provide valuable marketing insights, helping to understand consumer preferences and considerations in the process of milk purchase decision-making.
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de Jong, Nicolette W., Marloes E. van Splunter, Joyce A. M. Emons, Kasper A. Hettinga, Roy Gerth van Wijk, Harry J. Wichers, Huub F. J. Savelkoul, et al. "Introduction of Heated Cow’s Milk Protein in Challenge-Proven Cow’s Milk Allergic Children: The iAGE Study." Nutrients 14, no. 3 (January 31, 2022): 629. http://dx.doi.org/10.3390/nu14030629.
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The introduction of baked milk products in cow’s milk (CM) allergic children has previously been shown to accelerate induction tolerance in a selected group of children. However, there is no standardized baked milk product on the market. Recently, a new standardized, heated and glycated cow’s milk protein (HP) product was developed. The aim of this study was to measure safety and tolerability of a new, well characterized heated CM protein (HP) product in cow’s milk allergic (CMA) children between the age of 3 and 36 months. The children were recruited from seven clinics throughout The Netherlands. The HP product was introduced in six incremental doses under clinical supervision. Symptoms were registered after introduction of the HP product. Several questionnaires were filled out by parents of the children. Skin prick tests were performed with CM and HP product, sIgE to CM and α-lactalbumin (Bos d4), β-lactoglobulin (Bos d5), serum albumin (Bos d 6), lactoferrin (Bos d7) and casein (Bos d8). Whereas 72% percent (18 out of 25) of the children tolerated the HP product, seven children experienced adverse events. Risk factors for intolerance to the HP product were higher skin prick test (SPT) histamine equivalent index (HEP) results with CM and the HP product, higher specific IgE levels against Bos d4 and Bos d8 levels and Bos d5 levels. In conclusion, the HP product was tolerated by 72% of the CM allergic children. Outcomes of SPT with CM and the HP product, as well as values of sIgE against caseins, α-lactalbumin, and β-lactoglobulin may predict the tolerability of the HP product. Larger studies are needed to confirm these conclusions.
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Sattarova, Barnokhon, and Farangiz Ismoilova. "STUDYING THE COMPOSITION, HEALING PROPERTIES AND DIVERSITY OF COW, GOAT, AND CAMEL MILK." American Journal of Applied Science and Technology 03, no. 02 (February 1, 2023): 65–71. http://dx.doi.org/10.37547/ajast/volume03issue02-07.
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This article talks about the chemical composition of cow, goat, and camel milk and their diversity. Milk and milk products are very important products for human health. The use of the milk of such animals in the preparation of secondary products made from milk, i.e. ice cream, increases the usefulness, caloric value, and healing properties of our product
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Andrade, Elisa Helena Paz, Leorges Moraes da Fonseca, Marcelo Resende de Souza, Cláudia Freire de Andrade Morais Penna, Mônica Maria Oliveira Pinho Cerqueira, and Mônica de Oliveira Leite. "Fat content in fermented milk beverages: determination by the Gerber method." Semina: Ciências Agrárias 43, no. 1 (January 10, 2022): 441–48. http://dx.doi.org/10.5433/1679-0359.2022v43n1p441.
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Fermented milk beverage is a product containing milk, whey and/or other ingredients, fermented by specific microorganisms and/or added with fermented milks. Fat determination in this product is important to quality control and inspection. The Gerber method is used worldwide as a simple and rapid method for fat content analysis in raw and processed milks. In Brazil, Roese-Gottlieb is the official method for analysis of fat content in milk beverages. However, the use of Gerber method for fat content determination in fermented milk beverages is widespread throughout the industry in the country. Several authors have tested the use of Gerber method for some dairy products, but there is no report on this evaluation for fermented milk beverages. In this context, the objectives of this work were to determine the fat content of fermented milk beverages by the Gerber method and evaluate the performance of this test, using Roese-Gottlieb as a reference method. Thirty samples of fermented milk beverages were analyzed by both methods. The fat contents ranged from 1.25 to 2.40% by the Gerber method and from 1.24 to 2.50% by the Roese-Gottlieb method. There was no difference (p > 0.05) between the methods. The Gerber method can be used to determine the fat content of fermented milk beverages, without prejudice to the results obtained.
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Utomo, B., A. N. Respati, A. Bakri, S. Anwar, R. A. Nurfitriani, and A. Tanjungsari. "Microbiology Profile of Dairy Product Raw Materials to Prepare Superior Products for Politeknik Negeri Jember." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (May 1, 2024): 012047. http://dx.doi.org/10.1088/1755-1315/1338/1/012047.
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Abstract The government continues to make efforts to reduce the incidence of stunting through education on the provision of animal protein food products especially Ultra High Temperature (UHT) milk product. Tefa (Teaching Factory) Polije (Politeknik Negeri Jember) in preparation for UHT Milk production required several product tests, one of them is the Microbiology Profile. This study aimed to determine microbiology profile of Tefa UHT Polije milk products. The method used were descriptive quantitative consisting using fresh milk samples from Tefa Dairy Cows and water quality with 2 replications each used Total Plate Count (TPC) test. The results showed the Total Bacteria content in fresh milk raw materials was normal, namely 1.45 x 104 ml/cfu. The quality of water as a raw material for made superior Tefa UHT milk products is <1 x 101 cfu/ml. The quality of pH value and water were normal (6.8 and 6.9), and the quality of milk density 1.028 and water 1 (normal). The conclusion was the quality of Tefa Polije UHT milk raw materials was of good quality to prepare UHT milk production as Polije’s superior product.
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Zakharova, L., I. Pushmina, V. Pushmina, M. Kudriavtsev, and S. Sitnichuk. "FERMENTED MILK PRODUCT FOR SPORTS NUTRITION." Human Sport Medicine 19, S1 (August 17, 2019): 128–36. http://dx.doi.org/10.14529/hsm19s117.
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Aim. The article deals with the study of technological approaches to the quality and development of a functional fermented milk product for specialized sports nutrition. Materials and methods. Skim milk, whey protein concentrate, and starter cultures (DELVO-YOG®, DIRECT SET) were used for the study. Bifidobacteria (Bifidobacterium animalis) were introduced as a probiotic. Creatine monohydrate (Creatine Powder C4N9O2N3, USA) was used as an element of sports nutrition. The fruit fillers (“Green Apple”, “Blueberry”, produced by “Zuegg”, Italy) were also introduced into the product. The research was conducted using standard and original methods, mathematical modeling, and statistical processing of experimental data. Results. The obtained data on the physiological effects of proteins, fats, carbohydrates, and nutrients, enhancing the adaptive capacity to the physical and neuro-emotional stress, indicate the need for their use in the technology of specialized food for athletes. Technological approaches to the quality of a functional fermented milk product for sports nutrition were studied. Based on a combination of milk, whey protein concentrate, starter cultures, and bifidobacteria, a fermented milk product was designed. This product is intended for athletes during training, competition, and recovery. The introduction of creatine monohydrate into the milk base allowed enriching the product with amino acids. Conclusion. This study is of great interest in terms of getting yogurts with the textural properties similar to the traditional ones but with the use of functional ingredients. The study also contributes to the development of food technologies and products for sports nutrition.
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Xu, Chang Chun, Yao Wu, Hao Jia, and Fu Chen. "Product Water Footprinting: Application with Milk Products at Brand Level." Applied Mechanics and Materials 522-524 (February 2014): 925–29. http://dx.doi.org/10.4028/www.scientific.net/amm.522-524.925.
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The production and consumption of products and services exert much pressure on hydrological cycle. Water footprint is a popular indicator quantifying both direct and indirect water use of a product or service. In this article, water footprints were calculated for three milk products, 180g Yogurt, 250mL Fluid milk and 400g Skim milk powder (SMP) at product brand (YiYi®) level. The process LCA-based water footprint method was applied using primary production data, with both volumetric and stress-weighted results reported. Water footprint values were compared among different life cycle stages and products, and possible mitigation strategies to minimize the burden on freshwater systems from consumptive water use were raised. The results demonstrated the suitability of water footprint as streamlined indicator for product sustainability management and affirmed the importance of farming stage for water footprint reduction.
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Pramoedyo, Henny, Novi Nur Aini, Bestari Archita Safitri, Suci Astutik, Achmad Efendi, and Loekito Adi Soehono. "Community Assistance For Quality Improvement And Testing Of Dairy Products As A Superior Product In Krisik Village, Gandusari District, Blitar Regency." Journal of Innovation and Applied Technology 8, no. 1 (July 15, 2022): 1352–58. http://dx.doi.org/10.21776/ub.jiat.2022.008.01.5.
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Krisik Village is one of the villages located in Gandusari District, Blitar Regency, East Java Province. Krisik Village has abundant natural resources. Krisik Village has livestock products in the form of milk and its processed products which are managed independently by the Bumdes Krisik. Krisik Village already has several types of dairy products, namely fermented milk, milk sticks, milk candy and milk ice cream. As a step to improve the typical product of Krisik village, it is necessary to have an activity that is able to increase public understanding in product processing and marketing. This service activity aims to improve the quality and marketing of dairy products in Krisik village. Activities that have been carried out are in the form of coordination with the village, making ice cream packaging designs and product marketing training by utilizing social media. This activity is expected to increase the independence of the crisis village community in marketing their products.
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Sirajuddin, Saifuddin, Masni Masni, and Abdul Salam. "The Level of Preference of Instant Rice Bran Milk Products Innovation with Various Flavor Variants as Functional Food." Open Access Macedonian Journal of Medical Sciences 9, A (July 4, 2021): 567–71. http://dx.doi.org/10.3889/oamjms.2021.6469.
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BACKGROUND: Instant rice bran milk is an innovation product made from rice bran with the addition of emulgator and flavor. AIM: The purpose of this study was to determine the level of preference of instant rice bran milk products through hedonic testing in accordance with pre-determined sensory properties and determine the acceptability of instant rice bran milk products. METHOD: The research method is an experiment with sensory tests and hedonic tests on five kinds of flavors, namely chocolate, vanilla, orange, melon and original flavors. Sensory attributes that are referred by panelists include shape, color, aroma, taste, texture, and overall impression. RESULTS: Overall panelist assessment of instant rice bran milk products shows that rice bran milk that uses melon flavoring has the highest score (3.69) and the lowest is using orange flavoring (2.63). The most preferred product is milk that uses melon flavoring. There were differences in the average results of the panelist assessment of each product based on color, odor, and overall rating (p < 0.05), while based on taste and texture, there is no difference (p > 0.05). CONCLUSION: Instant rice bran products favored both in terms of shape, color, aroma, taste, texture, and overall impression were very positively accepted as dairy product innovation and the most preferred product is one that uses melon flavorings.
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Zhou, Mei Yu, Yi Qing Liu, and Jue Wu. "Emotional Design Study on Soy-Milk Grinder." Advanced Materials Research 712-715 (June 2013): 2929–35. http://dx.doi.org/10.4028/www.scientific.net/amr.712-715.2929.
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This article researches on the methods of application of Kansei Engineering and product design, which are based on the consumer questionnaires and used factor analysis to analyze quantitatively the shape intention of soy-milk grinder products. And this article combines the relative product-design methods to build the factor analysis model between perceptive images and shape elements of soy-milk grinder in order to discuss the concept-building methods of product design.
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Lefèvre, Mélanie. "Do Consumers Pay More for What They Value More? The Case of Local Milk-based Dairy Products in Senegal." Agricultural and Resource Economics Review 43, no. 1 (April 2014): 158–77. http://dx.doi.org/10.1017/s1068280500006961.
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Senegalese consumers prefer milk-based dairy products that are local and fresh to ones produced with imported powder. However, prices for fresh-milk-based and powder-based products are not significantly different. I address this puzzle by first confirming the preference using choice-based conjoint data to evaluate whether Senegalese consumers will pay a significant positive premium for fresh local products. I then identify price determinants using a unique dataset of milk product characteristics. The results verify the Senegalese preference for fresh local dairy products and show that consumers' misinformation regarding product composition prevents them from allocating a higher price to local milk-based products.
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Chandrapala, Jayani, and Bogdan Zisu. "Novel trends in engineered milk products." Journal of Dairy Research 83, no. 3 (August 2016): 268–80. http://dx.doi.org/10.1017/s0022029916000479.
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Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.
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Cutarelli, Anna, Andrea Fulgione, Pasquale Fraulo, Francesco Paolo Serpe, Pasquale Gallo, Loredana Biondi, Federica Corrado, Angelo Citro, and Federico Capuano. "Droplet Digital PCR (ddPCR) Analysis for the Detection and Quantification of Cow DNA in Buffalo Mozzarella Cheese." Animals 11, no. 5 (April 28, 2021): 1270. http://dx.doi.org/10.3390/ani11051270.
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Buffalo mozzarella cheese is one of the most appreciated traditional Italian products and it is certified as a Protected Designation of Origin (PDO) product under the European Commission Regulation No. 1151/2012. It is obtained exclusively from buffalo milk. If made from cow milk, or a mixture of buffalo and cow milk, buffalo mozzarella cheese does not qualify as a PDO product. In order to maximize their profits, some producers market buffalo mozzarella that also contains cow milk as a PDO product, thus defrauding consumers. New methods for revealing this fraud are therefore needed. One such method is the droplet digital Polymerase Chain Reaction (ddPCR). Thanks to its high precision and sensitivity, the ddPCR could prove an efficacious means for detecting the presence of cow milk in buffalo mozzarella cheese that is marketed as a PDO product. ddPCR has proved able to detect the DNA of cow and/or buffalo milk in 33 buffalo mozzarella cheeses labelled as PDO products, and experimental evidence could support its application in routine analyses.
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Putri, Gustiarini Rika, Maria Isfus Senjawati, and Yovi Erlinanto. "Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X." INVENTORY: Industrial Vocational E-Journal On Agroindustry 1, no. 2 (December 31, 2020): 64. http://dx.doi.org/10.52759/inventory.v1i2.25.
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Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.
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Seyoum, Eyasu Tigabu, Daniel Asrat Woldetsadik, Tesfu Kassa Mekonen, Haile Alemayehu Gezahegn, and Wondwossen Abebe Gebreyes. "Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia." Journal of Infection in Developing Countries 9, no. 11 (November 30, 2015): 1204–9. http://dx.doi.org/10.3855/jidc.6211.
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Introduction: Listeria monocytogenes is of major significance in human and veterinary medicine. Most human Listeria infections are foodborne and the association of contaminated milk and dairy produce consumption with human listeriosis is noteworthy. In Ethiopia, there is limited data regarding the prevalence of L. monocytogenes in raw bovine milk and dairy products. The aim of this study was, therefore, to determine the prevalence of L. monocytogenes in raw bovine milk and dairy produce. Methodology: A total of 443 milk and milk product samples were microbiologically analyzed following methods recommended by the U.S. Food and Drug Administration Bacteriological Analytical Manual to isolate Listeria spp. Results: The overall prevalence of Listeria spp. was 28.4% and specifically that of L. monocytogenes was 5.6%. Taking the prevalence of Listeria spp. into consideration, cheese was found to be highly contaminated at 60%, followed by pasteurized milk samples (40%), raw milk (18.9%) and yoghurt (5%). Considering the prevalence of Listeria monocytogenes only, raw milk had the lowest contamination while cheese had the highest, followed by pasteurized milk and yoghurt. Conclusions: Raw milk and milk products produced in urban and peri-urban areas of central Ethiopia were contaminated with pathogenic bacteria, L. monocytogenes. The detection of this pathogen in raw milk and milk products warrants an urgent regulatory mechanism to be put in place and also the potential role of milk processing plants in the contamination of dairy products should be investigated.
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Karki, Tika, Shilva Shrestha, Binita Bohara, and Ujwal Jyakhwa. "Characterization and Comparison of Soy Milk and Buffalo Milk Based Synbiotic Product." Journal of Food Science and Technology Nepal 8 (December 15, 2014): 23–29. http://dx.doi.org/10.3126/jfstn.v8i0.11737.
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Today consumers prefer foods that not only provide basic nutrition but also contain compounds that confer health benefits. Among the functional food, synbiotic products are showing a promising future. Soy based synbiotic products using different probiotics: A1B and MgA (lactobacillus strains) and L.rhamanosus ATCC 9595 and prebiotics: lactulose, sunfibre and inulin were prepared and its antiradical activities along with other characteristics were studied. The study also aimed to determine the most suitable prebiotics and probiotics. Furthermore, the prebiotics and the organisms were also cultured in buffalo milk to compare its properties with synbiotic soy yoghurt. Synbiotic soy yoghurt showed highest anti-radical activity with % inhibition at the range of 41-45 % and the one with probiotic L.rhamnosus and prebiotic inulin was found to be the most suitable product. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11737 J. Food Sci. Technol. Nepal, Vol. 8 (23-29), 2013
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Oliveira, Rodolfo Olinto Rotoli Garcia, Ana Beatriz Bezerra Souza, Raryanne Dias Folhas, Marcelo Corrêa da Silva, Itallo Romero Marques Sobreira, Mariane Santos Pereira, José Bento Sterman Ferraz, et al. "Profile of milk consumers and determinants of A2A2 milk consumption in the Tocantins State." Brazilian Journal of Veterinary Research and Animal Science 59 (December 22, 2022): e193432. http://dx.doi.org/10.11606/issn.1678-4456.bjvras.2022.193432.
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The dairy industry diversifies products with organoleptic, dietary, functional, and nutritional properties according to consumer demands and welfare. This study aimed to examine the profile of consumers, data on milk consumption, knowledge, and familiarity with A2A2 milk in the Tocantins State, Brazil. A qualitative survey was carried out through a questionnaire applied to 389 people, distributed in 34 municipalities. Regarding the consumption of dairy products, 21.31% of participants described having some type of discomfort when consuming them. Among participants, 46.27% consumed one to two liters, 28.28% two to four liters, and 25.45% more than four liters per week. Milk was the main dairy product consumed, according to 59.13% of participants. Of all respondents, 76.10% pay little or no attention to the information on the label, versus 23.90% who did not. Regarding A2A2 milk, 40.36% possessed some knowledge about it, while 59.64% did not. 42.93% and 30.59% of participants stated they would be willing to pay over 10% or 50% more, respectively, whereas 24.94% would not pay any additional amount on the price of A2A2 milk. Willingness to pay a low additional amount was related to consumers who heard of, but knew little about this product, whereas the likelihood of paying higher additional amounts was associated with respondents who heard and know about the product.
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Prytulska, Nataliia, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, and Marta Habánová. "Сonsumer preferences on the market of plant-based milk analogues." Potravinarstvo Slovak Journal of Food Sciences 15 (February 28, 2021): 131–42. http://dx.doi.org/10.5219/1485.
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The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-based milk analogues by real and potential consumers and determine the prospects of increasing their assortment. The assortment of plant-based analogues of milk and products made thereof is analyzed. A projection of the almond milk sales was made as one of the most effective product categories. Questioning of consumers conducted to investigate consumer treatment of plant-based milk analogues. The survey covered 436 respondents, of which 37.7% consume plant-based milk regularly and 47.7% of respondents consume this product occasionally. About 15% of respondents have never consumed it. The results show that experimenting with diets and health concerns more often young people (under 30 years of old). Plant-based milk was consumed by men (47.6%) and women (52.4%). Prices for plant-based milk analogues are too high, and its reduction will increase the sales of this product according to respondents. The taste is one of the crucial factors in choosing plant-based milk analogues by respondents. By taste-based preference, the largest shares are with almond milk (20.4%) and oat milk (15.3%). At the same time, 16.2% of the respondents have no preference regarding plant-based milk analogues. It was found that using the titles of traditional milk products for naming plant-based milk analogues is not troublesome for most of the respondents. The derived figures give evidence that consumers, not being sufficiently aware of the origin of plant-based milk analogues, do not understand the differences between traditional products and their plant-based analogues.
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Rombach, Meike, David L. Dean, and Christopher Gan. "“Soy Boy vs. Holy Cow”—Understanding the Key Factors Determining U.S. Consumers’ Preferences and Commitment to Plant-Based Milk Alternatives." Sustainability 15, no. 18 (September 14, 2023): 13715. http://dx.doi.org/10.3390/su151813715.
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Plant-based milk products are ultra-processed food products that enjoy a positive reputation as being safe, healthy, ethical, and sustainable. The present study is focused on these products and addresses the product and brand managers of US food retailers. A consumer survey explores the factors explaining US consumers’ preferences for and commitment to plant-based milk and other plant-based milk products. Environmental concerns, food safety, health, and sustainability concerns are identified as relevant predictors for both consumer behaviors. In addition, animal welfare concerns are relevant, but only for product commitment.
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Alimardanova, M. K., and V. M. Bakiyeva. "Ensuring the safety in the production of fermented milk products with enterosorbing dietary fibers." Journal of Almaty Technological University 143, no. 1 (March 26, 2024): 81–86. http://dx.doi.org/10.48184/2304-568x-2024-1-81-86.
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The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is one of the promising prebiotics and its use in supplementing dairy product formulations. However, the important point is to produce safe products according to the current standards of the country of production and sale. This article identifies critical control points and conducts a metrological study of quality control at each stage in the production of a new fermented milk product with the addition of enterosorbing dietary fibers. The study identified potential and five critical control points and presented an optimized scheme with factors that ensure the safety and quality of the final product.
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Matviichuk, Olena, Rymma Yeromenko, Olena Dolzhykova, Anatolii Matviichuk, and Larysa Karabut. "Hygienic assessment of palm oil content in dairy products as a measure of health protection." ScienceRise: Medical Science, no. 3(54) (May 31, 2023): 30–34. http://dx.doi.org/10.15587/2519-4798.2023.285686.
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Nutrition provides the most important function of the human body, providing it with the energy it needs for an active life and longevity. Experts of the World Health Organization have proven that eating palm oil leads to obesity and the development of chronic diseases on a global scale. The aim of the study was to examine different types of dairy products of brands popular on the modern Ukrainian market for the content of palm oil. Materials and methods. To carry out the research, we purchased the following dairy products: pasteurized milk, pasteurized milk-containing drink, sour cream, milk-containing sour cream product, hard cheese and cheese product, processed cheese and processed cheese product, as well as sweet cream butter and vegetable cream product of popular brands. The research was carried out using the methods described in the educational literature on the hygienic examination of milk and dairy products. The choice of methods was based on ease of implementation and reproducibility at home. Results. As a result of the use of selected research methods, characteristic differences between natural products and those containing palm oil have been established. The conducted research will allow consumers to quickly determine the content of vegetable fats in dairy products under normal conditions and choose natural, healthy and safe products for their nutrition. Conclusion. After analyzing the milk and milk-containing products of the most popular brands for the presence of palm oil in their composition, we found that no vegetable fats were found in dairy products (milk, cheese, butter, and sour cream). The presence of vegetable fat was detected in milk-containing products, which was indicated on the packaging as part of the products. So, as a result of the conducted research, we came to the conclusion that manufacturers comply with the requirements of current legislation and warn consumers about the presence of fats of vegetable origin in milk-containing products
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Sultana, T., MF Rabbi, BR Sarker, MS Islam, MIA Begum, and KMM Hossain. "Prevalence and Antibiotic Resistance Patters of Escherichia Coli Isolated From Milk and Milk Product." Journal of Bio-Science 29, no. 2 (August 4, 2021): 81–91. http://dx.doi.org/10.3329/jbs.v29i2.54957.
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Milk contains many nutrients including carbohydrate, protein, fat, vitamins and minerals. Milk protein has high nutritional value because it contains all the essential amino acids. Considering the nutritive value, milk is widely consumed by the people as an ideal food. The biochemical changes in milk and milk products by microorganisms can be either desirable or undesirable. The safety of milk and milk products with respect to food borne diseases is of great concern around the world. Therefore, the present study was undertaken to determine the prevalence of Escherichia coli in milk and milk product with their antibiogram assay. A total of 150 milk and milk product (yogurt) samples were collected from Rajshahi Metropolitan area of Bangladesh and analyzed by cultural, staining and biochemical tests for the isolation and identification of E. coli. Antibiogram assay of all the isolates were done by disk diffusion method. The overall prevalence of E. coli was 20.0% in milk and milk product (yogurt) in Rajshahi Metropolitan area. The prevalence of E. coli was 26.0% and 34.0% in raw milk and in milk product (yogurt), respectively. E. coli was not detected in pasteurized milk in this study. In antibiogram assay, isolated E. coli showed 100.0%, 60.0%, 40.0%, 40.0%, 33.3%, 33.3%, 20.0%, and 10.0% resistance to penicillin, gentamycin, ampicillin, streptomycin, amoxycillin, sulfamethoxasole-trimethoprim, nalidixic acid, and ciprofloxacin, respectively. The isolates also showed 73.3%, 60.0%, 53.3%, 53.3%, 30.0%, 23.3%, and 20% sensitive to ciprofloxacin, nalidixic acid, sulfamethoxasole-trimethoprim, streptomycin, amoxycillin, ampicillin, and gentamycin, respectively. The findings of this experiment speculated that the use of ciprofloxacin and nalidixic acid may have the preference in the clinical control of milk borne E. coli infection in Bangladesh. J. Bio-Sci. 29(2): 81-91, 2021 (December)
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Kakisu, Emiliano, Aurora Irigoyen, Paloma Torre, Graciela L. De Antoni, and Analía G. Abraham. "Physicochemical, microbiological and sensory profiles of fermented milk containing probiotic strains isolated from kefir." Journal of Dairy Research 78, no. 4 (October 18, 2011): 456–63. http://dx.doi.org/10.1017/s0022029911000653.
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A two-strain starter culture containing Lactobacillus plantarum CIDCA 83114, a potential probiotic strain isolated from kefir grains, and Streptococcus thermophilus CIDCA 321 was tested for the preparation of a fermented milk product. Kluyveromyces marxianus CIDCA 8154, a yeast with immunomodulatory properties was included to formulate a three-strain starter culture. Supernatants of enterohaemorragic Escherichia coli, shiga-toxin–producing strain, along with a two-strain or a three-strain starter culture were included in the medium of Vero-cell surface cultures. The results demonstrated that these combinations of microorganisms antagonize the cytopathic action of shiga toxins. The cell concentration of Lb. plantarum did not decrease during fermentation, indicating that the viability of this strain was not affected by low pH, nor did the number of viable bacteria change during 21 days of storage in either fermented products. The number of viable yeasts increases during fermentation and storage. Trained assessors analyzed the general acceptability of fresh fermented milks and considered both acceptable. The milk fermented with the two-strain starter culture was considered acceptable after two week of storage, while the product fermented with the three-strain starter culture remained acceptable for less than one week. The main changes in sensory attributes detected by the trained panel were in sour taste, milky taste and also in fermented attributes. The correlation between different sensory attributes and acceptability indicated that the panel was positively influenced by milky attributes (taste, odour, and flavour) as well as the intensity of flavour. In conclusion, the two-strain starter culture would be the more promising alternative for inclusion of that potential probiotic lactobacillus in a fermented milk product.
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Winahyu, Nastiti, and Retna Dewi Lestari. "ANALISIS KEUNTUNGAN PRODUK OLAHAN SUSU PASTEURISASI SKALA RUMAH TANGGA." Journal Science Innovation and Technology (SINTECH) 2, no. 1 (November 29, 2021): 22–27. http://dx.doi.org/10.47701/sintech.v2i1.1577.
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Milk is a commodity that contains high protein and is healthy for the body. Public interest in milk consumption still needs to be increased by processing, especially pasteurized milk products. Processing can be done on a home industry scale and provides added value including product durability, taste variations, and selling prices. This study aims to determine the benefits obtained from processing pasteurized milk on a home industry scale. Product benefits are analyzed using the R/C ratio and Break Event Point. The results of the analysis show that home industry scale pasteurized milk is profitable and feasible. Product marketing is also supported by areas that are tourist sites. Therefore, in addition to increasing the added value of resilience and product variety, it is hoped that processing will also increase the income of local farmers.