Comparison of products of whey proteins concentrate proteolysis, obtained by different proteolytic preparations

Yukalo, V.; Datsyshyn, Kateryna

doi:10.15587/1729-4061.2019.177314

Cited by 7 publications

(3 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, minerals, and vitamins [56], [57] and are consumed in significant quantities in the traditional European diet [50]. At the same time, the disadvantages of cheese include the presence in their composition of a large amount of saturated fatty acids [58], the consumption of which causes the development of cardiovascular diseases [30], [32], [33], [34], [35], [36].…”

Section: Resultsmentioning

confidence: 99%

Microbiological characteristics of hard cheese with flax seeds

Kukhtyn,

Arutiunian,

Pokotylo

et al. 2024

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of Enterobacteriaceae and Staphylococcus aureus bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.

show abstract

Section: Resultsmentioning

confidence: 99%

Microbiological characteristics of hard cheese with flax seeds

Kukhtyn,

Arutiunian,

Pokotylo

et al. 2024

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…Milk and dairy products play an important role in healthy diet throughout life (Yukalo et al, 2019b). However, the recent research has cast doubt on the safety of milk because of high concentrations of steroid hormones such as 17β-estradiol, which is attributed to the development of some oncological diseases (DeMaleki et al, 2010;Ganmaa et al, 2012;Pettersson et al, 2012;Wang et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Kochetova¹,

Kukhtyn

Салата

et al. 2023

Regul. Mech. Biosyst.

View full text Add to dashboard Cite

Safety of milk can decline because of high concentrations of steroid hormones like 17β-estradiol, which is associated with the development of some oncological diseases and reproductive disorders. We studied the effects of thermal processing of raw milk and technologies of production of butter and yogurt on the concentration of 17β-estradiol. For this purpose, we determined the amount of 17β-estradiol in raw milk, after pasteurization under different regimes, boiling and during the production of butter and yogurt. Content of 17β-estradiol was determined using the method of immunoenzymatic analysis. We determined that low-temperature processing of milk at the temperature of 77.0 ± 1.0 °С for 1 min caused no changes in the structure of the estrogenic hormone 17β-estradiol, resulting in practically no changes in its amount in pasteurized milk. We determined that 17β-estradiol in milk is a temperature-stable hormone with no tendencies towards significant decrease when subject to high-temperature processing (85.0 ± 1.0 °С for 1 min) and during boiling, because the amount of the hormone decreased on average by 5%. Therefore, we may state that after pasteurization or sterilization, the concentration of 17β-estradiol in drinkable milk would not be significantly different from its initial amount in raw milk. We determined significant increase in 17β-estradiol in butter (3896.1 ± 67.5 pg/g), as compared with the concentration in raw milk (189.4 ± 12.5 pg/mL), and its insignificant content in buttermilk was insignificant (29.3 ± 1.8 pg/mL). The concentration of 17β-estradiol in milk decreased by 25% during 9-month storage at the temperature of –18 °С and by 20% at the temperature of –9 °С. This process can be applied to butter made from milk of cows at late stages of lactation, which contains high level of estrogen. We determined that the steroid hormone 17β-estradiol did not break down under the influence of dairy acid that accumulates as a result of lactic acid fermentation, both with the participation of mixed microflora of raw milk and pure lactic-acid bacteria of fermentation starter for yogurt. The prospects of the studies are the development of a safe maximum allowable level of 17β-estradiol in raw milk and methodological evaluation at a milk-processing factory.

show abstract

“…Кефір містить у легкозасвоюваній формі багато корисних речовин, які утворилися в процесі життєдіяльності мікроорганізмів. Молочнокисла мікрофлора кефіру є антагоністом гнильної й патогенної мікрофлори (Ctarovoitova, 2017;Yukalo et al, 2019).…”

Section: вступunclassified

Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation

Dalievska

Pokotylo

2021

SMLNUVMBF

View full text Add to dashboard Cite

Iodine is a natural trace element that is necessary for the human body. The function of iodine in the human body is the synthesis of thyroid hormones. Iodine deficiency has many negative consequences for the human body. Iodine deficiency is especially dangerous for pregnant women and children. Insufficient iodine in pregnant women increases the risk of miscarriage and birth of a child with cognitive impairment. Iodine deficiency in children has the following consequences: delayed physical development, delayed intellectual development, decreased mental activity, drowsiness, lethargy. Expanding food with iodine is a necessary step to overcome the problem of iodine deficiency.The quality of dairy products in Ukraine is very high. Due to the mandatory implementation of the HACCP system, manufacturers are improving equipment and production technologies. Accordingly, the requirements for the quality of raw materials increase in proportion to the competitiveness of the enterprise. That is why it is important to develop dairy products that will be in demand among consumers.Kefir with a biologically active additive “Iodis-concentrate” is a source of the required amount of iodine for the body. Jodis-concentrate is a certified biologically active additive that is widely used in the food industry. It has already found application in water production and the meat industry. The article presents a comparative analysis of changes in titrated acidity and active acidity (pH) in control and experimental samples of kefir during fermentation with the addition of biologically active iodine. The source of iodine was a biologically active additive "Iodis-concentrate". It is shown that the titrated acidity in both samples of kefir – control and experimental – had the same dynamics before growth during fermentation, which indicates no effect of the addition of biologically active iodine on the dynamics of titrated acidity. The same tendency to decrease the active acidity (pH) in control and experimental samples of kefir during fermentation with a difference within the significant error, indicating no effect of adding biologically active iodine to kefir on active acidity (pH).

show abstract

Comparison of products of whey proteins concentrate proteolysis, obtained by different proteolytic preparations

Cited by 7 publications

References 18 publications

Microbiological characteristics of hard cheese with flax seeds

Microbiological characteristics of hard cheese with flax seeds

Dynamics of 17β-estradiol under influence of technological operations during production of dairy products

Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation

Contact Info

Product

Resources

About