Effects of various magnesium salts for the production of milk fermented by
            <i>Bifidobacterium animalis</i>
            ssp.
            <i>lactis</i>
            Bb-12

Szajnar, Katarzyna; Znamirowska, Agata; Kalicka, Dorota

doi:10.1080/10942912.2019.1628779

Cited by 8 publications

(10 citation statements)

References 48 publications

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“…A higher addition of this magnesium salt presumably increased significantly the dry matter content and a hardness of gel. According to Szajnar et al [42] the introduction of various magnesium salts could affect the ability of the strain to produce EPS, which can explain differences in the hardness of the samples tested. Earlier studies showed that the addition of calcium chloride to goat's milk also increased the hardness of yoghurts.…”

Section: Parameters Of Texturementioning

confidence: 99%

Organic magnesium salts fortification in fermented goat’s milk

Znamirowska

Szajnar

Pawlos

2019

International Journal of Food Properties

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The aim of this study was the production of a functional goat's milk product fortified with organic magnesium salts and fermented by Bifidobacterium Bb-12. The best stimulator of probiotic bacteria growth was magnesium citrate. Fermented milk with citrate addition had a similar L*a*b* color parameters in comparison to the control milk sample. The addition of magnesium pidolate significantly favorably increased the hardness of the fermented milk; however, the fortification with magnesium lactate and citrate decreased the hardness. Moreover, fortification with magnesium citrate reduced the intensity of goaty taste and odor.

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Section: Parameters Of Texturementioning

confidence: 99%

Organic magnesium salts fortification in fermented goat’s milk

Znamirowska

Szajnar

Pawlos

2019

International Journal of Food Properties

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“…Syneresis was measured as the amount of whey released relative to the initial weight and averaged five determinations. The 10 g of fermented milk sample was transferred into 50 mL plastic tube and centrifuged Refrigerated Centrifuge LMC-4200R (Biosan SIA, Riga, Latvia) [ 66 ].…”

Section: Methodsmentioning

confidence: 99%

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

2021

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The enrichment of commonly consumed foods with bioactive components might be helpful in promoting health and reducing the risk of disease, so the enrichment of probiotic fermented milk with vitamin C can be considered appropriate. The effect of vitamin C addition depends on the source of origin (rosehip, acerola and ascorbic acid in powder form) on the growth and survival of Lactobacillus rhamnosus and the quality of fermented milk on the 1st and 21st day of storage was analyzed. The pH, total acidity, vitamin C, syneresis, color, texture profile and numbers of bacterial cells in fermented milk were determined. The organoleptic evaluation was also performed. The degradation of vitamin C in milk was shown to depend on its source. The lowest reduction of vitamin C was determined in milk with rosehip. The least stable was vitamin C naturally found in control milk. The addition of rosehip and acerola decreased syneresis and lightness of milk color, increasing the yellow and red color proportion. In contrast, milk with ascorbic acid was the lightest during the whole experimental period and was characterized by a very soft gel. The growth of Lactobacillus rhamnosus during fermentation was most positively affected by the addition of rosehip. However, the best survival of Lactobacillus rhamnosus was demonstrated in milk with acerola. On the 21st day of storage, the number of L. rhamnosus cells in the control milk and the milk with vitamin C was >8 log cfu g−1, so these milks met the criterion of therapeutic minimum. According to the assessors, the taste and odor contributed by the addition of rosehip was the most intense of all the vitamin C sources used in the study.

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“…W badaniach Szajnar i wsp. [15] rodzaj wprowadzonego do mleka krowiego związku magnezu nie różnicował istotnie wartości pH i zawartości kwasu mlekowego.…”

Section: Wyniki I Dyskusjaunclassified

“…Odmienne wyniki odnotowały natomiast Szajnar i wsp. [15] wnioskując, że dodatek D-glukonianu magnezu do mleka krowiego obniżył podatność jogurtów na wydzielanie serwatki o ok. 20 %. Synereza jest znacząco uzależniona od rodzaju kultury starterowej stosowanej do fermentacji mleka ze względu na wytwarzane metabolity, w tym egzopolisacharydy, które mają zdolność wiązania wody wolnej i modyfikacji żelu jogurtowego podczas procesu koagulacji [6].…”

Section: Wyniki I Dyskusjaunclassified

Wpływ Dodatku Glukonianu I Cytrynianu Magnezu Na Jakość Koziego I Krowiego Mleka Fermentowanego Przez Lactobacillus Acidophilus

SZOPA,

ZNAMIROWSKA-PIOTROWSKA

2023

zntj

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Background. The aim of the study was to determine the effect of the addition of magnesium glu conate and citrate on the physicochemical properties, the number of bacterial cells and the organoleptic properties of cow’s and goat’s milk fermented by Lactobacillus acidophilus. Results and conclusions. The fortification of milk with magnesium gluconate and citrate had a signif icant effect on the active acidity of milk before fermentation. After the addition of magnesium compounds and repasteurization of processed milk, the pH value of the milk decreased. The addition of magnesium compounds (gluconate and citrate) did not differentiate active acidity in the goat’s milk fermented by Lactobacillus acidophillus LA-5 on the 7th day of cold storage. The opposite relationship was shown for the fermented cow's milk. The content of lactic acid, apart from the magnesium compound used, was also affected by the type of milk used. The fermented goat’s milk was characterized by a higher content of lactic acid compared to the fermented cow’s milk. The addition of gluconate and magnesium citrate in creased the syneresis level of probiotic fermented milk. The highest syneresis was shown in the goat’s milk with magnesium citrate. Enriching milk with magnesium gluconate significantly shaped the color parameters of the resulting fermented milk, which was characterized by a darker color. In all groups, the milk was characterized by the share of yellow and green colors. However, the level of their intensity was significantly different, depending on the type of milk and the magnesium compound used. In the ferment ed goat’s and cow’s milk, the number of Lactobacillus acidophillus LA-5 cells above 8 log CFU∙g-1 was found, which means that the resulting fermented milk meets the criterion for classifying it as a probiotic product.

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Effects of various magnesium salts for the production of milk fermented by Bifidobacterium animalis ssp. lactis Bb-12

Cited by 8 publications

References 48 publications

Organic magnesium salts fortification in fermented goat’s milk

Organic magnesium salts fortification in fermented goat’s milk

Effect of Vitamin C Source on Its Stability during Storage and the Properties of Milk Fermented by Lactobacillus rhamnosus

Wpływ Dodatku Glukonianu I Cytrynianu Magnezu Na Jakość Koziego I Krowiego Mleka Fermentowanego Przez Lactobacillus Acidophilus

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