BIOTECHNOLOGICAL APPROACHES TO PRODUCING OF A COMBINED FERMENTED MILK DRINK
Main Article Content
Authors
A.T. Kazi
Almaty Technological University, 100 Tole Bi street, Almaty, 050012, Kazakhstan
V.M. Zosimov
Almaty Technological University, 100 Tole Bi street, Almaty, 050012, Kazakhstan
G.B. Zhanbolat
Almaty Technological University, 100 Tole Bi street, Almaty, 050012, Kazakhstan
S.A. Nadirova
Almaty Technological University, 100 Tole Bi street, Almaty, 050012, Kazakhstan
Abstract
The article presents the results of research on the development of a fermented milk product with vegetable filler based on goat milk. The research was conducted at the Department of Food Biotechnology of Almaty Technological University, as well as in the laboratory of biotechnology of specialised products and biologically active additives of the Kazakh Academy of Nutrition. In the preparation of fermented milk products, a starter culture consisting of pure cultures of Lactobacillus bulgaricus B6, Streptococcus thermophilus TA 45 and Lactobacillus acidophilus in a ratio of 1:5:1 was used. The starter culture was added with the mixer running, and stirring was carried out for 15 minutes. The milk was fermented until a milk-protein clot was formed with an acidity of (78±2)°T, pH=(4.70±0.02), and the fermentation time was 5 to 6 hours. The resulting clot was cooled to a temperature of 20-25 °C for 30 minutes, then stirred for 3-5 minutes. The starter culture used in the work consists of probiotics, which helps to extend the shelf life and prevents yeast and mould from growing in the final product. Lactobacillus bulgaricus synthesises a specific enzyme, peptidoglycan hydrolase, which is responsible for the hydrolysis of peptidoglycan. Streptococcus thermophilus has a high degree of viscosity, which contributes to the formation of a good clot and consistency. Acidophilic bacillus restores healthy intestinal microflora by suppressing the growth of harmful bacteria through the release of antibiotics. The addition of pumpkin to fermented milk products will help improve overall health and immunity, as well as normalise bowel function. The biologically active substances in pumpkin can improve the growth and development of lactic acid microorganisms in combined dairy products. The addition of vegetable filler not only does not impair the microscopic appearance of the product, but also improves its consistency.
Keywords
global food issues, goat milk, fermented milk product, starter culture, probiotics, plant additives, pumpkin juice with pulp, functional products
Article Details
References
Galluzzi, G.; Van Duijvendijk, C.; Collette, L.; Azzu, N.; Hodgkin, T. Biodiversity for food and agriculture: Contributing to food security and sustainability in a changing world. In Proceedings of the Outcomes of an Expert Workshop Held by FAO and the Platform on Agrobiodiversity Research, Rome, Italy, 14–16 April 2010.
Prescott-Allen, R.; Prescott-Allen, C. How many plants feed the world? Conserv. Biol. 1990,№4, 365–374.
FAO. Second Report on the State of the World’s Plant Genetic Resources for Food and Agriculture; UK Distributor, Stationery Office; FAO, Viale delle Terme di Caracalla: Rome, Italy, 2010; ISBN 925-106-5-349.
Givens D.I. Milk Symposium review: The importance of milk and dairy foods in the diets of infants, adolescents, pregnant women, adults, and the elderly // Journal of Dairy Science. – 2020. – Vol. 103, Issue 11. – P. 9681-9699.
Syzdykova D.N., Serikuly Zh., Konarbaeva Z. K., Kumisbekov S.A., Tassybayeva Sh. B. The use of cherry fruit as a fruit filler to produce yogurt // Web of Scholar. – 2018. – Vol. 1, № 19. – P. 74-75.
Żukiewicz-Sobczak W., Wróblewska P., Adamczuk P., Silny W. Probiotic lactic acid bacteria and their potential in the prevention and treatment of allergic diseases // Cent Eur J Immunol. – 2014. – Vol. 39, №1. – P. 104-8.
Nadirova S.A., Sinyavskiy Yu.A., Ivanov G.Y. Comparative analysis of the protein composition of goat and cow milk // Материалы международной научно- практической конференции «Инновационное развитие пищевой, легкой промышленности и индустрии гостеприимства». – Алматы; Республика Казахстан, 2023, 26-27 октября. – С. 36-37.
Надирова С.А., Синявский Ю.А. Анализ современных тенденций в области производства комбинированных продуктов питания на молочной основе // Материалы IX международной научно-практической конференции «Биотехнология: взгляд в будущее». – Ставрополь; Россия, 2023, 30 марта. – С. 127- 128.
Оспанов А.Б., Щетинина Е.М., Кулжанова Б.О., Макеева Р.К. Перспективное направление развития молочной промышленности Казахстана: получение и переработка молока мелкого рогатого скота // Ползуновский вестник. – 2021. – №4. – С. 41‒46.
Boyazoglu J., Hatziminaoglou Y., Morand-Fehr P. The role of the goat in society: Past, present and perspectives for the future // Small Ruminant Research. – 2005. –Vol. 60, №10. – Р. 13–23.
Miller B. A., Lu C. D. Current status of global dairy goat production: An overview // Asian-Australasian Journal of Animal Science. – 2019. –Vol. 32, №8. – Р. 1219–1232.
A. Mituniewicz-Małek, Ziarno M., Dmytrów I., et. al. Properties of drinking yogurt obtained from cow’s and goat’s organic milk fermented by traditional yogurt cultures // Infrastructure and ecology of rural areas. Polish academy of sciences, Cracow Branch. – 2017. – №4/3. – P. 1755–1771.
Visioli F., Strata A. Milk, Dairy Products and Their Functional Effects in Humans: A Narrative Review of Recent Evidence // Advances in Nutrition.– 2014. – Vol. 5, Issue 2. – P. 131–143.
Syzdykova D.N., Serikuly Zh., Konarbaeva Z. K., Kumisbekov S.A., Tassybayeva Sh. B. The use of cherry fruit as a fruit filler to produce yogurt // Web of Scholar. – 2018. – Vol. 1, № 19. – P. 74-75
Arai S. Studies on functional foods in Japan – State of the art // Bioscience, Biotechnology, and Biochemistry. – 1996. – Vol. 60. – Р. 9-15.
John R. and Singla Ankit. Functional Foods: Components, health benefits, challenges, and major projects // DRC Sustainable Future: Journal of Environment, Agriculture and Energy. –2021. – Vol. 2, №1. – Р. 61-72.
Murano P.S. Phytochemicals and Phytonutrients in Understanding Food Science & Technology // Bemont: Wadsworth, 2003. – 449 p.
Beecher G.R. Overview of dietary flavonoids: Nomenclature, occurrence and intake// The Journal of Nutrition. – 2003. – Vol. 133.– №10. – Р. 3248-3254
Friedman M. Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas // Molecular Nutrition & Food Research. – 2007. – Vol. 51, №1. – P. 116-134.
Galanakis C.M. Functionality of Food Components and Emerging Technologies // Foods. – 2021. – Vol. 10, №1. – P. 128-153.
Rakcejeva, T.; Galoburda, R.; Cude, L.; Strautniece, E. Use of dried pumpkins in wheat bread production. Procedia Food Sci. 2011, №1, P. 441–447.
Jeffrey, C. Systemetics of the Cucurbitaceae: An overview. In Biology and Utilization of the Cucurbitaceae; Bates, D.M., Robinson, R.W., Eds.; Cornel University Press: Ithaca, NY, USA, 1990; pp. 3–9.
Aruah, C.B.; Uguru, M.I.; Oyiga, B.C. Variations among some Nigerian Cucurbita landraces. Afr. J. Plant Sci. 2010,№4, P. 374–386.
Maynard, D.N.; Elmstrom, G.W.; Talcott, S.T.; Carle, R.B. “El Dorado’and’La Estrella”: Compact plant tropical pumpkin hybrids// HortScience, 2002,№37, P. 831–833.
Hussain, A.; Kausar, T.; Din, A.; Murtaza, M.A.; Jamil, M.A.; Noreen, S.; Rehman, H.; Shabbir, H.; Ramzan, M.A. Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin (Cucurbita maxima). J. Food Process. Preserv. 2021,№45, e15542
Buzigi E., Pillay K., Siwela M. Potential of pumpkin to combat vitamin A deficiency during complementary feeding in low- and middle-income countries: Variety, provitamin A carotenoid content and retention, and dietary reference intakes//Crit. Rev. Food Sci. Nutr. 2021, P. 1–10.
Alshammari G.M., Balakrishnan A. Pumpkin (Cucurbita ficifolia Bouché) Extract Attenuate the Adipogenesis in Human Mesenchymal Stem Cells by Controlling Adipogenic Gene Expression. Saudi J. Biol. Sci. 2019;26:744–751. doi: 10.1016/j.sjbs.2018.10.002.
Amin M.Z., Islam T., Uddin M.R., Rahman M.M., Satter M.A. Comparative study on nutrient contents in the different parts of indigenous and hybrid varieties of pumpkin (Cucurbita maxima Linn.) Heliyon. 2019; 5:e02462. doi: 10.1016/j.heliyon.2019.e02462.
Paris H.S. Germplasm Enhancement of Cucurbita Pepo (Pumpkin, Squash, Gourd: Cucurbitaceae): Progress and Challenges. Euphytica. 2015;208:415–438. doi: 10.1007/s10681-015-1605-y.
Caili F., Huan S., Quanhong L. A Review on Pharmacological Activities and Utilization Technologies of Pumpkin. Mater. Veg. 2006;61:70–77. doi: 10.1007/s11130-006-0016-6.
Ayyildiz H.F., Topkafa M., Kara H. Pumpkin (Cucurbita pepo L.) Seed Oil. In: Ramadan M.F., editor. Fruit Oils: Chemistry and Functionality. Springer International Publishing; Cham, Switzerland: 2019. pp. 765–788.
Bardaa S., Ben Halima N., Aloui F., Ben Mansour R., Jabeur H., Bouaziz M., Sahnoun Z. Oil from pumpkin (Cucurbita pepo L.) seeds: Evaluation of its functional properties on wound healing in rats. Lipids Health Dis. 2016;15:1–12. doi: 10.1186/s12944-016-0237-0.
Nawirska-Olszańska A., Biesiada A., Sokół-Łętowska A., Kucharska A.Z. Characteristics of organic acids in the fruit of different pumpkin species. Food Chem. 2014;148:415–419. doi: 10.1016/j.foodchem.2013.10.080.
Rozenberg S, Body JJ, Bruyère O, Bergmann P, Brandi ML, Cooper C, Devogelaer JP, Gielen E, Goemaere S, Kaufman JM, Rizzoli R, Reginster JY. Effects of Dairy Products Consumption on Health: Benefits and Beliefs--A Commentary from the Belgian Bone Club and the European Society for Clinical and Economic Aspects of Osteoporosis, Osteoarthritis and Musculoskeletal Diseases // Calcif Tissue Int. 2016 Jan; 98(1):1-17. doi: 10.1007/s00223-015-0062-x.
Kochetkova TV, Grabarnik IP, Klyukina AA, Zayulina KS, Elizarov IM, Shestakova OO, Gavirova LA, Malysheva AD, Shcherbakova PA, Barkhutova DD, Karnachuk OV, Shestakov AI, Elcheninov AG, Kublanov IV. Microbial Communities of Artisanal Fermented Milk Products from Russia // Microorganisms. 2022 Oct 29;10(11):2140. doi: 10.3390/microorganisms10112140.