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The role of berries in quality and safety ensuring of goat's and cow's milk yoghurt

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dc.contributor.author CUŞMENCO, Tatiana
dc.contributor.author SANDULACHI, Elisaveta
dc.contributor.author BULGARU, Viorica
dc.contributor.author MACARI, Artur
dc.date.accessioned 2021-09-28T11:17:31Z
dc.date.available 2021-09-28T11:17:31Z
dc.date.issued 2021
dc.identifier.citation CUŞMENCO, Tatiana, SANDULACHI, Elisaveta, BULGARU, Viorica et al. The role of berries in quality and safety ensuring of goat's and cow's milk yoghurt. In: Journal of Engineering Science. 2021, V. 28, N. 3, pp. 158-174. ISSN 2587-3474, eISSN 2587-3482. en_US
dc.identifier.uri https://doi.org/10.52326/jes.utm.2021.28(3).13
dc.identifier.uri http://repository.utm.md/handle/5014/17473
dc.description.abstract The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indices were determined, according to standard methods, after manufacture and storage, after 1, 5, 10, 15 days. Compared to other samples, yogurt with aronia showed the best values of the dynamics specific to the development of microorganisms: 2.93.107 cfu/ml; the growth rate of lactic acid bacteria at fermentation 0.95 μ; physico-chemical indices: titratable acidity 85 ± 0.078⁰T, pH 4.28 ± 0.002, water activity 0.875 ± 0.025; total dry matter 18.45 ± 0.31%, viscosity 2500 ± 0.023 mPa s, ash content 0.89 ± 0.10% and the optical density 2.531 ± 0.054 nm. Yeasts and molds were not detected in any of the samples. From a physico-chemical point of view, in storage, in all fruit yogurt samples the titratable acidity showed increasing values, pH remaining in the range of permissible values. In storage fruits formed an association to control the microbiological risk and stability of yogurt. Fruit yogurt shows a synergism with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. The overall Pearson coefficient (Pc = f(pH and MC) for all fruit yogurt samples is -0.95066. en_US
dc.description.abstract Iaurtul a fost obținut dintr-o combinație de 50% lapte de capră și 50% lapte de vacă cu includerea fructelor opărite de aronia (Aronia melanocarpa), zmeură (Rubus idaeus) și căpșuni (Fragaria xanassa). Indicii fizico-chimici și microbiologici au fost determinați conform metodelor standard, după fabricare și depozitare timp de 1, 5, 10, și 15 zile. Comparativ cu alte probe, iaurtul cu aronia a arătat cele mai bune valori ale dinamicii specifice dezvoltării microorganismelor: 2.93.107 cfu / ml; rata de creștere a bacteriilor lactice la fermentare 0,95 μ; indici fizico-chimici: aciditate titrabilă 85 ± 0,078 0T, pH 4,28 ± 0,002, activitate a apei 0,875 ± 0,025, substanță uscată totală 18,45 ± 0,31%, vâscozitate 2500 ± 0,023 mPa s, conținut de cenușă 0,89 ± 0,10% și densitatea optică 2,531 ± 0,054 nm. Drojdiile și mucegaiurile nu au fost detectate în niciuna dintre probe. Din punct de vedere fizico-chimic, în depozitare, în toate probele de iaurt de fructe, aciditatea titrabilă a prezentat valori crescătoare, pH rămânând în intervalul valorilor admise. Din punct de vedere microbiologic, în depozitare fructele au format o asociere pentru a controla riscul microbiologic și stabilitatea iaurtului. Iaurtul de fructe prezintă un sinergism cu Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. Coeficientul general Pearson (Pc = f (pH și MC) pentru toate probele de iaurt de fructe este -0,95066. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.relation.ispartofseries Journal of Engineering Science;2021, V. 28, N. 3
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject yogurts en_US
dc.subject iaurturi en_US
dc.subject aronia en_US
dc.subject acid lactic en_US
dc.subject bacterii lactice en_US
dc.title The role of berries in quality and safety ensuring of goat's and cow's milk yoghurt en_US
dc.type Article en_US


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