Development of a technology with an iodine-containing additive to produce kefir from goat milk
DOI:
https://doi.org/10.15587/1729-4061.2017.103824Keywords:
goat milk kefir, milk mixture/formula, iodine-containing additive, Elamine, amino acids, fatty acidsAbstract
The authors have suggested a technology of making goat milk kefir using an iodine-containing supplement – Elamine.
The applicability of the iodine-containing additive Elamine was determined in experimental batches of goat milk kefir in terms of increasing the amounts of macro and micro nutrients, including organic iodine and essential amino acids and fatty acids. Tests were conducted to specify the physicochemical and biochemical properties of the aforementioned additive.
It has been determined that Elamine contains calcium, phosphorus, copper, manganese, iron, and iodine in the amounts of 1.293, 0.156, 0.612, 0.915, 3.42 and 554 mg/kg, respectively. This indicates that the iodine-containing additive comprises in its composition a balanced set of macro and micro elements in an organically bound form. The contents of iodine, phosphorus, calcium, and iron are higher than in other additives.
According to the FAO/WHO scale, the scores of all the essential amino acids of the iodine-containing supplement Elamine (threonine, valine, methionine+cystine, isoleucine, leucine, phenylalanine+tyrosine, and tryptophan) are 15.5, 19.6, 17.1, 32.5, 17 3, 176.4 and 37.0 % higher than in the ideal protein.
The only exception is the amino acid lysine, whose score was found to be by 28.5 % lower, compared to the same property of the ideal protein. This indicates that the protein of the iodine-containing supplement is of full value as to the content of essential amino acids.
Adding Elamine to a milk mixture in a concentration of 0.10...0.15 mass % increased the amounts of essential amino acids and fatty acids in the experimental batches of kefir. This additive stimulates the growth of lactic acid bacteria in kefir up to 2.2×107…2.5×107 CFU/cm3 (2.2-2.5 times in comparison with the control sample).
The amount of yeast in the experimental batches of kefir increased slightly – by 0.5 CFU/cm3, compared with the reference.
The increased amounts of beneficial microflora components in the experimental batches of kefir stimulated the intensity of the lactic fermentation of milk sugar. This contributed to reducing the milk clot formation time by 2 hours (6 hours instead of 8 hours in the control sample).
The aforementioned allows recommending dairy processors of Ukraine to implement the advanced technology of producing cost-effective high-quality kefir from goat milkReferences
- Yevlash, V. V., Nyemirich, O. V., Havrysh, A. V. (2012). Deserty z kyslomolochnoho syru pidvyshchenoyi kharchovoyi tsinnosti. Molochnoe delo, 10, 10–12.
- Ahtyamova, D. I., Bushueva, I. S. (2013). Formirovanie assortimenta kislomolochnyh napitkov iz koz'ego moloka za schet primeneniya novyh biologicheski aktivnyh i pishchevyh dobavok. Tekhnicheskie nauki – ot teorii k praktike. Novosibirsk, 9 (22), 152–157.
- Kokhan, S. V. (2012). Tekhnichne rehulyuvannya haluzi vyrobnytstva ta realizatsiyi kharchovoyi produktsiyi. Molochnoe delo, 11-12, 20–21.
- Rodrigues, K. L., Caputo, L. R. G., Carvalho, J. C. T., Evangelista, J., Schneedorf, J. M. (2005). Antimicrobial and healing activity of kefir and kefiran extract. International Journal of Antimicrobial Agents, 25 (5), 404–408. doi: 10.1016/j.ijantimicag.2004.09.020
- Kubo, M., Odani, T., Nakamura, S., Tokumaru, S., Matsuda, H. (1992). Pharmacological Study on Kefir-A Fermented Milk Product in Caucasus.I. On Antitumor Activity (1). Yakugaku Zasshi, 112 (7), 489–495. doi: 10.1248/yakushi1947.112.7_489
- Shydlovs'kyy, V. O., Shydlovs'kyy, O. V. (2004). Diahnostyka ta likuvannya vuzlovoho zoba v yododefitsytnomu rehioni. Pohlyad na problemu. Bukovyns'kyy medychnyy visnyk, 3-4, 114–118.
- Nazarov, V. P., Derevyanko, L. P. (2009). Ispol'zovanie koncentrata «Elamina» iz morskoy vodorosli laminarii dlya minimizacii deystviya radiacii i yodnoy nedostatochnosti. Naukovi pratsi, 116 (103), 57–63.
- Shamanova, I. N., Kozyreva, S. Yu. (2007). Razrabotka molochnogo produkta iz koz'ego moloka. Materialy konferencii Saratovskogo GAU. Saratov, 143–144.
- Romanchenko, S. V., Ryzhkova, T. N. (2009). Regulirovanie konsistencii kislomolochnyh sgustkov iz koz'ego moloka. Pytannya tekhnolohiy ta hihiyeny kharchuvannya. Donetsk, 63.
- Nadtochiy, L. A., Arsen'eva, T. P., Buchkachakova, L. Ch. (2014). Vitaminnyy sostav i biologicheskaya cennost' altays'kogo kislomolochnogo napitka chegen. Nachnyy zhurnal NIU ITMO. Ser.: Processy i apparaty pishchevyh proizvodstv, 4.
- Ahtyamova, D. I., Bushueva, I. S. (2014). Sovershenstvovanie tekhnologi proizvodstva kislomolochnogo napitka za schet primeneniya biologicheski aktivnyh dobavok. Universum: tekhnicheskie nauki, 1 (2).
- Diduh, N. A., Romanchenko, S. V. (2010). Obosnovanie sootnosheniya korov'ego i koz'ego moloka dlya proizvodstva kefira detskogo pitaniya. Naukovi pratsi Odes'koyi natsional'noyi akademiyi kharchovykh tekhnolohiy, 2 (38), 244–250.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2017 Taisa Ryzhkova, Tatiana Bondarenko, Galina Dyukareva, Yana Biletskaya
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.
