Influence of incorporating honey, royal jelly and pollen on biotechnological processes of dairy drink

Authors

  • Неонила Николаевна Ломова National University of Life and Environmental Sciences of Ukraine, Kiev Heroev Sevastopolya 26, 56 Kiev 03065, Ukraine https://orcid.org/0000-0001-5182-1069
  • Ольга Олеговна Снежко National University of Life and Environmental Sciences of Ukraine, Kiev Krasylovskaya 4A, m. 30, Kiev, Ukraine, 03040, Ukraine https://orcid.org/0000-0002-1405-884X

DOI:

https://doi.org/10.15587/1729-4061.2014.23359

Keywords:

yogurt, honey, royal jelly, pollen, biotechnology, starter preparation, organoleptic characteristics

Abstract

The influence of adding bee honey, royal jelly and pollen on the incubation time, smell, taste and texture of dairy drink, obtained by the fermentation of starter cultures such as Lac. Lactis, Str. Thermophilus, Lbm. Acidophilum, Lbm. Bulgaricum, kefir, combined (⅓ Str. Thermophilus, ⅓ Lbm. Acidophilum, ⅓ Lbm. Bulgaricum) was studied. The nature of influence of bee products on the yogurt microflora, including the third and sixth day of storage was studied.

Increasing the viability of yogurt microorganisms was proportionalto the concentration of honey, pollen and royal jelly to a certain level. Further, the reverse process was observed.

Based on the preliminary results, a starter culture with which bee products are combined in the best way was defined. A possible dose of honey, royal jelly and bee pollen for the production of yoghurt with bee products was selected.

Author Biographies

Неонила Николаевна Ломова, National University of Life and Environmental Sciences of Ukraine, Kiev Heroev Sevastopolya 26, 56 Kiev 03065

Candidate of Science, Associate Professor

Ольга Олеговна Снежко, National University of Life and Environmental Sciences of Ukraine, Kiev Krasylovskaya 4A, m. 30, Kiev, Ukraine, 03040

Graduate student

Department of Technology of meat, fish and seafood

References

  1. Stocker, A. Trace and Mineral Elements in Royal Jelly and Homeostatic Effects [Text] / A. Stocker // Elements in Medicine and Вiology. – 2005. – Vol. 19. – P. 183–189.
  2. Szczesna, T. Protein Content and Amino Acid Composition of Bee-collected Pollen from Selected Botanical Origins [Text] / T. Szczesna // Journal of Apicultural Science. – 2006. – Vol. 50, №. 2. – Р. 81–90.
  3. Mundo, M. A. Growth inhibition offoodborne pathogens and food spoilage organisms by select raw honeys [Text] / M. A. Mundo // International Journal of Food Microbiology. – 2004. – Vol. 97. – Р. 1–8.
  4. Attalla, K. M. Antibacterial activities of bee venom, propolis and royal jelly produce by three honey bee, Apis mellifera L., hybrids reared in the same environmental conditions [Text] / K. M. Attalla, A. A. Owayss, K. M. Mohanny // Annals Of Agricultural Science, Moshtohor Journal. – 2007. – Vol. 45. – Р. 895–902.
  5. Пат. 49136 Україна, МПК А 23 С 9/00. Спосіб виробництва сиркового десерту [Текст] / Ломова Н. М., Слободянюк Н. М. // заявник та патентовласник Нац. ун-т біоресурсів і природокористування Укр. – № u200907157; заявл. 09.07.2009; опубл. 25.02.10, Бюл. № 8
  6. Белинская, Ю. История молочной компании ≪Галичина≫ [Электронный ресурс] / Ю. Белинская // Форбс. – 2003. – № 6. – Режим доступа : http://forbes.ua/magazine/forbes/1353117-istoriya-molochnoj-kompanii.
  7. Пат. 96219 Україна, МПК А 23 С 15/02. Спосіб виробництва вершкового масла з наповнювачем [Текст] / Українець А. І., Рашевська Т. О., Пилипенко Н. В. // заявник та патентовласник Нац. Ун-т харчових технологій. – № а201005982: заявл. 18.05.10 : опубл. 10.10.11, Бюл. № 9
  8. El-Baz, A. M. Characteristics of carbonated stirred yoghurt –bifidum milk fortified with honey and vitamin C [Text] / A. M. El-Baz, M. A. Zommara // Egypt. J. Dairy Sci. – 2007. –№ 35. – Р. 45–56.
  9. Abd El-Rahman, H. A. Preparation of yoghurt – like products with safflower as a substitution material [Text] / H. A.Abd El-Rahman, W. M. Salama // Egypt. J. Dairy Sci. – 2008. – № 36. – Р. 39–44.
  10. Varga, L. Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristicmicroflora of yoghurt during refrigerated storage [Text] / L. Varga // Inter. J.Food Microbiol. – 2006. – № 108. – Р. 272–275.
  11. Riazi, A. Growth and viability of yogurt starter organisms in honey-sweetened skimmed milk [Text] / A. Riazi, H. Zia // African Journal of Biotechnology. – 2008. – Vol. 7 (12). – Р. 2055–2063.
  12. Chick, H. Growth and acid production by lacticacidbacteria and bifidobacteria grown in skim milk containing honey [Text] / H. Chick, H. S. Shin, Z. Ustunol // J. Food Sci. – 2001. – № 66. – Р. 478–481.
  13. Ustunol, Z. Growth and viability of commercial Bifidobacterium spp. in honey-sweetened skim milk [Text] / Z. Ustunol, H. Gandhi // J. Food Protec. – 2001. – № 64. – Р. 1775–1779.
  14. Slačanac, V. Effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow‘s and goat‘s milk: A kinetic study [Text] / V. Slačanac // Acta Alimentaria. – 2011. – № 40. – Р. 271–282.
  15. Slačanac, V. Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017 [Text] / V. Slačanac // Czech J. Food Sci. – 2012. – № 30. – Р. 321–329.
  16. Stocker, A. (2005). Trace and Mineral Elements in Royal Jelly and Homeostatic Effects. Elements in Medicine and Вiology, Vol. 19, 183–189.
  17. Szczesna, T. (2006). Protein Content and Amino Acid Composition of Bee-collected Pollen from Selected Botanical Origins. Journal of Apicultural Science, Vol. 50, №. 2, 81–90.
  18. Mundo, M. A. (2004). Growth inhibition offoodborne pathogens and food spoilage organisms by select raw honeys. International Journal of Food Microbiology, Vol. 97, 1–8.
  19. Attalla, K. M., Owayss, A. A., Mohanny, K. M. (2007). Antibacterial activities of bee venom, propolis and royal jelly produce by three honey bee, Apis mellifera L., hybrids reared in the same environmental conditions. Annals Of Agricultural Science, Moshtohor Journal, Vol. 45, 895–902.
  20. Lomova, N. M., Slobodjanjuk, N. M. (25.02.10). Patent 49136 (UA), MPK A 23 S 9/00. Sposіb virobnictva sirkovogo desertu. National universityt bіoresursіv і prirodokoristuvannja Ukraine. № u200907157, № 8
  21. Belinskaja, Ju. (2003). Istorija molochnoj kompanii «Galichina». Forb, № 6. Available at: http://forbes.ua/magazine/forbes/1353117-istoriya-molochnoj-kompanii.
  22. Ukrainec’, A. І., Rashevs’ka, T. O., Pilipenko, N. V. (10.10.11). Patent 96219 (UA), MPK A 23 S 15/02. Sposіb virobnictva vershkovogo masla z napovnjuvachem. National Universityt harchovih tehnologіj. № a201005982, № 9.
  23. El-Baz, A. M., Zommara, M. A. (2007). Characteristics of carbonated stirred yoghurt – bifidum milk fortified with honey and vitamin C. Egypt. J. Dairy Sci, 35, 45–56.
  24. Abd El-Rahman, H. A., Salama, W. M. (2008). Preparation of yoghurt – like products with safflower as a substitution material. Egypt. J. Dairy Sci, 36, 39 – 44.
  25. Varga, L. (2006). Effect of acacia (Robinia pseudo-acacia L.) honey on the characteristicmicroflora of yoghurt during refrigerated storage. Inter. J.Food Microbiol, 108, 272–275.
  26. Riazi, A., Zia, H. (2008). Growth and viability of yogurt starter organisms in honey-sweetened skimmed milk. African Journal of Biotechnology, Vol. 7 (12), 2055–2063.
  27. Chick, H., Shin, H. S., Ustunol, Z. (2001). Growth and acid production by lacticacidbacteria and bifidobacteria grown in skim milk containing honey. J. Food Sci, 66, 478–481.
  28. Ustunol, Z., Gandhi, H. (2001). Growth and viability of commercial Bifidobacterium spp. in honey-sweetened skim milk. J. Food Protec, 64, 1775–1779.
  29. Slačanac, V. (2011). Effect of honey addition on fermentation activity of Lactobacillus casei Lc-01 in cow‘s and goat‘s milk: A kinetic study. Acta Alimentaria, 40, 271–282.
  30. Slačanac, V. (2012). Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017. Czech J. Food Sci, 30, 321–329.

Downloads

Published

2014-04-25

How to Cite

Ломова, Н. Н., & Снежко, О. О. (2014). Influence of incorporating honey, royal jelly and pollen on biotechnological processes of dairy drink. Eastern-European Journal of Enterprise Technologies, 2(12(68), 62–65. https://doi.org/10.15587/1729-4061.2014.23359

Issue

Vol. 2 No. 12(68) (2014): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Неонила Николаевна Ломова, Ольга Олеговна Снежко

Creative Commons License

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.