Search results for: I. Ciprovica

Authors: Jelena Zagorska, Inga Ciprovica

Abstract:

the obligatory step during immunoglobulin and lysozyme concentration process is thermal treatment. The combination of temperature and time used in processing can affect the structure of the proteins and involve unfolding and aggregation. The aim of the present study was to evaluate the heat stability of total Igs, the particular immunoglobulin classes and lysozyme in milk. Milk samples were obtained from conventional dairy herd in Latvia. Raw milk samples were pasteurized in different regimes: 63 °C 30 min, 72 °C 15-20 s, 78 °C 15-20 s, 85 °C 15-20 s, 95 °C 15-20 s. The concentrations of Igs (IgA, IgG, IgM) and lysozyme were determined by turbodimetric method. During research was established, that activity of antimicrobial proteins decreases differently. Less concentration reduce was established in a case of lysozyme.

Keywords: immunoglobulins, lysozyme, milk, pasteurization

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Authors: Ilze Beitane, Inga Ciprovica

Abstract:

The influence of lactulose and inulin on rheological properties of fermented milk during storage was studied.Pasteurized milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), inulin – RAFTILINE®HP (ORAFI, Belgium) and syrup of lactulose (Duphalac®, the Netherlands) were used for experiments. The fermentation process was realized at 37 oC for 16 hours and the storage of products was provided at 4 oC for 7 days. Measurements were carried out by BROOKFIELD standard methods and the flow curves were described by Herschel-Bulkley model. The results of dispersion analysis have shown that both the concentration of prebiotics (p=0.04<0.05) and shelf life (p=0.003<0.05) have a significant influence on the apparent viscosity of the product.

Keywords: Apparent viscosity, B.lactis, consistency coefficient, flow behavior index, prebiotics.

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Authors: Jelena Zagorska, Inga Ciprovica

Abstract:

The freezing point of milk is in important indicator of the milk quality. The freezing point of milk is determined primarily to prove milk adulteration with water and to determine the amount of water in it. Chemical composition and properties of milk, thermal treatment and presence of any substance can influence freezing point of product. There are different substances, which can be added to milk with main purpose to prolong shelf-life of raw milk. There are detergent, preservatives, formaldehyde, hydrogen peroxide, antibiotics, sodium carbonate, and hydrogen peroxide. Therefore the aim of the present study was to determine freezing point of milk, skimmed milk, pasteurized milk and milk with different substances (formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide, disinfectant, and detergent) in different concentrations. The thermal treatment and different undesirable substances presence in milk have significant influence on freezing point of it.

Keywords: Antibiotics, freezing point, milk, pH, thermal treatment.

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Authors: Jana Feldmane, Pavels Semjonovs, Inga Ciprovica

Abstract:

Consumer demand for products with low fat or sugar content and low levels of food additives, as well as cost factors, make exopolysaccharides (EPS) a viable alternative. EPS remain an interesting tool to modulate the sensory properties of yoghurt. This study was designed to evaluate EPS production potential of commercial yoghurt starter cultures (Yo-Flex starters: Harmony 1.0, TWIST 1.0 and YF-L902, Chr.Hansen, Denmark) and their influence on an apparent viscosity of yoghurt samples. The production of intracellularly synthesized EPS by different commercial yoghurt starters varies roughly from 144,08 to 440,81 mg/l. Analysing starters’ producing EPS, they showed large variations in concentration and supposedly composition. TWIST 1.0 had produced greater amounts of EPS in MRS medium and in yoghurt samples but there wasn’t determined significant contribution to development of texture as well as an apparent viscosity of the final product. YF-L902 and Harmony 1.0 starters differed considerably in EPS yields, but not in apparent viscosities (p>0.05) of the final yoghurts. Correlation between EPS concentration and viscosity of yoghurt samples was not established in the study.

Keywords: Exopolysaccharides, yoghurt starters, apparent viscosity.

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Authors: I. Sarenkova, I. Ciprovica, I. Cinkmanis

Abstract:

Lactobionic acid is a disaccharide formed from gluconic acid and galactose, and produced by oxidation of lactose. Productivity of lactobionic acid by microbial synthesis can be affected by various factors, and one of them is a presence of potassium, magnesium and manganese ions. In order to extend lactobionic acid production efficiency, it is necessary to increase the yield of lactobionic acid by optimising the fermentation conditions and available substrates for Pseudomonas taetrolens growth. The object of the research was to determinate the application of K₂HPO₄, MnSO₄, MgSO₄ × 7H₂O salts in different concentration for effective lactose oxidation to lactobionic acid by Pseudomonas taetrolens. Pseudomonas taetrolens NCIB 9396 (NCTC, England) and Pseudomonas taetrolens DSM 21104 (DSMZ, Germany) were used for the study. The acid whey was used as the study object. The content of lactose in whey samples was determined using MilcoScan^TM Mars (Foss, Denmark) and high performance liquid chromatography (Shimadzu LC 20 Prominence, Japan). The content of lactobionic acid in whey samples was determined using the high performance liquid chromatography. The impact of studied salts differs, Mn²⁺ and Mg²⁺ ions enhanced fermentation instead of K⁺ ions. Results approved that Mn²⁺ and Mg²⁺ ions are necessary for Pseudomonas taetrolens growth. The study results will help to improve the effectiveness of lactobionic acid production with Pseudomonas taetrolens NCIB 9396 and DSM 21104.

Keywords: lactobionic acid, lactose oxidation, Pseudomonas taetrolens, whey.

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