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Научни трудове на Съюза на учените в България-Пловдив, серия Б. Естествени и хуманитарни науки, т. XVIII, ISSN 1311-9192 (Print), ISSN 2534-9376 (On-line), 2018. Scientific researches of the Union of Scientists in Bulgaria-Plovdiv, series B. Natural Sciences and the Humanities, Vol. XVIII, ISSN 1311-9192 (Print), ISSN 2534-9376 (On-line), 2018.
RESEARCH OF SOME PROBIOTIC CROPS FOR THE FERMENTATION OF MILK FOR THE PRODUCTION OF YOGURT FROM RASPBERRY FRUITS
Lorika Salihul, Alush Musaj2, Dilaver Salihu, Arjana Osmani,3 Leonita
Salihii3
l.Master University of Mitrovica "Isa Boletini"- Food Technology, Kosovo. Master University of Chemical Technology and Metalurgy - Sofia, Bulgaria.
2.University of Mitrovica "Isa Boletini"- Food Technology, Kosovo.
3.Bachelor University of Mitrovica "Isa Boletini"- Ff od Technology,
Kosovo.
Abstract
The aim of this research is to study the technological parameters and crops, for the production of yogurt from the fruit of raspberry. During the study, cow milk samples were taken from three monitoring points. Based on the results we conclude that the quality of milk from the physic -chemical parameters results to have good value for the production of yogurt, in the two monitoring points we notice high concentration of fat by 4.82%, standardized milk with powdered milk or skimmed milk with 1% fat, during the fermentation the value of p H from the fruit of raspberry yogurt reached 5.38-5.12. Yoghurt is produced from the fruits of raspberry because of the good quality and sugar content is of great importance to the health of consumers. Key words: milk, yogurt, raspberry fruits.
Introduction
With the new scientific research in the field of medicine and food, in the contemporary conditions of people's lives, there are major health problems related mainly to the core nutritional status. Obviously, consumers' attention to food quality offers new, traditional foods with improved composition and features that have excellent effects on human health.
Many consumers do not want to change their diet, but offering healthy foods and good quality in contemporary technology, especially in developed countries, in recent years are recommending medical advice on the preparation of some foods with probiotic contents that improve disorders normal in the intestines of the human body. The first data on the impact of gastrointestinal microphage on human health was provided by scientist Elias Matchnikoff, .Shkenctuary Roy Filler, who says, "Probiotic is a living microorganism that has a positive effect on health and strengthens intestinal ecosystems." In pathological changes in the human body there are a large number of bacteria that produce toxins that come from harmful bacteria in the intestines and the human gut.
All microorganisms that exist in the gastrointestinal tract come from species of anaerobic microorganisms, max 400 species (species), resulting from human conditions from urologic infections, where 30 to 40 species are common in the human intestines, including Bifidobacterium and Bacteriococcus, but also some species of Lactobacillus, Streptococcus, Enterobacterius, and Bifidobacterium, Lactobacillet, Eubacteriet, as well as potentially harmful pathogenic Echerchia
coli, Closteridium, are also found to be parasitic in some species both sides as beneficial and harmful: Bctericoccus, Enterococcus. [R.Vlaseva; 2014] Probiotics are living microorganisms that have a positive effect on physiological functions and biochemical reactions. Probiotics provide a lack of normal flora that enhances their functions needed for aggressive intestinal environment actions under pressure from pathogenic culture.
Fresh Probiotic yogurt is not produced in Kosovo but imported from abroad.
The purpose of this study was to research the technological process for the production of yogurt from raspberries and berries and the way of obtaining good quality of the product including the health of consumers.
The Federal Code of Conduct defines yoghurt as a food produced from the cultivation of milk with cream, partially skimmed milk or used only in combination with a bacterial culture that characterizes the bacteria that produce yogurt are:
1) Streptococcus salivarius subsp thermophiles
2) Lactobacillus delbruecki susbsp. Bulgaricus
The original natural hygrometer is used in many new products. These include mixed yogurt (with supplements), potable yogurt with various additives (including durability time), other products like yogurt enriched with lactose and protein and fruit yogurt. Combination of typical acidifying bacteria Lactobacilus acidophilus bacteria. Bifidobacterium bifidum have emerged in products such as "Bio-Yogurt" which are characterized by a digestive trait and long-lasting taste stability. Methodology of work
The analysis of the analysis is done according to IDF / ISO standards.
In the Laboratory of the Faculty of Food Technology in Mitrovica, We made the production of yogurt and analyzed the milk that we used the Eco-milk apparatus, we got cow's milk, the milk was fresh and always taken in the early hours of the morning.
For the preparation of raspberry yogurt and blackberry we worked in the laboratory For the preparation of yogurt we received from 1 liter of milk and analyzed the physic -chemical properties in eco-milk.
Fig. 1 Berries in jar and Fresh berries In the refractometer we measure the amount of raspberry sugar and raspberry jam at 22 ° C. Fresh cow's milk is filtered or cleaned and removed from the residue, and standardized milk fat only for sample No.3 because of the high fat content of 4.05%, we also do homogenisation at a temperature of 64-65°C. Then we paste the milk in the water bath at 92-93°C within 10-15 minutes.
After pasteurizing the milk let it cool. With temperature thermometer, measure temperature up to 42-44 °C. After we take 6 cups and put in an equal amount of milk. We also put a quantity of culture equal to three spoonfuls of balls, a crop for the production of yogurt, BIO-COM, Lactobacterium bullgaricusi and Streptococcus termophilusi.d and Lactobacillus acidophilus and Bifedobacterium lactis Bb-12.
On the other hand, we have prepared raspberries, we put them in a glass and in the other cup we have the marmalade of berries, we have persisted with the aromatic yoghurt culture we have used, only affect the flavor and taste change.
We took 6 cups and put in a similar amount of pasteurized milk for each glass and at the same time the starter culture, then put the raspberries in the first three cups, and in the other three cups place the blackberries.
In raspberries, in the first fragrant glass we put a small spoon, in the second spoon two tablespoons and in the third three spoonfuls of raspberries, we do the same in the berries, the first cup a scoop of spicy aromatic recalculus, the second cup two tablespoons and the third is three spoonfuls. Then we put them in the water bath at a temperature of 40-42 °C, for inoculation and fermentation, within 2.5-3 hours.
Fig.2. Yogurt and fermenters and Glaze with culture in the water bath for yogurt farming
After 3 hours, remove the fermented yogurt from the aqueous bath and cool to 12-15 ° C. Acidity determination is done at pH-meter. Initially, the purge of the distillate distillate is removed and the paper is removed, then the yogurt probe is inserted, which we want to determine pH and read the pH value, in our case to two types of yogurt. Discussion of results
The work methodology has focused on analyzing fresh milk for the production of yogurt with yogurt schnitzel and fresh raspberry fruit and jam of manure.
Table 1. Results of the physicochemical analysis of cow milk
Ingredients Unit Monitoring point Fresh Milk-New, Monitoring point Fresh milk II Monitoring point Fresh milk III
Fat % 3.29 3.95 4.05
Protein % 3.28 3.33 3.44
pH 6.72 6.46 6.55
Lactose % 4.77 4.80 4.96
Non-fatty dry materials % 8.70 8.84 9.09
Density g/cm3 1.029 1.029 1.028
Conductivity mS 3.79 4.10 3.94
Temperature °C 22.3 20.2 21.7
Freezing point °C -0.57 -0.58 -0.58
Added water % 0.00 0.00 0.00
PH results:Table 2. Results of determination of acidity in yogurt obtained in the faculty laboratory of raspberries and blackberries._
Nr. of sample Temperature °C/ storage time per day. The type of product pH
1 2/2 6-8 / 3-21 Yogurt from raspberries 5.40
Yogurt from blackberries 5.23
2 2/2 7-9/ 4-23 Yogurt from raspberries 5.32
Yogurt from blackberries 5.10
3 2/2 8-10 / 5 -26 Yogurt from raspberries 4.94
Yogurt from blackberries 4.90
Conclusions
Regarding the composition of milk according to regulation Ma-No 20/2006, we conclude that the analyzed milk meets the criteria, but at the monitored point no. 3 observed the concentration of the dry matter of the analyzed sample are 9.09%, with non-standard quality, while fat is 4.05%, the value is shown within the limits, it is also necessary to standardize with a quantity of powdered milk.
Quantity of dry matter at the monitoring sample No.l.L.Th 9.13%, in item No.2.L.Th 9.23%, in item no. L .The 9.17% of yours are out of standard. In the first two monitoring points we also see a high fat concentration point no.l Y.4.30% and item No.2 Y.4.82%, these are within the standard but the high amount of fat forces us to standardize the fat with one quantity of powdered milk. From the table it is seen that raspberry yogurt is within the limits allowed in all the samples, the yogurt raspberry has a slight increase compared to the blackberries and that every day has changed, the raspberry yogurt has the third day p H = 5.40, a slight increase p H = 5.32 and then dropped to pH = 4.94, while in the marmalade of the handlers we see that the third day was p H = 5.23, on the fourth day p H = 5.10 and the next day p H = 4.90. Then the variability of acidity varies from the storage temperature of 6-10 ° C. Recommendation
The working methodology is focused on the production of raspberry yogurt and various fruit juices for the nourishment of children. I recommend using probiotics because they are of great importance to us because:
• Help regulate microorganisms of the intestine
• Also reduce the prevalence of allergies to affected individuals preventing or reducing the effects of cancer, etc.
• To increase the effort of products for the marketing of yogurt products with fruits to be as healthier and more qualitative,
• It must be a good practice of work, good hygiene practice during the process of making yogurt,
• Establishments should be careful about the choice of raw material coming from different sources, cultures, sarter, yeast, fruits, and milk powder, as no analytical control is organized in Kosovo,
• Implement HACCP plan from raw materials to yogurt production.
I recommend that yogurt be made with fruits, due to the good quality and great importance to the
health of consumers.
Reference
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