Search Results (18)

Following hygiene standards in milk production is essential for making high-quality sour cream, especially when using traditional methods that rely on raw milk. The aim of this study was to determine the physicochemical, microbiological, and sensory quality of artisanal sour cream samples collected from major marketplaces in the wider Zagreb area. On average, the samples contained 27.99% milk fat, 3.30% protein, 34.29% dry matter, 6.51% fat-free dry matter and 3.00% lactose, with considerable variability observed across all components. Microbiological analysis revealed the presence of Staphylococcus aureus in 35.30% of the samples, Enterobacteriaceae in 76.47%, Escherichia coli in 94.11%, Bacillus spp. in 23.53%, and yeasts in 100% of the samples. Listeria monocytogenes and Salmonella spp. were not detected. The sensory analysis of the textural properties showed significant variability in firmness, adhesiveness, viscosity, creaminess, and fizziness. Samples with higher milk fat and dry matter content were rated better for creaminess, viscosity and mouth firmness. Flavour assessments, particularly for cream and diacetyl notes, also varied widely among samples. These findings highlight the complexity of sour cream’s sensory attributes and the significant influence of ingredient composition and processing techniques on appearance, aroma, texture, taste, and flavour. Principal component analysis (PCA) with Varimax rotation simplified the data structure and identified key dimensions of quality variation. Principal component analysis (PCA) revealed that the first principal component (PC1) effectively discriminated the cream samples based on sensory attractiveness and indicators of spoilage and highlighted the association between off-flavour and microbial contamination with inferior characteristics. The second principal component (PC2) captured the differences in physicochemical characteristics and showed a gradient from richer, creamier samples with higher fat content to those with lower acidity and higher freshness. Full article

“Suero costeño”, a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region. In this study, we aim to characterize the physicochemical, microbiological, and rheological properties of suero costeño produced in Córdoba, Colombia. Samples of suero costeño were obtained from local producers, and physicochemical, microbiological, and rheologically (stationary tests) analyses were performed. A suero costeño was developed at a pilot scale and compared with that produced artisanally. The results showed great variability in the physicochemical characteristics of the suero costeño made by the different artisanal producers, with it being classified as either a full-fat sour cream or light sour cream, with values of protein (2–9%) and pH (3.5–5.8) similar to traditional dairy products from other countries. The Suero costeño samples showed an absence of Salmonella spp. and high counts of molds and yeasts, coliforms, Escherichia coli, and coagulase-positive Staphylococcus aureus, which is associated with the quality of the raw milk used and poor hygiene practices in the manufacturing process. Suero costeño can be classified as a pseudoplastic fluid, with some presenting thixotropy (19–93%), which may cause changes in the internal structure. Due to the great variability in its physicochemical, microbiological, and rheological characteristics, it is necessary to standardize the production process by applying good manufacturing practices to improve the marketing of this Colombian culinary product. Full article

In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The quality analysis included pH, viscosity, CIE color, electronic nose, electronic tongue, and sensory evaluation. The pH of the samples significantly decreased with increasing CP levels (p < 0.05). Over time, the viscosity of the CP-added treatment groups was lower than that of the control (Con). The lightness (L* value) of CP-containing samples was significantly lower than that of the Con (p < 0.05). The redness (a* value) of the CP3 sample was significantly higher than that of the other samples (p < 0.05), while the yellowness (b* value) significantly increased with higher CP levels (p < 0.05). Electronic nose analysis indicated that increasing CP content enhanced fruity, apple, orange, sweet, and citrus flavor profiles. Electronic tongue analysis showed that as CP addition increased, saltiness increased, whereas sourness and umami taste decreased. Sensory evaluation revealed that CP1 received high scores in all attributes except “saltiness”, while CP3 received lower scores across evaluations except “saltiness”. In particular, CP1 received significantly higher evaluations in the “off-flavor”, “taste”, “acidity”, and “overall acceptability” evaluations (p < 0.05). Overall, the findings suggested that CP is suitable for use in short-term fermented cream cheese, with CP1 identified as the optimal addition level. Full article

The aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN) obtained from skimmed milk, buttermilk protein concentrate (BMP), whey protein concentrate (WPC) with 80% protein content, and skimmed milk powder (SMP) as the control sample. The ice cream mix (composition, colour, and consistency index) and the ice cream (overrun, melting rate, hardness, and sensory attributes) were analysed in this study. The addition of high-protein preparations increased the protein content of the ice cream mix, thus modifying selected properties of the mix and the produced ice cream. Mixes fortified with high-protein preparations were characterised by a higher consistency index (maximum values for WPC) and larger particle size (maximum values for CN) than those of the control sample. The whiteness index was lower in high-protein ice cream mixes than in the control sample. Depending on the type of preparation added to the ice cream mix, the resulting ice cream differed in hardness (hardness was highest in samples containing WPC, 276.54 N), overrun (lowest in samples containing WPC, 52.40%), and melting rate (lowest in samples containing BMP and highest in samples containing WPC, 0.24 g/min). High-protein preparations did not induce significant changes in ice cream palatability, except for ice cream fortified with WPC, which scored lower in the sensory analysis due to lower fluffiness, higher brittleness, and sour aroma and taste. Full article

This paper presents the first assessment of dietary exposure to aflatoxin M1 (AFM1) and associated health risks through milk and dairy product consumption in Armenia. Data on AFM1 in raw milk were obtained from an annual residue monitoring program. Additionally, commonly consumed dairy products (pasteurized milk, cheese, sour cream, curd cheese) were sampled, considering the sources of raw milk used by dairy companies. Per capita consumption of raw milk was sourced from national food balance databases, while individual consumption data for dairy products was collected via a 24 h recall survey with 1400 adult respondents. Detectable levels of AFM1 were observed in 7.14% of raw milk samples (up to 0.334 μg/kg) and, albeit at lower amounts (up to 0.009 µg/kg), in 30% and 40% of sour cream and curd cheese, respectively. The AFM1 levels were lower than the national maximum permitted level (0.5 μg/kg); however, levels in raw milk exceeded the EU ML (0.05 μg/kg). The estimated margin of exposure values for dairy products indicated no significant risk, whereas a reasonable worst-case estimate, using the measurable levels of AFM1 in raw milk consumption indicated a potential public health concern. This study provides a scientific basis for evaluating aflatoxin issues in the Caucasus area. Full article

Staka is a traditional Greek sour cream made mostly from spontaneously fermented sheep milk or a mixture of sheep and goat milk. At the industrial scale, cream separators and starter cultures may also be used. Staka is sometimes cooked with flour to absorb most of the fat. In this study, we employed culture-based techniques, amplicon sequencing, and shotgun metagenomics to analyze the Staka microbiome for the first time. The samples were dominated by Lactococcus or Leuconostoc spp. Most other bacteria were lactic acid bacteria (LAB) from the Streptococcus and Enterococcus genera or Gram-negative bacteria from the Buttiauxella, Pseudomonas, Enterobacter, Escherichia-Shigella, and Hafnia genera. Debaryomyces, Kluyveromyces, or Alternaria were the most prevalent genera in the samples, followed by other yeasts and molds like Saccharomyces, Penicillium, Aspergillus, Stemphylium, Coniospotium, or Cladosporium spp. Shotgun metagenomics allowed the species-level identification of Lactococcus lactis, Lactococcus raffinolactis, Streptococcus thermophilus, Streptococcus gallolyticus, Escherichia coli, Hafnia alvei, Streptococcus parauberis, and Enterococcus durans. Binning of assembled shotgun reads followed by recruitment plot analysis of single reads could determine near-complete metagenome assembled genomes (MAGs). Culture-dependent and culture-independent analyses were in overall agreement with some distinct differences. For example, lactococci could not be isolated, presumably because they had entered a viable but not culturable (VBNC) state or because they were dead. Finally, several LAB, Hafnia paralvei, and Pseudomonas spp. isolates exhibited antimicrobial activities against oral or other pathogenic streptococci, and certain spoilage and pathogenic bacteria establishing their potential role in food bio-protection or new biomedical applications. Our study may pave the way for additional studies concerning artisanal sour creams to better understand the factors affecting their production and the quality. Full article

No comprehensive research has been conducted on the traditional use of wild-grown edible plants in human nutrition for the Slovene ethnic area so far. In the literature on edible wild plants, authors often draw information about their use from foreign or international sources, such as books and databases, from which it is often unclear what people in different countries really include into their diet. Therefore, our purpose was to determine which edible wild-growing plant species have been used in Slovenia on a traditional basis. In our research, we gathered data using different methods. The data obtained from the literature review, i.e., the ethnobotanical literature and traditional cookbooks, were combined with those derived from the online sources and a field survey. This enabled us to create a database of 219 plant taxa encompassing more than 500 species from 62 families that are traditionally used in Slovenia. The most frequently represented families were Asteraceae, with 28 taxa, Rosaceae, with 22 taxa, Lamiaceae, with 18 taxa, Brassicaceae, with 17 taxa, Apiaceae, with 16 taxa, and Amaranthaceae, with 10 taxa. Plants are most often boiled, blanched, stewed or roasted, sometimes also baked in an oven or raw with additives, such as sour cream, sugar, salt or vinegar, but seldom fried. Selected traditional cookbooks and ethnological books provided good insight into the past use of wild plants, while an online and field survey enabled a comparison of their past and current state of use. The survey has shown that some very old wild plant recipes are still used within certain local communities, while younger people, influenced by new books about wild cuisine, are constantly introducing new plant species and recipes into their diet thereby establishing new traditions. Full article

Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict “fresh cream” aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict “fresh cream” aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a “milk” odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a “granular” and “brittle” texture and a “salty” and “sour” taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for “cooked” and “chemical” aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the “fresh cream” aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics. Full article

Aminoglycosides are a widely used group of antibiotics in veterinary medicine. However, misuse and abuse of these drugs can lead to residues in the edible tissues of animals. Due to the toxicity of aminoglycosides and the exposure of consumers to the emergence of drug resistance, new methods are being sought to determine aminoglycosides in food. The method presented in this manuscript describes the determination of twelve aminoglycosides (streptomycin, dihydrostreptomycin, spectinomycin, neomycin, gentamicin, hygromycin, paromomycin, kanamycin, tobramycin, amikacin, apramycin, and sisomycin) in thirteen matrices (muscle, kidney, liver, fat, sausages, shrimps, fish honey, milk, eggs, whey powder, sour cream, and curd). Aminoglycosides were isolated from samples with extraction buffer (10 mM NH₄OOCH₃, 0.4 mM Na₂EDTA, 1% NaCl, 2% TCA). For the clean-up purpose, HLB cartridges were used. Analysis was performed using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS) with a Poroshell analytical column and a mobile phase of acetonitrile and heptafluorobutyric acid. The method was validated according to Commission Regulation (EU) 2021/808 requirements. Good performance characteristics were obtained for recovery, linearity, precision, specificity, and decision limits (CCα). This simple and high-sensitivity method can determine multi-aminoglycosides in various food samples for confirmatory analysis. Full article

Sauerkraut juice is rich in bioactive compounds; however, it is considered a byproduct of the production process. An innovative solution was found through the process of spray-drying to obtain sauerkraut juice powder. The aim of this study was to evaluate chemical and sensory characteristics of sauerkraut juice powder (SJP) and its application in foodstuffs. For SJP, total phenol content, antiradical activity, and nutritional value were determined, and the results showed that SJP is rich in minerals, especially calcium and potassium, as well as organic acids and vitamin C. SJP contains 12% NaCl and a total phenol content of 359.54 mg GAE 100 g⁻¹ dw. SJP has umami attributes, such as sweet, sour, and salty. Sensory tests—descriptive, rate-all-that-apply, overall liking, and volatile profile determination—were carried out separately in SJP experimental samples with olive oil and sour cream. Among the sweet, sour, and salty flavours, garlic, yogurt, and mayonnaise were also mentioned. In the detection of volatile compounds, leafy and grassy green aromas with light almond were identified in the samples with olive oil and butter and rancid cheese and fishy/amine odours were identified in samples with sour cream. There were significant differences in the overall likability of samples, but the experimental samples with SJP were more popular than control samples; therefore, SJP may be used as a salt alternative in food applications. Full article

Fermented milk products (FMPs) have numerous health properties, making them an important part of our nutrient budget. Based on traditions, history and geography, there are different preferences and recipes for FMP preparation in distinct regions of the world and Russia in particular. A number of dairy products, both widely occurring and region-specific, were sampled in the households and local markets of the Caucasus republics, Buryatia, Altai, and the Far East and European regions of Russia. The examined FMPs were produced from cow, camel, mare’s or mixed milk, in the traditional way, without adding commercial starter cultures. Lactate and acetate were the major volatile fatty acids (VFA) of the studied FMPs, while succinate, formate, propionate and n-butyrate were present in lower concentrations. Bacterial communities analyzed by 16S rRNA gene V4 fragment amplicon sequencing showed that Firmicutes (Lactococcus, Lactobacillus, Streptococcus, Lentilactobacillus and Leuconostoc) was the predominant phylum in all analyzed FMPs, followed by Proteobacteria (Acetobacter, Klebsiella, Pseudomonas and Citrobacter). Lactobacillus (mainly in beverages) or Lactococcus (mainly in creamy and solid products) were the most abundant community-forming genera in FMPs where raw milk was used and fermentation took place at (or below) room temperature. In turn, representatives of Streptococcus genus dominated the FMPs made from melted or pasteurized milk and fermented at elevated temperatures (such as ryazhenka, cottage cheese and matsoni-like products). It was revealed that the microbial diversity of koumiss, shubat, ryazhenka, matsoni-like products, chegen, sour cream and bryndza varied slightly within each type and correlated well with the same products from other regions and countries. On the other hand, the microbiomes of kefir, prostokvasha, ayran, cottage cheese and suluguni-like cheese were more variable and were shaped by the influence of particular factors linked with regional differences and traditions expressed in specificities in the production process. The microbial diversity of aarts, khurunga, khuruud, tan, ayran and suluguni-like cheese was studied here, to our knowledge, for the first time. The results of this study emphasize the overall similarity of the microbial communities of various FMPs on the one hand, and specificities of regional products on the other. The latter are of particular value in the age of globalization when people have begun searching for new and unusual products and properties. Speaking more specifically, these novel products, with their characteristic communities, might be used for the development of novel microbial associations (i.e., starters) to produce novel products with improved or unique properties. Full article

(1) Background: Familial hypercholesterolemia (FH) is a genetic autosomal dominant disorder characterized by elevated levels of low-density lipoprotein cholesterol (LDL) that develops deposits of lipids in the arterial wall. Since it is underdiagnosed and undertreated, the disease has a high risk of premature cardiovascular disease and death. Patients are not always aware of the changes they should make in their diet. Thus, our study aimed to evaluate through a food frequency questionnaire their eating habits. (2) Methods: We included 70 patients with FH and 20 subjects in a control group that were evaluated through a physical examination and blood tests. They also completed a food frequency questionnaire. (3) Results: Throughout our study, we observed several aspects: regardless of age, patients with FH had higher carbohydrate intakes compared to the control group; from the same group, a positive correlation was observed between salami intake and the levels of glucose and glycated hemoglobin. Moreover, the sour cream preference was associated with higher liver function tests. In the control group, we observed a higher intake of pasta and fast food and fewer fruit portions. (4) Conclusions: As far as we know, this is the first study from Romania that evaluated the eating habits of patients diagnosed with FH. Our study reveals that, although patients with FH avoid junk food, they still have a high intake of carbohydrates when compared to the control group. Further research is needed in order to get a comprehensive nutritional evaluation of these patients. Full article

Essential oils derived from plant materials are a mixture of compounds that exhibit antibacterial properties. Due to their distinct aroma, they also serve as a desirable natural additive for various food products, including dairy products. In this study, the essential oils of lemon peels, clove buds, and juniper berries were obtained by steam distillation and characterized using gas chromatography–mass spectrometry to determine their chemical compositions and effects on the viability of seven Bifidobacterium strains. Furthermore, the effect of essential oils on the viability of Bifidobacterium animalis subsp. lactis Bb-12 was investigated in cream samples during fermentation and after storage for 21 days at 6 °C. The fatty acid composition of fat extracted from essential oils containing sour cream samples and the volatile aroma compound profile of the sour cream samples were also determined chromatographically. Among the 120 compounds identified, monoterpene hydrocarbons were dominant in the essential oils of lemon peels (limonene and γ-terpinene) and juniper berries (sabinene and β-myrcene), while eugenol and eugenol acetate were abundant in the essential oil of clove buds. In addition to these compounds, butanoic and acetic acids were found in the tested sour cream samples. In turn, fat extracted from these samples was rich in saturated fatty acids, mainly palmitic acid. Among the tested strains of the genus Bifidobacterium, B. animalis subsp. lactis Bb-12 was the most sensitive to the essential oils of clove and juniper, as indicated by the larger growth inhibition zones. However, both the concentration and type of essential oils used had no effect on the number of cells of this strain present in the cream samples immediately after fermentation and after its 21-day storage, which suggests that the tested essential oils could be a natural additive to dairy products. Full article

The present study investigated how the sensory taste profile of a meal altered the subjective desire, wanting and liking of foods with a sweet, salty, sour, bitter, fatty, and spicy sensory profile, respectively. Participants (n = 85) ate a meal with a pronounced sensory taste profile: (1) sweet, (2) salty, or (3) sweet and salty combined. Self-reports of appetite, pleasantness, and sensory specific desires (SSD) were evaluated over the course of the meal using VAS-scales. SSDs were further studied through alterations in liking and desire for food samples with the main sensory profile being sweet (peach), salty (pretzel), sour (green apple), bitter (dark chocolate), fatty (whipped cream), and spicy (chilli nut), respectively. Consumption of food with a pronounced sensory taste profile was found to suppress the desire for food with a similar sensory taste profile, while the desire for different sensory profiles were enhanced or not affected. Further, when exposed to two pronounced tastes within the same meal, suppression of sensory desires was not only specific for the exposure tastes but tended to go beyond the sensory exposure. The findings suggest that taste variation within a meal holds the potential to create more satisfying meals, which can hinder additional desires after a meal and thus, lower additional calorie intake. Full article

Spontaneously fermented dairy products have a long history, and present diverse microorganisms and unique flavors. To provide insight into the bacterial diversity, 80 different types of spontaneously fermented dairy product samples’ sequence data that were downloaded from MG-RAST and NCBI and 8 koumiss and 4 shubat were sequenced by the PacBio SMRT sequencing platform. All samples including butter, sour cream, cottage cheese, yogurt, koumiss, shubat, and cheese, were collected from various regions in Russia, Kazakhstan, Mongolia and Inner Mongolia (China). The results revealed that Firmicutes and Proteobacteria were the most dominant phyla (>99%), and 11 species were identified with a relative abundance exceeding 1%. Furthermore, Streptococcus salivarius, Lactobacillus helveticus, Lactobacillus delbrueckii, Enterobacter xiangfangensis, and Acinetobacter baumannii were the primary bacterial species in the fermented dairy product samples. Principal coordinates analysis showed that koumiss and shubat stood out from the other samples. Moreover, permutational ANOVA tests revealed that the types of fermented dairy products and geographical origin significantly affected microbial diversity. However, different processing techniques did not affect microbial diversity. In addition, results of hierarchical clustering and canonical analysis of the principal coordinates were consistent. In conclusion, geographical origin and types of fermented dairy products determined the bacterial diversity in spontaneously fermented dairy product samples. Full article