Journal of Food Processing & Technology

Investigation on titrable acidity and lipid peroxidation in fermented milk in production of yogurt

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Mirjana Menkovska

Ss.Cyril and Methodius University of Skopje, Macedonia

Keynote: J Food Process Technol

Abstract:

In order, the food spoilage process to be prevented, as well as protection against some serious diseases to be provided, of an invaluable importance is performing of inhibition of fat peroxidation (LPI). The production of various kinds of fermented food today is increasing in the food industry attracting growing interest of consumers around the globe due to their tendency to consume natural and healthy food, as is the fermented food. Milk fermentation was investigated using the following species of cultures: a symbiosis of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, and the monocultures Lactobacillus casei, L. acidophilus and Bifidobacterium bifidus. Titration acidity was measured by Soxhlet's extractor in oSH. Inhibition of lipid peroxidation was determined by a method based on developing a dyed system using thiobarbituric acid and iron ions. The values of LPI were increased at the end of the investigation with all species of cultures applied and ranged from 52.87%; 65.85%; 76.07% and 65.67%, respectively. The results obtained from the investigation have pointed out that the maximum capacity of inhibition of lipid peroxidation possessed Lactobacillus acidophilus, the second was Bifidobacterium Bifidus. Milk fermented with the culture Lactobacillus acidophilus also showed the maximum degree of titration acidity of 40.06 оSH. This has proved that Lactobacillus acidophilus possessed the most proteolytic ability among all cultures used. This is of immense importance to produce yogurt where these two cultures are applying, and for the balance of all systems in the human organism provided by the positive influence of the probiotics.

Biography :

Mirjana Menkovska is working as Professor in Department of Food Technology and Biotechnology at Ss. Cyril and Methodius University in Skopje, Macedonia. Her background is Food Technology. She completed her Graduation in Faculty of Technology and Metallurgy in Skopje; MS degree in Instrumental Analysis in Chemistry and Technology from the same university and; PhD in Food Technology at University of Belgrade, Serbia. She was a Visiting Scientist for cereal research at GMRC in Manhattan, Kansas during the academic year 1985-1986 and at Cereal Research Institute in Detmold, Germany in 1997, and at other known research centers in Europe. She has published more than 150 papers in domestic and foreign scientific journals and participated at 90 scientific meetings in the country and abroad. Her bibliography data counts over 200 references. She has also translated three scientific books and reviewed three scientific books from English into Macedonian language.