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Schaffer B.,Pecsi Milker Food Science Co. | Keller B.,Pecsi Milker Food Science Co. | Daroczi L.,Trading and Servicing Co. | Lorinczy D.,University of Pecs
Journal of Thermal Analysis and Calorimetry | Year: 2010

Due to the increasing consumers' interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is made by using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener of which is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutritional physiological point of view, is suitable to replace this refined carbohydrate. In our experiments we have sweetened the most frequently used milk containing of 1.6 and 3.6% fat with generally used saccharose of 10%, and the difference in the dry material content was equilibrated by drink water of 3% (control product). The experimental product was sweetened with robinia honey of 13% (dry material content was 77%). The fermentation was performed with a probiotic culture of 5%, which was clinically tested to be probiotic. The fermentation process was conducted in isotherm regime at 36 °C during 18 h in batch wessels using SETARAM Micro DSC II calorimeter. The calorimetric enthalpy was proportional to the probiotic microbe counts generated during the fermentation. Due to our experiments, we have come to the conclusion that honey instead of hindering much rather stimulates the growth of probiotic microbes. At sample pairs sweetened by saccharose and acacia honey, respectively, the higher enthalpy was measured at samples containing honey in all cases. © 2010 Akadémiai Kiadó, Budapest, Hungary. Source


Schaffer B.,Pecsi Milker Food Science Co. | Keller B.,Pecsi Milker Food Science Co. | Szakaly Z.,University of Kaposvar | Lorinczy D.,University of Pecs
Journal of Thermal Analysis and Calorimetry | Year: 2012

The main reason of osteoporosis, one of the most frequently occurring civilization disease nowadays, is the calcium-defficient and phosphorus-surplus nutrition, respectively. One of the possible preventions is to complete the foods with predominance of phosphorus with Ca at least till Ca:P ratio of 1:1. To complete foods with Ca today primarilly organic Casalts (e.g. Ca-malate, -lactate, -citrate) are used, their absoption has clinically been approved. These Ca-enrichers are food additives and have E-numbers. The raw material of a Ca-enricher has been developed by us is the Ca-rich whey of fermented fresh cheese being indigenous in the Carpathian basin, and which is further enriched in Ca (first of all in Ca-malate) during the technology. This product being under EU-patentization, contains the main adjuvants (milk protein, lactose, oligosaccharide, micro elements) promoting the Ca-absorption and incorporation in bones. It is an additive-food, its bioavailability has clinically been proved. Its further advantage is that owing to its colloidchemical stucture it can be instantized. In our experiments separately 20-20 mg from calcium-malate (CaM), fresh cheese whey powder enriched in Ca (QC), its instant version (QC i), instant coffee (DE), mixture of 50-50% instant coffee and instant fresh cheese whey powder enriched in Ca (DEQCi) were measured into the bottom of a mixing batch vessel and 180 mg distilled water into the upper part of it (in the reference one 20 + 180 mg distilled water). Attaining the heat balance the two parts of the cell have been mixed and the isotherm solution curves have been plotted at 20°C. Our main results are: (i) There is no significant difference between the heat amounts liberated in CaM, QC and QCi plus water solutions. The average value of enthalpies is -28 J/g. (ii) There are one maximum peak at CaM and two peaks at QC during solution. The CaM, and the first maximum peaks of QC are in the range of 700-800 s after mixing, and the second peak is within 2000-4000 s. The total solution at both samples is over 6000 s. (iii) At instant sample (QC i) there is one maximum at 100 s and the solution is completed at about 700 s. (iv) The slope of DE and DEQCi curves are the same. © 2011 Akadémiai Kiadó, Budapest, Hungary. Source


Schaffer B.,Pecsi Milker Food Science Co. | Daroczi L.,Trading and Servicing Co. | Keller B.,Pecsi Milker Food Science Co. | Szakaly Z.,University of Kaposvar | Lorinczy D.,University of Pecs
Journal of Thermal Analysis and Calorimetry | Year: 2013

Due to the increasing consumers' interest in up-to-date nutrition nowadays the production of main part of fermented dairy products (e.g. yogurt, kefir) is performed using probiotic microbes. The majority of this product group are the flavoured variations, the sweetener is, first of all, still refined sugar (e.g. saccharose). Honey of natural origin, consequently preferred from the nutrition-physiological point of view, could be proposed to replace this refined carbohydrate. To check its availability for this purpose the growth of microbes of the Hungarian culture of trade name Prebiolact-2 was examined. The probiotic properties of the culture are proved by clinical tests. At the determination of recipes of control and experimental samples we took into consideration that the milk composition and carbohydrate content of samples should have been the same, and they could differ only in carbohydrate-free component content of honey. During processing of the samples the minimum heat-treatment was applied to protect the biologically active components of honey to the greatest degree. Pasteurized-homogenized milk was used as raw material, in which granulated sugar and the honeys were solved, respectively, at 60 C. The inoculation was made by Prebiolact-2 culture injected into the batch-wessel; the closed cells were agitated intensively for 10 s. General conclusion of thermal investigation is that the proliferation rate is longer lasting in case of honey treated milks. The acacia- honey resulted in the same probiotic proliferation as sugar did. In case of other herb-honeys the effect was smaller, very probably because of the strong bactericidal effect of herbs, which is very important from medical point of view. According to the results of the consumer survey over 85 % of them think that the consumption of herbs in the form of honey is especially beneficial from both dietary and market view. © 2012 Akadémiai Kiadó, Budapest, Hungary. Source

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