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Journal Title Abbrev.
J. Elem.
ISSN – 1644-2296
DOI: 10.5601

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The effect of Lactobacillus rhamnosus added to milk in the first hour after milking to identify the protection of cheese-making suitability traits

Issue: 3/2024

Recevied: April 24, 2024

Accepted: July 18, 2024

Published: August 2, 2024

Authors:

K. Młynek, K. Wnorowska, B. Głowińska

Categories: Agricultural, Fisheries and animal bioengineering, Food science

DOI: 10.5601/jelem.2024.29.2.3303

Abstract:

The quality of milk determines its technological usefulness, especially in cheese production. The presence of undesirable microorganisms in milk results in a decrease in its quality and destruction of the micellar structure of casein proteins. Unfavorable changes occurring in milk concern primarily the protein, therefore there is a need to protect these milk components. The aim of the presented experiment was to clarify the influence on the hygienic quality and technological suitability of raw milk, with the addition of Lactobacillus rhamnosus (LR). The use of protective additives in the form of lactic acid bacteria (LR) strains allows for support the protection of milk proteins. In the conducted experiment, the effect of the addition of LR on the hygienic quality and cheese-making usefulness of raw milk was examined. The changes occurring in the milk, were determined by analyses performed in taken after: 1, 5, 15, 25, 38 and 48 hours after milking. In milk with the addition of LR, lower total bacteria count (TBC) variability and higher lactose content were noted, and a significant negative correlation between lactose content and TBC was found. The amount of κ-casein in milk with LR was on average 0.006 mg mL-1 higher than in control milk (p <0.05), and the correlation with TBC was negative (p <0.05). The experiment also showed that the κ- content began to decrease after the 5th hour of storage, but in the case of milk without bacterial protection, this process was more dynamic (on average 0.003 mg mL-1 less). The study confirms that the addition of LR can effectively improve the quality of milk and its suitability for cheesemaking.

Citation:

JELEM / HARVARD

quote-mark
Młynek, K., Wnorowska, K. and Głowińska, B. (2024) 'The effect of Lactobacillus rhamnosus added to milk in the first hour after milking to identify the protection of cheese-making suitability traits', Journal of Elementology, 29(3), 559-574, available: https://doi.org/10.5601/jelem.2024.29.2.3303

MDPI

quote-mark
Młynek, K.; Wnorowska, K.; Głowińska, B. The effect of Lactobacillus rhamnosus added to milk in the first hour after milking to identify the protection of cheese-making suitability traits. J. Elem. 2024, 29, 3, 559-574. https://doi.org/10.5601/jelem.2024.29.2.3303

AMA

quote-mark
Młynek K, Wnorowska K, Głowińska B. The effect of Lactobacillus rhamnosus added to milk in the first hour after milking to identify the protection of cheese-making suitability traits. J. Elem. 2024;29(3): 559-574. https://doi.org/10.5601/jelem.2024.29.2.3303

CHICAGO

quote-mark
Młynek Krzysztof, Wnorowska Kalina, Głowińska Beata. 2024. "The effect of Lactobacillus rhamnosus added to milk in the first hour after milking to identify the protection of cheese-making suitability traits" J. Elem. 29, no.3: 559-574. https://doi.org/10.5601/jelem.2024.29.2.3303



Keywords:

casein, Lactobacillus rhamnosus, cow's milk

About issue:

29.3.2024
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