Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation


Keywords: kefir, biologically active iodine, fermentation, titrated acidity, active acidity

Abstract

Iodine is a natural trace element that is necessary for the human body. The function of iodine in the human body is the synthesis of thyroid hormones. Iodine deficiency has many negative consequences for the human body. Iodine deficiency is especially dangerous for pregnant women and children. Insufficient iodine in pregnant women increases the risk of miscarriage and birth of a child with cognitive impairment. Iodine deficiency in children has the following consequences: delayed physical development, delayed intellectual development, decreased mental activity, drowsiness, lethargy. Expanding food with iodine is a necessary step to overcome the problem of iodine deficiency.The quality of dairy products in Ukraine is very high. Due to the mandatory implementation of the HACCP system, manufacturers are improving equipment and production technologies. Accordingly, the requirements for the quality of raw materials increase in proportion to the competitiveness of the enterprise. That is why it is important to develop dairy products that will be in demand among consumers.Kefir with a biologically active additive “Iodis-concentrate” is a source of the required amount of iodine for the body. Jodis-concentrate is a certified biologically active additive that is widely used in the food industry. It has already found application in water production and the meat industry. The article presents a comparative analysis of changes in titrated acidity and active acidity (pH) in control and experimental samples of kefir during fermentation with the addition of biologically active iodine. The source of iodine was a biologically active additive "Iodis-concentrate". It is shown that the titrated acidity in both samples of kefir – control and experimental – had the same dynamics before growth during fermentation, which indicates no effect of the addition of biologically active iodine on the dynamics of titrated acidity. The same tendency to decrease the active acidity (pH) in control and experimental samples of kefir during fermentation with a difference within the significant error, indicating no effect of adding biologically active iodine to kefir on active acidity (pH).

References

Cais-Sokolinska, D. Danków, R., & Pikul, J. (2008). Physicochemical and sensory characteristics of sheep kefir during storage. Acta Science Polonium, Technol. Aliment, 7(2), 63–73. URL: https://www.food.actapol. net/pub/6_2_2008.pdf.

Ctarovoitova, A. A. (2017). Mikrobiolohiia moloka i molochnykh produktiv. Bila Tserkva(in Ukrainian).

DSTU 4417 Kefir. Zahalni tekhnichni umovy (in Ukrainian).

DSTU 6066 Moloko ta molochni produkty. Metodyky vyznachannia temperatury (in Ukrainian).

DSTU 6082 Moloko ta molochni produkty. Metody vyznachannia hustyny (in Ukrainian).

DSTU 8550 Moloko ta molochni produkty. Vymiriuvannia pH potentsiometrychnym metodom (in Ukrainian).

DSTU ISO 1211 Moloko. Hravimetrychnyi metod vyznachennia vmistu zhyru (kontrolnyi metod) (ISO 1211:1999, IDT) (in Ukrainian).

DSTU ISO 707 Moloko ta molochni produkty. Nastanovy z vidbyrannia prob (ISO 707:1997, IDT). (in Ukrainian).

Haidei, O., Shuliak, S., Oleksiienko, I., Kyivska, G., & Krushelnytska, O. (2020). Monitoring of gluten in dairy products. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 22(94), 8–12. doi: 10.32718/nvlvet-f9402.

HOST 3624 Moloko ta molochni produkty. Tytrametrychnyi metod vyznachennia kyslotnosti (in Ukrainian).

Kopchak, N. H., Pokotylo, O. S., Kukhtyn, M. D., & Ko-val, M. I. (2017). Vplyv yodu na pokaznyky lipidnoho profiliu krovi shchuriv riznoho viku pry eksperymentalnomu ozhyrinni. Medychna ta klinichna khimiia, 4, 123–128 (in Ukrainian).

Kopchak, N. H., Pokotylo, O. S., Kukhtyn, M. D., Yaroshenko, T. Ya., Kulitska, M. I., & Bandas, I. A. (2018). Age and sex characteristics of thyroxine and triiodothyronine content in the blood of white rats with experimental alimentary obesity under the influence of iodine. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(5), 2392–2397. URL: https://www.rjpbcs.com/pdf/ 2018_9(5)/[304].pdf.

Korzun, V. N., Vorontsova, T. O., & Antoniuk, I. Iu. (2018). Ekolohiia i zakhvoriuvannia shchytopodibnoi zalozy. Medinform (in Ukrainian).

Nagovska, V. O., Hachak, Yu. R., Bilyk, O. Ya., Gutyj, B. V., Slyvka, N. B., & Mikhailytska, O. R. (2018). Influence of thistle grist on organoleptic, physico-chemical and microbiological parameters of kefir. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies, 20(85), 166–170. doi: 10.15421/nvlvet8530.

Nahovska, V., Hachak, Y., MyhaylytskaО., & Slyvka, N. (2017). Application of wheat brans as a functional ingredient in the technology of kefir. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 19(80), 52–56. doi: 10.15421/nvlvet8011.

Nechyporuk, V. M., & Korda, M. M. (2015). Metabolizm pry hipo- ta hipertyreozi. Visnyk naukovykh doslidzhen, 3, 4–7 (in Ukrainian).

Norouzian, M. A. (2011). Iodine in raw and pasteurized milk of dairy cows fed different amounts of potassium iodide. Biol Trace Elem Res, 139(2), 160–167. doi: 10.1007/s12011-010-8651-z.

Sojustova, E. L., Klimenko, L. L., & Deev, A. I. (2009). Disfunkcija shhitovidnoj zhelezy u lic starshih vozrastnyh grupp. Klin. Gerontol, 1, 72–75 (in Russian).

Soriguer, F., Gutierrez-Repiso, C., Gonzalez-Romero, S., et al. (2011). Iodine concentration in cow’s milk and its relation with urinary iodine concentrations in the population. Clin Nutr, 30(1), 44–48. doi: 10.1016/j.clnu.2010.07.001.

Yukalo, V., Datsyshyn, K., & Storozh, L. (2019). Comparison of products of whey proteins concentrate proteolysis, obtained by different proteolytic preparations. Eastern-European Journal of Enterprise Technologies, 5(11(101), 40–47. doi: 10.15587/1729-4061.2019.177314.

Abstract views: 18
PDF Downloads: 11
Published
2021-04-09
How to Cite
Dalievska, D., & Pokotylo, O. (2021). Physico-chemical indicators of kefir with biologically active iodine in the process of fermentation. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(95), 72-77. https://doi.org/10.32718/nvlvet-f9512