Ghee is a staple traditional food in Kyrgyzstan, often produced domestically in high-altitude regions using milk from the khainak (a yak-cow hybrid). This study characterized khainak milk and the ghee derived from it to evaluate its potential for industrial valorization. Compared to cow milk, Kyrgyz khainak milk exhibited significantly higher (p < 0.05) content of fat (5.0 +/- 0.07 g 100 g(-1)), protein (4.39 +/- 0.06 g 100 g(-1)), and titratable acidity (19.5 +/- 0.7 degrees & Tcy;), along with a high fat globule count (similar to 4 x10(9) per cm(3)) and an average globule diameter of 3.21 m. To obtain 1 kg of ghee, approximately 20 L of khainak milk are required, which is less than the typical 25-30 L needed for cow milk. Color analysis showed no significant difference between ghee from khainak and cow milk, consistent with their similar beta-carotene content (0.8 mg 100 g(-1) and 0.7 mg 100 g(-1), respectively). The fatty acid (FA) profile of khainak ghee was dominated by saturated FAs (64.65 g 100 g(-1) of total FA), followed by monounsaturated (31.52 g 100 g(-1) of total FA) and polyunsaturated FAs (3.73 g 100 g(-1) of total FA). The atherogenic and thrombogenic indices of khainak ghee were below 3.0. These findings highlight the distinctive physicochemical and nutritional properties of khainak ghee, supporting its potential for the sustainable development of high-altitude dairy farming in Kyrgyzstan through targeted industrial processing.

Edible films are a promising method for delivering probiotics in food. The survival of Lacticaseibacillus paracasei A11 and Lactobacillus helveticus MI-LH13 (7 log CFU/g), which were cultivated in liquid whey permeate (LWP), in films made from liquid acid whey protein concentrate (M) or liquid acid whey permeate (Z), was evaluated over 21 days at 25 °C and 4 °C. Film drying and matrix type had varying effects on strain survival. In the Z film, L. helveticus did not survive drying, but L. paracasei did. Both strains increased in the M film during drying. During storage, survival was low at 25 °C, but at 4 °C, strains survived better, especially in the M film (4.76–6.12 log CFU/g). The plain Z film was 28

As consumer interest in plant-based alternatives to traditional dairy products increases, incorporating legumes such as white beans into dairy products presents a promising opportunity for developing nutritious and palatable options. This study investigates the physicochemical and sensory properties of a dairy matrix (DM) created by mixing cow's milk with a milk-like extract of white kidney beans in various ratios. Dried white kidney beans (Phaseolus vulgaris) were sourced from a local market in Talas, Kyrgyzstan. The beans were soaked overnight, washed, ground with added water, and filtered to obtain a milk-like extract (BMLE), stored at 4°C. The DM was prepared by mixing BMLE with cow’s milk in five proportions (0%:100%, 30%:70%, 50%:50%, 70%:30%, and 100%:0%) and pasteurizing at 95°C for 25 minutes. Adding 40% CaCl2 at 95°C resulted in protein precipitation, forming a curd-like matrix, which was then self-pressed to a moisture content of 68–79% and stored at 4°C. A spreadable dairy matrix was formed in samples containing up to 50% BMLE. These experimental DMs exhibited significantly higher spreadability than the control (100% cow’s milk). Higher BMLE content correlated with increased water holding capacity (WHC) and spreadability. Samples containing BMLE had higher acidity levels compared to the control. Color analysis revealed that samples with BMLE had a more pronounced reddish hue (a*), whereas the control exhibited stronger yellowish and bluish tones (b*). Sensory analysis indicated distinct taste differences between experimental and control samples, although overall acceptability remained comparable.

This study investigates a sustainable innovation in traditional Kurut drink production, providing insights into integrating environmental and nutritional strategies into the dairy industry. The objective was to conserve drinking water, valorize dairy whey and its permeate, and enhance the nutritional properties of the final product. Kurut, sourced from a manufacturing plant in Kyrgyzstan, was processed using methods replicating factory production with various liquid mediums. Physicochemical and sensory properties of water-based Kurut were compared with samples made using acid whey, sweet whey, and their permeates. Results showed that acid whey and its permeates improved consumer preference over water-based Kurut, offering a sustainable method to reduce waste and enhance product value. Whey incorporation enriched the amino acid profile, boosting essential nutrients. Although slightly less preferred, sweet whey-based Kurut contained higher mono- and polyunsaturated fatty acids, appealing to heart-health-focused markets. This innovation reinvents a traditional drink, restoring its milk-derived nutritional value and providing a viable pathway for the dairy industry to create sustainable, nutritious, and health-oriented products. The findings demonstrate how traditional practices can integrate modern sustainability and nutritional strategies to address environmental and consumer needs.

Edible film-forming solutions typically undergo thermal treatment to ensure microbial safety before being applied to food products. The aim of this study was to assess the effects of two different heating methods-conventional heating (CH) and ohmic heating (OH)-on the physical, chemical, and microbiological properties of liquid acid whey permeate (AWP) and liquid acid whey protein concentrate (AWPC) edible films. Composition of edible film-forming solutions consisted of AWPC, sunflower oil, sugar beet pectin, and glycerol, whereas AWP-based films were produced with sugar beet pectin and glycerol. The following parameters were tested to assess the effect of heating treatments on the film-forming solutions: rheology, contact angle [CA] and microbial counts and mechanical properties (tensile strength [TS] and elongation at break [EB]), water vapor permeability [WVP], moisture content [MC], solubility (Sol), and thickness with optical properties of produced edible films. In addition, film surface was investigated by scanning electron microscopy [SEM]. Microbiological analysis of the untreated film-forming solutions revealed that the AWPC-based solution had a higher initial load of lactic acid bacteria (3.96 log10 CFU/mL) (p < 0.05). Both heating treatments successfully reduced microbial counts to below detection limits in both film-forming solutions. Additionally, OH treatment resulted in lower CA values in both solutions (p < 0.05). OH also led to an increase in TS for AWP-based edible films (p < 0.05) and significantly reduced the thickness of both AWP and AWPC films, while reducing the Sol of AWP-based films and increasing the Sol of AWPC-based films (p < 0.05). The study highlights the effectiveness of the two pasteurization methods and offers insights into improving whey-based edible films.

Biodegradable packaging, both alone and in combination with acid whey protein coatings, has been used to pack fresh Gouda cheese to improve preservation prior ripening or storage. This study involved three key components: (i) the selection of biodegradable packaging (BP), (ii) the development of a plain liquid acid whey protein concentrate, pectin-based edible coating (BP + Ch + Coating), and (iii) the incorporation of at least 6 log10 CFU (colony forming units) mL−1 Lacticaseibacillus paracasei (BP + Ch + Coating + Lp) and Lactobacillus helveticus (BP + Ch + Coating + Lh) strains. The created compositions were compared with cheese packed in conventional polyethylene (PE) packaging to evaluate their overall synergy effect in reducing microbiological spoilage and influencing chemical parameters in Gouda cheese during 45 days of ripening and cold storage. The evaluation included microbiological analysis (total LAB, Enterobacteriaceae spp., and fungi CFU) and quality assessment of pH, moisture content, water activity, texture, and colour (CEI system) during ripening and shelf life. Although biodegradable packaging (BP) alone did not protect the cheese effectively compared to conventional packaging (EVA/PE/EPC/PVDC), the combination of biodegradable packaging with a coating (BP + Ch + Coating) showed protective properties against Enterobacteriaceae spp. and mould, maintaining moisture, pH, and colour during ripening and storage. Incorporation of L. helveticus (BP + Ch + Coating + Lh) into the coating efficiently decreased the growth of fungi.

Due to its low dietary impact and bioactive compounds, such as polyphenols and flavonoids, white kidney bean extract is an attractive raw material for fermented drinks. It can be utilized either on its own or blended with cow’s milk, offering a promising solution to help meet dairy product demand during mid-season shortages. Therefore, this study aimed to explore the physicochemical characteristics, sensory properties, and microbiological profile of fermented milk-like drinks made from white kidney bean extract, cow’s milk and their blends during 28 days of storage at 4 °C. Three blends of fermented milk-like drinks (FMLDs) were prepared from different ratios of cow’s milk (CM) and kidney bean extract (BE): FMLD1 (CM 30%:BE 70%); FMLD2 (CM 50%:BE 50%), FMLD3 (CM 70%:BE 30%), along with plain fermented kidney been extract (FBE; CM 0%:BE 100%), and plain fermented cow’s milk (FCM; CM 100%:BE 0%). The mixtures were pasteurized at 92 °C for 25 min and fermented with a probiotic-type starter culture (S. thermophilus, B. bifidum, L. acidophilus) at 43 °C. FBE exhibited the lowest levels of carbohydrates (2.14%), fat (0.11%), and protein (1.45%) compared to fermented cow’s milk and blends. The FBE and the fermented blends with a higher ratio of bean extract had lower viscosity and lactic acid contents, greener hue, more pronounced aftertaste and off-flavors, and received lower overall acceptability scores. Although the FCM had higher counts of S. thermophilus and L. acidophilus, the FBE displayed significantly higher counts of B. bifidum. This study demonstrated the potential of using white kidney bean extract and its blends with cow’s milk to create unique fermented products with a lower dietary impact, highlighting the importance of further optimizing the formulations to enhance sensory qualities and reduce the beany off-flavors in the products with added kidney bean extract.

Safety is the most important criteria of any substance or microorganism applied in the food industry. The whole-genome sequencing (WGS) of an indigenous dairy isolate LL16 confirmed it to be Lactococcus lactis subsp. lactis with genome size 2,589,406 bp, 35.4% GC content, 246 subsystems, and 1 plasmid (repUS4). The Nextera XT library preparation kit was used to generate the DNA libraries, and the sequencing was carried out on an Illumina MiSeq platform. In silico analysis of L. lactis LL16 strain revealed non-pathogenicity and the absence of genes involved in transferable antimicrobial resistances, virulence, and formation of biogenic amines. One region in the L. lactis LL16 genome was identified as type III polyketide synthases (T3PKS) to produce putative bacteriocins lactococcin B, and enterolysin A. The probiotic and functional potential of L. lactis LL16 was investigated by the presence of genes involved in adhesion and colonization of the host's intestines and tolerance to acid and bile, production of enzymes, amino acids, and B-group vitamins. Genes encoding the production of neurotransmitters serotonin and gamma-aminobutyric acid (GABA) were detected; however, L. lactis LL16 was able to produce only GABA during milk fermentation. These findings demonstrate a variety of positive features that support the use of L. lactis LL16 in the dairy sector as a functional strain with probiotic and GABA-producing properties.

The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the indigenous lactobacilli isolated from fermented cow milk for their safety and antifungal activity to select the safe strain with the strongest fungicidal properties for the development of bioprotective acid whey protein concentrate (AWPC) based fermentates and their coatings intended for fresh cheese quality maintenance. Therefore, 12 lactobacilli strains were isolated and identified from raw fermented cow milk as protective cultures. The safety of the stains was determined by applying antibiotic susceptibility, haemolytic and enzymatic evaluation. Only one strain, Lacticaseibacillus paracasei A11, met all safety requirements and demonstrated a broad spectrum of antifungal activity in vitro. The strain was cultivated in AWPC for 48 h and grew well (biomass yield 8 log10 cfu mL−1). L. paracasei A11 AWPC fermentate was used as a vehicle for protective culture in the development of pectin-AWPC-based edible coating. Both the fermentate and coating were tested for their antimicrobial properties on fresh acid-curd cheese. Coating with L. paracasei A11 strain reduced yeast and mould counts by 1.0–1.5 log10 cfu mL−1 (p ≤ 0.001) during cheese storage (14 days), simultaneously preserving its flavour and prolonging the shelf life for six days.

This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and enhancing the final product by adding apple pomace, L. lactis LL16 strain, or a mixture of both. The sensory, the physicochemical, the proteolytic, and the microbiological parameters were evaluated during 14 days of refrigerated storage. The supplementation of the cheese with apple pomace affected (p ≤ 0.05) the cheese composition (moisture, protein, fat, carbohydrate, and fiber), the texture, the color (lightness, redness, and yellowness), and the overall sensory acceptability. The addition of the presumptive probiotic L. lactis LL16 strain decreased (p ≤ 0.05) the concentration of glutamic acid, thus increasing γ-aminobutyric acid (GABA) significantly in the acid whey cheese. The supplementation with apple pomace resulted in slightly (p < 0.05) higher counts of L. lactis LL16 on day seven, suggesting a positive effect of apple pomace components on strain survival. The symbiotic effect of apple pomace and LL16 was noted on proteolysis (pH 4.6-soluble nitrogen and free amino acids) in the cheese on day one, which may have positively influenced the overall sensory acceptance.

Indigenous Lactococcus lactis enriched raisins were incorporated in fresh curd cheese in wet, thermally dried, and freeze-dried form to produce a novel probiotic dairy product. Symbiotic cheese represents a rising trend in the global market. The viability of L. lactis cells was assessed in the cheeses during storage at 4 °C for 14 days and the effect of the added enriched raisins on physicochemical parameters, microbiological characteristics, and sugar content, aromatic profile, and sensory acceptance of cheeses were evaluated. Immobilized L. lactis cells maintained viability at necessary levels (>6 log cfu/g) during storage and significantly increased the acceptability of cheese. The addition of raisins enhanced the volatile profile of cheeses with 2-furanmethanol, 1-octanol, 3-methylbutanal, 2-methylbutanal, 2-furancarboxaldehyde, 1-(2-furanyl)-ethanone, 5-methyl-2-furancarboxaldehyde. The obtained results are encouraging for the production of novel fresh cheeses with improved sensorial and nutritional characteristics on industrial and/or small industrial scale.

Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p < 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.