mgr inż. Kamil Szopa
The topic of my dissertation is "The influence of storage time, types of collagen and strains of probiotic bacteria on the bioavailability of active compounds and the quality of fermented sheep and goat milk."
Among dairy products, fermented milks (yogurt, kefir, buttermilk, probiotic milk) are very popular, the consumption of which is dynamically increasing. This trend results not only from the wide assortment available on the market, but above all from the high nutritional and dietary values as well as therapeutic and prophylactic properties. Taking into account the growing interest in functional food and the presence of allergy to alpha s1- casein in cow's milk, it is justified to conduct tests on a different milk. In Poland and in the world, apart from cow's milk, milk of other species of mammals, including goats and sheep, is used for processing. Sheep and goat milk is becoming more and more popular as an alternative to cow's milk based products due to its nutritional value and the possibility of using them as a substitute for cow's milk. In order to meet the expectations of the consumer and the growing competition on the market, it is important to develop a new generation of probiotic fermented sheep and goat milk, supplemented with collagen, which will be intended for physically active people, convalescents and people with bone and joint problems. Fermented milks can also be intendent for lactose intolerant consumers as lactose is broken down into lactic acid and other by-products during the milk fermentation process. Growing consumer awareness and increased consumption of fermented milk (yogurt, kefir, buttermilk, probiotic milk) allow it to be used as a base for collagen enrichment. After the age of 25, the body's ability to produce collagen decreases, so its supplementation is beneficial, especially from the age of 30. Goat's and sheep's milk is predisposed to the production of fermented milk.
The aim of the research is to determine the effect of the type and dose of collagen, storage time, the type of probiotic cultures used and the type of milk used (sheep and goat) on the microbiological and physicochemical properties of the obtained fermented milk. Furthermore, research will be carried out to determine the bioavailability of nutrients in test milk fermented by simulated in vitro digestion. The realization of the research and analysis of the results will allow for the development of a new generation of technology for the production of fermented sheep and goat milk with the addition of collagen. The obtained product will be a combination of nutritional and dietary values of sheep and goat milk, strains such as Lactobacillus rhamnosus, Lactobacillus acidophilus LA-5, Lactobacillus casei 431 and Lactobacillus paracasei L-26 with documented probiotic properties and collagen. The resulting innovative product will be classified as functional food because it will have a beneficial (health) effect on the functioning of the human body.
An additional advantage of the conducted research is the extension of the availability of fermented sheep and goat milk on the market by several weeks, as the seasonality of obtaining sheep and goat milk is currently available in the period from April to September. Moreover, in the databases of scientific publications, there are no studies determining the impact of the probiotic bacteria used and the type of collagen on the properties of fermented sheep and goat milk, which will enable quick publication in major journals.
- Znamirowska, K. Szajnar, K. Szopa, K. Pietrzyk, M. Zborowski, Właściwości jogurtu z dodatkiem mieszanki błonników (jabłkowego, nasion lnu i babki jajowatej) Żywność i jej bezpieczeństwo. Monografia, red. Gajdek G., Puchalski Cz. i Jaworska G. UR, 2020, s 17-27, ISBN 978-83-7996-804-6
- Member of Scientific Circle "FERMENT"