The quality of goat's and cow's kefir (CROSBI ID 489454)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Božanić, Rajka ; Tratnik, Ljubica ; Herceg, Zoran ; Hruškar, Mirjana
engleski
The quality of goat's and cow's kefir
Commercially sterilised goat's and cow's milk with 3.2% milk fat were used for the fermented beverages production. Each type of milk was divided in four parts. One part served as control and in the other three parts 2% of supplements were added (milk powder, whey protein concentrate or inulin). Milk samples were fermented with commercially available kefir culture, KC1 (Wiesby, Denmark), at 25°C during 24 hours. Fermented beverages were stored for nine days in refrigerator at 5°C, and at the 1st, 3rd and 9th day of storage the acidity (pH and °SH) and viscosity were measured and sensory evaluation was performed. Acidity was very stable in all samples during the storage. The reological parameters were determined by Ostwald de Waele Power law model and results have shown that investigated samples are pseudoplastic. All goat's samples have significantly lower viscosity in comparison to cow's samples. Sensory evaluations of supplemented goat's samples were slightly lower, mostly due to softer consistency, while the control goat's samples were almost liquid. As the best sensory properties of most produced beverages were recorded after the 3rd day of storage, the acceptability and desirability evaluation of supplemented samples, using verbal hedonic test, were conducted at the same day. All cow's samples were acceptable and possessed great desirability (98.1-100.0%). Although the goat's samples had relatively high sensory scores, they were not acceptable by the consumers. Concentration of ethanol was very low in all samples, although some higher ethanol quantity in control samples and samples supplemented with WPC for both type of milk was found.
goat's milk; kefir; quality
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Podaci o prilogu
4.14-4.14-x.
2002.
objavljeno
Podaci o matičnoj publikaciji
Symposium on new developments in technology of fermented milks
Kolding:
Podaci o skupu
Symposium on new developments in technology of fermented milks
poster
03.06.2002-05.06.2002
Kolding, Danska