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izvor podataka: crosbi

The quality of goat's and cow's kefir (CROSBI ID 489454)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Božanić, Rajka ; Tratnik, Ljubica ; Herceg, Zoran ; Hruškar, Mirjana The quality of goat's and cow's kefir // Symposium on new developments in technology of fermented milks. Kolding, 2002. str. 4.14-4.14-x

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

Povezanost rada

Ekonomija, Prehrambena tehnologija