engleski

The quality and acceptability of plain and supplemented goat?s and cow?s milk fermented with kefir culture

Commercially available sterilised goat?s and cow?s 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 and inulin). Milk samples were fermented with kefir culture, KC1 (Wiesby, Denmark), at 25?C during 24 hours. Kefirs were stored in refrigerator, and at the 1st, 3rd and 9th day of storage the acidity and viscosity were measured and sensory evaluation was performed. Acidity was very stable in all kefirs during the storage. All goat?s kefirs have notable lower viscosity in comparison to cow?s kefirs. Sensory evaluations of supplemented goat?s milk kefirs were slightly lower, mostly due to softer consistency, while the control goat?s milk kefirs were almost liquid. All cows? milk kefirs were acceptable and possessed great desirability (98.1-100.0%). Although the goat?s milk kefirs had relatively high sensory scores, they were not acceptable by the consumers. Concentration of ethanol was low in all kefirs.

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