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Pregled bibliografske jedinice broj: 156875

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


Božanić, Rajka; Tratnik, Ljubica; Herceg, Zoran; Hruškar, Mirjana
The quality and acceptability of plain and supplemented goat?s and cow?s milk fermented with kefir culture // Fermented Milk / Hopkin, E. (ur.).
Brisel: International Dairy Federation, 2003. str. 267-279 (ostalo, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


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

Autori
Božanić, Rajka ; Tratnik, Ljubica ; Herceg, Zoran ; Hruškar, Mirjana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Fermented Milk / Hopkin, E. - Brisel : International Dairy Federation, 2003, 267-279

Skup
Symposium on New Development in Technology of Fermented Milks

Mjesto i datum
Kolding, Danska, 03-05.06.2002

Vrsta sudjelovanja
Ostalo

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
.

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
0058005
0058018

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb