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Pregled bibliografske jedinice broj: 181360

The quality and acceptability of plain and supplemented goats and cows fermented milk with kefir culture-the quality of goats and cows kefir


Božanić, Rajka; Tratnik, Ljubica; Herceg, Zoran; Hruškar, Mirjana
The quality and acceptability of plain and supplemented goats and cows fermented milk with kefir culture-the quality of goats and cows kefir // Yoghurts & fermented milks, 3 (2003), 1; 267-279 (podatak o recenziji nije dostupan, članak, znanstveni)


Naslov
The quality and acceptability of plain and supplemented goats and cows fermented milk with kefir culture-the quality of goats and cows kefir

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

Izvornik
Yoghurts & fermented milks (1957-3278) 3 (2003), 1; 267-279

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Quality; kefir

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 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
0058018

Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb