engleski

Heat and cold sterilization of fermented cow's and goat's whey: influence on chemical composition

In this study, influence of heat and cold (microfiltration) sterilization of fermented cow's and goat's whey was analyzed. Sweet whey produced from cow and goat milk was fermented by the use of two probiotic starters: Lactobacillus casei -01 and Bifidobacterium longum Bb-46. Fermented whey was sterilized by heat treatment (pasteurization ; 80 °C/5 min), as well as by microfiltration. Obtained results show that both types of sweet whey are very suitable mediums for B. longum and L. casei growth. Pasteurization influenced on certain changes in composition of fermented goat and cow whey (contents of NPN, contents of fat in whey), as well as to decrease of pH value of fermented whey. Furthermore, results show that increase of all the examined short (SCFA) and medium (MCFA) chain fatty acids in fermented goat milk was statistically significantly higher than in fermented cow milk. Pasteurization strongly influenced to loss of SCFA and MCFA contents in fermented goat and cow whey. Opposite to heat treatment, microfiltration insifignicantly influenced on SCFA and MCFA contents in fermented whey.

fermented cow&; goat milk; pasteurization; microfiltration; chemical composition

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