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Pregled bibliografske jedinice broj: 65226

Slovenian fermented milk with probiotics

Vahčić, Nada; Hruškar, Mirjana
Slovenian fermented milk with probiotics // Zbornik Biotehniške fakultete Univerze v Ljubljani / Stekar, Jasna (ur.).
Ljubljana: Odd. za zootehniko Biotehniške fak. Univerze v Ljubljani, 2000. str. 41-46 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

Slovenian fermented milk with probiotics

Vahčić, Nada ; Hruškar, Mirjana

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

Zbornik Biotehniške fakultete Univerze v Ljubljani / Stekar, Jasna - Ljubljana : Odd. za zootehniko Biotehniške fak. Univerze v Ljubljani, 2000, 41-46

2nd Slovenian congress Milk and dairy products

Mjesto i datum
Ljubljana, Slovenija, 14-16.11.1999

Vrsta sudjelovanja

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Milk; milk products; probiotics; yoghurt; probiotics yoghurt; sensory properties; aroma compounds; Slovenia

The concept of functional foods and probiotics is a novelty in former Eastern block. The Croatian and Slovenian dairy industries are the first countries to launch probiotic yoghurt. In this article samples of plain yogurt with probiotiques purchased from Slovenian market were stored within 25 days on three different temperatures and changes in acetaldehyde, ethanol and diacetyl were established. These chemical compounds have a high impact on the desired product flavour. At the same time sensory evaluation was carried out. Acetaldehyde and ethanol concentration was determined by aldehyde dehydrogenase and alcohol dehydrogenase method. Diacetyl was measured by modification of the Hill's colorimetric method. Sensory analysis was conducted by five member panel, using a scoring system with weighted factors in the 20-point scale. The concentration of these flavour compounds changed during storage depending on duration and temperature in depot. Acetaldehyde content decreased on each temperature levels during 25-days storage. Diacetyl and ethanol content increased with duration at all temperature levels. Sensoric quality decreased with duration and was closely related to changes in content of aroma compounds. Changes in all investigated parameters were pronounced on higher temperature levels. Thus, there was no significant changes during the refrigerated storage at 40C while on two other temperature levels results pointed out significant differences before and after storage.

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Projekt / tema

Prehrambeno-biotehnološki fakultet, Zagreb