Naslov
The quality of plain and supplemented kefir from goat's and cow's milk

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Congrilait 2002 / - Pariz, 2003

Skup
27th IDF World Dairy Congress

Mjesto i datum
Pariz, Francuska, 24.09.2002. - 27.09.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
quality; kefir; goat's and cow's milk

Sažetak
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 or inulin). Samples were fermented with kefir grains, at 25°C/19 hours and stored for nine days at 5°C. At the 1st, 5th and 10th day of storage the acidity and viscosity were measured and sensory evaluation was performed. Acidity was very stable in all samples during the storage. Goat's samples have significantly lower viscosity and slightly lower sensory evaluations, mostly due to softer consistency. Concentration of ethanol was low, regardless of milk type used, especially for control samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA