Naslov
The quality of goat's and cow's kefir

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

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

Izvornik
Symposium on new developments in technology of fermented milks / - Kolding, 2002, 4.14-4.14

Skup
Symposium on new developments in technology of fermented milks

Mjesto i datum
Kolding, Danska, 03.06.2002. - 05.06.2002

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
goat's milk; kefir; quality

Sažetak
Commercially sterilised goat's and cow's milk with 3.2% milk fat were used for the fermented beverages production. Each type of 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). Milk samples were fermented with commercially available kefir culture, KC1 (Wiesby, Denmark), at 25°C during 24 hours. Fermented beverages were stored for nine days in refrigerator at 5°C, and at the 1st, 3rd and 9th day of storage the acidity (pH and °SH) and viscosity were measured and sensory evaluation was performed. Acidity was very stable in all samples during the storage. The reological parameters were determined by Ostwald de Waele Power law model and results have shown that investigated samples are pseudoplastic. All goat's samples have significantly lower viscosity in comparison to cow's samples. Sensory evaluations of supplemented goat's samples were slightly lower, mostly due to softer consistency, while the control goat's samples were almost liquid. As the best sensory properties of most produced beverages were recorded after the 3rd day of storage, the acceptability and desirability evaluation of supplemented samples, using verbal hedonic test, were conducted at the same day. All cow's samples were acceptable and possessed great desirability (98.1-100.0%). Although the goat's samples had relatively high sensory scores, they were not acceptable by the consumers. Concentration of ethanol was very low in all samples, although some higher ethanol quantity in control samples and samples supplemented with WPC for both type of milk was found.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Ekonomija

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