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

Autori
Tratnik, Ljubica ; Božanić, Rajka ; Herceg, Zoran ; Drgalić, Ida

Izvornik
International Journal of Dairy Technology (1364-727X) 59 (2006), 1; 40-46

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

Ključne riječi
Cow’ s and goats milk; Kefir; Acidity; Viscosity; Sensory; Storage period.

Sažetak
Goat’ s or cow’ s milk was divided in four parts. One part served as control and in the other three parts 2g 100 g-1 of supplements was added (skimmed milk powder (SMP), whey protein concentrate (WPC) or inulin). Samples were fermented with kefir grains at 25 C for 19 h and stored for ten days at 5 C. All the kefir samples were analysed on the 1st, 5th and 10th day of storage. The acidity level remained very stable in all the samples during the storage period. Goat’ s samples have significantly lower viscosity and slightly lower sensory profiles, 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