Pregled bibliografske jedinice broj: 42062
The quality of cow's and goat's acidophilus milk during storage
The quality of cow's and goat's acidophilus milk during storage // 2nd Slovenian Congress with International Participation Milk and Dairy Products / Rogelj, I. (ur.).
Ljubljana: Planprint, 1999. str. 103-103 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 42062 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
The quality of cow's and goat's acidophilus milk during storage
Autori
Božanić, Rajka ; Tratnik, Ljubica ; Marić, Olivera
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
2nd Slovenian Congress with International Participation Milk and Dairy Products
/ Rogelj, I. - Ljubljana : Planprint, 1999, 103-103
Skup
2nd Slovenian Congress with International Participation Milk and Dairy Products
Mjesto i datum
Portorož, Slovenija, 14.11.1999. - 16.11.1999
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Lactobacillus acidophilus; goats milk; quality; storage
Sažetak
In this work the survival of Lactobacillus acidophilus La-5 (Christian Hansen's, Denmark) during storage of fermented cow's and goat's milk is investigated. Milk samples composition as well as the influence of milk supplements addition (milk powder and whey proteins concentrate, WPC) on sensorial characteristics and microbiological quality during nine days storage (1st, 3rd, 6th and 9th) at refrigerator temperature (+8şC) are also investigated. The fermentation time of goat's milk is shorter (1050) compared to cow's milk (1230). Fermented goat's milk had more viable count of L. acidophilus La-5 and higher acidity than fermented cow's milk during storage. Milk powder addition (especially WPC addition) had a significant influence on increased viable count of L. acidophilus La-5 in both types of milk. In goat's milk samples a gradual increase of lactobacilii during entire storage is observed. The most significant influence on probiotic culture La-5 survival had the WPC addition in both types of acidophilus milk. Sensorial characteristics of all investigated samples during storage are improved. The "goat's taste" in goat's milk samples with WPC addition is poorly expressed. These results showed an advantage of fermented goat's milk production enriched with WPC. Because of higher viable count of Lactobacillus acidophilus La-5 (4, 65*108/mL), compared to cow's milk (1, 65*108/mL), and excellent sensorial properties during storage, the acidopilus from goat's milk can be considered as a high quality probiotic product.
Izvorni jezik
Engleski
