Naslov
Ovisnost reoloških svojstava o suhoj tvari kozjeg i kravljeg acidofilnog mlijeka
(Rheological Properties of Goat and Cow Acidophilus Milk Related to Dry Matter Dpendency)

Autori
Novaković, Predrag ; Kordić, Jasna ; Slačanac, Vedran ; Moslavac, Tihomir

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

Izvornik
Texture of fermented milk products and dairy desserts / Giangiacomo, R. - Vicenza : International Dairy Federation, 1997, 55-55

Skup
Symposium on texture of fermented milk products and dairy desserts

Mjesto i datum
Vicenza, Italija, 05.05.1997. - 06.05.1997

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
kozje mlijeko; kravlje mlijeko; acidofilno mlijeko; fermentacija; reološka svojstva
(goat milk; cow milk; acidophilus milk; fermentation; rheological properties)

Sažetak
The cow acidophilus milk is a known and appreciated dairy product due to its sensory chracteristics and good nutritive value. Lately, the goat acidophilus milk production has been more investigated because the goat milk has high nutritional quality which is based on the specific chemical composition and structure. The rheological properties of curd are one of the basic parameters of fermented milk products quality. Milk curdling occurs as a consequence of the pH value lowering during milk fermentation. It is the result of the caseinate complex demine-ralization and water molecules discharged from the lactic caseinate lattice owing to H+-ions concentration increase. In this paper, the rheological properties of goat and cow acidophilus milk with and without the addition of 1 and 2 % of skimmed milk powder and along with 3 and 5 % inoculation of bacteria Lactobacillus acidophilus were determined. Rheological characteristics of all samples were determined at the end of fermentation and after 3, 6 and 9 days of storage at 4 0C. The aim of of this work was to establish the differences in the curd structure between goat and cow acidophilus milk and to compare those differences with fermentation velocities. The lactic acid fermentation velocity was higher in a goat milk which was shown in higher concen-tration of H+-ions and in higher potencial acidity. In spite of higher H+-ions concentration goat acidophilus milk had a lower apparent viscosity at the end of fermentation than cow acidophilus milk. During the storage time the apparent viscosity of goat acidophilus milk was considerably increased while the changes of cow acidophilus milk were absent or minor. Higher share of the inoculated lactic acid fermentation bacteria (5 %) influenced both fermentation velocity and rheological properties of goat and cow acidophilus milk curd.

Izvorni jezik
Engleski

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