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Properties of drinking yogurt obtained from cow’s and goat’s organic milk fermented by traditional yogurt cultures

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EN
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EN
This paper presents an assessment of selected qualitative attributes of fermented drinks obtained from organic cow’s and goat’s milk by using yogurt cultures in 10-day refrigeration storage process (5 ± 1°C). The raw material was purchased in organic farms located in north-west Poland. Two yogurt starters obtained from the Chr. Hansen company were used in the study: YC-X16 and YF-L811. Both cultures contained Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These cultures did not differ in the qualitative content of the lactic acid bacteria but their use allows for obtaining products with different qualitative properties. Four variants of yogurt were produced: i. J-X16 - yogurt from cow’s milk with YC-X16 culture, ii. J-L811 - yogurt from cow’s milk with YF-L811 culture, iii. KJ-X16 - yogurt from goat’s milk with YC-X16 culture, iv. KJ-L811 - yogurt from goat’s milk with YF-L811culture. All samples of fermented milk were subjected to microbiological, physico-chemical, rheological (hardness) analyzes and a sensory assessment (PN-EN ISO 6658:1998). It was determined that the yogurt cultures (YE-L811 and YC-X16) used in the experiment are worthy of recommendation for the production of fermented milk from both organic acidity, pH and hardness), the vitality of the microflora as well as sensory properties of yogurt from organic cow’s and goat’s milk depended on the type of used yogurt culture and time of refrigeration storage. The type of used milk has no impact on the vitality of the microflora.
Rocznik
Tom
Strony
1755--1771
Opis fizyczny
Bibliogr. 50 poz., tab.
Twórcy
  • Department of Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland, Papieża Pawła VI 3, 71-459 Szczecin, Poland, Phone: +48 91 449 65 11, aniamalek4@wp.pl
autor
  • Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Science, Warsaw, Poland, Nowoursynowska 161/35, 02-787 Warsaw, Poland, Phone: +48 22 593 76 66, malgorzata_ziarno@sggw.pl
autor
  • Department of Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland, Papieża Pawła VI 3, 71-459 Szczecin, Poland, Phone: +48 91 449 65 00, izabela.dmytrow@gmail.com
autor
  • Department of Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland, Papieża Pawła VI 3, 71-459 Szczecin, Poland, Phone: +48 91 449 65 01, paulina.tuma@zut.edu.pl
autor
  • Department of Toxicology, Faculty of Food Science and Fisheries, West Pomeranian University of Technology, Szczecin, Poland, Papieża Pawła VI 3, 71-459 Szczecin, Poland, Phone: +48 91 449 65 55, agata.witczak@zut.edu.pl
autor
  • Institute of Agriculture in the Carpathian Region, National Academy of Agricultural Sciences of Ukraine, 81115, Obroshyno village, Pustomyty distr., Lviv reg., Ukraine, Phone: (032) 239 62 65, 239 61 70, +380969388403, vovkstah@gmail.com
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Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
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bwmeta1.element.baztech-1c44ed11-a9eb-4558-af73-30e4dfabcddf
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