Prethodno priopćenje
The influence of sterilized cow's and goat's milk and their mixture on yoghurt fermentation
Rajka Božanić
orcid.org/0000-0002-3387-0315
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Sažetak
Modern way of life which strives for consumption of health food forced the dairy industry to produce new kind of fermented products. One of them is the yogurt from goat's milk. The main composition of goat's and cow's milk is similar but quantities due to higher digestibility proteins and fats, as well as soluble calcium, inorganic phosphorous, magnesium, potassium and vitamins (specially vitamin A) are greater and the bacterial and immunological properties strongly expressed in goat's milk. The aim of this work was to compare the fermentation of goat's and cow's milk during the yoghurt production. The yogurt was produced from sterilized cow's and goat's milk with 3.2% of fat and from the mixture of both milks in proportion 1:1. The fermentation at 4CP C was faster in goat's (2 hours 33 minutes), than in cow's milk (2 hours 50 minutes). The proportion of lactobacilli and streptococci varied from 1:0,63 at the beginning of the fermentation to 1:1.12 (cow's milk), 1:1.38 (goat's milk), and 1:2.14 (mixed milk) at the end of the fermentation. Total count of lactobacilli and streptococci increased during the fermentation from 9.5x107/ml to 7.1x108/ml (cow's milk), 6.2x108/ml (goat's milk) and 6.9x107/ml (mixed milk).
Ključne riječi
sterilized goat's and cow's milk; yoghurt culture; fermentation
Hrčak ID:
94987
URI
Datum izdavanja:
15.5.1996.
Posjeta: 1.140 *