Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2016.0403
Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk
Dorota Cais-Sokolińska
; Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland
Jacek Wójtowski
orcid.org/0000-0001-8373-7363
; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, 62-002 Suchy Las, Poland
Jan Pikul
; Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland
Sažetak
The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation.
Ključne riječi
mares milk; goat milk; sheep milk; kefir
Hrčak ID:
168550
URI
Datum izdavanja:
14.11.2016.
Posjeta: 3.487 *