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Fermentation and storage of probiotic yoghurt from goat’s milk

Rajka Božanić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Irena Rogelj
Ljubica Tratnik

Puni tekst: engleski, pdf (283 KB) str. 93-111 preuzimanja: 1.478* citiraj
APA 6th Edition
Božanić, R., Rogelj, I. i Tratnik, Lj. (2002). Fermentation and storage of probiotic yoghurt from goat’s milk. Mljekarstvo, 52 (2), 93-111. Preuzeto s https://hrcak.srce.hr/1696
MLA 8th Edition
Božanić, Rajka, et al. "Fermentation and storage of probiotic yoghurt from goat’s milk." Mljekarstvo, vol. 52, br. 2, 2002, str. 93-111. https://hrcak.srce.hr/1696. Citirano 08.08.2020.
Chicago 17th Edition
Božanić, Rajka, Irena Rogelj i Ljubica Tratnik. "Fermentation and storage of probiotic yoghurt from goat’s milk." Mljekarstvo 52, br. 2 (2002): 93-111. https://hrcak.srce.hr/1696
Harvard
Božanić, R., Rogelj, I., i Tratnik, Lj. (2002). 'Fermentation and storage of probiotic yoghurt from goat’s milk', Mljekarstvo, 52(2), str. 93-111. Preuzeto s: https://hrcak.srce.hr/1696 (Datum pristupa: 08.08.2020.)
Vancouver
Božanić R, Rogelj I, Tratnik Lj. Fermentation and storage of probiotic yoghurt from goat’s milk. Mljekarstvo [Internet]. 2002 [pristupljeno 08.08.2020.];52(2):93-111. Dostupno na: https://hrcak.srce.hr/1696
IEEE
R. Božanić, I. Rogelj i Lj. Tratnik, "Fermentation and storage of probiotic yoghurt from goat’s milk", Mljekarstvo, vol.52, br. 2, str. 93-111, 2002. [Online]. Dostupno na: https://hrcak.srce.hr/1696. [Citirano: 08.08.2020.]

Sažetak
Cow’s and goat’s milk supplemented with inulin were fermented with ABT4 culture. The population growth of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of storage was followed in comparison with that of cow’s milk. The time required to reach the desired pH of 4.6 during fermentation was 6 h for both types of milk. At that time the proportion of viable cells of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in all fermented samples was comparable 40 : 33 : 27, respectively. During the storage viable count of streptococci and bifidobacteria have not decreased. In supplemented samples viable counts of bifidobacteria were increased and during 28th day of storage were higher for 0.6 logarithms compared to the non supplemented samples. Surviving of lactobacilli was poorer in fermented goat's milk than in fermented cow's milk during storage. The addition of inulin improved the firmness of fermented goat’s and cow’s milks products. Inulin addition partly masked the goat’s flavour of produced yoghurt. During storage the fermented goat's samples were scored better in comparison with cow's samples. Goat’s milk fermented with probiotic bacteria and fortified with inulin complies with the requirements of functional food.

Ključne riječi
goat's milk; inulin; probiotic yoghurt

Hrčak ID: 1696

URI
https://hrcak.srce.hr/1696

[hrvatski]

Posjeta: 2.369 *