The vitamin C content in fermented milk beverages obtained from ewe's milk

• Autorzy: Bonczar G. , Regula A. , Grega T.
• Języki publikacji: EN

Abstrakty

EN

From ewe’s milk four fermented milk products were made (yoghurt, bioyoghurt, sour milk, kefir) using the following starter culture: for yoghurt: YC-180 (S. thermophilus and L. delbrueckii ssp. bulgaricus), bioyoghurt: ABT-1 (S. thermophilus, L. acidophilus and Bifidobacterium species), sour milk: CH-N-11 (L .lactis ssp. cremoris, L. lactis ssp. lactis, L. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) and for kefir: DA (Lactobacillus ssp., Lactococcus ssp. and yeasts). Raw milk, pasteurised milk, as well as all the products were analysed when fresh, after 7 and 14 day of storage for determination of vitamin C and ascorbic acid content, titratable acidity and pH.

Słowa kluczowe

EN

vitamin C; ewe milk; kefir; sour milk; bioyoghourt; fermented milk beverage; yoghourt

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2004
• Tom: 07
• Numer: 1
• Opis fizyczny: http://www.ejpau.media.pl/series/volume7/issue1/food/art-06.html

Twórcy

autor

Bonczar G.

• Agricultural University of Krakow, 29 Listopada 52, 31-425 Krakow, Poland

autor

Regula A.

autor

Grega T.

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