The influence of different amount of starter culture on the properties of yogurts obtained from ewe's milk

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

Abstrakty

EN

Ewe’s milk was inoculated with 2%, 3% and 4% yogurt starter culture Y180 DVS (Ch. Hansen). The yogurts were stored at 4°C for 14 days. The raw milk and pasteurized milk were analyzed, also yogurt after 1, 7, 14 days of storage were estimated. Organoleptic evaluation and texture analyses were done in yogurts. It was observed that yogurts made with higher starter’s addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.

Słowa kluczowe

EN

vitamin C; starter culture; physicochemical property; ewe milk; texture parameter; texture; yoghourt

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/food/art-04.html

Twórcy

autor

Bonczar G.

• Agricultural University of Krakow, Al.29 Listopada 46, 31-425 Krakow, Poland

autor

Regula A.

Bibliografia

• Alichanidis E., Polychroniadou A., 1995. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view. Proc. IDF Greek National Committee of IDF CIRVAL Semin. (Greece), 19-21 October, 21.
• Beshkova D., Simova E., Frengova G., Simov Z., 1988. Production of flavour compounds by yogurt starter cultures. J. Microbiol. Biotechnol. 20, 180.
• Bonczar G., Wszołek M., 1997. Jakość i trwałość kefiru i jogurtu produkowanego z owczego mleka [Quality and durability of kefir and yogurt made from ewe’s milk]. Żywn. Technol. Jakość, 1, 61 [in Polish].
• Bonczar G., Wszołek M., Siuta A., 2002. The effects of certain factors on the properties of yoghurt made from ewe’s milk. Food Chem., 79, 85-91.
• Borek-Wojciechowska R., 2000. Witamina C w mleku krowim i kozim [Vitamin C in cow’s and goat’s milk]. Prz. Mlecz. 7, 228-229 [in Polish].
• Budsławski J., 1973. Badanie mleka i jego przetworów [Milk and milk products analyses] PWRiL, Warsaw [in Polish].
• Deeth H. C., Fitz-Gerald C. H., 1976. Lipolysis in dairy products. Austr. J. Dairy Technol., 31, 53.
• Gawęcki J., Hryniewiecki L., 2000. Żywienie człowieka 1 [Human nutrition]. PWN Warszawa, 243-248 [in Polish].
• Georgala A. I. K., Tsakalidou E., Kandarakis I., Kalantzopoulos G., 1995. Flavour production in ewe’s milk and ewe’s milk yoghurt, by single strains and combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, isolated from traditional Greek yoghurt. Lait, 75, 271.
• Haenlein G. F. W., 1995. Nutritional value of dairy products of ewe and goat milk. Proc. IDF Greek National Committee of IDF CIRVAL Semin. Creta (Greece), 19-21 October, 21.
• Kneifel W., Ulberth F., Erhard F., Jaros D., 1992. Aroma profiles and sensory properties of yogurt and yogurt-related products. Milchwissenchaft 6, 362-365.
• Krełowska-Kułas M., 1993. Badania jakości produktów spożywczych [Products’ quality analyses]. PWE, Warsaw [in Polish].
• Kurmann J. A., 1986. Yoghurt made from ewe’s and goat’s milk. Bull. FIL/IDF, 202,153.
• Kurpisz W., 1984. Ocena organoleptyczna produktów mleczarskich [Organoleptic evaluation of dairy products]. ZWCRS, Warsaw [in Polish].
• Less G. J., Jago G. R., 1969. Methods for the estimation of acetaldehyde in cultured dairy products. Austr. J. Dairy Technol. 24, 181.
• Pien J., 1974. Etude de beurre. Lait 29, 813.
• PN-83/A-86061. Mleko i przetwory mleczarskie. Napoje fermentowane [Milk and dairy products. Fermented milk products] [in Polish].
• PN-ISO 11036. 1999. Analiza sensoryczna, Metodologia, Profilowanie tekstury [Sensory analyses, Methodology, Texture] [in Polish].
• Renner E., 1989. Micronutrients in milk and milk based food products. London, Elsevier Applied Science.
• Staniewski B.1998. Lipoliza w mleku surowym [Lipolysis in raw milk]. Prz. Mlecz., 3, 75 [in Polish].
• Steron T., Les sciences alimentaires. 1986. L’encyclopedie nutritionnelle de l’homme.
• Surmacka-Szcześniak A., 1963. Classyfication of Textural Characteristics. J. Food Sci., 28, 385-389.
• Tamime A. Y., Robinson R. K., 1999. Yoghurt. Science and technology. In: Woodhead Publishing Limited, Cambridge England.
• Zmarlicki S., 1978. Ćwiczenia z analizy mleka i produktów mlecznych [Milk and dairy products analyses – practices] Wyd. SGGW, Warsaw [in Polish].