Wyniki wyszukiwania

1

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

100%

Bonczar G., Regula A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2003

|

tom 06

|

nr 2

Ewes 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 starters addition contained more free fatty acids, the vitamin C and the ascorbic acid, but less nitrogen compounds. Amount of starter influenced the texture parameters.

2

The influence of different factors on syneresis of rennet curd obtained from ewe's milk

100%

Bonczar G., Grega T., Domagala J., Walczycka M., Regula A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2003

|

tom 06

|

nr 2

Different factors affecting syneresis of rennet curd, made from ewes milk, were examined. The experimental factors were: pasteurisation, temperature and pH of milk, curd firmness, curd temperature and rate of curd temperature rise, time (after renneting). Also the effect of above mentioned factors on dry matter content, yield and texture of fresh cheeses was established. It was concluded that syneresis of pasteurised milk curd was lower in comparison to syneresis of raw milk curd. Temperature and milk pH, curd temperature and rate of curd temperature rise, time of measurement influenced significantly syneresis from rennet curd. The pasteurisation and pH of milk influenced the yield, texture and dry matter content of fresh cheeses.

3

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

100%

Bonczar G., Regula A., Grega T.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2004

|

tom 07

|

nr 1

From ewes 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.

4

Comparison of the physico-chemical and processing properties of ewe's and cow's milk

67%

Kolczak T., Kisza J., Wszolek M., Krawontka J.

Acta Agraria et Silvestria. Series Zootechnica

|

1993

|

tom 31

45-54

Ograniczanie wyników

3 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Acta Agraria et Silvestria. Series Zootechnica

3 Bonczar G.

3 Regula A.

2 Grega T.

1 Domagala J.

1 Kisza J.

1 Kolczak T.

1 Krawontka J.

1 Walczycka M.

1 Wszolek M.

1 2004

2 2003

1 1993

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

The influence of different factors on syneresis of rennet curd obtained from ewe's milk

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

Comparison of the physico-chemical and processing properties of ewe's and cow's milk