Effect of the addition of Bifidobacterium monocultures on the physical, chemical, and sensory characteristics of fermented goat milk
PBN-AR
Instytucja
Wydział Nauk o Żywności i Rybactwa (Zachodniopomorski Uniwersytet Technologiczny w Szczecinie)
Informacje podstawowe
Główny język publikacji
angielski
Czasopismo
JOURNAL OF DAIRY SCIENCE (45pkt w roku publikacji)
ISSN
0022-0302
EISSN
Wydawca
ELSEVIER SCIENCE INC
DOI
URL
Rok publikacji
2017
Numer zeszytu
9
Strony od-do
6972-6979
Numer tomu
100
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Autorzy
Pozostali autorzy
+ 1
Słowa kluczowe
angielski
milk processing
goat milk
lactic acid bacteria
fermentation
cold storage
Streszczenia
Język
angielski
Treść
The aim of the study was to use 3 monocultures of Bifidobacterium (Bifidobacterium animalis ssp. lactis AD600, Bifidobacterium animalis ssp. lactis BB-12, and Bifidobacterium longum AD50) in fermented goat milk to assess the microbial, physicochemical, rheological, and sensory quality of beverages during a 3-wk storage period at 5°C. The results indicated that selected bifidobacteria may be used for production of fermented goat milk because they comply with the minimum standards specified by the Food and Agriculture Organization of the United Nations and the World Health Organization during the entire period of storage. However, goat milk fermented by Bif. longum AD50 had less than 106 cfu/g after 21 d of storage. The acidity, acetaldehyde content, viscosity, and hardness of fermented goat milk beverages depended on the strain and the storage period. Sensory properties were similar and acceptable, with a tendency for the quality to be reduced with an extended storage time. Depending on the monoculture of bifidobacteria used to manufacture fermented goat milk, the product had a different pH value. Titratable acidity in all fermented goat milk increased significantly along with the time of storage. Our study has shown that monocultures of bifidobacteria had a significant effect on the content of acetaldehyde, but the lowest effect over the entire storage period was observed in goat milk fermented by Bif. animalis ssp. lactis BB-12. This sample also had the lowest viscosity values compared with other samples and the best organoleptic properties during a 3-wk storage period.
Inne
System-identifier
PX-59e46457d5de4410c33dd5eb
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