Nauka Przyroda Technologie

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2015 volume 9 issue 2, #28 DOI: 10.17306/J.NPT.2015.2.28
Joanna Teichert, Romualda Danków, Jan Pikul, Natalia Osten-Sacken
Properties of fermented beverages prepared from goat milk with the use of thickening starter cultures
Summary.

In recent years there has been dynamic growth in the production of fermented beverages from cow and goat milk especially of thick consistency. The aim of the study was production of fermented beverages from goat milk using two different thickening starter cultures. Produced drinks were subjected to organoleptic examination, as well as physico-chemical analyses. Ana­lyses were performed immediately after production and 3, 7, 14, and 21 days of cold storage. It was found that the process of fermentation of milk inoculated with cultures containing yeast was longer than the inoculated culture without yeast. During the cooling storage less increase of the acidity of the beverage with the yeast was observed. Colour and texture in both fermented beverages have changed significantly during storage. Drinks without yeast were characterised by lower hardness and consistency. Drinks differed from each other in taste, smell, texture and homogeneity.

Key words: goat milk, fermented beverages, colour, texture
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom9/zeszyt2/art_28.pdf

DOI: 10.17306/J.NPT.2015.2.28

For citation:

MLA Teichert, Joanna, et al. "Właściwości napojów fermentowanych wytworzonych z mleka koziego z udziałem kultur zagęszczających." Nauka Przyr. Technol. 9.2 (2015): #28. DOI: 10.17306/J.NPT.2015.2.28
APA Joanna Teichert1, Romualda Danków1, Jan Pikul1, Natalia Osten-Sacken2 (2015). Właściwości napojów fermentowanych wytworzonych z mleka koziego z udziałem kultur zagęszczających. Nauka Przyr. Technol. 9 (2), #28 DOI: 10.17306/J.NPT.2015.2.28
ISO 690 TEICHERT, Joanna, et al. Właściwości napojów fermentowanych wytworzonych z mleka koziego z udziałem kultur zagęszczających. Nauka Przyr. Technol., 2015, 9.2: #28. DOI: 10.17306/J.NPT.2015.2.28
Corresponding address:
Joanna Teichert
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dankow@up.poznan.pl
Accepted for print: 9.02.2015