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.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_9_28.pdf
| MLA | Teichert, Joanna, et al. "Właściwości napojów fermentowanych wytworzonych z mleka koziego z udziałem kultur zagęszczających." Nauka Przyr. Technol. 9.2 (2015): #28. https://doi.org/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 https://doi.org/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. https://doi.org/10.17306/J.NPT.2015.2.28 |
Joanna Teichert
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dankow@up.poznan.pl