Slovenian fermented milk with probiotics
The concept of functional foods and probiotics is a novelty in former Eastern block. The Croatian and Slovenian dairy industries are the first that launched probiotic. In this work, samples of probiotic fermented milks purchased from Slovenian market were stored within 25 days at three different tem...
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| Format: | Article |
| Language: | English |
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University of Ljubljana Press (Založba Univerze v Ljubljani)
2000-11-01
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| Series: | Acta Agriculturae Slovenica |
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| Online Access: | https://journals.uni-lj.si/aas/article/view/15799 |
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| author | Nada VAHČIĆ Mirjana HRUŠKAR |
| author_facet | Nada VAHČIĆ Mirjana HRUŠKAR |
| author_sort | Nada VAHČIĆ |
| collection | DOAJ |
| description | The concept of functional foods and probiotics is a novelty in former Eastern block. The Croatian and Slovenian dairy industries are the first that launched probiotic. In this work, samples of probiotic fermented milks purchased from Slovenian market were stored within 25 days at three different temperatures (4° C, 20° C, 37° C), and changes in acetaldehyde, ethanol and diacetyl were determined. Above chemical compounds have a high impact on the desired product flavour. At the same time sensory evaluation was carried out. Acetaldehyde and ethanol concentration were determined by aldehyde dehydrogenase and alcohol dehydrogenase methods. Diacetyl was measured by modification of the Hill’s colorimetric method. Sensory analysis was conducted by five member panel, using a scoring system with weighted factors in the 20-point scale. The concentration of these flavour compounds changed during storage depending on duration and temperature in depot. Acetaldehyde content decreased at each temperature level during 25-days storage. Diacetyl and ethanol content increased with duration at all temperature levels. Sensoric quality decreased with duration and was closely related to changes in the content of aroma compounds. Changes of all investigated parameters were pronounced on higher temperature levels. Thus, there were no significant changes during the refrigerated storage at 4° C while at the other two temperature levels results pointed out significant differences between the values before and after storage. |
| format | Article |
| id | doaj-art-216e08d74b9f4734a4a4e96c8aca8bc3 |
| institution | DOAJ |
| issn | 1854-1941 |
| language | English |
| publishDate | 2000-11-01 |
| publisher | University of Ljubljana Press (Založba Univerze v Ljubljani) |
| record_format | Article |
| series | Acta Agriculturae Slovenica |
| spelling | doaj-art-216e08d74b9f4734a4a4e96c8aca8bc32025-08-20T02:57:37ZengUniversity of Ljubljana Press (Založba Univerze v Ljubljani)Acta Agriculturae Slovenica1854-19412000-11-01762414610.14720/aas.2000.76.2.1579922192Slovenian fermented milk with probioticsNada VAHČIĆ0Mirjana HRUŠKAR1University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, CroatiaThe concept of functional foods and probiotics is a novelty in former Eastern block. The Croatian and Slovenian dairy industries are the first that launched probiotic. In this work, samples of probiotic fermented milks purchased from Slovenian market were stored within 25 days at three different temperatures (4° C, 20° C, 37° C), and changes in acetaldehyde, ethanol and diacetyl were determined. Above chemical compounds have a high impact on the desired product flavour. At the same time sensory evaluation was carried out. Acetaldehyde and ethanol concentration were determined by aldehyde dehydrogenase and alcohol dehydrogenase methods. Diacetyl was measured by modification of the Hill’s colorimetric method. Sensory analysis was conducted by five member panel, using a scoring system with weighted factors in the 20-point scale. The concentration of these flavour compounds changed during storage depending on duration and temperature in depot. Acetaldehyde content decreased at each temperature level during 25-days storage. Diacetyl and ethanol content increased with duration at all temperature levels. Sensoric quality decreased with duration and was closely related to changes in the content of aroma compounds. Changes of all investigated parameters were pronounced on higher temperature levels. Thus, there were no significant changes during the refrigerated storage at 4° C while at the other two temperature levels results pointed out significant differences between the values before and after storage.https://journals.uni-lj.si/aas/article/view/15799milkmilk productsprobioticsyoghurtprobiotic yoghurtsensory propertiesaroma compoundsslovenia |
| spellingShingle | Nada VAHČIĆ Mirjana HRUŠKAR Slovenian fermented milk with probiotics Acta Agriculturae Slovenica milk milk products probiotics yoghurt probiotic yoghurt sensory properties aroma compounds slovenia |
| title | Slovenian fermented milk with probiotics |
| title_full | Slovenian fermented milk with probiotics |
| title_fullStr | Slovenian fermented milk with probiotics |
| title_full_unstemmed | Slovenian fermented milk with probiotics |
| title_short | Slovenian fermented milk with probiotics |
| title_sort | slovenian fermented milk with probiotics |
| topic | milk milk products probiotics yoghurt probiotic yoghurt sensory properties aroma compounds slovenia |
| url | https://journals.uni-lj.si/aas/article/view/15799 |
| work_keys_str_mv | AT nadavahcic slovenianfermentedmilkwithprobiotics AT mirjanahruskar slovenianfermentedmilkwithprobiotics |