Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk
The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs ma...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2016-11-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248774&lang=en |
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| author | Dorota Cais-Sokolińska Jacek Wójtowski Jan Pikul |
| author_facet | Dorota Cais-Sokolińska Jacek Wójtowski Jan Pikul |
| author_sort | Dorota Cais-Sokolińska |
| collection | DOAJ |
| description | The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation. |
| format | Article |
| id | doaj-art-8995cc10f97d40dfa7720fc9596bbb30 |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2016-11-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-8995cc10f97d40dfa7720fc9596bbb302025-08-20T03:38:02ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252016-11-0166427228110.15567/mljekarstvo.2016.0403Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milkDorota Cais-Sokolińska0Jacek Wójtowski1Jan Pikul 2Department of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, PolandDepartment of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, 62-002 Suchy Las, PolandDepartment of Dairy Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248774&lang=enmares milk; goat milk; sheep milk; kefir |
| spellingShingle | Dorota Cais-Sokolińska Jacek Wójtowski Jan Pikul Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk Mljekarstvo mares milk; goat milk; sheep milk; kefir |
| title | Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk |
| title_full | Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk |
| title_fullStr | Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk |
| title_full_unstemmed | Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk |
| title_short | Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk |
| title_sort | rheological texture and sensory properties of kefir from mare s milk and its mixtures with goat and sheep milk |
| topic | mares milk; goat milk; sheep milk; kefir |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=248774&lang=en |
| work_keys_str_mv | AT dorotacaissokolinska rheologicaltextureandsensorypropertiesofkefirfrommaresmilkanditsmixtureswithgoatandsheepmilk AT jacekwojtowski rheologicaltextureandsensorypropertiesofkefirfrommaresmilkanditsmixtureswithgoatandsheepmilk AT janpikul rheologicaltextureandsensorypropertiesofkefirfrommaresmilkanditsmixtureswithgoatandsheepmilk |