Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk
In this study, donkey milk and cow milk used for kefir production and the kefir samples were characterised based on compositional and microbiological properties, volatile aroma compounds, amino acid composition, and sensory analyses during storage for 21 days at 5 °C. Compared to cow milk kefir (CMK...
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| Language: | English |
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Croatian Dairy Union
2022-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/411293 |
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| author | İlhan Gün |
| author_facet | İlhan Gün |
| author_sort | İlhan Gün |
| collection | DOAJ |
| description | In this study, donkey milk and cow milk used for kefir production and the kefir samples were characterised based on compositional and microbiological properties, volatile aroma compounds, amino acid composition, and sensory analyses during storage for 21 days at 5 °C. Compared to cow milk kefir (CMK), donkey milk kefir (DMK) had lower contents of total solids, fat, and protein. Using donkey milk resulted in a weaker body characteristic in the kefir sample due to its low total solids content and the low ratio of casein. Acetaldehyde and acetic acid formation were at a remarkable level in DMK. Besides, the high lactose content of donkey milk caused more ethanol production in the kefir. Tyrosine, valine, and arginine were the primary amino acids in DMK. Donkey milk kefir was evaluated as acceptable in the aspect of sensorial properties such as taste and odour. Based on the present results, it could be concluded that a probiotic fermented beverage can be produced from donkey milk. |
| format | Article |
| id | doaj-art-da9e636eebb64f338a6ff7e01ff20f12 |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-da9e636eebb64f338a6ff7e01ff20f122025-08-20T03:25:00ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252022-01-01724213225Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milkİlhan Gün0Burdur Mehmet Akif Ersoy University, Burdur Food, Agriculture and Livestock Vocational Higher Education School, Food Processing Department, Burdur, TurkeyIn this study, donkey milk and cow milk used for kefir production and the kefir samples were characterised based on compositional and microbiological properties, volatile aroma compounds, amino acid composition, and sensory analyses during storage for 21 days at 5 °C. Compared to cow milk kefir (CMK), donkey milk kefir (DMK) had lower contents of total solids, fat, and protein. Using donkey milk resulted in a weaker body characteristic in the kefir sample due to its low total solids content and the low ratio of casein. Acetaldehyde and acetic acid formation were at a remarkable level in DMK. Besides, the high lactose content of donkey milk caused more ethanol production in the kefir. Tyrosine, valine, and arginine were the primary amino acids in DMK. Donkey milk kefir was evaluated as acceptable in the aspect of sensorial properties such as taste and odour. Based on the present results, it could be concluded that a probiotic fermented beverage can be produced from donkey milk.https://hrcak.srce.hr/file/411293aroma compoundsdairy beveragedonkey milk, kefirfermentationsensory evaluation |
| spellingShingle | İlhan Gün Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk Mljekarstvo aroma compounds dairy beverage donkey milk, kefir fermentation sensory evaluation |
| title | Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk |
| title_full | Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk |
| title_fullStr | Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk |
| title_full_unstemmed | Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk |
| title_short | Comparison of composition, sensory properties and aroma compounds of kefir produced from donkey milk and cow milk |
| title_sort | comparison of composition sensory properties and aroma compounds of kefir produced from donkey milk and cow milk |
| topic | aroma compounds dairy beverage donkey milk, kefir fermentation sensory evaluation |
| url | https://hrcak.srce.hr/file/411293 |
| work_keys_str_mv | AT ilhangun comparisonofcompositionsensorypropertiesandaromacompoundsofkefirproducedfromdonkeymilkandcowmilk |