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Production of benzoic acid in fermented goat's and sheep's milk  [2014]

Hornickova, S., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources Dragounova, H., Dairy Research Institute (Prague). Czech Republic Hejtmankova, K., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources Michlova, T., Czech University of Life Sciences, Prague (Czech Republic). Faculty of Agrobiology, Food and Natural Resources et al.

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Abstract
The content of hippuric acid in raw goat's and sheep's milk and the content of benzoic acid in model fermented milk drinks prepared using different cultures of bacteria of milk fermentation were determined. All fermented milk drinks contained benzoic acid in the range 5.0-78 mg/kg. Higher quantity of benzoic acid in fermented sheep's milk drinks corresponded also to significantly higher quantity of hippuric acid in raw sheep's milk. No significant differences among used cultures of bacteria of dairy fermentation and the quantity of benzoic acid in fermented milk drinks were recorded. In addition, the quantity of benzoic acid in various commercial goat's and sheep's cheeses produced directly in farms was analyzed. The contents of benzoic acid in cheeses ranged from 5.1 to 90 mg/kg. No significant difference in the quantity of benzoic acid from goat's and sheep's cheeses was found, whereas significant differences were registered in the quantity of benzoic acid in cheeses produced in individual farms.
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Other subjects

  • variation saisonniere
  • breeds (animals)
  • ewe milk
  • acide benzoique
  • composicion quimica
  • razas (animales)
  • goat cheese
  • saison
  • bacterias acido lacticas
  • analyse quantitative
  • streptococcus faecium
  • quantitative analysis
  • bebidas
  • cultured milk
  • acidos organicos
  • composition chimique
  • lactobacillus bulgaricus
  • lactobacillus delbrueckii
  • queso de oveja
  • beverages
  • seasons
  • bacterie lactique
  • lactococcus lactis
  • lait fermente
  • leche de oveja
  • seasonal variation
  • productos fermentados
  • leche fermentada
  • estaciones del ano
  • family farms
  • acide organique
  • cultivos iniciadores
  • fermented products
  • race (animal)
  • fromage de brebis
  • organic acids
  • hplc
  • goat milk
  • fromage de chevre
  • analisis cuantitativo
  • acido benzoico
  • culture starter
  • benzoic acid
  • produit fermente
  • lait de chevre
  • leche de cabra
  • variacion estacional
  • ewe cheese
  • exploitation agricole familiale
  • lactic acid bacteria
  • lactococcus
  • queso de cabra
  • boisson
  • starter cultures
  • lait de brebis
  • explotacion agricola familiar
  • chemical composition

From the journal

Scientia Agriculturae Bohemica (Czech Republic)

ISSN : 1211-3174

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Other information

Language : English

Type : Summary

In AGRIS since : 2016

Volume : 45

Issue : 4

Start Page : 247

End Page : 253

All titles :

" Production of benzoic acid in fermented goat's and sheep's milk "