Investigation on quality of goats' milk yoghurt
2004
Gerchev, G. | Uzunov, G. (Institut po Planinsko Zhivotnovadstvo i Zemedelie, Troyan (Bulgaria)) | Mikhajlova, G.
The study was performed on bulk goat's milk, without addition of milk from other species, according the traditionaal bulgarian technology. The yoghurt is a dairy product, prepared from pasteurized goat's milk and a starter culture of lactobacilli (Lactobacillus delbrueckii subssp. bulgaricus and Str. thermophilus). The chemical analyses were done according to routine methods. No significant changes occurred during the technological process. It was found out that the phospholipids levels in goat's milk yoghurt was 0.035% whereas the cholesterol content - 0.050%. The goat's milk yoghurt, produced in the Sredna Stara Planina region, was with a relatively high iron content (0.165 mg/100 g). The limiting amino acids in goat's milk yoghurt were the sulphur-containing methionine + cysteine. The biological value of goat's milk yoghurt was 93% (compared to egg protein) and the its chemical index - 58%.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institute of Agricultural Economics