Effect of modified potato starches Microlys 32, Microlys 34 and Microlys 52 on sensory values of kefirs from goat's milk
2002
Jasinska, M. | Mituniewicz-Malek, A. | Wasik, K. (Szczecin Agricultural University (Poland). Sect. of Dairy Technology)
Effect of 1 and 0.5 percent addition of modified potato starches Microlys of high viscosity, stable under low pH and prolonged storage at low temperatures on sensory values and chemical indicators (acidity, amino nitrogen content, acetaldehyde and ethyl alcohol) of kefirs from goat's milk during 3 week storage at 5 deg C. The modified starches in applied quantities 1 and 0.5 percent made the consistency of the kefirs too thick and creamy with hidden goat's after taste, though 1 percent addition of the starches essentially lowered kefirs acidity. Microlys 32, 34 and 52 starches increased the content of ethyl alcohol in kefir
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