Fermentation of cow's goat's and ewe's milk by thermophilic acid producing cultures.
1987
Kechagias, Ch.Ch. | Konidari, E.P. | Laskaris, I.Ch. | Kazazis, S.I. (Technological Inst., Athens (Greece). School of Food Technology and Nutrition)
Three commercially available, thermophilic (Hansen CH-1, Hansen B-3 and Wiesby V) were used. Initially, the behavior of them in cow's, goat's and ewe's milk was studied for longer time than normally used to ferment milk for yoghurt production. The cultures affected the characteristics of the three types of milk similarly with the exception of one which gave lower pH values in all types milk. The results also showed that the increase of the acidity and the degree of proteolysis was higher for ewe's milk and lower for cow's milk. Following that, the physico-chemical characteristics of yoghurt, produced by these cultures from the three types of milk during storage, were studied. The results showed that: a) the pH values ranged to similar levels in the three types of yoghurt. b) the values of acetaldehyde fluctuated during storage and the yoghurt from goat's milk had lower values than that from cow's and ewe's milk. c) the degree of proteolysis showed small increase mainly in the yoghurt from ewe's milk d) the Instron penetration force remained practically constant during storage and was higher for the yoghurt from ewe's milk and lower for the yoghurt from goat's and cow's milk which had similar values, e) the viscosity in all speeds of yoghurt from goat's and cow's milk did not show essential changes during storage, in contrast with that the viscosity of yoghurt from ewe's milk which in a few cases decreased
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