Influence of yogurt and butter starters activity on the amount of cholesterol in skorup (kaymak) [autochthonous dairy product in Montenegro (Yugoslavia)]
2000
Mirecki, S.I. (Biotehnicki fakultet, Podgorica (Yugoslavia)) | Vujicic, I.F. | Antov, G.S.
The influence of yoghurt and butter starters activity on the amount of cholesterol in skorup (kaymak) was investigated. The three series of skorup (kaymak) were analyzed: skorup (kaymak) made by autochthonous technology (series A), skorup (kaymak) with added yoghurt starter (series B) and skorup (kaymak) with added butter starter (series C). All three series were made from ewe's milk. The content of cholesterol in skorup (kaymak) after 1, 15, 30, 45 and 60 days of ripening was determined. The amount of cholesterol was measured in mg/g of fat, and the percentage of cholesterol decrease was calculated. During ripening, the amount of cholesterol in 1 g of fat was decreasing in all series of skorup (kaymak). The highest percentage of cholesterol decrease was determined in the skorup (kaymak) of series B (53.26%), followed by the skorup (kaymak) of series C (48.23%). It was also found that decrease of cholesterol in skorup (kaymak) of series A was 15.85%.
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