Prebiotic effect of honey addition on fermentation and physico-chemical properties of probiotic drink produced from goat milk | Probioticko djelovanje meda na fermentaciju i svojstva kozjeg i kravljeg probiotickog jogurta
2009
Stijepic, M.J., Visoka medicinska skola, Prijedor (Bosnia and Herzegovina) | Glusac, J.R., Visoka medicinska skola, Prijedor (Bosnia and Herzegovina) | Milosevic-Djurdjevic, D.M., Visoka poljoprivredna skola strukovnih studija, Sabac (Serbia)
The aim of this research was to examine the influence of honey addition on fermentation of cow and goat milk inoculated with mixed starter culture YO FAST 88, ABY3 (Bifidobacterium bifidum, Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). The aim was, also, to examine syneresis, viscosity and sensory properties of all yoghurt samples made. Differences in process and duration on the fermentation process have been found between cow and goat milk. Addition of honey had high influence on cours and velocity of fermentation of all examined samples. Samples produced from cow milk, with increased percentage of honey added had increased viscosity and stability of the product, and decreased syneresis. Sample of yoghurt, produced from goat milk, had low viscosity. Honey addition had influence on decreasing on induced syneresis. Based on the average data from sensory panel, the best evaluated samples were produced from cow milk with 3% and 5% honey addition. Characteristic taste of goat yoghurt was not restrained by honey addition.
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