Microbial decrease of cholesterol in "kaymak" [Yugoslav autochthonous milk product] and similar products
1999
Mirecki, S.
The possibility of cholesterol decrease in "kaymak" by adding the yoghurt and butter starters was investigated. The three series of "kaymak" were analized: "kaymak" made by autochthonous technology (seri A), "kaymak" with added yoghurt starter (seri B) and "kaymak" with added butter starter (seri C). The content of cholesterol after 1, 15, 30, 45 and 60 days of ripening, the chemical analyses of "kaymak" after 1 and 60 days of ripening, sensory evaluation and yield of "kaymak", and content of cholesterol in industrial milk products "Novokrem" and "a la Kajmak" were investigated. The method of adding yoghurt and butter starters during the manufacturing of "kaymak" have negative influence only on acidity and it caused acid test and odor in "kaymak" of series B and C. It does not have influence on chemical and sensoral traits and yield of produced series of "kaymak". Instead of that, it appears that use of this method can produce the fatty milk products with low content of cholesterol.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Unassigned data from Yugoslavia