Physicochemical and sensory changes of goat milk permeate following its fermentation and storage
2006
Cais-Sokolinska, D., E-mail: [email protected] | Pikul, J. | Dankow, R. (Poznan Agricultural University (Poland). Dept. of Dairy Technology)
The aim of the research project was to assess the quality parameters of goat milk permeate subjected to the fermentation process with the assistance of thermophilic cultures of traditional composition and enriched with probiotic strains. The fermented permeates were stored in refrigerated conditions for 6 weeks and during this period, changes in their active and titratable acidity were estimated, their colour parameters were measured instrumentally and their sensory profiles were examined. The type of the bacterial cultures applied did not affect the pH value of the permeates over the entire storage period. After the termination of the fermentation process, permeates treated with traditional cultures were characterized by the highest titratable acidity and this relationship did not change until the end of the storage period. Regardless of the type of the bacterial culture applied, the fermentation process resulted in a significant decrease of sample L* lightness and increase of their C* colour. After 6 weeks, values of the L* and C* coefficients of the fermented permeates decreased significantly, whereas the non-fermented permeats failed to exhibit any changes in the colour parameters in the course of their storage. The permeate fermented with the assistance of the traditional bacterial culture received the highest number of points for its overall desirability after 6 weeks of storage. During this period, the "metallic" taste of the permeate disappeared and, simultaneously, we could observe an increase in the intensity of a refreshing taste and fresh smell
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