Acidity, microbial, organic and free amino acids development during fermentation of skimmed milk, Kishk
1992
Damir, A.A. | Salama, A.A. | Safwat Mohamed, M.
Six organic acids (butyric, propionic, acetic, formic, lactic and succinic) were produced during Kishk fermentation. Their levels increased up to the sixth day of fermentation, except succinic acid which decreased after the fifth and the third days of skimmed milk and Rayeb Kishk's fermentation, respectively. Lactic acid had the highest increment rate while formic acid had the lowest. The free amino acids content rose during the fermentation. These results correlated quite well with the growth of lactic acid and proteolytic bacteria as well as with acidity development during fermentation. Substituting Rayeb milk with skimmed milk in Kishk preparation produced an acceptable soup product. The development of organic acids during Kishk fermentation was compared with established values for Kishk soup acceptability.
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