PROPERTIES OF DRINKING YOGURT OBTAINED FROM COW’S AND GOAT’S ORGANIC MILK FERMENTED BY TRADITIONAL YOGURT CULTURES

Słowa kluczowe: organic cow’s and goat’s milk, fermented milk drink, yogurt cultures

Streszczenie:

This paper presents an assessment of selected qualitative attributes of fermented drinks obtained from organic cow's and goat's milk by using yogurt cultures in 10-day refrigeration storage process (5 ± 1°C). The raw material was purchased in organic farms located in north-west Poland. Two yogurt starters obtained from the Chr. Hansen company were used in the study: YC-X16 and YF-L811. Both cultures contained Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These cultures did not differ in the qualitative content of the lactic acid bacteria but their use allows for obtaining products with different qualitative properties. Four variants of yogurt were produced: i. J-X16 - yogurt from cow's milk with YC-X16 culture, ii. J-L811 - yogurt from cow's milk with YF-L811 culture, iii. KJ-X16 - yogurt from goat's milk with YC-X16 culture, iv. KJ-L811 - yogurt from goat's milk with YF-L811culture. All samples of fermented milk were subjected to microbiological, physico-chemical, rheological (hardness) analyzes and a sensory assessment (PN-EN ISO 6658:1998). It was determined that the yogurt cultures (YE-L811 and YC-X16) used in the experiment are worthy of recommendation for the production of fermented milk from both organic cow's and goat's milk. The physical and chemical properties (titratable acidity, pH and hardness), the vitality of the microflora as well as sensory properties of yogurt from organic cow's and goat's milk depended on the type of used yogurt culture and time of refrigeration storage. The type of used milk has no impact on the vitality of the microflora

Cytowanie:

Mituniewicz-Małek A., Ziarno M., Dmytrów I., Tuma P., Witczak A., Vovk S. 2017. PROPERTIES OF DRINKING YOGURT OBTAINED FROM COW’S AND GOAT’S ORGANIC MILK FERMENTED BY TRADITIONAL YOGURT CULTURES. Infrastruktura i Ekologia Terenów Wiejskich. Nr 2017/ IV (3)

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Autorzy

Kontakt:

ul. Papieża Pawła VI 3 71-459 Szczecin http://www.wnozir.zut.edu.pl/jednostki/zaklad-technologii-mleczarskiej-i-przechowalnictwa-zywnosci.html mail:aniamalek4@wp.pl

Kontakt:

ul. Nowoursynowska 159c 02-776 Warszawa http://wnoz.sggw.pl/?page_id=20 mail:malgorzata_ziarno@sggw.pl

Kontakt:

ul. Papieża Pawła VI 3 71-459 Szczecin http://www.wnozir.zut.edu.pl/jednostki/zaklad-technologii-mleczarskiej-i-przechowalnictwa-zywnosci.html mail:izabela.dmytrow@gmail.com

Kontakt:

ul. Papieża Pawła VI 3 71-459 Szczecin http://www.wnozir.zut.edu.pl/jednostki/zaklad-technologii-mleczarskiej-i-przechowalnictwa-zywnosci.html mail:paulina.tuma@zut.edu.pl

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al. Piastów 17, 70-310 Szczecin http://www.wnozir.zut.edu.pl/index.php?id=3590 mail:agata.witczak@zut.edu.pl

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81115, Obroshyno village, Pustomyty distr., Lviv reg., Ukraine mail:vovkstah@gmail.com