文章基本信息

标题：Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk
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作者：Cais-Sokolińska, Dorota ; Wójtowski, Jacek ; Pikul, Jan 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：2016
卷号：66
期号：4
页码：272-281
DOI：10.15567/mljekarstvo.2016.0403
语种：English
出版社：Hrvatska Mljekarska Udruga
摘要：The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation.
关键词：mares milk; goat milk; sheep milk; kefir