Volume 10
Issue 4
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume10/issue4/abs-30.html
TECHNOLOGICAL USEFULNESS OF KEFIR CULTURES OF THE CANADIAN ROSELL INSTITUTE INC. MANUFACTURE FOR KEFIR PRODUCTION FROM GOAT’S MILK
Małgorzata Jasińska1, Anna Mituniewicz-Małek2
1 Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
2 Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
ABSTRACT
Technological usefulness was examined of three kefir cultures (A, B and C) of the Canadian Rosell Institute Inc. for kefir production from goat’s milk. Culture A was composed of micro-organisms of genus Lactococcus, Leuconostoc and Lactobacillus and yeasts Saccharomyces florentinus. The other two cultures contained such a microflora as culture A, except for no yeasts in culture B and yeasts Kluyveromyces fragilis replacing yeasts Saccharomyces florentinus in culture C. Within the framework of research work, experimental kefirs were subjected to sensory evaluation and physicochemical analysis with respect to their titratable acidity, pH, and amine nitrogen and acetate aldehyde, ethyl alcohol (ethanol) contents. Basing on the carried out examination, it was found that kefir cultures of the Canadian Rosell Institute Inc. manufacture applied, in particular culture C, showed a great usefulness for kefir production from goat’s milk, since all experimental kefirs obtained were characterised by very good appearance and desired consistency during the whole study period. In addition, only slightly detectable goaty flavour as well as the largest content of acetate aldehyde was found in the product obtained using culture C.
Key words: goat’s milk, kefir cultures, kefir.
Małgorzata Jasińska
Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland
Anna Mituniewicz-Małek
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3 71-459 Szczecin, Poland
email: aniamalek4@wp.pl
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