Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 4
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Jasińska M. , Mituniewicz-Małek A. 2007. TECHNOLOGICAL USEFULNESS OF KEFIR CULTURES OF THE CANADIAN ROSELL INSTITUTE INC. MANUFACTURE FOR KEFIR PRODUCTION FROM GOAT’S MILK, EJPAU 10(4), #30.
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 Jasińska, Anna Mituniewicz-Małek
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,
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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