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.

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Mituniewicz-Małek A. , Dmytrów I. , Jasińska M. , Balejko J. , Szymczak B. 2011. TRADITIONAL YOGHURT CULTURE VS. SELECTED QUALITY PROPERTIES OF FERMENTED BEVERAGES PRODUCED FROM GOAT‘S MILK, EJPAU 14(3), #07.
Available Online: http://www.ejpau.media.pl/volume14/issue3/abs-07.html

ABSTRACT

Fermented milk beverages produced from goat's milk are characterized by loose, soft consistency, which may be improved by the selection of appropriate starter cultures. Taking into account that the starters used in cow's milk technology are not always suitable for goat's milk, the aim of this study was to analyze to what extent two commercially-available yoghurt cultures, with traditional composition, enable obtaining a product with desirable quality properties from goat's milk. Two batches of yoghurt were produced during the experiment. Super jogurt starter of the Canadian Institute Rosell Inc. was used to obtain the first batch (J-A) and Yoghurtferment from Lactoferm (Belgium) for the second batch. The analyzed beverages were subjected to organoleptic, physicochemical and rheological evaluations after 1, 3, 7, 14 and 21 days of refrigerated storage (5 ±1°C). The study demonstrated that fermented milk beverages from goat's milk that was produced with both classic yoghurt cultures had desirable qualitative characteristics.
The experimental yoghurts did not differ in the organoleptic properties during storage.
The statistically significant differences were noted in the titratable acidity and pH, and not in the viscosity. The produced beverages were characterized by a low content of acetaldehyde, in turn the highest hardness was noted for the J-A beverage produced with the Super jogurt starter.

Key words: goat’s milk, yoghurt, physicochemical parameters, rheology.

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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

Izabela Dmytrów
Department of Dairy Technology and Food Storage,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła IV/3, 71-459 Szczecin, Poland

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

Jerzy Balejko
Department of Food Process Engineering,
West Pomeranian University of Technology, Szczecin, Poland


Barbara Szymczak
West Pomeranian University of Technology in Szczecin
al. Piastów 17
70-310 Szczecin, POLAND

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Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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