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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Bonczar G. , Reguła A. , Grega T. 2004. THE VITAMIN C CONTENT IN FERMENTED MILK BEVERAGES OBTAINED FROM EWE’S MILK, EJPAU 7(1), #06.
Available Online: http://www.ejpau.media.pl/volume7/issue1/food/abs-06.html

ABSTRACT

From ewe’s milk four fermented milk products were made (yoghurt, bioyoghurt, sour milk, kefir) using the following starter culture: for yoghurt: YC-180 (S. thermophilus and L. delbrueckii ssp. bulgaricus), bioyoghurt: ABT-1 (S. thermophilus, L. acidophilus and Bifidobacterium species), sour milk: CH-N-11 (L .lactis ssp. cremoris, L. lactis ssp. lactis, L. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) and for kefir: DA (Lactobacillus ssp., Lactococcus ssp. and yeasts). Raw milk, pasteurised milk, as well as all the products were analysed when fresh, after 7 and 14 day of storage for determination of vitamin C and ascorbic acid content, titratable acidity and pH. The kind of starter culture affected the vitamin C content and ascorbic acid content in fresh fermented milks, while after 7 and 14 days of storage differences among fermented milks concerning vitamin C

Key words: ewe’s milk, yoghurt, bioyoghurt, sour milk, kefir, vitamin C.

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