Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition
| Autor: | Joanna Teichert, Dorota Cais-Sokolińska, Łukasz K. Kaczyński, Paulina Bierzuńska, S. Chudy, Romualda Danków, Jan Pikul |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
endocrine system
Streptococcus thermophilus Health (social science) fermented beverages animal diseases ComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISION Titratable acid Plant Science lcsh:Chemical technology Health Professions (miscellaneous) Microbiology Article fluids and secretions 0404 agricultural biotechnology Starter Lactobacillus Water holding capacity lcsh:TP1-1185 Food science mare’s milk biology Chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science color Color changes Fermentation Composition (visual arts) sense organs Food Science |
| Zdroj: | Foods, Vol 9, Iss 2, p 217 (2020) Foods Volume 9 Issue 2 |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods9020217 |
| Popis: | Color is important for the consumer when making a purchase decision. Mare&rsquo s milk and, thus, fermented mare&rsquo s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare&rsquo s milk. Herein, we examined the range of color changes in mare&rsquo s milk and cow&rsquo s milks adapted to mare&rsquo s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 ° C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare&rsquo s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow&rsquo s milk (300 min). After fermentation, mare&rsquo s milk compared to cow&rsquo s milk and adapted cow&rsquo s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare&rsquo s and other&rsquo s milks were the same. Mare&rsquo s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow&rsquo s milk. However, fermented mare&rsquo s milk was darker than the fermented adapted milk and cow&rsquo s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare&rsquo s milk color stability during production and storage was less than that of fermented cow&rsquo s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare&rsquo s milk. The water holding capacity decreased but was still higher compared to fermented cow&rsquo s milk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|