Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were m...
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| Format: | Article |
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MDPI AG
2022-11-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/22/3105 |
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| author | Grażyna Czyżak-Runowska Jacek Antoni Wójtowski Bogusława Łęska Sylwia Bielińska-Nowak Jarosław Pytlewski Ireneusz Antkowiak Daniel Stanisławski |
| author_facet | Grażyna Czyżak-Runowska Jacek Antoni Wójtowski Bogusława Łęska Sylwia Bielińska-Nowak Jarosław Pytlewski Ireneusz Antkowiak Daniel Stanisławski |
| author_sort | Grażyna Czyżak-Runowska |
| collection | DOAJ |
| description | The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep’s milk kefirs at 4 °C was 21 and 14 days, respectively. |
| first_indexed | 2024-03-09T18:30:56Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T18:30:56Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-1653f8753c6348319736feebf1706dcf2023-11-24T07:28:21ZengMDPI AGAnimals2076-26152022-11-011222310510.3390/ani12223105Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during StorageGrażyna Czyżak-Runowska0Jacek Antoni Wójtowski1Bogusława Łęska2Sylwia Bielińska-Nowak3Jarosław Pytlewski4Ireneusz Antkowiak5Daniel Stanisławski6Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62–002 Suchy Las, PolandDepartment of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62–002 Suchy Las, PolandFaculty of Chemistry, Adam Mickiewicz University in Poznań, ul. Umultowska 89b, 61–614 Poznań, PolandDepartment of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62–002 Suchy Las, PolandDepartment of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62–002 Suchy Las, PolandDepartment of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62–002 Suchy Las, PolandComputer Lab, Poznań University of Life Sciences, ul. Wołyńska 33, 60–637 Poznań, PolandThe aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep’s milk kefirs at 4 °C was 21 and 14 days, respectively.https://www.mdpi.com/2076-2615/12/22/3105sheep yogurtsheep kefirlactoserheological parametersstorage |
| spellingShingle | Grażyna Czyżak-Runowska Jacek Antoni Wójtowski Bogusława Łęska Sylwia Bielińska-Nowak Jarosław Pytlewski Ireneusz Antkowiak Daniel Stanisławski Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage Animals sheep yogurt sheep kefir lactose rheological parameters storage |
| title | Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage |
| title_full | Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage |
| title_fullStr | Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage |
| title_full_unstemmed | Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage |
| title_short | Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage |
| title_sort | lactose content and selected quality parameters of sheep milk fermented beverages during storage |
| topic | sheep yogurt sheep kefir lactose rheological parameters storage |
| url | https://www.mdpi.com/2076-2615/12/22/3105 |
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