Acceptability of yoghurt and probiotic yoghurt from goat’s milk
From goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180(Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus,Streptococcus thermophilus and Bifidobacterium spp) firm fermentedbeverages were produced. The influence o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2001-10-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3537 |
| _version_ | 1818681517077954560 |
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| author | Rajka Božanić Ljubica Tratnik Mirjana Parat |
| author_facet | Rajka Božanić Ljubica Tratnik Mirjana Parat |
| author_sort | Rajka Božanić |
| collection | DOAJ |
| description | From goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180(Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus,Streptococcus thermophilus and Bifidobacterium spp) firm fermentedbeverages were produced. The influence of whey protein concentrate and milk powder addition, at the concentration of 2 %, on fermentation and samples acceptability was investigated. Whey protein concentrate and milk powder addition improved the consistency and sensory characteristic of the products. Probiotics yoghurt had slightly higher sensory properties. After hedonic scaleevaluation the control yoghurt samples and control probiotic yoghurt samples were not acceptable. Analysis of variance showed significant differences between investigated yoghurt and probiotic yoghurt, and Duncan test showed that yoghurt and probiotic yoghurt samples with additives were significantly different from others, i.e., they proved to be better then control samples. |
| first_indexed | 2024-12-17T10:04:12Z |
| format | Article |
| id | doaj.art-fbc5bcdf1a084794a6fbce8ec3f18027 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-12-17T10:04:12Z |
| publishDate | 2001-10-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-fbc5bcdf1a084794a6fbce8ec3f180272022-12-21T21:53:13ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252001-10-01514317326Acceptability of yoghurt and probiotic yoghurt from goat’s milkRajka BožanićLjubica TratnikMirjana ParatFrom goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180(Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus,Streptococcus thermophilus and Bifidobacterium spp) firm fermentedbeverages were produced. The influence of whey protein concentrate and milk powder addition, at the concentration of 2 %, on fermentation and samples acceptability was investigated. Whey protein concentrate and milk powder addition improved the consistency and sensory characteristic of the products. Probiotics yoghurt had slightly higher sensory properties. After hedonic scaleevaluation the control yoghurt samples and control probiotic yoghurt samples were not acceptable. Analysis of variance showed significant differences between investigated yoghurt and probiotic yoghurt, and Duncan test showed that yoghurt and probiotic yoghurt samples with additives were significantly different from others, i.e., they proved to be better then control samples.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3537goat’s milkyoghurtprobiotic yoghurtacceptability |
| spellingShingle | Rajka Božanić Ljubica Tratnik Mirjana Parat Acceptability of yoghurt and probiotic yoghurt from goat’s milk Mljekarstvo goat’s milk yoghurt probiotic yoghurt acceptability |
| title | Acceptability of yoghurt and probiotic yoghurt from goat’s milk |
| title_full | Acceptability of yoghurt and probiotic yoghurt from goat’s milk |
| title_fullStr | Acceptability of yoghurt and probiotic yoghurt from goat’s milk |
| title_full_unstemmed | Acceptability of yoghurt and probiotic yoghurt from goat’s milk |
| title_short | Acceptability of yoghurt and probiotic yoghurt from goat’s milk |
| title_sort | acceptability of yoghurt and probiotic yoghurt from goat s milk |
| topic | goat’s milk yoghurt probiotic yoghurt acceptability |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3537 |
| work_keys_str_mv | AT rajkabozanic acceptabilityofyoghurtandprobioticyoghurtfromgoatsmilk AT ljubicatratnik acceptabilityofyoghurtandprobioticyoghurtfromgoatsmilk AT mirjanaparat acceptabilityofyoghurtandprobioticyoghurtfromgoatsmilk |