Effect of frozen storage on some characteristics of kefir samples made from cow's and goat's milk
Yükleniyor...
Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Sage Publications Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study was aimed to determine the changes in kefir samples (CK and GK) made from cow's and goat's milk during frozen storage. The CK and GK samples were first stored at +4 degrees C for 14 and 21 days. Thereafter, all the samples were frozen at -35 degrees C for 24 h and kept at -18 degrees C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms (Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.
Açıklama
The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study was supported by Bolu Abant Izzet Baysal University, Scientific Research Projects Coordination Unit (Project No: 2016.09.04.1085).
Anahtar Kelimeler
Kefir, Frozen Storage, Goat’s Milk, Cow’s Milk, Frozen Kefir
Kaynak
Food Science and Technology International
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
28
Sayı
2
Künye
Sarica, E., & Coşkun, H. (2022). Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk. Food Science and Technology International, 28(2), 157-168.