TRADITIONAL YOGHURT CULTURE VS. SELECTED QUALITY PROPERTIES OF FERMENTED BEVERAGES PRODUCED FROM GOAT‘S MILK

摘要

Fermented milk beverages produced from goat's milk are characterized by loose, soft consistency, which may be improved by the selection of appropriate starter cultures. Taking into account that the starters used in cow's milk technology are not always suitable for goat's milk, the aim of this study was to analyze to what extent two commercially-available yoghurt cultures, with traditional composition, enable obtaining a product with desirable quality properties from goat's milk. Two batches of yoghurt were produced during the experiment. Super jogurt starter of the Canadian Institute Rosell Inc. was used to obtain the first batch (J-A) and Yoghurtferment from Lactoferm (Belgium) for the second batch. The analyzed beverages were subjected to organoleptic, physicochemical and rheological evaluations after 1, 3, 7, 14 and 21 days of refrigerated storage (5 ±1°C). The study demonstrated that fermented milk beverages from goat's milk that was produced with both classic yoghurt cultures had desirable qualitative characteristics. The experimental yoghurts did not differ in the organoleptic properties during storage. The statistically significant differences were noted in the titratable acidity and pH, and not in the viscosity. The produced beverages were characterized by a low content of acetaldehyde, in turn the highest hardness was noted for the J-A beverage produced with the Super jogurt starter.