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Influence de l'entreposage frigorifique sur la qualité du kéfir fabriqué à partir de lait de brebis.

Ocena jakosci kefiru z mleka owczego przechowywanego w warunkach chlodniczych.

Auteurs : DANKÓW R., PIKUL J.

Type d'article : Article

Résumé

In the paper, the quality and suitability of ewe's milk for production of kefir as well as the changes that occurred in kefir during a 21-day refrigerated-storage period were evaluated. In ewe's milk, the chemical composition, acidity, density, number of somatic cells and the level of free fatty acids were determined. In the kefir, acidity, the contents of free fatty, acetic aldehyde and diacetylene were determined, and an organoleptic evaluation was performed. The tests were carried out on the 1st, 3rd, 7th, 14th and 21st day after production. It was ascertained that kefir stored at a temperature of 4-6 °C for a period of 3 weeks was suitable for consumption and did not show any organoleptic changes.

Détails

  • Titre original : Ocena jakosci kefiru z mleka owczego przechowywanego w warunkach chlodniczych.
  • Identifiant de la fiche : 2002-0887
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 36 - n. 1
  • Date d'édition : 2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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