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La texture du lait fermenté pendant l'entreposage frigorifique dépend de la sélection d'un inoculum probiotique.

Tekstura mleka fermentowanego w zaleznosci od doboru szczepionki probiotycznej w czasie chlodniczego przechowywania.

Auteurs : MITUNIEWICZ-MALEK A., TYLOCH M., DMYTROW I., et al.

Type d'article : Article

Résumé

The goal of the paper was to analyses the texture and sensory attributes of fermented milk depending on the selection of probiotic starter during refrigerated storage. Analyzed samples were subjected to profiled analysis of texture and at the same time their specified sensory discriminants (look, taste, scent and consistence) were assessed. Obtained fermented drinks were stored in cooling conditions (5 ± 1°C) for three weeks and analyzed after 1st, 3rd, 14th and 21st day, respectively. On the basis of performed analyses it can be stated that used probiotic vaccines had different impact on texture and more precisely on its discriminants, such as: hardness, density, gumminess and resilience. Similar results were obtained in sensory assessment.

Détails

  • Titre original : Tekstura mleka fermentowanego w zaleznosci od doboru szczepionki probiotycznej w czasie chlodniczego przechowywania.
  • Identifiant de la fiche : 30004154
  • Langues : Polonais
  • Source : Chlodnictwo - vol. 46 - n. 11
  • Date d'édition : 11/2011

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