Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage.
| Title: | Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage. |
|---|---|
| Authors: | Czyżak-Runowska G; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62-002 Suchy Las, Poland.; Wójtowski JA; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62-002 Suchy Las, Poland.; Łęska B; Faculty of Chemistry, Adam Mickiewicz University in Poznań, ul. Umultowska 89b, 61-614 Poznań, Poland.; Bielińska-Nowak S; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62-002 Suchy Las, Poland.; Pytlewski J; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62-002 Suchy Las, Poland.; Antkowiak I; Department of Animal Breeding and Product Quality Assessment, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Science, ul. Słoneczna 1, Złotniki, 62-002 Suchy Las, Poland.; Stanisławski D; Computer Lab, Poznań University of Life Sciences, ul. Wołyńska 33, 60-637 Poznań, Poland. |
| Source: | Animals : an open access journal from MDPI [Animals (Basel)] 2022 Nov 10; Vol. 12 (22). Date of Electronic Publication: 2022 Nov 10. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Molecular Diversity Preservation International Country of Publication: Switzerland NLM ID: 101635614 Publication Model: Electronic Cited Medium: Print ISSN: 2076-2615 (Print) Linking ISSN: 20762615 NLM ISO Abbreviation: Animals (Basel) Subsets: PubMed not MEDLINE |
| Imprint Name(s): | Original Publication: Basel, Switzerland : Molecular Diversity Preservation International, 2011- |
| Abstract: | The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep's milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep's milk kefirs at 4 °C was 21 and 14 days, respectively. |
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| Contributed Indexing: | Keywords: lactose; rheological parameters; sheep kefir; sheep yogurt; storage |
| Entry Date(s): | Date Created: 20221126 Latest Revision: 20221213 |
| Update Code: | 20260130 |
| PubMed Central ID: | PMC9686720 |
| DOI: | 10.3390/ani12223105 |
| PMID: | 36428333 |
| Database: | MEDLINE |
Journal Article