A characteristic property of mare milk is its low fat and protein content and high lactose content. Whey proteins account for approximately 40% total protein content, while casein content is below 50%. For this reason mare milk is defined as albumin milk in contrast to casein-type cow milk. The aim of the study was to modify cow milk composition to imitate that of mare milk using the microfiltration process. Fermented drinks were produced from modified cow milk with the use of two different starter cultures. Produced drinks were subjected to organoleptic examination, as well as physico-chemical and microbiological analyses. Analyses were performed after 1, 3, 7, 14 and 21 days of cold storage. It was found that active acidity, density, colour and dynamic viscosity changed during storage. Counts of lactic acid bacteria and yeasts decreased. Drinks differed in terms of their taste, as well as aroma and consistency.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_7_70.pdf
| MLA | Danków, Romualda, et al. "Właściwości napojów fermentowanych wytworzonych z modyfikowanego mleka krowiego." Nauka Przyr. Technol. 7.4 (2013): #70. |
| APA | Romualda Danków1, Joanna Teichert1, Jan Pikul1, Natalia Osten-Sacken2 (2013). Właściwości napojów fermentowanych wytworzonych z modyfikowanego mleka krowiego. Nauka Przyr. Technol. 7 (4), #70 |
| ISO 690 | DANKóW, Romualda, et al. Właściwości napojów fermentowanych wytworzonych z modyfikowanego mleka krowiego. Nauka Przyr. Technol., 2013, 7.4: #70. |
Romualda Danków
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dankow@up.poznan.pl