Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume16/issue2/10_2_2017.pdf
original articleIssue 16 (2) 2017 pp. 209-215
Agata Znamirowska1, Katarzyna Szajnar1, Przemysław Rożek1, Dorota Kalicka1, Piotr Kuźniar3, Paweł Hanus2, Krzysztof Kotula2, Marcin Obirek2, Maciej Kluz4
1Department of Dairy Technology, University of Rzeszów, Poland
2Student Scientific Group of Food Technologist FERMENT, University of Rzeszów, Poland
3Department of Food and Agriculture Production Engineering, University of Rzeszów, Poland
4Department of Biotechnology and Microbiology, University of Rzeszów, Poland
2Student Scientific Group of Food Technologist FERMENT, University of Rzeszów, Poland
3Department of Food and Agriculture Production Engineering, University of Rzeszów, Poland
4Department of Biotechnology and Microbiology, University of Rzeszów, Poland
Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk
Abstract
Background. Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk.
Material and methods. Sheep’s milk was pasteurized (85°C, 30 min), cooled down, enriched with 1% of freeze-dried wild garlic powder, inoculated with a Commercial VITAL kefir culture and fermented for 16 hours (26°C). The influence of wild garlic on acidity (pH, °SH), syneresis (%), texture (TPA test), colour (L*a*b*) and the sensory profile of kefirs was conducted.
Results. Wild garlic could be used as a taste and flavour modifier in the production of kefir from sheep’s milk. The addition of 1% of freeze-dried wild garlic slowed down the fermentation of kefir, changed colour and reduced syneresis.
Conclusions. Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep’s milk.
Keywords: kefir, wild garlic, sheep?s milk
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume16/issue2/10_2_2017.pdf
https://doi.org/10.17306/J.AFS.2017.0476
For citation:
| MLA | Znamirowska, Agata, et al. "Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk." Acta Sci.Pol. Technol. Aliment. 16.2 (2017): 209-215. https://doi.org/10.17306/J.AFS.2017.0476 |
| APA | Znamirowska A., Szajnar K., Rożek P., Kalicka D., Kuźniar P., Hanus P., Kotula K., Obirek M., Kluz M. (2017). Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk. Acta Sci.Pol. Technol. Aliment. 16 (2), 209-215 https://doi.org/10.17306/J.AFS.2017.0476 |
| ISO 690 | ZNAMIROWSKA, Agata, et al. Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk. Acta Sci.Pol. Technol. Aliment., 2017, 16.2: 209-215. https://doi.org/10.17306/J.AFS.2017.0476 |