Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
505 26 |
Ultima descărcare din IBN: 2024-03-19 02:57 |
Căutarea după subiecte similare conform CZU |
637.146.34:634.7 (1) |
Продукты животноводства и охоты (297) |
Ягодные культуры (129) |
SM ISO690:2012 CUȘMENCO, Tatiana, SANDULACHI, Elisaveta, BULGARU, Viorica, MACARI, Artur. The role of berries in quality and safety ensuring of goat's and cow's milk yoghurt. In: Journal of Engineering Sciences, 2021, vol. 28, nr. 3, pp. 158-174. ISSN 2587-3474. DOI: https://doi.org/10.52326/jes.utm.2021.28(3).13 |
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Journal of Engineering Sciences | |||||
Volumul 28, Numărul 3 / 2021 / ISSN 2587-3474 /ISSNe 2587-3482 | |||||
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DOI: https://doi.org/10.52326/jes.utm.2021.28(3).13 | |||||
CZU: 637.146.34:634.7 | |||||
Pag. 158-174 | |||||
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The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indices were determined, according to standard methods, after manufacture and storage, after 1, 5, 10, 15 days. Compared to other samples, yogurt with aronia showed the best values of the dynamics specific to the development of microorganisms: 2.93.107 cfu/ml; the growth rate of lactic acid bacteria at fermentation 0.95 μ; physico-chemical indices: titratable acidity 85 ± 0.078⁰T, pH 4.28 ± 0.002, water activity 0.875 ± 0.025; total dry matter 18.45 ± 0.31%, viscosity 2500 ± 0.023 mPa s, ash content 0.89 ± 0.10% and the optical density 2.531 ± 0.054 nm. Yeasts and molds were not detected in any of the samples. From a physico-chemical point of view, in storage, in all fruit yogurt samples the titratable acidity showed increasing values, pH remaining in the range of permissible values. In storage fruits formed an association to control the microbiological risk and stability of yogurt. Fruit yogurt shows a synergism with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. The overall Pearson coefficient (Pc = f(pH and MC) for all fruit yogurt samples is -0.95066. |
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Cuvinte-cheie Fermentation, growth curve, lactic acid, lactic acid bacteria, metabolic process, microbial counts (MC), starter culture, synergism, acid lactic, bacterii lactice, cultură starter, curba de creștere, fermentare, număr de microorganisme, proces metabolic, sinergism |
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