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329 12 |
Ultima descărcare din IBN: 2024-03-15 13:38 |
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637.146.34 (9) |
Продукты животноводства и охоты (297) |
SM ISO690:2012 CUȘMENCO, Tatiana, BULGARU, Viorica, SANDULACHI, Elisaveta, MACARI, Artur. Caracteristicile calității iaurtului din amestec de lapte de capră și de vacă. In: Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos”, 2022, nr. 2(65), pp. 45-53. ISSN 1857-0461. DOI: https://doi.org/10.52673/18570461.22.2-65.02 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Revista de Ştiinţă, Inovare, Cultură şi Artă „Akademos” | |||||||
Numărul 2(65) / 2022 / ISSN 1857-0461 /ISSNe 2587-3687 | |||||||
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DOI: https://doi.org/10.52673/18570461.22.2-65.02 | |||||||
CZU: 637.146.34 | |||||||
Pag. 45-53 | |||||||
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Milk is an excellent source of well-balanced nutrients and shows, also, biological activity that influence digestion, metabolic responses to absorbed nutrients and disease resistance. In this paper, 3 yogurt samples were made from a mixture of goat’s and cow’s milk: 3: 1; 1: 1; 1: 3. The quality characteristics were evaluated by means of physicochemical indices (acidity, pH, syneresis, viscosity, total dry matter, fat content, protein content, aw, ash content), microbiological (total number of microorganisms and yeasts) and organoleptics. For the yogurt made from milk mixture in a ratio of 1: 1, higher quality indices were observed than the other samples, namely: an increase in the number of lactic acid bacteria more intense (0.98 ± 0.024 μ), respectively a higher lactic acid content (63,398 ± 0.022 g · dm-3), lowering of the pH value (6.75 ± 0.03-4.55 ± 0.01) and more special organoleptic characteristics: fine and homogeneous curd, without gas bubbles, pleasant taste and smell, without syneresis. This yogurt sample also showed the best results during the storage period (1-15 days). |
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Cuvinte-cheie lactic acid, curd, Fermentation, yogurt, goat’s milk, cow’s milk, microorganisms, texture, acid lactic, coagul, fermentare, iaurt, lapte de capră, lapte de vacă, microorganisme, textură |
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