Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir

被引：42
|
作者：
Gul, Osman [1 ]
Atalar, Ilyas [2 ]
Mortas, Mustafa [2 ]
Dervisoglu, Muhammet [2 ]
机构：
[1] Ondokuz Mayis Univ, Program Food Technol, Yesilyurt Demir Celik Vocat Sch, TR-55300 Samsun, Turkey
[2] Ondokuz Mayis Univ, Dept Food Engn, Fac Engn, TR-55300 Samsun, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷
关键词：
Buffalo milk; Kefir; Rheology; Sensory analysis; PHYSICOCHEMICAL PROPERTIES; SIZE DISTRIBUTION; FAT; EXOPOLYSACCHARIDES; MICROSTRUCTURE; YOGURT; MANUFACTURE; STABILITY; BACTERIA; QUALITY;
D O I：
10.1111/1471-0307.12503
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos' or cows' milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows' milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows' milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used.
引用
收藏
页码：73 / 80
页数：8
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