根据一些质量标准,从不同的牛奶中生产的可传播的评估
Haktan Aktaş1, Hacer Meral Aktaş1, Bayram Ürkek2
1Faculty of Agriculture, Department of Food Engineering, Ataturk University, Erzurum, 25240, Turkey.
Probiotics and antimicrobial proteins
|July 31, 2023
概括
缩,一种流行的发酵乳制品,研究了增强健康益处. 不同的牛奶类型显著影响了其微生物,物理化学和感官特性,牛奶和水牛奶品种是最受欢迎的.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 乳制品科学 乳制品科学
背景情况:
- 凯菲尔是全球广泛消费的发酵乳制品,以其众多的健康益处而闻名.
- 增加酒消费对于公共卫生倡议至关重要.
- 这项研究旨在通过度来增强开的健康益处.
研究的目的:
- 为了研究缩开夫的微生物学,物理化学和感官特征.
- 评估不同乳源 (牛,水牛,绵羊,山羊) 对缩乳酪脂特性的影响.
- 评估缩作为一种新型,促进健康的食品产品的潜力.
主要方法:
- 从牛,水牛,绵羊和山羊的牛奶中生产了的样本,然后将其缩.
- 微生物学分析包括乳酸细菌,酵母,菌,总细菌和大肠杆菌的数量.
- 物理化学分析包括脂肪,总固体,灰,酸度,pH,协同,粘度,颜色,质和酸含量.
- 感官评估是由专家小组进行的.
主要成果:
- 缩在储存期间显示微生物数量 (乳酸细菌,酵母) 的显著变化,没有检测到菌或大肠杆菌.
- 酸含量在18.30-119.58毫克/升之间.
- 牛奶类型显著影响了微生物数量,物理化学性质 (固体,灰,脂肪,酸度,pH,协同,颜色,质) 和酸水平.
- 感官分析显示,牛奶和水牛奶的缩开佛是最受欢迎的,作为一种新产品,总体上受到了积极的欢迎.
结论:
- 缩开会改变其微生物和物理化学特征,而牛奶来源是关键因素.
- 缩的开保留了有益的微生物,并显示了增强健康性能的潜力.
- 基于牛奶和水牛奶的缩开夫尔具有卓越的感官吸引力,这表明它们作为可销售产品的可行性.
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