Effect of addition of wild garlic (Allium ursinum) on the quality of kefirs from sheep's milk

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...

Full description

Saved in:

Bibliographic Details
Published in:	Acta Scientiarum Polonorum. Technologia Alimentaria Vol. 16; no. 2; p. 209
Main Authors:	Znamirowska, Agata, Szajnar, Katarzyna, Rożek, Przemysław, Kalicka, Dorota, Kuźniar, Piotr, Hanus, Paweł, Kotula, Krzysztof, Obirek, Marcin, Kluz, Maciej
Format:	Journal Article
Language:	English
Published:	Poland 01-04-2017
Subjects:	Animals Consumer Behavior Dietary Fats - analysis Dietary Proteins - analysis Fermentation Food Handling Food Microbiology Food Quality Garlic - chemistry Humans Hydrogen-Ion Concentration Kefir - analysis Kefir - microbiology Lactose - analysis Milk - chemistry Milk - microbiology Pasteurization Sheep Taste Yogurt - analysis Yogurt - microbiology wild garlic sheep?s milk kefir
Online Access:	Get more information
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	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. 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 (Lab*) and the sensory profile of kefirs was conducted. 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. Wild garlic could be used as a valuable supplement and a modifier of taste and flavour in kefir from sheep's milk.
ISSN:	1898-9594
DOI:	10.17306/J.AFS.0476