The characteristic of functional fermented caprine milk

  • Agata Biadała Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, POLAND
  • Jan Pikul Department of Dairy Products Quality, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, POLAND
  • Magdalena Rudzińska Department of Food Chemistry and Instrumental Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, POLAND
  • Małgorzata Majcher
  • Małgorzata Lasik-Kurdyś Department of Fermentation and Biosynthesis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, POLAND
  • Tomasz Szablewski Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, POLAND
  • Renata Cegielska-Radziejewska

Abstract

The aim of this study was to characterize functional fermented caprine milk. Functional properties of fermented milks was an effect of increasing the level of whey proteins, MUFA and PUFA content in final product  Milk used for experiments was obtained from  experimental station belonging to Poznań University of Life Sciences. Feeding strategy was included modification by adding 12% of Camelina sativa cake. The fermentation process was done by using Lactobacillus acidophilus, Lactobacillus spp., and kefir grain microflora. The quality properties which were considered was metabolic activity, monosaccharide, disaccharide, lactic acid and ethanol content, aroma and fat profile. It was noted that increasing the content of functional components in processed milk caused changes in lactose, MUFA, PUFA and volatile acids content in final product.

Keywords: caprine milk, fermentation, functional components
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How to Cite
Biadała, A., J. Pikul, M. Rudzińska, M. Majcher, M. Lasik-Kurdyś, T. Szablewski, and R. Cegielska-Radziejewska. “The Characteristic of Functional Fermented Caprine Milk”. Emirates Journal of Food and Agriculture, Vol. 31, no. 8, Sept. 2019, pp. 618-25, doi:https://doi.org/10.9755/ejfa.2019.v31.i8.1998. Accessed 2 Aug. 2021.
Section
Research Article