Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Milk for Producing Fermented Beverages
2.2. Production of Yogurt and Kefir Samples
- -
- Natural yogurt: YO 122 inoculant from Biochem (Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus);
- -
- Probiotic yogurt: ABY inoculant from Biochem (Streptococcus salivarius subsp. thermophilus, Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus);
- -
- Greek yogurt: Lyofast Y 480F inoculant from Sacco (Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus).
2.3. Physical and Chemical Analysis
2.4. Sensory Examination
2.5. Statistical Analysis
3. Results
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Traits | |
---|---|
Dry matter (%) | 15.74 ± 0.18 |
Protein (%) | 3.87 ± 0.02 |
Fat (%) | 5.38 ± 0.01 |
Lactose (%) | 5.64 ± 0.01 |
Mineral salts (%) | 0.72 ± 0.01 |
Milk Drink | Storage Time (Days) | Se | Type of Drink | Time | Type of Drink × Time | |||
---|---|---|---|---|---|---|---|---|
1 | 7 | 14 | 21 | p-Value | ||||
NY PY GY K | 5.05 aA | 4.54 bA | 4.14 cA | 3.59 dA | 0.08 | 0.0001 | 0.0001 | 0.0001 |
5.05 aA | 4.60 bA | 4.29 cA | 3.76 dA | |||||
5.65 aB | 4.77 bA | 4.23 cA | 3.34 dB | |||||
4.55 aC | 3.12 bB | 2.65 cB | 2.17 dC |
Traits | Milk Drink | Storage Time (Days) | Se | Type of Drink | Time | Type of Drink × Time | |||
---|---|---|---|---|---|---|---|---|---|
1 | 7 | 14 | 21 | p-Value | |||||
pH | NY | 4.69 aA | 4.47 bA | 4.33 c | 4.36 cAB | 0.02 | 0.0001 | 0.0001 | 0.0005 |
PY | 4.66 aA | 4.53 bA | 4.38 b | 4.48 bA | |||||
GY | 4.38 aAB | 4.77 aB | 4.17 b | 4.23 abB | |||||
K | 4.26 B | 4.33 C | 4.26 | 4.36 AB | |||||
Acidity (°SH) | NY | 36.93 aA | 40.53 aA | 45.47 bA | 47.60 bA | 1.48 | 0.0001 | 0.0001 | 0.0001 |
PY | 36.67 aA | 42.00 abA | 46.53 bAB | 48.93 bA | |||||
GY | 40.40 aA | 45.73 bAB | 53.47 cC | 63.87 dB | |||||
K | 47.33 aB | 48.40 aB | 49.73 aB | 52.93 bC | |||||
Hardness (g) | NY | 135.29 | 145.33 A | 167.19 | 134.32 A | 7.12 | 0.0001 | 0.0441 | 0.9587 |
PY | 114.53 | 134.12 A | 172.10 | 128.99 AB | |||||
GY | 95.62 | 86.22 B | 167.56 | 102.92 AB | |||||
K | 48.48 b | 47.55 abB | 63.60 a | 45.08 bB | |||||
Consistency (g/s) | NY | 2964.07 | 3404.31 A | 3446.80 A | 2849.52 A | 14.77 | 0.0001 | 0.0468 | 0.8971 |
PY | 2281.40 | 2576.18 AB | 3653.89 A | 2317.79 A | |||||
GY | 2020.62 | 1946.75 BC | 3392.86 A | 2096.91 A | |||||
K | 1229.04 a | 1218.43 abC | 1431.58 aB | 1112.74 bB | |||||
Cohesion (g) | NY | −154.32 A | −135.77 A | −196.77 A | −125.85 A | 8.99 | 0.0001 | 0.0258 | 0.8951 |
PY | −138.48 A | −144.96 B | −167.70 B | −109.57 A | |||||
GY | −155.52 A | −65.45 C | −145.07 B | −59.61 B | |||||
K | −22.27 C | −19.33 D | −34.86 C | −17.08 B | |||||
Viscosity (g/s) | NY | −290.04 aA | −104.98 bA | −286.28 aA | −217.03 abA | 13.62 | 0.0001 | 0.0001 | 0.0946 |
PY | −248.43 A | −236.01 B | −286.27 A | −180.80 A | |||||
GY | −180.51 aAB | −96.73 abA | −174.61 abA | −59.46 bB | |||||
K | −48.53 aB | −29.16 abC | −58.07 aB | −14.81 bB | |||||
L* | NY | 91.60 AB | 91.25 | 91.58 | 91.24 AB | 0.04 | 0.0152 | 0.0458 | 0.0011 |
PY | 91.52 A | 91.51 | 91.68 | 91.68 A | |||||
GY | 91.94 B | 91.69 | 91.30 | 90.83 B | |||||
K | 91.51 A | 91.65 | 91.56 | 91.65 A | |||||
a* | NY | −4.99 A | −5.12 A | −5.20 AB | −5.04 A | 0.08 | 0.0001 | 0.0023 | 0.0001 |
PY | −5.17 A | −5.05 A | −5.31 A | −5.19 A | |||||
GY | −4.68 A | −4.80 A | −4.62 BC | −4.30 B | |||||
K | −2.80 aB | −4.02 bB | −4.22 bC | −4.30 bB | |||||
b* | NY | 13.27 A | 14.06 A | 13.94 AB | 13.87 | 0.20 | 0.0010 | 0.0001 | 0.0001 |
PY | 13.99 A | 13.88 A | 14.40 A | 14.27 | |||||
GY | 13.48 A | 14.09 A | 14.37 A | 14.04 | |||||
K | 8.21 aB | 11.65 bB | 12.55 bB | 13.02 b | |||||
C* | NY | 14.17 A | 14.96 A | 14.88 A | 14.76 AB | 0.21 | 0.0010 | 0.0001 | 0.0001 |
PY | 14.92 A | 14.78 A | 15.34 A | 15.18 A | |||||
GY | 14.27 A | 14.89 A | 15.10 A | 14.69 AB | |||||
K | 8.68 aB | 12.32 bB | 13.24 bB | 13.72 bB | |||||
h* | NY | 110.59 A | 109.99 A | 110.45 A | 109.95 A | 0.13 | 0.0010 | 0.0011 | 0.0490 |
PY | 110.27 AB | 109.99 A | 110.23 A | 109.99 A | |||||
GY | 109.15 aBC | 108.82 aB | 107.84 abB | 107.09 bB | |||||
K | 108.84 | 108.99 B | 108.59 B | 108.27 B |
Traits | Milk Drink | Storage Time (Days) | Se | Type of Drink | Time | Type of Drink × Time | |||
---|---|---|---|---|---|---|---|---|---|
1 | 7 | 14 | 21 | p-Value | |||||
Color | NY | 5.00 | 5.00 | 5.00 | 4.67 | 0.05 | 0.2220 | 0.0001 | 0.2473 |
PY | 5.00 a | 5.00 a | 5.00 a | 4.33 b | |||||
GY | 5.00 | 4.50 | 5.00 | 4.33 | |||||
K | 5.00 a | 5.00 a | 5.00 a | 4.00 b | |||||
Texture | NY | 5.00 | 4.80 | 4.90 | 4.67 A | 0,08 | 0.0013 | 0.0003 | 0.5392 |
PY | 5.00 | 4.50 | 4.80 | 4.33 A | |||||
GY | 4.60 | 4.00 | 4.40 | 3.33 B | |||||
K | 5.00 a | 5.00 a | 5.00 a | 3.67 bB | |||||
Consistency | NY | 4.60 | 4.80 | 4.60 | 4.67 | 0.10 | 0.0367 | 0.1343 | 0.9201 |
PY | 4.80 | 4.75 | 4.60 | 4.00 | |||||
GY | 4.40 | 3.75 | 4.00 | 3.33 | |||||
K | 4.60 | 4.75 | 4.60 | 3.67 | |||||
Smell | NY | 5.00 | 5.00 | 5.00 | 4.67 A | 0.06 | 0.0065 | 0.0001 | 0.2304 |
PY | 4.80 | 5.00 | 5.00 | 4.67 A | |||||
GY | 4.80 | 4.50 | 4.60 | 4.00 B | |||||
K | 5.00 a | 4.75 a | 5.00 a | 3.67 bB | |||||
Taste | NY | 4.20 | 5.00 | 5.00 | 4.67 | 0.09 | 0.1215 | 0.1704 | 0.6820 |
PY | 4.20 | 5.00 | 4.80 | 4.67 | |||||
GY | 4.40 | 4.25 | 4.00 | 4.00 | |||||
K | 4.60 | 5.00 | 4.80 | 4.00 | |||||
Overall assessment | NY | 4.80 | 4.90 | 5.00 | 4.67 A | 0.07 | 0.0026 | 0.0023 | 0.6573 |
PY | 4.70 | 4.88 | 4.90 | 4.33 A | |||||
GY | 4.50 | 4.25 | 4.30 | 3.83 B | |||||
K | 4.80 a | 4.75 a | 4.90 a | 3.67 bB |
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Czyżak-Runowska, G.; Wójtowski, J.A.; Łęska, B.; Bielińska-Nowak, S.; Pytlewski, J.; Antkowiak, I.; Stanisławski, D. Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage. Animals 2022, 12, 3105. https://doi.org/10.3390/ani12223105
Czyżak-Runowska G, Wójtowski JA, Łęska B, Bielińska-Nowak S, Pytlewski J, Antkowiak I, Stanisławski D. Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage. Animals. 2022; 12(22):3105. https://doi.org/10.3390/ani12223105
Chicago/Turabian StyleCzyżak-Runowska, Grażyna, Jacek Antoni Wójtowski, Bogusława Łęska, Sylwia Bielińska-Nowak, Jarosław Pytlewski, Ireneusz Antkowiak, and Daniel Stanisławski. 2022. "Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage" Animals 12, no. 22: 3105. https://doi.org/10.3390/ani12223105
APA StyleCzyżak-Runowska, G., Wójtowski, J. A., Łęska, B., Bielińska-Nowak, S., Pytlewski, J., Antkowiak, I., & Stanisławski, D. (2022). Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage. Animals, 12(22), 3105. https://doi.org/10.3390/ani12223105