Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition
Abstract
:1. Introduction
2. Materials and Methods
2.1. Mare’s and Cow’s Raw Milk Samples
2.2. Cow’s Milk Modification
2.3. Compositional and Physicochemical Analysis of Milk
2.4. Milk Fermentation Process
2.5. Fermentation Parameters
2.6. Color Analysis
2.7. Lactic Acid Bacteria
2.8. Determination of Water Holding Capacity
2.9. Gel Firmness
2.10. Acceptability of Color and Appearance
2.11. Statistical Evaluation
3. Results
3.1. Characteristics of Beverages from Mare’s Milk and Cow’s Milk Adapted to Mare’s Milk Composition
3.2. Color of Mare’s and Other Milks
3.3. Fermentation Parameters and Selected Physicochemical and Microbiological Attributes of Fermented Mare’s and Other Milks
3.4. Color of Fermented Mare’s and Others’ Milk
3.5. Overall Acceptability of Color
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Parameters | Mare’s Milk | Adapted Cow’s Milk | Cow’s Milk |
---|---|---|---|
Solid non-fat (g/kg) | 84.1 ± 0.7 a | 86.6 ± 0.3 b | 91.2 ± 0.9 c |
Fat (g/kg) | 13.2 ± 1.1 a | 14.0 ± 0.9 a | 41.2 ± 0.6 b |
Protein (g/kg) | 22.9 ± 0.8 a | 22.7 ± 2.4 a | 34.4 ± 0.8 b |
Casein (g/kg) | 12.9 ± 0.7 a | 12.8 ± 1.8 a | 27.6 ± 0.9 b |
Whey protein (g/kg) | 9.8 ± 0.4 b | 9.8 ± 1.2 b | 6.7 ± 0.6 a |
Lactose (g/kg) | 65.0 ± 1.0 c | 63.3 ± 1 b | 48.8 ± 0.2 a |
pH | 6.92 ± 0.03 c | 6.56 ± 0.04 a | 6.64 ± 0.03 b |
Freezing point (°C) | −0.551 ± 0.002 a | −0.535 ± 0.017 a | −0.541 ± 0.034 a |
Viscosity (mPas) | 3.05 ± 0.02 a | 3.12 ± 0.06 a | 4.31 ± 0.26 b |
Density (in 20°C, kg/m3) | 1.037 ± 1 b | 1.036 ± 2 b | 1.028 ± 2 a |
Parameters | Mare’s Milk | Adapted Cow’s Milk | Cow’s Milk |
---|---|---|---|
WI | 21.49 ± 1.03 c | 17.82 ± 1.41 b | 8.92 ± 1.04 a |
C* | 4.17 ± 0.19 c | 3.17 ± 0.24 b | 2.54 ± 0.16 a |
YI | 6.60 ± 0.40 c | 4.33 ± 0.47 b | 3.41 ± 0.16 a |
L* | 78.92 ± 1.04 a | 82.47 ± 1.46 b | 91.46 ± 1.10 c |
Parameters | Fermented Milk Beverage | |||||
---|---|---|---|---|---|---|
Mare’s | Adapted Cow’s | Cow’s | Mare’s | Adapted Cow’s | Cow’s | |
0 Weeks | 3 Weeks | |||||
pH | 4.51 ± 0.06 b | 4.50 ± 0.04 b | 4.50 ± 0.05 b | 4.33 ± 0.06 a | 4.34 ± 0.02 a | 4.38 ± 0.04 a |
Vm (unit pH/min) | 0.0131 | 0.0084 | 0.0080 | |||
Tm (min) | 105 | 150 | 210 | |||
Te (min) | 255 | 285 | 300 | |||
Titratable acidity (%) | 0.76 ± 0.04 a | 0.84 ± 0.03 b | 0.86 ± 0.04 b | 1.05 ± 0.15 c | 0.86 ± 0.03 b | 0.87 ± 0.05 b |
WHC (%) | 95.6 ± 1.9 c | 96.0 ± 1.3 c | 96.7 ± 0.8 c | 91.5 ± 1.5 b | 80.0 ± 2.9 a | 78.6 ± 1.7 a |
Firmness |(g∙s)| | 145.6 ± 26.5 a | 279.2 ± 55.2 b | 410.0 ± 37.6 c | 149.9 ± 41.6 a | 275.3 ± 61.1 b | 399.0 ± 30.4 c |
Lactobacillus (log CFU/mL) | 7.71 ± 0.37 a | 7.83 ± 0.36 a | 7.89 ± 0.48 a | 7.28 ± 0.44 a | 7.18 ± 0.94 a | 6.76 ± 0.69 a |
Streptococcus (log CFU/mL) | 7.20 ± 0.75 a | 7.27 ± 0.83 a | 7.20 ± 0.74 a | 7.33 ± 0.61 a | 7.55 ± 0.67 a | 7.01 ± 0.61 a |
Fermented Product | Storage (w) | WI | C* | YI | L* |
---|---|---|---|---|---|
Mare’s milk | 0 | 45.16 ± 0.35 f | 5.54 ± 0.24 bc | 13.28 ± 0.68 d | 55.18 ± 0.34 a |
3 | 42.16 ± 0.56 e | 5.11 ± 0.49 b | 10.98 ± 1.21 c | 58.15 ± 0.57 a | |
Adapted cow’s milk | 0 | 25.95 ± 0.58 d | 6.07 ± 0.41 d | 10.46 ± 0.75 c | 74.78 ± 0.65 b |
3 | 23.19 ± 0.76 c | 5.75 ± 0.36 cd | 9.25 ± 0.79 b | 77.54 ± 0.80 b | |
Cow’s milk | 0 | 14.04 ± 0.92 b | 5.65 ± 0.37 cd | 8.57 ± 0.62 b | 87.16 ± 1.04 c |
3 | 14.92 ± 0.62 a | 4.14 ± 0.30 a | 5.96 ± 0.59 a | 85.67 ± 0.63 c |
Hedonic Scale (1–9) | Fermented Beverage from Milk | ||||||
---|---|---|---|---|---|---|---|
Mare’s | Adapted Cow’s | Cow’s | Mare’s | Adapted Cow’s | Cow’s | ||
0 Weeks | 3 Weeks | ||||||
9 | Like extremely | 3 | 11 | 39 | 0 | 11 | |
8 | Like very much | 5 | 18 | 19 | 3 | 25 | |
7 | Like moderately | 2 | 25 | 21 | 19 | 28 | |
6 | Like slightly | 22 | 22 | 7 | 39 | 18 | |
5 | Neither like nor dislike | 33 | 9 | 5 | 9 | 12 | 9 |
4 | Dislike slightly | 27 | 4 | 1 | 10 | 19 | 1 |
3 | Dislike moderately | 0 | 3 | 0 | 23 | 0 | |
2 | Dislike very much | 0 | 0 | 0 | 36 | 0 | |
1 | Dislike extremely | 0 | 0 | 0 | 14 | 0 | |
Skewness | 0.97 | 0.49 | 1.41 | 1.22 | 1.35 | 0.62 | |
p-value | 0.01 | 0.27 | 0.02 | 0.05 | 0.02 | 0.08 | |
SD | 13.23 | 9.48 | 13.50 | 12.56 | 13.49 | 11.16 | |
CV | 129.39 | 92.78 | 132.05 | 122.85 | 131.95 | 109.13 | |
Dislike responses (%) | 29.35 | 7.61 | 1.09 | 90.22 | 20.65 | 1.09 |
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Teichert, J.; Cais-Sokolińska, D.; Danków, R.; Pikul, J.; Chudy, S.; Bierzuńska, P.; Kaczyński, Ł.K. Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition. Foods 2020, 9, 217. https://doi.org/10.3390/foods9020217
Teichert J, Cais-Sokolińska D, Danków R, Pikul J, Chudy S, Bierzuńska P, Kaczyński ŁK. Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition. Foods. 2020; 9(2):217. https://doi.org/10.3390/foods9020217
Chicago/Turabian StyleTeichert, Joanna, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bierzuńska, and Łukasz K. Kaczyński. 2020. "Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition" Foods 9, no. 2: 217. https://doi.org/10.3390/foods9020217