Characterisation of probiotic fermented milks produced from goat milk containing low or high somatic cell counts
Küçük Resim Yok
Tarih
2024
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Croatian Dairy Union
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Probiotic fermented milks were produced from goat milk containing two different somatic cell counts (SCC) at low (<500.000 cells/mL) and high (>1.500.000 cells/mL) levels. The produced samples were analysed for some chemical, textural, microbiological and sensory properties. The samples made from high SCC goat milk had higher lipolytic activity. The viscosity and hardness of probiotic fermented milks with low SCC were higher than that of the higher SCC samples. Probiotic fermented milks produced with low SCC achieved higher sensory scores and the viability of the starter bacteria was more stable in these samples.
Açıklama
Anahtar Kelimeler
Goat Milk, Somatic Cell Count, Probiotics, Fermented Milk
Kaynak
Mljekarstvo
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
74
Sayı
2
