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Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition by Teichert, Joanna; Cais-SokoliÅska, Dorota; Danków, Romualda; Pikul, Jan; Chudy, Sylwia; BierzuÅska, Paulina; KaczyÅski, Åukasz K. is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition about?

Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing __Streptococcus thermophilus__ and __Lactobacillus delbrueckii__ subsp. __bulgaricus__ were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of __Lactobacillus__ (7.71 log CFU/mL) and __Streptocococcus__ (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C\*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented

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Author

Teichert, Joanna; Cais-SokoliÅska, Dorota; Danków, Romualda; Pikul, Jan; Chudy, Sylwia; BierzuÅska, Paulina; KaczyÅski, Åukasz K.

Publisher

MDPI AG; Multidisciplinary Digital Publishing Institute; Basel: MDPI AG, 2012- (ISSN 2304-8158)

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)