The aroma profile of butter produced using different starter cultures
Mljekarstvo/Mljekarstvo.com,
Год журнала:
2024,
Номер
74(2), С. 131 - 141
Опубликована: Март 25, 2024
The
aroma
of
fermented
dairy
products
is
greatly
influenced
by
starter
cultures
and
the
lactic
acid
bacteria
strains
that
are
used
as
cultures.
Experimental
butter
samples
were
produced
using
no
culture,
a
commercial
culture
(Lactococcus
lactis
subsp.
lactis,
Lactococcus
cremoris,
biovar.
diacetylactis,
Leuconostoc
mesenteroides),
prepared
mix
EM1,
cremoris
EM28,
diacetylactis
G49,
mesenteroides
B3),
fortified
with
Lactobacillus
rhamnosus
B19
(L.
B19).
profile
was
investigated
gas
chromatography
mass
spectometry
method
(GC-MS).
A
total
92
components
determined
in
samples,
including
acids
(12),
alcohols
(20),
aldehydes
(9),
alkanes
(6),
esters
(8),
ketones
(19)
several
other
compounds
(18).
sample
containing
had
most
detectable
components,
while
lowest
number
aromatic
found
without
culture.
2,3-butanedione
(diacetyl)
not
detected
2-Butanone
3-hydroxy-
(acetoin)
content
highest
Язык: Английский
The stability of fatty acids in yoghurts produced from bulk milk samples intentionally selected according to dairy production systems
Czech Journal of Animal Science,
Год журнала:
2024,
Номер
69(8), С. 303 - 316
Опубликована: Авг. 30, 2024
The
fatty
acid
(FA)
composition
of
milk
fat
can
be
positively
influenced
by
the
modification
dairy
farming
and
possible
selection
raw
material
for
processing.
question
arises
as
to
whether
benefits
a
better
FA
will
maintained
even
after
processing
products.
Thus,
aim
was
obtain
more
favourable
targeted
cow's
(grazing
vs
stabled
herds)
then
compare
FAs
fermented
product
(yoghurt).
Bulk
tank
grazing
herds
had
significantly
than
(for
example,
C16:0
28.07%
32.27%,
P
<
0.001;
C18:3n-3
0.83%
0.41%,
C18:2
cis-9,
trans-11
(conjugated
linoleic
acid;
CLA)
1.02%
0.01).
differences
between
in
yoghurt
samples
were
negligible
(in
relative
values
from
0.04%
5.21%).
correlations
nutritionally
important
high,
0.925
0
(C18:2n-6)
0.998
8
(CLA;
both
0.001).
minimal
effect
fermentation
on
original
found.
In
conclusion,
systematic
or
conditions
also
provide
desirable
final
Язык: Английский