Effect of enzymatic conversion of lactose on the flavour profile of goat milk kefir and its permeate after microfiltration

Kaczyński, Łukasz K.; Cais‐Sokolińska, Dorota

doi:10.1556/066.2018.47.4.5

Cited by 3 publications

(4 citation statements)

References 12 publications

(6 reference statements)

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“…Considering sucrose sweetness as a reference (100%), the sweetness of glucose amounts to 70–80%, that of galactose—35%, and of lactose—20% [ 50 ]. Increased intensity of sweet taste was scored in kefir manufactured from goat milk, in which lactose was enzymatically bioconverted into galactooligosaccharides (kefir contained 0.1–0.2 g/kg lactose) [ 51 ]. Enzymatic bioconversion of lactose into galactooligosaccharides (GOS) makes the product sweeter, as the sweetness of GOS is 35% [ 52 ].…”

Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

et al. 2022

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Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile and the corresponding sensory attributes of lactose-free kefir (LFK) as compared with the traditional one (TK). The perception of main sensory attributes and hedonic acceptability of LFK by elderly were also studied. The LFK contained two times more ketones, especially 3-hydroxy-2-butanone and 2,3-butanedione, that probably contributed to the high intensity of creamy aroma. A substantial share of acetic acid in LFK was not associated with high intensity of sour aroma, probably being masked by the creamy aroma, perceived as dominating. LFK was sensed as sweeter and more milky than the traditional one. The intense sweet taste of LFK was due to higher amounts of glucose and galactose than in TK, and was perceived as “just about right” by 63% of elderly subjects in the just-about-right (JAR) scale. The lower acidity of LFK than that of TK, assayed both instrumentally and by sensory assessment, was highly appreciated by 73% of elderly subjects as “just about right” in JAR scale. These two taste attributes dominated in liking the lactose-free kefir by elderly subjects.

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Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

et al. 2022

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“…The method of obtaining the permeate was described in detail by Kaczy ński and Cais-Sokoli ńska [7] and Kaczy ński et al [20]. In terms of composition and quality, the milk met the requirements for raw goat's milk for processing [21].…”

Section: Goat's Milk With Permeate and The Hydrolysis And Transgalact...mentioning

confidence: 99%

“…The taste and smell profiles were assessed. The conditions and the course of the evaluation were as described by Kaczy ński and Cais-Sokoli ńska [7]. A glossary of these descriptors was described by Wróblewska et al [26].…”

Section: Sensory Analysis Of Kefirmentioning

confidence: 99%

“…Then, when the casein content increases, some of the native whey proteins (serum proteins) are eliminated. The protein fraction of the serum is the permeate, which can be further concentrated by ultrafiltration (UF) [7]. In addition, the use of enzymatic processes, e.g., lactose hydrolysis and transgalactosylation, may lead to changes in lactose content [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

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Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products

2022

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The aim of this study was to analyze the inhibition of galactooligosaccharide (GOS) degradation in heat-treated milk with permeate obtained by microfiltration and concentrated by ultrafiltration. An attempt was made to obtain raw material with a designed composition and stability in terms of GOS content for the production of fermented milk beverages. This study is important due to the versatile possibility of using milk and permeate with GOS in further processing and food production. During the heat treatment of goat’s milk, GOS degradation was approx. 16%. However, no changes in GOS content were observed in goat’s milk with permeate after 30 and 60 min of heating between 72 and 92 °C. Therefore, goat’s milk with permeate in terms of GOS content was stable for up to 60 min, regardless of the temperature. The addition of permeate effectively inhibits GOS degradation in milk. It has been shown that the produced raw material with a stable GOS content during heating can be further used for the production of kefir.

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Kefir À Base De Leite Caprino: Uma Revisão Sistemática

Mansson,

Schmidt

2023

Rev. Foco

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O Kefir é um produto oriundo da fermentação do leite por bactérias e leveduras. Embora seja um produto com produção de forma artesanal e nos domicílios, poucas indústrias elaboram este produto e com leite bovino. A elaboração de Kefir com leite caprino é um produto diferenciado e uma opção no mercado, uma vez que não existe este produto disponível em escala industrial. Desta forma, o presente estudo teve como objetivo elaborar Kefir com leite de cabra. Para tanto, realizou-se uma revisão sistemática do tema. Na base de dados do Google Acadêmico, utilizando-se as palavras-chave em “Kefir” e “leite caprino” em conjunto foram encontrados 195 resultados que, após aplicação dos critérios de inclusão/exclusão, resultou em apenas três (03) publicações que abordavam o tema de pesquisa. Na plataforma Web of Science não foram identificados artigos anteriores a 2013, totalizando 41 resultados. Após aplicação dos critérios de inclusão, oito (08) artigos foram selecionados para leitura completa, por se tratar de Kefir elaborado com leite de cabra.

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Effect of enzymatic conversion of lactose on the flavour profile of goat milk kefir and its permeate after microfiltration

Cited by 3 publications

References 12 publications

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Volatile Composition and Sensory Profile of Lactose-Free Kefir, and Its Acceptability by Elderly Consumers

Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products

Kefir À Base De Leite Caprino: Uma Revisão Sistemática

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