Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk

Cais‐Sokolińska, Dorota; Wójtowski, Jacek; Pikul, J.

doi:10.15567/mljekarstvo.2016.0403

Cited by 20 publications

(13 citation statements)

References 13 publications

(13 reference statements)

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“…These factors cause the price of mare milk to be several times higher than that of cow milk. For many practical reasons (health, functional, technological, and marketing), mare milk might be combined with goat, sheep, and, above all, cow milk (Kűcűkcetin et al, 2003;Cais-Sokolińska et al, 2016a,b, 2017. The use of mare milk can significantly diversify the range of innovative dairy products reaching the market.…”

Section: Introductionmentioning

confidence: 99%

Freezing point and other technological properties of milk of the Polish Coldblood horse breed

Cais‐Sokolińska¹,

Danków²,

Bierzuńska³

et al. 2018

Journal of Dairy Science

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Mare milk is a valued and sought-after raw material for the production of innovative dairy products. The high demand, low supply, high price, and lack of accurate characterization of the milk of a given horse breed may provoke its deliberate fraudulent dilution. The aim of this work was to analyze the freezing point against a background of various selected technological parameters of Polish Coldblood mare milk. Research was carried out on multiparous Polish Coldblood mares from 5 to 8 yr of age with live weights between 618 and 851 kg. Their milk was tested on d 1, 3, and 7 postpartum and once a month for the next 9 mo of lactation (n = 52). Milk from 13 mares, taken daily in mo 4 of lactation, was collected for the dilution study (n = 403). The basic composition of the milk was as follows: solids-not-fat, 84.4 g/kg, fat 15.1 g/kg, lactose 65.3 g/kg, and total protein 24.2 g/kg (made up of casein, 14.6 g/kg, and whey protein, 9.5 g/kg). The dominant amino acids were glutamic acid, proline, leucine, and aspartic acid. The mean freezing point during a 9-mo lactation was -0.557°C (coefficient of variation = -2.787; 5th to 95th percentile: -0.563 to -0.550°C). Based on our analysis, we adopted -0.550°C (from 3 to 6 mo) as the reference value for milk from the Polish Coldblood horse. Analysis of the model of changes in freezing point, after dilution, using the coefficient of determination and Akaike's information criterion, showed that a linear model could be recommended (y = 79.35 + 144.35x). Addition of 1% water increased the freezing point of Polish Coldblood mare milk by 0.0069°C.

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Section: Introductionmentioning

confidence: 99%

Freezing point and other technological properties of milk of the Polish Coldblood horse breed

Cais‐Sokolińska¹,

Danków²,

Bierzuńska³

et al. 2018

Journal of Dairy Science

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“…Several schemes can be employed for kefir production, all sharing the same underlying principle. Kefir is first prepared by mixing two types of milk, such as mare, goat or sheep milk [14], or by adding additives such as native inulin, to improve its beneficial effect and final texture [15]. An alternative way of producing kefir is to utilize non-dairy substrates such as fruits and molasses to produce sugary kefir, which has unique sensory properties, such as a refreshing flavour due to the presence of ethanol, a fruity aroma due to the presence of esters and a body and texture attributed to its glycerol content [16].…”

Section: Prebiotic Additives and Production Methods Employed In Kefmentioning

confidence: 99%

“…The kefir microbial community encompasses a complex mixture of lactic acid bacteria (LAB) (Leuconostocs, Lactobacilli, Streptococci, lactococci, Enterobacter, Acinetobacter, Enterococcus, and Pseudomonas spp. ), acetic acid bacteria and yeasts (Kluyveromyces, Candida, Torulopsis, Saccharomyces, Rhodotorula and Zygosaccharomyces) (Table 1) [14,29]. Yeast plays a vital role in establishing an environment that allows for the growth of kefir bacteria, aside from the production of several key metabolites such as peptides, amino acids, vitamins, ethanol and CO 2 that contribute ultimately to kefir's flavour and aroma [30,31] and its several health benefits.…”

Section: Saccharomyces Cerevisaementioning

confidence: 99%

“…Nevertheless, the higher cholesterol level (18.24 vs. 7.97 mg/100 g) in camel-based kefir might present a disadvantage compared to cow-based kefir if hyperlipidemia is a limiting factor for consumers [3]. Mare's milk and a mixture of mare, goat and sheep milk were fermented using mesophilic LAB and produced kefir found to be firmer, and of higher consistency and viscosity, than mare's milk alone [14]. The functional properties of goat kefir would present an added advantage to the human daily diet in the form of high protein, fat, total solids, vitamins and minerals [65], affirming why the inclusion of more than one type of milk is favoured for kefir production.…”

Section: Sensory Analysis Of the Different Kefir Typesmentioning

confidence: 99%

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The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

et al. 2020

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Kefir is a dairy product that can be prepared from different milk types, such as goat, buffalo, sheep, camel, or cow via microbial fermentation (inoculating milk with kefir grains). As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes kefir sensory and rheological properties aside from improving its nutritional value. Additives such as inulin can also enrich kefir’s health qualities and organoleptic characters. Several metabolic products are generated during kefir production and account for its distinct flavour and aroma: Lactic acid, ethanol, carbon dioxide, and aroma compounds such as acetoin and acetaldehyde. During the storage process, microbiological, physicochemical, and sensory characteristics of kefir can further undergo changes, some of which improve its shelf life. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota modulation and anti-diabetic effects. The current review presents the state of the art relating to the role of probiotics, prebiotics, additives, and different manufacturing practices in the context of kefir’s physicochemical, sensory, and chemical properties. A review of kefir’s many nutritional and health benefits, underlying chemistry and limitations for usage is presented.

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“…The basic chemical composition and bioactive compound content in mare's milk are different from cow's milk, but are very similar to human milk [1,2]. Therefore, current research focuses on creating milk similar to mare's milk and then combining it with the milk of other species [3,4]. Mare's milk possesses immunoglobulins, lactoferrin, and lysozymes that show high biological activity, which benefit the human body [2,5].…”

Section: Introductionmentioning

confidence: 99%

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

Teichert

Cais‐Sokolińska

Danków

et al. 2020

Foods

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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 adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

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Rheological, texture and sensory properties of kefir from mare’s milk and its mixtures with goat and sheep milk

Cited by 20 publications

References 13 publications

Freezing point and other technological properties of milk of the Polish Coldblood horse breed

Freezing point and other technological properties of milk of the Polish Coldblood horse breed

The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety

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

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