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Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds
Author(s) -
CaisSokolińska Dorota,
Pikul Jan,
Wójtowski Jacek,
Danków Romualda,
Teichert Joanna,
CzyżakRunowska Grażyna,
Bagnicka Emilia
Publication year - 2015
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6828
Subject(s) - kefir , food science , conjugated linoleic acid , polyunsaturated fatty acid , aroma , chemistry , raw milk , fatty acid , flavour , linoleic acid , biology , lactic acid , biochemistry , genetics , bacteria
Abstract BACKGROUND The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental material consisted of the milk of dairy goats supplemented with 120 g d −1 per head of false flax cake. The aim of the study was to evaluate the quality of kefir produced from goat's milk with a higher content of bioactive components resulting from supplementation of the goats' diet with false flax cake. RESULTS The administration of false flax cake to goats had a positive effect on the fatty acid profile of the raw milk, causing an increase in the proportion of polyunsaturated fatty acids ( PUFA ), including conjugated linoleic acid ( CLA ) and n‐3 fatty acids. Their increased percentage was detected in the kefir after production as well as after storage. The processing value of the harvested milk did not differ from the qualitative characteristics of milk from goats of the control group. Increasing the proportion of bioactive components in goat's milk did not result in changes in the acidity, texture, colour, flavour, aroma or consistency of the kefir obtained. CONCLUSION Milk and kefir obtained after the administration of false flax cake to goats contain bioactive components ( PUFA including CLA , n‐3 and monoenic trans fatty acids) in significant amounts. Kefir from experimental goat's milk did not differ in quality from kefir made from the milk of the control group. © 2014 Society of Chemical Industry