Premium
Bioactive compound levels and sensory quality of partially skimmed organic yoghurts: Effects of the milk treatment, production season and starter culture*
Author(s) -
Brodziak Aneta,
Król Jolanta,
Litwińczuk Zygmunt,
Florek Mariusz
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12740
Subject(s) - starter , food science , skimmed milk , chemistry , sensory analysis , raw milk , whole milk
The aim of the study was to assess the physicochemical properties, texture, colour and sensory quality of organic yoghurts with regard to the milk treatment (raw milk obtained directly from organic farms, partially skimmed and heat‐treated in the laboratory vs organic milk purchased in the shop that was pasteurised in a dairy), production season and starter culture. The yoghurts produced on the basis of bulk milk obtained from farms during the spring/summer season proved to be of greater nutritional value and had higher content of bioactive whey proteins, except for β‐lactoglobulin, and lipophilic vitamins than retail milk.