Premium
Comparison of the sensory profiles of kefir, buttermilk and yogurt
Author(s) -
MUIR D D,
TAMIME A Y,
WSZOLEK M
Publication year - 1999
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/j.1471-0307.1999.tb02854.x
Subject(s) - kefir , starter , food science , flavour , sensory system , fermentation , chemistry , sensory analysis , mathematics , lactic acid , biology , bacteria , genetics , neuroscience
The composition and sensory profiles of buttermilk, kefir made by using ‘traditional’ and ‘modified’ starter cultures and plain yogurt have been characterized. There were clear differences between the sensory characters of the fermented milk products. In particular, there was a contrast between ‘traditional’ kefir and a ‘modified’ version developed in Poland. The ‘modified’ kefir was less acid, had little serum separation and was characterized by its creamy flavour. Based on previous experience of the key attributes influencing consumer choice of other types of fermented milk, it is likely to be more acceptable to the consumer in Western Europe than the ‘traditional’ kefir.