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Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage

cris.virtual.author-orcid0000-0002-0321-0623
cris.virtual.author-orcid0000-0002-9186-006X
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-1185-2095
cris.virtual.author-orcid0000-0002-5552-7649
cris.virtual.author-orcid0000-0001-9819-7750
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid1e6143be-bbc5-43bf-b0c4-96d07acdc62a
cris.virtualsource.author-orcid7020b22a-3251-42f8-9d58-3ff547d7ac33
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcidf01af975-2e34-4690-ab47-a253c96b69cc
cris.virtualsource.author-orcid6c93a72f-b020-401b-94f2-386c84738176
cris.virtualsource.author-orcid7190ed23-a4c5-4562-ab03-8a2e0f1d9b09
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep’s milk kefirs at 4 °C was 21 and 14 days, respectively.
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Hodowli Zwierząt i Oceny Surowców
dc.affiliation.instituteWydziałowa Pracownia Komputerowa
dc.contributor.authorCzyżak-Runowska, Grażyna
dc.contributor.authorWójtowski, Jacek
dc.contributor.authorŁęska, Bogusława
dc.contributor.authorBielińska-Nowak, Sylwia
dc.contributor.authorPytlewski, Jarosław
dc.contributor.authorAntkowiak, Ireneusz Ryszard
dc.contributor.authorStanisławski, Daniel
dc.date.access2025-12-29
dc.date.accessioned2025-12-30T07:00:17Z
dc.date.available2025-12-30T07:00:17Z
dc.date.copyright2022-11-10
dc.date.issued2022
dc.description.abstract<jats:p>The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were made using the thermostat method from the milk of 42 East Frisian sheep in the middle lactation period, in duplicate. Lactose contents, active and titratable acidity, color by the L*a*b*C*h* system, and rheological parameters (hardness, consistency, consistency, and viscosity) were tested, and organoleptic assessments were carried out on the first, seventh, fourteenth, and twenty-first days of storing the drinks at 4 °C. Of all drinks, the highest reduction in lactose after 21 days of storage was found to occur in kefir (52% reduction) and, among the yogurts, in the Greek yogurt (41% reduction). The product with the lowest lactose content, regardless of the storage period, was kefir. This indicates that kefir is more suitable than yogurt for people with partial lactose intolerance. Effects of both inoculation type and beverage storage time were shown to exist for all parameters. It was also found that kefirs suffered deterioration in most rheological parameters and, in general organoleptic evaluation in the final period of storage. Based on our analysis, the optimal storage time for natural yogurts and sheep’s milk kefirs at 4 °C was 21 and 14 days, respectively.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,0
dc.description.number22
dc.description.points100
dc.description.versionfinal_published
dc.description.volume12
dc.identifier.doi10.3390/ani12223105
dc.identifier.issn2076-2615
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6569
dc.identifier.weblinkhttps://www.mdpi.com/2076-2615/12/22/3105
dc.languageen
dc.relation.ispartofAnimals
dc.relation.pagesart. 3105
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.ensheep yogurt
dc.subject.ensheep kefir
dc.subject.enlactose
dc.subject.enrheological parameters
dc.subject.enstorage
dc.titleLactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
dc.title.volumeSpecial Issue Nutritional Quality Assessment in Milk and Dairy Products
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue22
oaire.citation.volume12