Sposobnost fermentacije kozjega mleka ekološke in konvencionalne reje

Kolenc, Borut (author), Čanžek Majhenič, Andreja (mentor), Treven, Primož (comentor)

V raziskavo, katere namen je bil proučiti morebitne razlike v sposobnosti fermentacije kozjega mleka ekološke (EKO) in konvencionalne (KON) reje, je bilo vključenih 66 koz slovenske srnaste pasme, ki so bile razdeljene v dve skupini, EKO in KON. Obe vrsti mleka smo med laktacijo mesečno vzorčili (5 vzorčenj) in iz njega izdelali jogurt, kislo mleko in fermentirano mleko z dodatkom probiotičnih kultur. Ne glede na mesec vzorčenja in dodano startersko kulturo, med EKO in KON mlekom ni bilo statistično značilnih razlik v kemijski sestavi, poteku fermentacije in v ocenah senzoričnih lastnostih mlečnih izdelkov. Fermentirani mlečni izdelki iz EKO in KON reje so se statistično značilno razlikovali v reoloških lastnostih. Čvrstost EKO jogurtov je bila za 22,7 % višja kot pri KON jogurtih, konsistenca in kohezivnost pa za 21,5 %. Podobno je bilo tudi pri EKO kislem mleku, kjer je bila čvrstost za 19 %, konsistenca za 18,8 % in kohezivnost za 25,3 % višja kot pri KON skupini. Tudi pri fermentaciji mleka s petimi probiotičnimi sevi smo zopet, z izjemo zadnjega vzorčenja, zabeležili statistično značilne razlike v reoloških lastnostih med EKO in KON fermentiranim mlekom.

• Language: Slovenian
• Keywords: drobnica, koze, ekološka reja, konvencionalna reja, kozje mleko, fermentacija
• Work type: Master's thesis/paper
• Organization: BF - Biotechnical Faculty
• Year: 2017
• PID: 20.500.12556/RUL-91423
• COBISS.SI-ID: 3882120
• Publication date in RUL: 05.04.2017

Secondary language

• Language: English
• Title: Fermentation ability of goats milk from organic and conventional farming

Abstract

The study, whose purpose was to examine any differences in the fermentation ability of goats milk from organic and conventional farming, involved 66 animals of Slovenian Alpine goat breed, which were divided into two groups, organic and conventional. Both types of milk were monthly sampled (5 samplings) during lactation and fermented with thermophilic, mesophilic and probiotic cultures, respectively. Regardless the month of sampling and added starter culture, there were no statistically significant differences in the chemical composition, the course of fermentation and sensory properties of dairy products between organic and conventional milk. However, there were statistically significant differences in rheological properties between those two. Firmness of organic yogurt was 22.7 %, consistency and cohesiveness were 21.5 % higher than in conventional yogurts. The situation was similar in organic sour milk, where firmness was 19 %, consistency 18.8 % and cohesiveness 25.3 % higher than in conventional group. Moreover, with the exception of the last sampling, statistically significant differences in rheological properties were also observed between organic and conventional milk fermented with probiotic bacteria.

• Keywords: small ruminants, goats, organic farming, conventional farming, goat milk, fermentation