PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY
Samo za registrovane korisnike
2023
Autori
Milišić, AmilaSarić, Zlatan
Biber, Lejla
Oras, Amila
Begić, Munevera
Dizdarević, Tarik
Barać, Miroljub
Sakić-Dizdarević, Svjetlana
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Probiotic fermented milks are known as high-value functional and
sensory food. There is a limited range of fruit-flavoured probiotic fermented milks
on the market. However, probiotics with added honey are not commonly found. In
addition to sensory attributes, honey, as a natural ingredient, contributes to
improving the functional properties of probiotic fermented milks. Therefore, the
aim of this study was to investigate the possibilities of producing probiotic
fermented milk with added honey and to analyze its chemical, physical and sensory
properties. Milk with different fat content was used for probiotic fermented milk
production. Probiotic beverage was produced using yogurt starter culture with
probiotic strains. Two indigenous types of honey produced in Bosnia and
Herzegovina were used, meadow and mountain honey. The raw materials used in
the production of honey-flavoured probiotic fermented milk were analyzed.
Chemical, physical (dry matter, fat, protein and acids con...tent, pH, viscosity, water
activity) and sensory properties of produced beverages were done. Chemical
composition of honey-flavoured probiotic fermented milk was (%): dry matter
16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and
water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of
samples was between 147 and 370 mPas. A good quality of honey-flavoured
probiotic fermented milk was obtained, which was sensory highly rated. The best
rated was the one with 2.80% of milk fat and addition of meadow honey.
Ključne reči:
probiotic fermented milk / honey / physical-chemical properties / sensory characteristicsIzvor:
14th International Symposium Modern Trends in Livestock Production, 2023Izdavač:
- Institute for animal husbandry, Belgrade, Serbia
Institucija/grupa
Poljoprivredni fakultetTY - JOUR AU - Milišić, Amila AU - Sarić, Zlatan AU - Biber, Lejla AU - Oras, Amila AU - Begić, Munevera AU - Dizdarević, Tarik AU - Barać, Miroljub AU - Sakić-Dizdarević, Svjetlana PY - 2023 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6727 AB - Probiotic fermented milks are known as high-value functional and sensory food. There is a limited range of fruit-flavoured probiotic fermented milks on the market. However, probiotics with added honey are not commonly found. In addition to sensory attributes, honey, as a natural ingredient, contributes to improving the functional properties of probiotic fermented milks. Therefore, the aim of this study was to investigate the possibilities of producing probiotic fermented milk with added honey and to analyze its chemical, physical and sensory properties. Milk with different fat content was used for probiotic fermented milk production. Probiotic beverage was produced using yogurt starter culture with probiotic strains. Two indigenous types of honey produced in Bosnia and Herzegovina were used, meadow and mountain honey. The raw materials used in the production of honey-flavoured probiotic fermented milk were analyzed. Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water activity) and sensory properties of produced beverages were done. Chemical composition of honey-flavoured probiotic fermented milk was (%): dry matter 16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of samples was between 147 and 370 mPas. A good quality of honey-flavoured probiotic fermented milk was obtained, which was sensory highly rated. The best rated was the one with 2.80% of milk fat and addition of meadow honey. PB - Institute for animal husbandry, Belgrade, Serbia T2 - 14th International Symposium Modern Trends in Livestock Production T1 - PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY UR - https://hdl.handle.net/21.15107/rcub_agrospace_6727 ER -
@article{ author = "Milišić, Amila and Sarić, Zlatan and Biber, Lejla and Oras, Amila and Begić, Munevera and Dizdarević, Tarik and Barać, Miroljub and Sakić-Dizdarević, Svjetlana", year = "2023", abstract = "Probiotic fermented milks are known as high-value functional and sensory food. There is a limited range of fruit-flavoured probiotic fermented milks on the market. However, probiotics with added honey are not commonly found. In addition to sensory attributes, honey, as a natural ingredient, contributes to improving the functional properties of probiotic fermented milks. Therefore, the aim of this study was to investigate the possibilities of producing probiotic fermented milk with added honey and to analyze its chemical, physical and sensory properties. Milk with different fat content was used for probiotic fermented milk production. Probiotic beverage was produced using yogurt starter culture with probiotic strains. Two indigenous types of honey produced in Bosnia and Herzegovina were used, meadow and mountain honey. The raw materials used in the production of honey-flavoured probiotic fermented milk were analyzed. Chemical, physical (dry matter, fat, protein and acids content, pH, viscosity, water activity) and sensory properties of produced beverages were done. Chemical composition of honey-flavoured probiotic fermented milk was (%): dry matter 16.23-18.38; fat 0.90-2.80; protein 2.61-2.77 and acidity 0.750-0.789. pH and water activity ranged from 4.37 and 0.941 to 4.60 and 0.945 resp. Viscosity of samples was between 147 and 370 mPas. A good quality of honey-flavoured probiotic fermented milk was obtained, which was sensory highly rated. The best rated was the one with 2.80% of milk fat and addition of meadow honey.", publisher = "Institute for animal husbandry, Belgrade, Serbia", journal = "14th International Symposium Modern Trends in Livestock Production", title = "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY", url = "https://hdl.handle.net/21.15107/rcub_agrospace_6727" }
Milišić, A., Sarić, Z., Biber, L., Oras, A., Begić, M., Dizdarević, T., Barać, M.,& Sakić-Dizdarević, S.. (2023). PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production Institute for animal husbandry, Belgrade, Serbia.. https://hdl.handle.net/21.15107/rcub_agrospace_6727
Milišić A, Sarić Z, Biber L, Oras A, Begić M, Dizdarević T, Barać M, Sakić-Dizdarević S. PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY. in 14th International Symposium Modern Trends in Livestock Production. 2023;. https://hdl.handle.net/21.15107/rcub_agrospace_6727 .
Milišić, Amila, Sarić, Zlatan, Biber, Lejla, Oras, Amila, Begić, Munevera, Dizdarević, Tarik, Barać, Miroljub, Sakić-Dizdarević, Svjetlana, "PRODUCTION AND QUALITY ASPECTS OF PROBIOTIC FERMENTED MILK WITH ADDITION OF HONEY" in 14th International Symposium Modern Trends in Livestock Production (2023), https://hdl.handle.net/21.15107/rcub_agrospace_6727 .