Saljooghi Saideh, Mansouri-Najand Ladan, Ebrahimnejad Hadi, Doostan Farideh, Askari Nasrin
Graduated Student, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran.
Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shahid Bahonar University of Kerman, Kerman, Iran.
Vet Res Forum. 2017;8(4):313-317. Epub 2017 Dec 15.
The microbiological and biochemical changes occurred during the fermentation of camel milk inoculated by three selected bacterial starter, were investigated as well as the sensory evaluation of the product. Milk samples were collected from camel herds of southeastern of Iran. Chr. Hansen ABT-10 starter including and in ratio of 0.50 g per 100 mL of camel milk was added. This fermented product was examined at the 0, 3, 6 and 9 days for microbiological, biochemical and sensory evaluations. The results showed the number of starter bacteria was maintained at least 10 CFU mL during nine test days. It was shown that it could be used as fermented-probiotic drink. The product did not show any microbial contamination. The acidity and protein amount of produced drink showed a significant ( < 0.05) increase in different test days. Fat, solids-not-fat and ash amount of the product showed significant differences at the ninths' test day compared to the zero test day ( < 0.05). Organoleptic properties of product including flavor, color, odor, consistency, mouth feel and overall acceptance were significantly improved ( < 0.05). Therefore, the produced fermented-probiotic drink, in addition to keep maintenance and increased nutritional quantity value, was accepted by consumers in terms of organoleptic properties and it could be used as a healthy and functional drink.
研究了接种三种选定的细菌发酵剂后骆驼奶发酵过程中的微生物和生化变化以及产品的感官评价。从伊朗东南部的骆驼群中采集牛奶样本。添加了汉森公司的ABT - 10发酵剂，其添加比例为每100毫升骆驼奶0.50克，其中包含[具体成分未给出]和[具体成分未给出]。在第0、3、6和9天对该发酵产品进行微生物、生化和感官评价。结果表明，在九天的测试期内，发酵剂细菌数量至少维持在10 CFU/mL。结果表明，它可以用作发酵益生菌饮料。该产品未显示出任何微生物污染。所生产饮料的酸度和蛋白质含量在不同测试天数均有显著（P < 0.05）增加。与第0天相比，该产品在第9天的脂肪、非脂固形物和灰分含量显示出显著差异（P < 0.05）。产品的感官特性，包括风味、颜色、气味、稠度、口感和总体接受度均有显著改善（P < 0.05）。因此，所生产的发酵益生菌饮料除了保持和增加营养价值外，在感官特性方面也为消费者所接受，并且可以用作健康功能性饮料。
