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In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using descriptive sensory analysis and instrumental assessment, the texture profile of goat’s milk salad cheese was compared to cow’s milk salad cheese and Feta cheese. Texture measurements confirmed that goat’s cheese compared to cow’s cheese had more softness and less hardness, and Feta cheese had the highest whiteness index compared to the other cheeses. Goat’s milk salad cheese was much less acceptable to consumers compared to cow’s milk cheese and Feta cheese. Consumers also indicated that the hardness of goat’s cheese was lower than that of cow’s cheese and Feta cheese. A reduction in “stickiness” in comparison with cow’s cheese was also reported; however, it was much higher than that for Feta cheese. The “fracturability” and “graininess” of goat’s cheese was similar to cow’s cheese. Emotional profile analysis showed that goat’s cheese evokes mainly negative emotions. Consumers indicated only one positive emotion in the case of this cheese, which was “healthy”. The most frequently mentioned emotions after the consumption of goat’s cheese were “upset”, “disgusted” and “worried”. Many consumers also indicated “disappointed” and “angry”, which did not occur after the consumption of cow’s cheese. This research shows how important it is to combine several analyses and techniques when evaluating dairy products, including salad cheeses. It is also important that consumer research is enriched by emotional profiling. Graphical abstract

In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of fermented soy beverages with acai powder (3 and 6% w/v) were investigated. The addition of acai powder significantly influenced the fermentation kinetics based on changes in pH, accelerating fermentation in the initial period. The results showed that the acai additive did not affect the enumeration of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. The presence of acai inhibited the proliferation of Streptococcus thermophilus compared to the soy beverage without acai powder added. However, the higher the acai additive, the more Streptococcus thermophilus bacteria were detected: 4.39 CFU/g for 6% acai powder sample and 3.40 CFU/g for 3% acai powder sample. The addition of acai to the soy beverage reduced its firmness, consistency, cohesiveness, and viscosity index after fermentation. A slight difference was observed in the lightness and whiteness of fermented soy beverages with 3% and 6% acai powder.

The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of its sensory acceptability. In this research, 2.5% and 5% (w/w) honeydew honey was added to the samples of model kefir (K) and commercial kefir (K13). Kefirs differed by the type of used starter cultures and conditions of production. The addition of honeydew honey to kefir resulted in increased water holding capacity and a reduction in water activity. Honeydew honey kefir was characterized by the following flavor: astringent, fruity, pungent and waxy. As the honey content increased, the taste and waxy flavor became sweeter. In the sensory assessment, the attributes of texture and mouthfeel, creaminess, density and firmness, do not change because of the honey amount or storage time of the samples. The use of different starter cultures in kefir production with the addition of honeydew honey impacted texture parameters, resulting in up to a 4.8-fold increased viscosity index.

In this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg−1). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.

Mare milk is a valued and sought-after raw material for the production of innovative dairy products. The high demand, low supply, high price, and lack of accurate characterization of the milk of a given horse breed may provoke its deliberate fraudulent dilution. The aim of this work was to analyze the freezing point against a background of various selected technological parameters of Polish Coldblood mare milk. Research was carried out on multiparous Polish Coldblood mares from 5 to 8 yr of age with live weights between 618 and 851 kg. Their milk was tested on d 1, 3, and 7 postpartum and once a month for the next 9 mo of lactation (n = 52). Milk from 13 mares, taken daily in mo 4 of lactation, was collected for the dilution study (n = 403). The basic composition of the milk was as follows: solids-not-fat, 84.4 g/kg, fat 15.1 g/kg, lactose 65.3 g/kg, and total protein 24.2 g/kg (made up of casein, 14.6 g/kg, and whey protein, 9.5 g/kg). The dominant amino acids were glutamic acid, proline, leucine, and aspartic acid. The mean freezing point during a 9-mo lactation was -0.557°C (coefficient of variation = -2.787; 5th to 95th percentile: -0.563 to -0.550°C). Based on our analysis, we adopted -0.550°C (from 3 to 6 mo) as the reference value for milk from the Polish Coldblood horse. Analysis of the model of changes in freezing point, after dilution, using the coefficient of determination and Akaike's information criterion, showed that a linear model could be recommended (y = 79.35 + 144.35x). Addition of 1% water increased the freezing point of Polish Coldblood mare milk by 0.0069°C.

The aim of this work was to demonstrate the influence of mare milk fermentation type on the amino acid profile, especially the content of tryptophan, water-soluble vitamins and magnesium. Additionally, the atherogenic, thrombogenic and hypercholesterolaemic fatty acid index was analysed. The dominant amino acids of mare milk were glutamic acid, leucine, lysine, and aspartic acid. Fermentation of mares' milk did not affect the riboflavin, cobalamin, and magnesium content. The type of lactic acid bacteria used had no effect on the free tryptophan content of fermented milk. The free tryptophan content of fermented mares' milk was 0.062 mg 100 g−1 (Δ22% compared with unfermented milk). The sum of saturated fatty acid concentration was lower in fermented than in the unfermented mares' milk. Atherogenic index was lower in mare milk than in fermented mares’ milk. The values of fatty acids with a hypocholesterolaemic effect and hypercholesterolaemic fatty acids decreased in fermented milk.

Color is important for the consumer when making a purchase decision. Mare&rsquo, s milk and, thus, fermented mare&rsquo, s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare&rsquo, s milk. Herein, we examined the range of color changes in mare&rsquo, s milk and cow&rsquo, s milks adapted to mare&rsquo, s milk composition. These samples were further fermented and stored for 3 weeks at 5 &plusmn, 1 &deg, C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare&rsquo, s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow&rsquo, s milk (300 min). After fermentation, mare&rsquo, s milk compared to cow&rsquo, s milk and adapted cow&rsquo, s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare&rsquo, s and other&rsquo, s milks were the same. Mare&rsquo, s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow&rsquo, s milk. However, fermented mare&rsquo, s milk was darker than the fermented adapted milk and cow&rsquo, s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare&rsquo, s milk color stability during production and storage was less than that of fermented cow&rsquo, s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare&rsquo, s milk. The water holding capacity decreased but was still higher compared to fermented cow&rsquo, s milk.

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

Camelina sativa cake (CS), a rich source of unsaturated fatty acids, in the case of ruminants may improve the energy value of a diet and also increase the unsaturated fatty acid content in milk. Effects of basal diet (control) and basal diet plus 12 g 100 g −1 of CS in concentrate dry matter on fatty acid composition of goat's milk and kefir made from this milk were examined with particular emphasis on the contents of monoenes and conjugated isomers of linoleic acid. A total of 66 goats of the Polish White Improved breed were divided into two groups – the control and receiving CS. The diets were administered to animals for 30 days. Elevated concentrations of total monounsaturated fatty acids, the effect of an increased levels of monounsaturated fatty acids in the trans configuration as well as an increased content of total polyunsaturated fatty acids resulted from CS supplementation. Total saturated fatty acid concentration was decreased. Milk from CS-supplemented goats and kefir made from this milk were characterized by increased levels of beneficial nutritional factors, including mono- and polyunsaturated fatty acids.

BACKGROUND The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental material consisted of the milk of dairy goats supplemented with 120 g d−1 per head of false flax cake. The aim of the study was to evaluate the quality of kefir produced from goat's milk with a higher content of bioactive components resulting from supplementation of the goats' diet with false flax cake. RESULTS The administration of false flax cake to goats had a positive effect on the fatty acid profile of the raw milk, causing an increase in the proportion of polyunsaturated fatty acids (PUFA), including conjugated linoleic acid (CLA) and n-3 fatty acids. Their increased percentage was detected in the kefir after production as well as after storage. The processing value of the harvested milk did not differ from the qualitative characteristics of milk from goats of the control group. Increasing the proportion of bioactive components in goat's milk did not result in changes in the acidity, texture, colour, flavour, aroma or consistency of the kefir obtained. CONCLUSION Milk and kefir obtained after the administration of false flax cake to goats contain bioactive components (PUFA including CLA, n-3 and monoenic trans fatty acids) in significant amounts. Kefir from experimental goat's milk did not differ in quality from kefir made from the milk of the control group. © 2014 Society of Chemical Industry

Degradation of cholesterol during storage of UHT treated bovine and caprine milk was assessed. Cholesterol contents were 11.78 and 8.51 mg 100 mL −1 , respectively. During storage for 6 months, the cholesterol amounts decreased irrespective of the milk type and storage conditions. The total contents of cholesterol oxidation products (COPs) observed in raw bovine and caprine milk were 50 and 38 μg 100 mL −1 , respectively. Regardless of the type of milk and storage conditions, a significant increase in the total amounts of oxysterols was observed. After 6 months storage of UHT bovine milk, the content of COPs increased to 217 and 248 μg 100 mL −1 for milk stored at 4 °C and 20 °C, respectively, whereas in caprine milk the amount increased accordingly to 160 and 249 μg 100 mL −1 . These results confirmed formation of oxysterols in UHT milk during storage, with temperature and time being the most important factors.

This article explored the formation of volatile compounds during the production of kefir from goat and sheep milks with high polyunsaturated fatty acids (PUFA) as a result of feeding animals forage supplemented with maize dried distillers grains with solubles (DDGS). The increased PUFA content of the goat and sheep milks resulted in significant changes to the fermentation process. In particular, apart from an increase in the time taken to ferment sheep milk, fermentation yielded less 2,3-butanedione. The highest quantities of this compound were assayed in kefir produced from goat milk with an increased content of PUFA. An increase of PUFA significantly elevated ethanal synthesis during lactose-alcohol fermentation of sheep milk. Neither the origin of milk (sheep or goat) nor the level of PUFA had any statistical effect on the amount of ethanal assayed during the fermentation of milk and within the finished product. The proportion of l(+)-lactic acid was higher in kefirs produced using goat milk compared with sheep milk and did not depend on the content of PUFA in milk fat. The content of PUFA had a significant effect on the aroma profile of the resulting kefirs. An increase in PUFA content resulted in the loss of whey aroma in goat milk kefirs and the animal odor in sheep milk kefirs, and a creamy aroma became more prevalent in kefirs made from sheep milk.