Acquisition and characterization of yogurts produced with sheep and cow milk

ABSTRACT The objective of this work was to obtain and characterize (physicochemical, rheological and microbiologically) yogurt made from sheep's milk (whole and semi-skimmed) and cow's milk (whole and semi-skimmed). Were carried out physical and chemical analysis (pH, acidity, protein, lactose, fat, ash and minerals) and microbiological (Salmonella spp., Staphylococcus coagulase positive and coliforms at 35 °C), in the milk and yogurts and syneresis in yoghurts held on 1st, 15th and 30th days of storage. From the physico-chemical analysis, it was found that the fully and semi-skimmed sheep's milk is nutritionally richer when compared to whole cow's milk and semi-skimmed milk and yoghurts with both full sheep's milk as semi-skimmed presented the larger values of fat, protein, pH, lactose, minerals and higher syneresis when compared to the yoghurt with whole cow's milk, semi-skimmed milk.

摘要 本研究旨在制备以全脂、半脱脂绵羊乳及全脂、半脱脂牛乳为原料的酸奶，并对其开展理化、流变学及微生物学特性表征。研究对原料乳与成品酸奶进行了理化分析（涵盖pH值、酸度、蛋白质、乳糖、脂肪、灰分及矿物质含量）与微生物学检测（于35℃条件下检测沙门氏菌属、凝固酶阳性葡萄球菌及大肠菌群），同时测定了酸奶在贮藏第1、15、30天的乳清析出率。理化分析结果表明，全脂及半脱脂绵羊乳的营养组成优于全脂牛乳与半脱脂牛乳；以全脂、半脱脂绵羊乳制备的酸奶，其脂肪、蛋白质、pH值、乳糖、矿物质含量均高于以全脂牛乳、半脱脂牛乳制备的酸奶，且乳清析出率也更高。