About: Sensory quality evaluation of whey-based beverages

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity. The purpose of this paper was to improve the whey flavour via its fermentation by commercial yogurt starter cultures, and via 25 % and 50 % of milk addition. The course of fermentation was monitored by pH and titratable acidity changes. The sensory profile of non-fermented and fermented drinks was assessed using unstructured graphical scales. No significant differences in acidity were found between the samples which were fermented for 3 or 4 hours, but a significant difference was found between samples of whey drinks without milk and samples with milk addition. Fermentation by yoghurt culture did not bring statistically significant improvement of the whey drink organoleptic properties, while the addition of milk was the most important factor influencing not only the total sensory quality of the whey drinks but also their flavour, appearance, colour, viscosity and homogeneity. (en)
Title	Sensory quality evaluation of whey-based beverages Sensory quality evaluation of whey-based beverages (en)
skos:prefLabel	Sensory quality evaluation of whey-based beverages Sensory quality evaluation of whey-based beverages (en)
skos:notation	RIV/60460709:41210/10:48995!RIV11-MSM-41210___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046070901)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Kouřimská, Lenka Legarová, Veronika
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Česká zemědělská univerzita v Praze / Fakulta agrobiologie, potravinových a přírodních zdrojů
http://linked.open...dnocenehoVysledku	286968
http://linked.open...ai/riv/idVysledku	RIV/60460709:41210/10:48995
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	whey drinks, fermentation, yoghurt starter culture, acidity, sensory analysis (en)
http://linked.open.../riv/klicoveSlovo	acidity sensory analysis whey drinks yoghurt starter culture fermentation
http://linked.open...odStatuVydavatele	HR - Chorvatská republika
http://linked.open...ontrolniKodProRIV	[84755BE47B7F]
http://linked.open...i/riv/nazevZdroje	Mljekarstvo
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...v/svazekPeriodika	60
http://linked.open...iv/tvurceVysledku	Kouřimská, Lenka Legarová, Veronika
http://linked.open...ain/vavai/riv/wos	000288296800009
http://linked.open...n/vavai/riv/zamer	Setrvalé zemědělství, kvalita zemědělské produkce, krajinné a přírodní zdroje.
issn	0026-704X
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	41210
is http://linked.open...avai/riv/vysledek of	Sensory quality evaluation of whey-based beverages Sensory quality evaluation of whey-based beverages Sensory quality evaluation of whey-based beverages

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