Kustyawati, Maria Erna
(2012)
Profil asam lemak dan asam amino susu kambing segar dan terfermentasi.
J.Teknologi dan Industri Pangan, 23 (1).
pp. 47-52.
ISSN 1979-7788
Abstract
This research was to investigate the composition of fatty acids and amino acids in fresh and fermented goat milk. The milk was inoculated with 4% (v/v) of L.casei and fermented at 37oC for 48 h. Analysis of fatty acids of fresh and fermented goat and cow's milk was done by HPLC method whereas amino acids wasanalyzed by GC method. Twenty five semi-trained panelists evaluated the sensory characteristics of fermented milk. Results showed that the fermentation process changed fatty acid profile in goat milk. The saturated fatty acids found in fermented goat-milk were lauric, miristic, and palmitic acid while the unsaturated fatty acids were oleic, linoleic, and linolenic acids. The total amount of saturated fatty acids of fermented goat-milk was higher while the unsaturated fatty acids was lower than those in fresh goat milk.the aroma of goaty flavor, strong and musky or"prengus", was slightly detected in fermented goat milk. Linoleic acid was not detected in fermented goat milk and therefore it was less susceptiblefrom oxidative deterioration. On the other hand, the fermentation process did not change the profile of amino acids in goat milk. Fermented dairy product made from whole goat milk and cow's milk was accepted by the panelists as it had slightly sour taste, yellowish color, and slightly goaty flavor. Yet it had high amount of saturated fatty acids.
Key words: amino acid profile, fatty acid profile, unsaturated fatty acids, goat milk.
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Profil asam lemak dan asam amino susu kambing segar dan terfermentasi. (deposited 05 Nov 2017 02:53)
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