Effect of Storage Conditions on Sensorial Characteristics of a Kefir-Type Formula Containing Brewer’s Yeast During Shelf-Life

  • Adriana PAUCEAN University of Agricultural Sciences and Veterinary Medicine, Faculty of Agriculture, Cluj-Napoca
  • Elena MUDURA University of Agricultural Sciences and Veterinary Medicine Timisoara Banat Plant Protection Department
  • Mirela Anamaria JIMBOREAN University of Agricultural Science and Veterinary Medicine, Cluj Napoca, Grassland and Forage Crops Department, 3-5, Calea Manastur Street, 400372 Cluj
  • Simona MAN University for Agricultural Sciences and Veterinary Medicine Cluj, Faculty of Agricultural Sciences, Calea Mănăştur nr.3-5, RO-400372 Cluj-Napoca
Keywords: sensory analysis, kefir, brewer’s yeasts, storage

Abstract

A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania by inoculating 1.8% skimmed, pasteurized cow milk with an optimized innoculum of lactobacilli, kefir and brewer’s yeasts, as we have describe in our previous research paper (Păucean et al.,2010).In order to assess the effect of storage conditions during product shelf-life (1-21 days), we considered three storage conditions as affecting the sensorial characteristics of the studied product: freezing at (-10°C), refrigeration at 0-4°C and storage at room temperature 21-32°C.
Published
2011-10-17