Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 4 vol. 4 2015-02-01 2015-02-01 QUALITY OF YOGHURTS FROM GOAT'S MILK ENRICHED WITH MAGNESIUM CHLORIDE 369 372 EN Agata Znamirowska Agata Znamirowska Dorota Kalicka Dorota Kalicka Małgorzata Pawlos Małgorzata Pawlos Katarzyna Szajnar Katarzyna Szajnar Goat’s milk can be enriched with magnesium in the form of chloride before pasteurization with a save dose, i.e. 20 mg of magnesium for 100 g of milk. Higher doses of magnesium can lead to coagulation of proteins since together with the increase of the dose of fortification there increases general acidity while pH of milk decreases. Together with the increase of the dose of fortification of yoghurts with magnesium there was shown an essential proportional increase of acidity and hardness of curds persisting for 21 days of storage. Enriching goat’s milk yoghurts with magnesium decreased the intensity of „goat” smell and aftertaste and did not cause a change in colour. The most favourable solution is the production of goat’s milk yoghurts enriched with 10-20 mg of magnesium in the form of magnesium chloride. Such doses of enrichment caused successive lowering of perceptibility of „goat” aftertaste and smell together with extension of storage time.
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