Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXXI, Issue 2
Written by Mara-Ariana PĂUN, Oana-Diana MIHAI, Carmen-Daniela PETCU
This paper aims to examine the specific characteristics of lactic cultures used in the fabrication of fermented dairy products, highlighting both their essential role in the fermentation process and their impact on the quality and organoleptic properties of the final products made available for consumer use. The study focused on analysing the influence of storage temperature on the viability and fermentative activity of thermophilic and mesophilic cultures, stored under optimal freezing and at elevated temperatures, followed by assessment of coagulation time and sensory quality in yogurt and fermented milk (sana). Although differences in coagulation time were minor, higher storage temperatures slightly accelerated the process without altering organoleptic properties. Fermentation dynamics were further analysed through titratable acidity measurements. Results indicated that thermophilic cultures acidified more rapidly in the initial hours after inoculation, while mesophilic cultures showed slower, progressive acidification. Data was represented graphically to highlight these comparative patterns. Additionally, the study explored whey valorisation as a strategy for product diversification. Sweet whey was fermented to obtain kefir prototypes in three variants: plain, honey-enriched, and mint-flavoured. Sensory evaluations and consumer feedback through questionnaires confirmed positive acceptance, suggesting that whey-based kefir represents a promising alternative for expanding the range of functional dairy products.
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