STUDY ON THE USE OF YOGHURT, WHEY, LACTIC ACID AND STARTER CULTURE ON CARROT FERMENTATION

The effects of yoghurt, whey, lactic acid and starter culture on the fermentation of pickled carrots were examined. The fermentation process was observed by acidity and salt intake, whereas important factors for quality prediction as texture, odour, colour and taste were analysed via trained panellists. The spontaneous fermented samples were not preferred. Acid, starter culture, yoghurt and whey addition were effective on controlling fermentation as these favour the growth of lactic acid producing bacteria.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.