Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 1
Written by Camelia MOLDOVAN, Mirela-Viorica POPA, Corina Dana MISCA, Diana-Nicoleta RABA, Aurica-Breica BOROZAN, Mariana-Atena POIANA, Carmen Daniela PETCU, Delia-Gabriela DUMBRAVA
Dairy products represent food appreciated by a large number of consumers, of all ages. The aim of this work was to fortify yoghurt with bee products and to characterize sensory, physico-chemical and microbiologically the products obtained. We used for fortification: honey, pollen and royal jelly and propolis. Sensory evaluation showed good acceptability of all products, but the most appreciated were those with honey in combination. The addition of honey as such or in combination reduces the acidity of the fortified yoghurt. Antioxidant activity was greatly enhanced as a result of fortifying the yoghurt, with most antioxidants found in the royal jelly yoghurt sample. Antimicrobial activity was substantially inhibited by the presence of bee products.
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