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Mare milk shows a very interesting nutritional composition, similar to human milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975). Mare milk contains essential fatty acids, progenitors of ω3 and ω6, higher than cow milk (Csapò et al., 1995; Curadi et al., 2002). In east european countries mare milk is utilized in dietetics and therapeutics for gastroenteric and cardiac pathologies (Sharmanov et al., 1982; Mirrakimov et al., 1986), or as a drink obtained from lactic and alcoholic fermentation (Koumiss)...

The cow acidophilus milk is a known and appreciated dairy product due to its sensory chracteristics and good nutritive value. Lately, the goat acidophilus milk production has been more investigated because the goat milk has high nutritional quality which is based on the specific chemical composition and structure. The rheological properties of curd are one of the basic parameters of fermented milk products quality. Milk curdling occurs as a consequence of the pH value lowering during milk fermentation. It is the result of the caseinate complex demine-ralization and water molecules discharged from the lactic caseinate lattice owing to H+-ions concentration increase. In this paper, the rheological properties of goat and cow acidophilus milk with and without the addition of 1 and 2 % of skimmed milk powder and along with 3 and 5 % inoculation of bacteria Lactobacillus acidophilus were determined. Rheological characteristics of all samples were determined at the end of fermentation and after 3, 6 and 9 days of storage at 4 0C. The aim of of this work was to establish the differences in the curd structure between goat and cow acidophilus milk and to compare those differences with fermentation velocities. The lactic acid fermentation velocity was higher in a goat milk which was shown in higher concen-tration of H+-ions and in higher potencial acidity. In spite of higher H+-ions concentration goat acidophilus milk had a lower apparent viscosity at the end of fermentation than cow acidophilus milk. During the storage time the apparent viscosity of goat acidophilus milk was considerably increased while the changes of cow acidophilus milk were absent or minor. Higher share of the inoculated lactic acid fermentation bacteria (5 %) influenced both fermentation velocity and rheological properties of goat and cow acidophilus milk curd.

In this work the influence of cows and goats milk with and without sugar and aroma addition of yoghurt quality during nine days of storage at +8 C, were investigated. Commercial long life cows and goats milk was used in the preparation of all yoghurt samples. Aromatized yoghurt samples were prepared with the addition of 5% commercial sucrose and 0.3% of aroma (peach or pistachio) in milk before fermentation. Fermentation of all samples was approximately 3 hours and 55 minutes. Goats yoghurt coagulums were a little softer, and the viscosity of these yoghurts was lower in comparison with viscosity of cows yoghurts in the same category. At lower share rates this difference was more noticeable. The viscosity of aromatized yoghurt samples was stronger in relation to the controls. Yoghurts acidity during storage grow equally in all samples. Goats yoghurt samples were a little sourer. The differences in sensory scores between yoghurt samples from cows and goats milk were not significant. The consistency of goats yoghurts was a little weaker than that of similar cows yoghurt samples. Yoghurts aromatized with pistachio were better scores than yoghurt with peach.