Traditional skyr. Comparison of home-made and factory-made skyr - Pre-survey / Traditional skyr. Comparison between homemade and industrial produced skyr - Preliminary study
Skyr is one of the few Icelandic products that can truly be said to be traditional. The few studies that have been done on traditional, home-made skyr, date from the first half of the 20th century. This report presents a preliminary study of home-made and factory-produced skyrs, focusing on the assessment of sensory properties and the analysis of microbial flora using recent genetic methods. Significant differences were detected in sensory factors. The number of lactic acid bacteria and yeasts was considerably higher in home-made skyr. The same types of lactic acid bacteria were detected in different manufacturers and were the same as have been detected in previous studies. Yeasts of the same genus were found on both farms but not in factory-made skyr. Although these are the same bacterial species, it is possible that different phenotypes can be found between farms. Therefore, it would be interesting to investigate the possible metabolic or genotypic variability between strains from different production sites and their effect on the properties of skyr.
Skyr is one of few Icelandic products which can be stated as traditional. Little research has been executed on traditional skyr, of which most from the first part of the 20th century. In this preliminary study, homemade and industrial skyr is compared based on sensory properties and microbiological composition. Significant difference was found on several sensory attributes. Number of lactic acid bacteria and yeasts was much greater in homemade than industrial skyr. Same species of lactic acid bacteria were identified as in previous studies, however only some of previously identified yeast genera were found. Larger part of DNA needs to be sequenced and culture independent methods employed for a more specific identification. Such analysis could provide possibilities on establishing metabolic or genotype difference between different production locations.