Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow's and Goat's Milk

被引：0
|
作者：
Kesenkas, Harun [1 ]
Karagozlu, Cem [1 ]
Yerlikaya, Oktay [1 ]
Ozer, Elif [1 ]
Akpinar, Asli [2 ]
Akbulut, Necati [1 ]
机构：
[1] Ege Univ, Dept Dairy Technol, Fac Agr, Izmir, Turkey
[2] Celal Bayar Univ, Fac Engn, Dept Food Engn, Manisa, Turkey
来源：
JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI | 2017年 / 23卷 / 01期
关键词：
Winter yoghurt; Concentrated yoghurt; Goat's milk; Salt; Traditional dairy products; STRAINED YOGURT; CULTURE;
D O I：
暂无
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as "cooked yoghurt" or "salted yoghurt" due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical (firmness and cohesiveness, L-, a- and b- values), chemical (total solid, fat, protein, pH, lactic acid, salt) and sensory analyses (color, odor, consistent and flavor) were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples.
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页码：53 / 62
页数：10
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