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Journals / Gıda / 2020 / Cilt: 45 - Sayı: 4

INVESTIGATION OF PRODUCTION AND CHARACTERISTICS OF HOMEMADE YOGURT BY USING A COMMERCIAL PROBIOTIC CULTURE

TİCARİ PROBİYOTİK KÜLTÜR KULLANILAN EV YAPIMI YOĞURT ÜRETİMİNİN VE ÖZELLİKLERİNİN ARAŞTIRILMASI

Özüm ÖZOĞLU
Rukiye ÇOLAK ŞAŞMAZER
Zerrin ERGİNKAYA
Mihriban KORUKLUOĞLU
Journal
Gıda
Pages
814–824
Publication Date
2020-06-21
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the results obtained; level of total lactic acid bacteria, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis and pH values were not significantly changed in storage time for all samples (P >0.05).

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, probiotic homemade yogurt was made by using a commercial probiotic culture and its quality parameters were investigated on the 1st, 5th, 10th and 15th days of storage.
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Key Findings & Data:According to the results obtained; level of total lactic acid bacteria, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis and pH values were not significantly changed in storage time for all samples (P >0.05).
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Conclusion & Impact:The homemade yogurt was not highly preferred by the panellists; however, it did not show any significant difference in the evaluation compared to the other yogurts (P >0.05).
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Ev Yapımı Yoğurt · Probiyotik · Starter Kültür

Abstract

In this study, probiotic homemade yogurt was made by using a commercial probiotic culture and its quality parameters were investigated on the 1st, 5th, 10th and 15th days of storage. For this purpose, probiotic and non-probiotic commercial yogurts were also investigated as control groups. According to the results obtained; level of total lactic acid bacteria, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis and pH values were not significantly changed in storage time for all samples (P >0.05). Any significant number of coliforms, mould or/and yeast were not observed in all samples (<10 CFU/g). Dry matter values were found similar among the milks used in yogurt makings, while fat and protein values showed difference. The homemade yogurt was not highly preferred by the panellists; however, it did not show any significant difference in the evaluation compared to the other yogurts (P >0.05).

Özet

Bu çalışmada ticari probiyotik kültür kullanılarak probiyotik ev yapımı yoğurt yapılmış ve kalite parametreleri depolamanın 1., 5., 10. ve 15. günlerinde araştırılmıştır. Bu amaçla probiyotik ve probiyotik olmayan ticari yoğurtlar da kontrol grubu olarak araştırılmıştır. Elde edilen sonuçlara göre; toplam laktik asit bakterisi, Lactobacillus acidophilus ve Bifidobacterium animalis ssp. lactis ve pH değerleri, tüm numuneler için saklama süresinde önemli ölçüde değişmemiştir (P >0.05). Tüm örneklerde önemli sayıda koliform, küf ve/veya maya gözlenmemiştir (<10 KOB/g). Yoğurt yapımında kullanılan sütler arasında kuru madde değerleri benzer bulunurken; yağ ve protein değerleri farklılık göstermiştir. Ev yapımı yoğurt, panellistler tarafından çok tercih edilen olmamıştır, ancak değerlendirmede diğer yoğurtlarla kıyaslandığında önemli ölçüde farklılık göstermemiştir (P >0.05).

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Cite This Article

ÖZOĞLU, Ö., ŞAŞMAZER, R. Ç., ERGİNKAYA, Z., KORUKLUOĞLU, M. (2020). INVESTIGATION OF PRODUCTION AND CHARACTERISTICS OF HOMEMADE YOGURT BY USING A COMMERCIAL PROBIOTIC CULTURE. Gıda, Cilt: 45 - Sayı: 4, 814–824. https://ajindex.com/articles/104540

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