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Journals / Akademik Gıda / 2026 / Cilt: 17 Sayı: 3

Production and Characterization of Whey Beverage by Using Grain or Lyophilized Kefir Cultures

Dane veya Liyofilize Kefir Kültürü Kullanılarak Peyniraltı Suyu İçeceği Üretimi ve Karakterizasyonu

İrem Şen0000-0003-1007-0240
Yonca Karagül Yüceer0000-0002-9028-2923
Pages
362–370
Publication Date
2019-11-18
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AI Summary & Key Takeaways

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

According to consumer test results, it was stated that there was no significant difference between the products in terms of taste-aroma. 

📌 3 Key Takeaways

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Objective & Hypothesis:Determination and comparison of some physical, chemical, sensory, microbiological properties and some volatile aroma active compounds in fermented dairy beverages produced by grain or lyophilized kefir cultures during 21 days storage were aimed in this study.
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Key Findings & Data:Gas chromatography mass spectrometry was used to define volatile compounds in the products besides their general composition, acidity and viscosity.
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Conclusion & Impact:According to consumer test results, it was stated that there was no significant difference between the products in terms of taste-aroma. 
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Kefir · Peyniraltı suyu · Kalite

Abstract

Determination and comparison of some physical, chemical, sensory, microbiological properties and some volatile aroma active compounds in fermented dairy beverages produced by grain or lyophilized kefir cultures during 21 days storage were aimed in this study. Gas chromatography mass spectrometry was used to define volatile compounds in the products besides their general composition, acidity and viscosity. Counts of Streptococcus spp., Lactobacillus spp., and yeast were also determined in the samples. Sensory properties of the products were evaluated by descriptive sensory analysis and consumer tests. As a result, Streptococcus spp. count of the products declined during storage, but Lactobacillus spp. and yeast counts did not change in general. The most abundant volatile compounds in whey beverages were hexanoic, acetic and butyric acids while the sample produced by the lyophilized culture had a higher acetoin concentration than that the other. Characteristic sensory terms determined by trained panelists were cooked, creamy, fermented, animal-like, yeasty, dairy and whey, and the most intensely perceived aroma term was whey. In general, the dairy beverage produced by grain had higher intensities of animal-like aroma than the product produced by the lyophilized culture. According to consumer test results, it was stated that there was no significant difference between the products in terms of taste-aroma. 

Özet

Bu çalışmada, dane veya liyofilize kefir kültürü kullanılarak peyniraltı suyundan üretilen peyniraltı suyu içeceklerinin 21 günlük depolama boyunca bazı fiziksel, kimyasal, duyusal, mikrobiyolojik özelliklerinin ve uçucu bazı aroma aktif bileşenlerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Genel bileşimi, asitliği ve viskozitesi belirlenen ürünlerde uçucu bileşenlerin tanımlanması amacıyla gaz kromatografisi kütle spektrometresi kullanılmıştır. Örneklerde bulunan Streptococcus spp., Lactobacillus spp. ve maya sayıları da belirlenmiştir. Ürünlerin duyusal özellikleri ise tanımlayıcı duyusal analiz ve tüketici testleri kullanılarak ortaya konmuştur. Sonuç olarak depolama boyunca ürünlerin Streptococcus spp. sayılarında azalma olduğu ancak genel olarak Lactobacillus spp. ve maya sayılarında önemli fark olmadığı belirlenmiştir. Peyniraltı suyu içeceklerinde miktarı en yüksek uçucu bileşenler hekzanoik asit, asetik asit ve bütirik asit olup liyofilize kültür kullanılarak üretilen ürünlerde asetoin miktarlarının daha fazla olduğu saptanmıştır. Eğitimli panelistler tarafından belirlenen karakteristik duyusal terimleri pişmiş, kremamsı, fermente, hayvansı, mayamsı, süthane ve peyniraltı suyu olup ürünlerde yoğun algılanan aroma terimi ise peyniraltı suyudur. Genel olarak dane kültürden üretilen süt içeceğinin hayvansı aroması liyofilize kültürden üretilenden daha fazla algılanmıştır. Tüketici testi sonuçlarına göre ise ürünlerde tat-koku beğenisi yönünden fark olmadığı ortaya konmuştur. 

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Cite This Article

Şen, İ., Yüceer, Y. K. (2019). Production and Characterization of Whey Beverage by Using Grain or Lyophilized Kefir Cultures. Akademik Gıda, Cilt: 17 Sayı: 3, 362–370. https://doi.org/10.24323/akademik-gida.647719

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