SavedAdd your journal

Journals / Tarım Bilimleri Dergisi / 2017 / Cilt: 23 - Sayı: 1

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

İnek ve Keçi Sütü Karışımlarından Üretilen Kış Yoğurtlarının Fizikokimyasal ve Duyusal Karakteristikleri

Harun KESENKAŞ
Cem KARAGÖZLÜ
Oktay YERLİKAYA
Elif ÖZER
Aslı AKPINAR
Necati AKBULUT
Pages
53–62
Publication Date
2017-01-01
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

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

Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey.
📊
Key Findings & Data: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.
💡
Conclusion & Impact:Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Kış yoğurdu · Konsantre yoğurt · Keçi sütü

Abstract

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

Özet

Kış yoğurdu Türkiye’nin Van ve Hatay illerinde en meşhur süt ürünlerinden biridir. Çeşitli sütlerden üretilen kış yoğurdu yüksek kurumadde içeriği ve uzun raf ömründen dolayı “pişmiş yoğurt” veya “tuzlu yoğurt” olarak bilinmektedir. Çalışmada kış yoğurdunun geleneksel olarak üretilmesi amacıyla iki farklı koyulaştırma yöntemi uygulanmıştır. Farklı üretim yöntemlerinin ve depolama süresinin kış yoğurdu örnekleri üzerine etkilerini belirlemek amacıyla 1., 30., 60. ve 90. günlerde bazı fiziksel sertlik ve yapışkanlık, L-, a- ve b- değerleri , kimyasal kurumadde, yağ, protein, pH, laktik asit, tuz ve duyusal renk, koku, kıvam ve lezzet analizler yapılmıştır. Kış yoğurdu örneklerinin duyusal ve reolojik özellikleri ile renk değerleri arasında önemli farklıklar bulunmuş, bununla birlikte örneklerin fizikokimyasal özellikleri arasındaki farklar önemsiz olarak tespit edilmiştir. Özellikle % 100 keçi sütünden üretilen kış yoğurtları daha çok beğenilmiştir

🔖

Cite This Article

KESENKAŞ, H., KARAGÖZLÜ, C., YERLİKAYA, O., ÖZER, E., AKPINAR, A., AKBULUT, N. (2017). Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow’s and Goat’s Milk. Tarım Bilimleri Dergisi, Cilt: 23 - Sayı: 1, 53–62. https://ajindex.com/articles/178744

References (7)

  1. Akın M S & Konar A (1997). İnek ve keçi sütlerinden üretilen ve 15 gün süre ile depolanan sade yoğurtların fizikokimyasal ve duyusal özelliklerinin belirlenmesi üzerine karşılaştırmalı bir araştırma. Harran University Journal of Agriculture and Food Sciences 1(4): 1-8 Altuğ T & Elmacı Y (2011). Gıdalarda Duyusal Değerlendirme. 2. Baskı. Sidas Medya, s. 134, İzmir AOAC (2003). Official Methods of Analysis. 17th ed. Washington, DC: Association Official Analytical Chemists Atamer M, Sezgin E & Yetişmeyen A (1988). Some properties of torba yoghurts. Gıda 11(4): 283-288
  2. Biçer O, Güler M B, Keskin M & Kaya S (1995). Goat production and some traditional goat milk products with special reference to Hatay region of Turkey. Seminar on Production and Utilization of Ewes and Goats Milk, pp. 72, 19-21
  3. October, Crete, Greece Coşkun H & Şimşek O (1994). A research on the effect of pasteurization methods and storage temperatures used in the making of in conserved yoghurt on the shelflife. Journal of Trakya University Tekirdağ Agriculture Faculty 3(1-2): 74-81 Ekinci F Y & Gürel M (2008). Effect of using propionic acid bacteria as an adjunct culture in yoghurt production. Journal of Dairy Science 91: 892-899
  4. Ersöz E, Kınık O, Yerlikaya O & Açu M (2011). Effect of phenolic compounds on characteristics of strained yoghurt produced from sheep milk. African Journal of Agricultural Research 6(23): 5351-5359
  5. Garcia-Perez F J, Lario Y, Fernández-López J, Sayas E, Pérez-Alvarez J A & Sendra E (2005). Effect of orange fiber addition on yoghurt color during fermentation and cold storage. Color Research and Application 30(6): 457-463 Gönç S & Oktar E (1973). Hatay bölgesinde yapılan kış yoğurdunun teknolojisi ve kimyasal bileşimi üzerine araştırmalar. The Journal of Ege University Faculty of Agriculture 10(1): 97-110
  6. Güler Z (2007). Level of 24 mineral elements in local goat milk, strained yoghurt and salted yoghurt (tuzlu yoghurt). Small Ruminant Research 71: 130-137 Güler Z & Park Y W (2009). Evaluation of chemical and color index characteristics of goat milk, its yoghurt and salted yoghurt. Tropical and Subtropical Agroecosystems 11: 37-39 Güler Z & Sanal H (2009). The essential mineral concentration of torba yoghurts and their wheys compared with yoghurt made with cow’, ewes’ and goats’ milk. International Journal of Food Science and Nutrition 60: 153-164
  7. Kesenkaş H (2010). Effect of using different probiotic cultures on properties of torba (strained) yoghurt. Mljekarstvo 60(1):