AI Summary & Key Takeaways
AI InsightThe sample's results are as follows; the acidity 1.16±0.27% la, pH 4.00±0.15, the dry matter 21.36±0.56%, fat 2.70±0.46%, non-fat dry matter 18.66±1.02% protein 7.30±1.21%, lactose 7.05±0.45%, salt 2.58±0.09% and yield 41.98±2.27%.
📌 3 Key Takeaways
Abstract
This study was carried out for the production of salted yoghurt from set and torba yoghurts. Set yoghurt was cooked for 30, 35 & 40 minutes after boiling however torba yoghurt was cooked for 5, 10 & 15 minutes before 5 minutes ending the cooking time yoghurts were salted to make salted yoghurt. Physical, chemical and organoleptic analyses were performed to find out the best salted yoghurt made. The salted yoghurt produced by cooking 30 minutes was the most preferred one according to organoleptic qualities. The sample's results are as follows; the acidity 1.16±0.27% la, pH 4.00±0.15, the dry matter 21.36±0.56%, fat 2.70±0.46%, non-fat dry matter 18.66±1.02% protein 7.30±1.21%, lactose 7.05±0.45%, salt 2.58±0.09% and yield 41.98±2.27%.
Özet
Bu araştırmada süzme (torba) yoğurdun kaynatıldıktan sonra 5(1.), 10 (II.), ve 15 (III.) dakika 30 (IV.), 35 (V.) ve 40 (VI.) dakika pişirilmesi ve pişirme zamanının sona ermesinden beş dakika önce tuz katılmasıyla tuzlu yoğurt üretilmiştir. En iyi tuzlu yoğurt üretimini bulmak için tuzlu yoğurtların fiziksel, kimyasal ve duyusal analizleri yapılmıştır. Duyusal analiz sonuçlarına göre 30 dakika pişirilen tuzlu yoğurt en çok beğenilmiştir. Bu örnekte asitlik %1,16±0,27 la, pH 4,00±0,15, kurumadde %21,36 ± 0,56, yağ %2,70±0,46, yağsız kurumadde %18,66±1,02, protein %7,30±1,21, laktoz %7,05±0,45, tuz %2,58 ±0,09 ve randıman %41,98 ± 2,27'dir.