A Resarch on the properties of the kefirs produced from blends of skimmilk powder,whey powder and buttermilk II.Some physical and sensory properties
Süttozu,peyniraltı suyu tozu ve yayıkaltı karışımları ile üretilen kefirlerin özellikleri üzerine bir araştırma II. Bazı fiziksel ve duygusal özellikler
According to organoleptic evaluation, it was found that the kefirs made using skim milk powder and, skim milk powder-butter milk had been preferred.
📌 3 Key Takeaways
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Objective & Hypothesis:In this ,study, the physical and sensory properties of kefir samples from produced of kefir grains and kefir culture with different ratios of skimmilk poy/der, whey powder and buttermilk instead of milk were determined at the days of 1th 6th and 9th of strorage.
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Key Findings & Data:In this ,study, the physical and sensory properties of kefir samples from produced of kefir grains and kefir culture with different ratios of skimmilk poy/der, whey powder and buttermilk instead of milk were determined at the days of 1th 6th and 9th of strorage.
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Conclusion & Impact:According to organoleptic evaluation, it was found that the kefirs made using skim milk powder and, skim milk powder-butter milk had been preferred.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this ,study, the physical and sensory properties of kefir samples from produced of kefir grains and kefir culture with different ratios of skimmilk poy/der, whey powder and buttermilk instead of milk were determined at the days of 1th 6th and 9th of strorage. According to organoleptic evaluation, it was found that the kefirs made using skim milk powder and, skim milk powder-butter milk had been preferred.
Özet
Bu çalışmada süt yerine süttozu, peyniraltı suyu tozu ve yayıkaltı farklı oranlarda kullanılarak kefir tanesinden ve kültüründen kefir üretimi yapılmıştır. Üretilen örnekler 9 gün süreyle muhafaza edilmiş ve depolamanın 1., 6., ve 9. günlerinde kefirlerin fiziksel ve duyusal özellikleri belirlenmiştir. Duyusal kriterler dikkate alındığında süttozu, süttozu-yayıkaltı kefirlerinin en çok beğenilen kefir örnekleri olduğu saptanmıştır.
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Cite This Article
UYSAL, H., ERSOY, M. (2022). A Resarch on the properties of the kefirs produced from blends of skimmilk powder,whey powder and buttermilk II.Some physical and sensory properties. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 40 - Sayı: 1, 79–86. https://ajindex.com/articles/496576
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