Physical properties and formation of aromatic compounds of yoghurts were negatively effected by applied different heat treatment, but gelatine effected this properties significantly (p
📌 3 Key Takeaways
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Objective & Hypothesis:In this research, two different temperature/time combinations (65$circ$C/1 min, 60 $circ$C/5 min) were applied to experimental yoghurt samples manufactured from cow's milk, contained antifungal agent and two different stabilizer (Gelatine, Locust Bean Gum) and the chemical, physical, microbiological and organoleptic properties of long-life yoghurts were investigated at 1 th, 15 th, 30 th, 45 th and 60 th days of storage.
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Key Findings & Data:In this research, two different temperature/time combinations (65$circ$C/1 min, 60 $circ$C/5 min) were applied to experimental yoghurt samples manufactured from cow's milk, contained antifungal agent and two different stabilizer (Gelatine, Locust Bean Gum) and the chemical, physical, microbiological and organoleptic properties of long-life yoghurts were investigated at 1 th, 15 th, 30 th, 45 th and 60 th days of storage.
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Conclusion & Impact:Physical properties and formation of aromatic compounds of yoghurts were negatively effected by applied different heat treatment, but gelatine effected this properties significantly (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this research, two different temperature/time combinations (65$circ$C/1 min, 60 $circ$C/5 min) were applied to experimental yoghurt samples manufactured from cow's milk, contained antifungal agent and two different stabilizer (Gelatine, Locust Bean Gum) and the chemical, physical, microbiological and organoleptic properties of long-life yoghurts were investigated at 1 th, 15 th, 30 th, 45 th and 60 th days of storage. Physical properties and formation of aromatic compounds of yoghurts were negatively effected by applied different heat treatment, but gelatine effected this properties significantly (p
Özet
Bu çalışmada, iki farklı stabilizator (jelatin ve keçiboynuzu sakızı) ilave edilerek üretilen yoğurtlara iki farklı ısıl işlem uygulanmış (65$circ$C' de 1 dakika ve 60$circ$C' de 5 dakika) ve üretilen dayanıklı yoğurtların bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri depolamanın 1., 15., 30., 45. ve 60. günlerinde saptanmıştır. Uygulanan ısıl işlemler, yoğurdun fiziksel ve duyusal özellikleri ile aroma maddelerinin oluşumlarını olumsuz yönde etkilemiş, stabilizator olarak kullanılan jelatin fiziksel özellikleri olumlu yönde etkilemiş, keçiboynuzu sakızı sadece su salma oranını azaltmıştır (p
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Cite This Article
GÜVEN, M., ŞAHAN, N., KAÇAR, A., KARACA, O. B., ERGİNKAYA, Z., AKSAN, E., HAYALOĞLU, A. A., VAR, I. (2022). Effects of stabiliser usage and pasteurisation norm on some quality of long-life yoghurt. Harran Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 6 - Sayı: 1-2, 1–11. https://ajindex.com/articles/534755