Dergiler / Turkish Journal of Veterinary and Animal Sciences / 1998 / Cilt: 23 - Sayı: EK3

Sensory Properties and Firmness of Some Fermented Dairy Products Made From Cow and Ewe's Milk

Sayfa
583–590
Yayın Tarihi
1998-12-01
DOI
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Yapay Zeka Hızlı Bakış & Çıkarımlar

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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

In addition, the most of panelist preferred yogurt to the other fermented dairy products, the less preferred products was fermented Bifidus milk.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Concentrated fermented bifidus milk, acidophilus milk, Bifidus yogurt, Bioyogurt and yogurt were made from cow's and ewe's milk by using ultrafiltration and traditional methods.
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Temel Bulgular & Veri:Sensory analysis and firmness was determined from concentrated fermented milk samples.
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Sonuç & Katkı:In addition, the most of panelist preferred yogurt to the other fermented dairy products, the less preferred products was fermented Bifidus milk.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Fermented bifidus milk · Acidophlilus milk · Bifidus yogurt

Özet

Concentrated fermented bifidus milk, acidophilus milk, Bifidus yogurt, Bioyogurt and yogurt were made from cow's and ewe's milk by using ultrafiltration and traditional methods. Sensory analysis and firmness was determined from concentrated fermented milk samples. The firmness of concentrated fermented milk products produced from cow's and ewe's milk by using ultrafiltration and traditional methods were significantly different (p < 0.05). However, the type of starter culture used and the interaction between product types and production methods was not significantly different (p > 0.05). Further, the different type of milk used and products were significantly affected on sensory properties of samples. All the products from cow's milk were marked with high scores. In addition, the most of panelist preferred yogurt to the other fermented dairy products, the less preferred products was fermented Bifidus milk.

Abstract

Concentrated fermented bifidus milk, acidophilus milk, Bifidus yogurt, Bioyogurt and yogurt were made from cow's and ewe's milk by using ultrafiltration and traditional methods. Sensory analysis and firmness was determined from concentrated fermented milk samples. The firmness of concentrated fermented milk products produced from cow's and ewe's milk by using ultrafiltration and traditional methods were significantly different (p < 0.05). However, the type of starter culture used and the interaction between product types and production methods was not significantly different (p > 0.05). Further, the different type of milk used and products were significantly affected on sensory properties of samples. All the products from cow's milk were marked with high scores. In addition, the most of panelist preferred yogurt to the other fermented dairy products, the less preferred products was fermented Bifidus milk.

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Bu Makaleye Atıf Yap

AKIN, N. (1998). Sensory Properties and Firmness of Some Fermented Dairy Products Made From Cow and Ewe's Milk. Turkish Journal of Veterinary and Animal Sciences, Cilt: 23 - Sayı: EK3, 583–590. https://ajindex.com/articles/400804

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