Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow’s and Goat’s Milk
| Autor: | Aslı Akpınar, Harun Kesenkaş, Oktay Yerlikaya, Elif Özer, Necati Akbulut, Cem Karagözlü |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Journal of Agricultural Sciences, Vol 23, Iss 1, Pp 53-62 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1300-7580 2148-9297 |
| Popis: | 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 |
| Databáze: | Directory of Open Access Journals |
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