The losses of nutrients during the production of strained (Torba) yoghurt

Nergiz C., Kemal Seçkin A.

Food Chemistry, vol.61, no.1-2, pp.13-16, 1998 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 1-2
  • Publication Date: 1998
  • Doi Number: 10.1016/s0308-8146(97)00147-7
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.13-16
  • Manisa Celal Bayar University Affiliated: Yes

Abstract

A traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow's, goat's or sheep's milk) and this is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lactose, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosine (2.24%) and the loss of histidine was highest (11.4%).