Physicochemical and sensory characteristics of winter yoghurt produced from mixtures of cow’s and goat’s milk İnek ve keçi sütü karışımlarından üretilen kış yoğurtlarının fizikokimyasal ve duyusal karakteristikleri

KESENKAŞ H., KARAGÖZLÜ C., YERLİKAYA O., ÖZER E., AKPINAR A., Akbulut N.

Tarim Bilimleri Dergisi, cilt.23, sa.1, ss.53-62, 2017 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 1
  • Basım Tarihi: 2017
  • Dergi Adı: Tarim Bilimleri Dergisi
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.53-62
  • Anahtar Kelimeler: Concentrated yoghurt, Goat’s milk, Salt, Traditional dairy products, Winter yoghurt
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

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.