Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures.
Yazarlar (1)
Doç. Dr. Asya ÇETİNKAYA Kafkas Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Archivos Latinoamericanos De Nutricion (Q4) | ||
| Dergi ISSN | 0004-0622 Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2019 |
| Cilt / Sayı / Sayfa | 69 / 2 / 89–98 | DOI | – |
| UAK Araştırma Alanları |
Veterinerlik Gıda Hijyeni ve Teknolojisi
|
||
| Özet |
| This study was aimed to determine and compare the chemical and microbiological properties of yoghurts made from different types of milk and their mixtures (35%, 65%, and 100%) during their storage at 4 °C for 28 days. For this purpose, chemical and microbiological properties of yoghurts during storage at 4 °C for 28 days were investigated. The total amount of dry matter, fat, pH and protein of yoghurt made from the buffalo and cow milk mixtures was significantly higher than that of pure buffalo milk (P<0.01). Also, storage time has led to significant differences in these components. Considering the results of microbiological analysis, a significant (P<0.01) difference was found between yoghurt samples in terms of total count of mesophilic aerobic bacteria, lactobacilli, lactococcus and yeast and mould. Hence, it is concluded that the addition of buffalo milk to that of cow improves the composition of yoghurt made from cow milk, which indicated the possibilities of processing and marketing of both types of milk especially because the health benefits of cow milk and the fermented products are well documented. |
| Anahtar Kelimeler |
| Composición química y microbiana | Cultivos iniciadores | Leche de búfalo | Leche de vaca | Yogur |
