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https://doi.org/10.15567/mljekarstvo.2016.0104

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids

Nazan Kavas ; Dairy Products Programme, Ege Vocational Training School, Ege University, 35100 Izmir, Turkey

Puni tekst: engleski, pdf (420 KB) str. 34-47 preuzimanja: 2.335* citiraj
APA 6th Edition
Kavas, N. (2016). Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids. Mljekarstvo, 66 (1), 34-47. https://doi.org/10.15567/mljekarstvo.2016.0104
MLA 8th Edition
Kavas, Nazan. "Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids." Mljekarstvo, vol. 66, br. 1, 2016, str. 34-47. https://doi.org/10.15567/mljekarstvo.2016.0104. Citirano 01.12.2020.
Chicago 17th Edition
Kavas, Nazan. "Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids." Mljekarstvo 66, br. 1 (2016): 34-47. https://doi.org/10.15567/mljekarstvo.2016.0104
Harvard
Kavas, N. (2016). 'Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids', Mljekarstvo, 66(1), str. 34-47. https://doi.org/10.15567/mljekarstvo.2016.0104
Vancouver
Kavas N. Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids. Mljekarstvo [Internet]. 2016 [pristupljeno 01.12.2020.];66(1):34-47. https://doi.org/10.15567/mljekarstvo.2016.0104
IEEE
N. Kavas, "Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids", Mljekarstvo, vol.66, br. 1, str. 34-47, 2016. [Online]. https://doi.org/10.15567/mljekarstvo.2016.0104

Sažetak
In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5th, 10th and 14th days of storage, while total phenolics (TF) levels were determined on the 14th, 24th, 32nd, 48th, 72nd, 120th, 240th and 336th hours of storage. In all samples during storage, hardness and viscosity increased along with the acidity increase, although the increases in YTSM and YTSMC were lower than in YTSMX. In YTSMX, in spite of the increase in acidity after the 1st day, serum separation was very low while viscosity and hardness values were higher compared to the other samples. YTSMX was found to be superior to the other samples in terms of physicochemical, textural, microbiological and sensory properties. Total phenolic contents and L*a*b* levels increased in all samples throughout storage, the highest values of which were in YTSMX. After the 5th day of the storage, Lactobacillus delbrueckii subsp. bulgaricus became the dominant microbial flora. After the 5th day of storage, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus levels were highest in YTSMX.

Ključne riječi
yoghurt; samphire molasses; camel milk; colloids

Hrčak ID: 151124

URI
https://hrcak.srce.hr/151124

[hrvatski]

Posjeta: 2.704 *