A research on determination of some chemical and microbiological properties of yoghurts made from cow milk with certain ratios of donkey milk
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Universitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Objective: In this study, chemical and microbiological analyzes of yoghurt producted from cow milk with donkey milk added in certain ratios were performed. Material and Methods: This study conducted in 4 groups; K (100% cow milk), A (10% donkey milk), B (20% donkey milk), C (30% donkey milk) sample groups were formed and evaluated.They were stored in the cold storage for 21 days and chemical and microbiological analyzes were made on the 1st, 7th,14th and 21st days of storage. Results: It was seen that the high amount of lactose from donkey milk played an important role in the development of the acidity of yoghurts. It was found that the calcium and phosphorus values in the samples were lower than those in the samples without donkey milk. The donkey's milk has more higher lactoferrin and lysoyime than cow's milk.It was seen that higher lysosyme and loctoferrin and increase of acidity content prevent devolopment of yoghurt bacteria Conclusion: Chemical and microbiological analysis results expressed as a result of the study; showed that donkey milk may also have a place in the production of fermented food. It is thought that it can have a high added value if its production and consumption are continuous in both fermented and other food fields. © 2022 Journal of Agriculture Faculty of Ege University. All right reserved.
Açıklama
Anahtar Kelimeler
cow's milk, Donkey milk, yoghurt
Kaynak
Journal of Agriculture Faculty of Ege University
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
59
Sayı
4
