Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures*

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dc.authorscopusid58197041000
dc.authorscopusid55881465800
dc.authorscopusid6507648984
dc.contributor.authorKirmaz, C.
dc.contributor.authorKinik, Ö.
dc.contributor.authorİçier, F.
dc.date.accessioned2024-08-25T18:38:28Z
dc.date.available2024-08-25T18:38:28Z
dc.date.issued2023
dc.departmentEge Üniversitesien_US
dc.description.abstractObjective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate (?) and shear stress (?) values measured at 15-20°C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models (Newton, Power law, Bingham), consistency coefficient (K), flow behavior index (n), threshold shear stress (?0) and apparent viscosity (µapp) values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient (R2) values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life. © 2023 Authors. All rights reserved.en_US
dc.description.sponsorshipEge Üniversitesi: FYL-2019-20613en_US
dc.description.sponsorship* This article is summarized from the corresponding author's master's thesis. This work was financially supported by the Ege University Office of Scientific Research Projects with a project number of FYL-2019-20613en_US
dc.description.sponsorshipThis work was financially supported by with a project number of FYL-2019-20613.en_US
dc.identifier.doi10.20289/zfdergi.1120746
dc.identifier.endpage51en_US
dc.identifier.issn1018-8851
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85153613286en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage37en_US
dc.identifier.urihttps://doi.org/10.20289/zfdergi.1120746
dc.identifier.urihttps://hdl.handle.net/11454/101015
dc.identifier.volume60en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEge Universitesien_US
dc.relation.ispartofJournal of Agriculture Faculty of Ege Universityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz20240825_Gen_US
dc.subjectFermented milk productsen_US
dc.subjectkefiren_US
dc.subjectorganoleptic propertiesen_US
dc.subjectrheologyen_US
dc.subjectruminant milksen_US
dc.titleDetermination of rheological properties of kefir produced with buffalo milk and other milk mixtures*en_US
dc.title.alternativeManda sütü ve diğer süt karışımlarıyla üretilen kefirlerin reolojik özelliklerinin belirlenmesien_US
dc.typeArticleen_US

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