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]

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dc.contributor.authorKesenkaş H.
dc.contributor.authorKaragözlü C.
dc.contributor.authorYerlikaya O.
dc.contributor.authorÖzer E.
dc.contributor.authorAkpinar A.
dc.contributor.authorAkbulut N.
dc.date.accessioned2019-10-26T21:17:39Z
dc.date.available2019-10-26T21:17:39Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractWinter 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. © Ankara Üniversitesi Ziraat Fakültesi.en_US
dc.identifier.endpage62en_US
dc.identifier.issn1300-7580
dc.identifier.issn1300-7580en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage53en_US
dc.identifier.urihttps://hdl.handle.net/11454/16404
dc.identifier.volume23en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAnkara Universityen_US
dc.relation.ispartofTarim Bilimleri Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectConcentrated yoghurten_US
dc.subjectGoat’s milken_US
dc.subjectSalten_US
dc.subjectTraditional dairy productsen_US
dc.subjectWinter yoghurten_US
dc.titlePhysicochemical 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]en_US
dc.typeArticleen_US

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