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- Title
Fermente süt kreması ve özellikleri.
- Authors
ÖZCAN, Tülay; ÖZCAN, Miray
- Abstract
Milk fat has an important role in the formation of flavour, aroma, texture properties and quality in milk and dairy products, and milk fat is encapsulated in the globule membrane. Milk fat contains triglycerides, phospholipids, free sterols, β-carotene (provitamin A), fat-soluble vitamins (A, D, E, K), sphingomyelins and fatty acids. In addition to its nutritional value, specific short-chain and medium-chain fatty acids found in milk fat are important for health as an energy source for muscle, heart, liver, kidney, blood platelets and nervous system. In addition, these fatty acids do not pose a risk of obesity; they also prevent ulcerative colitis, cancer, atherosclerosis and hypertension, and increase natural immunity with their anti-inflammatory and anti-bacterial effects. Fermented cream, which has a high fat content, is becoming more and more popular in many countries with its nutritional value and its use for many purposes in culinary culture. The classification of fermented creams, fat content, production method and used starter cultures vary by country. In this study, fermented cream produced in Turkey and in the world classification, production stages, the parameters affecting the sensory and textural properties was investigated.
- Subjects
FUNCTIONAL foods; CULTURED milk; PROBIOTICS; OINTMENTS; DIETARY fats
- Publication
Food & Health (2602-2834), 2022, Vol 8, Issue 1, p78
- ISSN
2602-2834
- Publication type
Article
- DOI
10.3153/FH22008