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- Title
İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ.
- Authors
Nalbant, Duygu; Yüceer, Yonca Karagül
- Abstract
In this study, determination of physicochemical and sensory properties of fermentation of cow and goat milk by using L.acidophilus, Bifidobacterium animalis subsp. lactis and S.thermophilus mixed culture (ABT), Bifidobacterium animalis subsp. lactis (BB) and L.acidophilus (LA) cultures during 30 day storage at 4°C was aimed. Lactoferrin levels were higher in milk samples than probiotic fermented products. The results of ACE inhibitory activity measurement were found to be lower in probiotic fermented products produced with goat milk than those produced with cow's milk. Cooked, creamy, fermented, milky, bland, sour, sweet, salty and astringent were the sensory descriptors detected in all products. However, animal-like odor was found only in the products produced with goat milk. Volatile components of butyric acid, acetic acid, acetoin, diacetyl, d-limonene, hexanoic acid and 2-nonanone were determined in all probiotic fermented products.
- Subjects
GOAT milk; LACTOFERRIN; ACETIC acid; PROBIOTICS; MILKING; DIACETYL; TASTE; BUTYRIC acid
- Publication
GIDA: The Journal of Food, 2020, Vol 45, Issue 2, p315
- ISSN
1300-3070
- Publication type
Article
- DOI
10.15237/gida.GD19126