Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

AKGÜN A., Yazıcı F., GÜLEÇ H. A.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.74, ss.521-527, 2016 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2016.08.015
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.521-527
  • Anahtar Kelimeler: Buffalo yoghurt, Fat reduction, Texture, Storage time, TEXTURAL PROPERTIES, LACTOBACILLUS-ACIDOPHILUS, RHEOLOGICAL PROPERTIES, CONCENTRATED YOGURT, SENSORY PROPERTIES, SET YOGURT, STORAGE, DAHI, MICROSTRUCTURE, ACIDIFICATION
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of plain buffalo yoghurt during storage at 4 degrees C. Four yoghurt samples were manufactured with different fat ratios (1.5-6 g/100 g) and analysed on the first, 10th and 20th days of storage. Increasing the fat content of the yoghurt increased the La value, viscosity, and cohesiveness and decreased the a* value, syneresis, hardness, and springiness. Fat reduction did not cause any significant changes in the adhesiveness, gumminess, titratable acidity, b* value, and Streptococcus thermophilus population of buffalo yoghurt samples. Storage time had no significant effect on adhesiveness, springiness, and L* value of buffalo yoghurts. A decrease in S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations during storage was detected. It was concluded that more acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat. (C) 2016 Elsevier Ltd. All rights reserved.