Farklı yöntemlerle kuru maddesi arıtılmış sütlerden üretilen yoğurtların bazı niteliklerinin araştırılması
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Date
1997
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Ziraat Fakültesi
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ABSTRACT Master Thesis A STUDY ON THE MANUFACTURE OF YOGHURT FROM MILKS WHICH DRY MATTER IS INCREASED BY DIFFERENT METHODS. Balkır TAMUÇAY Ankara University Graduate School of Naturel and Applied Sciences Deparment of Milk Techonology Supervisor : Prof.Dr Metin AT AMER 1997, Page : 71 Jury : Prof.Dr. Metin ATAMER Prof.Dr.Atilla YETİŞMEYEN AsistProf. T.Haluk ÇELİK In this study effects of different fortification methods on the quality criteria of yoghurt were investigated. The fortification methods used in this study were chosen according to the methods used for yoghurt production in Turkey. These methods are; addition of milk powder (A), evaporation (B), addition milk powder+evaporation (C), boiling (D), and addition of milk powder+boiling (E). Dry matter contents of milks were increased to 16 % in all samples. Samples A, B and C were heat treated at 85°C for 20 min. and the others were heat treated at 100°C, then yoghurt production was made by using these milks. Total dry matter, fat, titratable acidity (°SH), pH, lactic acid, volatile fatty acids, acetaldehyde, tyrosine, consistency, viscosity, whey seperation were determined. Sensory evalution was also carried out during the 1., 7. and 14. days of storage. According to the result from analyses, the effects of different fortification methods on the titratable acidity, pH, lactic acid, volatile fatty acids, acetaldehyde, and tyrosine contents were not statistically significant (p>0.05). On the other hand, the effects on the consistency, viscosity and whey seperation properties were significant (p<0.05). In addition, curds from samples A, B, and C were firmer than that of samples D and E (low consistency, and whey seperation, high viscosity). The stability of curds for all samples became better, as the storage progressed (decrease in consistency and whey seperation values, increase in viscosity values). Titratable acidity (decrease in pH) and the contents of lactic acid, volatile fatty acids, and tyrosine were increased during the storage period. According to the sensory evalution results, all samples got same scores for flavour, but from the body and apperance points of view, samples D and E got lower scores than the others. For this reason, samples D and E were unliked. All panelists liked sample B most which was produced by using evaporated milk. It was followed by samples C and A. Key Words: Yoghurt, evaporation, dried milk, boiling
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