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Farklı koyulaştırma ve kurutma koşullarında elde edilen yayıkaltı tozunun kalite kriterlerinin saptanması

Başlık çevirisi mevcut değil.

  1. Tez No: 34869
  2. Yazar: NİLGÜL ARIÖZ
  3. Danışmanlar: DOÇ. DR. ATİLLA YETİŞMAYEN
  4. Tez Türü: Yüksek Lisans
  5. Konular: Ziraat, Agriculture
  6. Anahtar Kelimeler: Belirtilmemiş.
  7. Yıl: 1994
  8. Dil: Türkçe
  9. Üniversite: Ankara Üniversitesi
  10. Enstitü: Fen Bilimleri Enstitüsü
  11. Ana Bilim Dalı: Süt Teknolojisi Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 57

Özet

Ill ABSTRACT Masters Thesis DETERMINATION OF QUALITY CRITERIA OF THE BUTTERMILK POWDER MANUFACTURED UNDER DIFFERENT EVAPORATION AND DRYING CONDITIONS NilgUl ARIÖZ Ankara University Graduate School of Natural and Applied Sciences Department of Milk Technology Supervisor: Assoc.Prof.Dr. Atilla YETİŞMEYEN 1994, Page: 46 Jury : Prof. Dr. Metin ATAMER Assoc. Prof.Dr. Atilla YETİŞMEYEN As s t. Prof.Dr. Harun Rasit UYSAL The object of this research was to determine the quality characteristics of buttermilk powder manufactured by using different concentration rates and drying temperatures. Cream with 65 % fat was first standardized to the fat content of 35 % with skim milk, Following butter manufacture, the by-product buttermilk was used as a raw material to be dried by the spray drying method. Four different buttermilk powder were obtained by using the combinations of two factors as follows: A: Concentration rate of 28 % and inlet air temperature at 160 °C B: Concentration rate of 28 % and inlet air temperature at 180 °C C: Concentration rate of 38 % and inlet air temperature at 160 °C D: Concentration rate of 38 % and inlet air temperature at 180 °C The results of the analysis revealed that, the buttermilk powder manufactured by using the concentration rate of 38 % and inlet air temperature at 160 °C, had the better quality characteristics with regard to non-denatured whey protein nitrogen, solubility index, titratable acidity and pH. However, from the pointview of such characteristics as moisture, protein, fat, bulk density, and total bacterial count, the sample manufactured by using theIll ABSTRACT Masters Thesis DETERMINATION OF QUALITY CRITERIA OF THE BUTTERMILK POWDER MANUFACTURED UNDER DIFFERENT EVAPORATION AND DRYING CONDITIONS NilgUl ARIÖZ Ankara University Graduate School of Natural and Applied Sciences Department of Milk Technology Supervisor: Assoc.Prof.Dr. Atilla YETİŞMEYEN 1994, Page: 46 Jury : Prof. Dr. Metin ATAMER Assoc. Prof.Dr. Atilla YETİŞMEYEN As s t. Prof.Dr. Harun Rasit UYSAL The object of this research was to determine the quality characteristics of buttermilk powder manufactured by using different concentration rates and drying temperatures. Cream with 65 % fat was first standardized to the fat content of 35 % with skim milk, Following butter manufacture, the by-product buttermilk was used as a raw material to be dried by the spray drying method. Four different buttermilk powder were obtained by using the combinations of two factors as follows: A: Concentration rate of 28 % and inlet air temperature at 160 °C B: Concentration rate of 28 % and inlet air temperature at 180 °C C: Concentration rate of 38 % and inlet air temperature at 160 °C D: Concentration rate of 38 % and inlet air temperature at 180 °C The results of the analysis revealed that, the buttermilk powder manufactured by using the concentration rate of 38 % and inlet air temperature at 160 °C, had the better quality characteristics with regard to non-denatured whey protein nitrogen, solubility index, titratable acidity and pH. However, from the pointview of such characteristics as moisture, protein, fat, bulk density, and total bacterial count, the sample manufactured by using the

Özet (Çeviri)

Ill ABSTRACT Masters Thesis DETERMINATION OF QUALITY CRITERIA OF THE BUTTERMILK POWDER MANUFACTURED UNDER DIFFERENT EVAPORATION AND DRYING CONDITIONS NilgUl ARIÖZ Ankara University Graduate School of Natural and Applied Sciences Department of Milk Technology Supervisor: Assoc.Prof.Dr. Atilla YETİŞMEYEN 1994, Page: 46 Jury : Prof. Dr. Metin ATAMER Assoc. Prof.Dr. Atilla YETİŞMEYEN As s t. Prof.Dr. Harun Rasit UYSAL The object of this research was to determine the quality characteristics of buttermilk powder manufactured by using different concentration rates and drying temperatures. Cream with 65 % fat was first standardized to the fat content of 35 % with skim milk, Following butter manufacture, the by-product buttermilk was used as a raw material to be dried by the spray drying method. Four different buttermilk powder were obtained by using the combinations of two factors as follows: A: Concentration rate of 28 % and inlet air temperature at 160 °C B: Concentration rate of 28 % and inlet air temperature at 180 °C C: Concentration rate of 38 % and inlet air temperature at 160 °C D: Concentration rate of 38 % and inlet air temperature at 180 °C The results of the analysis revealed that, the buttermilk powder manufactured by using the concentration rate of 38 % and inlet air temperature at 160 °C, had the better quality characteristics with regard to non-denatured whey protein nitrogen, solubility index, titratable acidity and pH. However, from the pointview of such characteristics as moisture, protein, fat, bulk density, and total bacterial count, the sample manufactured by using theIV concentration rate of 38 % and inlet air temperature at 180 °C was found to be good. KEY WORDS: Buttermilk powder manufacture, concentration rate, drying temperature.

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