Filtration methods for making Turkish süzme (THICK) yogurt
Başlık çevirisi mevcut değil.
- Tez No: 400573
- Danışmanlar: DR. PETER RICE
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Thick yogurt, Siizme yogurt, Vacuum filtration, Ultrafiltration, Storage, Quality properties, Aroma compound, Free amino acids, Water holding capacity, Firmness, Acidity, Viable bacteria count
- Yıl: 1995
- Dil: İngilizce
- Üniversite: Loughborough Unıversıty
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Gıda Bilimi ve Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: Belirtilmemiş.
Özet
Özet yok.
Özet (Çeviri)
Siizme or thick yogurt, a concentrated yogurt, is produced from cow's and ewe's milk by a traditional method used in Turkey. This traditional method of thick yogurt production consist of putting natural yogurt into bags, made from cotton cloth produced for this purpose, and allowing the yogurt to concentrate by natural drainage as a batchwise operation. In this study, two types of thick yogurt were produced from cow's and ewe's milk using a commercial yogurt starter cultures coded CH-1. a) A thick yogurt, called a set type yogurt in this thesis, was produced from ultrafiltered milk retentate, the ultrafiltered milk retentate being fortified with fresh permeate to five different (24-32 %) total solid levels . b) A thick yogurt was produced using a modified traditional method which is referred to as stirred type yogurt in this thesis. The modified traditional method was, essentially, a type of batch filtration. Two different filter media, the traditional cotton filter cloth and a synthetic fibre filter cloth were used as a filter membrane. Natural drainage and two levels of vacuum suction were applied to the filter membrane to improve the drainage rate. Total solids level of 26.5 % were obtained using this method. After incubation, samples were stored in refrigerator at 4°C for 42 days.Samples were analyzed after 24 hrs of storage and every seven days thereafter. The advantages of ultrafiltration method are: higher yield (up to 10%), a shorter production time, a smoother body, texture and better palatable test. The vacuum filtration was faster than natural drainage, but slower than ultrafiltration. The filtration time was 60 min for ewe's milk yogurt and 90 min for cow's milk yogurt with vacuum filtration and 25 min for ewe's milk and 40 min for cow's milk with UF.The filtration time was affected by initial total solid level. The total solids content of products varied from 12 to 32 % depending on the process. Protein content was 3.42 to 12.1 %. Fat content was 4 to 14.7 %. Ash content 0.71 to 1.5 % (w/w). Mineral content increased in set-type thick yogurt and decreased in stirred type thick yogurt. The total solid content of permeate was 4.94 to 6.03 % for UF and 5.76 to 7.2 % for cotton filter media and 5.86 to 10 % for synthetic filter media for vacuum filtration. Protein and mineral losses was higher in permeate for vacuum filtration. The titratable acidity was between 1.00 to 1.77% lactic acid and pH was between 4.35 to 4.72. The end of storage period titratable acidity increased about 20 % and pH decreased about 0.30 unit. The production of thick yogurt from high total solid milk retarded production time significantly. Post-acidity development was also affected during storage period. Water holding capacity was higher in high total solid yogurt JEt was not affected significantly during storage period. The firmness of set and stirred type yogurt showed positive correlation with the total solid content and yogurt types. The set-type thick yogurt had higher firmness. Firmness was not affected significantly during storage period. Acetaldehyde was predominant as an aroma compound in all types of yogurts. Its amount was between 10 to 23 ppm and increased when total solid level increased in set type thick yogurt. Diacetyl level was about 0.5 to 1.0 ppm. Acetone level was 1.5 to 3.5 ppm. The amount of volatile aroma compounds decreased during storage period. Lowest aroma compounds were obtained in stirred type thick yogurt. The free amino acids content were increased during storage period. Their amount also correlated with total solid level and production methods. The viable bacteria count decreased by considerable amount for all yogurts during storage. In most cases different types of milk did not affect yogurt quality. Good quality thick yogurt can be produced with both methods. However, the optimum acidity, higher yield, more hygienic product and firmest thick yogurt can be produce from fortified UF retentate.
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