Farklı yöntemlerle kurumaddesi arıtılmış keçi sütü yoğurtlarının bazı nitelikleri
Some properties of goat milk yoghurts by different fortifilation methods
- Tez No: 95800
- Danışmanlar: PROF. DR. METİN ATAMER
- Tez Türü: Yüksek Lisans
- Konular: Ziraat, Agriculture
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2000
- Dil: Türkçe
- Üniversite: Ankara Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Süt Teknolojisi Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 61
Özet
I,.- ? '
Özet (Çeviri)
11 ABSTRACT Master Thesis SOME PROPERTIES OF GOAT MILK YOGHURTS BY DIFFERENT FORTIFICATION METHODS Ebra KARADEMİR Ankara University Graduate School of Nature! and Applied Sciences Department of Milk Tedmology Supervisor Prof. Dr. Mette ATAMEB to this study, various quality criteria of yoghurt made by evaporation (A), addition of goat milk powder (B) and uhrafihratran (C) were mvestigated Total solids and fat were standardized to 15% and 3 %, respectively by these methods. In raw and standardized milks; pH value, fat total sobda, specific gravity, proton and in milk powder, tntatabfe acidity, fet» protein, solubility index were determined, pH value, utratable acidity, total solids, lactic acid, acetnlnehydc, volatile fatty acids, tyrosine, consistency, viscosity, whey separation were analyzed and orgmintennc properties were evaluated in yoghurt samples during the savage for 14 days. Titratabre acidity of the goat milk yoghurts was nffirffrt considerably by the different fortification nttthnrh The effect of fortification methods on pH value, total solids, lactic acid, volatile fatty acids, tyrosine, whey aeuaration goat milk yoghurts was negligible (p>0.05X whereas the effect on aceakfehyde, consistency, viscosity was sigmficanl (pO.05). It was found thai sample C had a firmer cord and contained more acetatdehyde than the other samples. Besides, the viscosity was higher and whey sepapaion was lower in this sample. During storage period consistency', viscosity, trtnrtahle acidity, lactic acid, volatile fatty acids and tyrosine contents increased, and acetaMehyde and pH values aroeased m aOte yoghurt samples. The organoleptic evataatioa of the samples revealed that the difference mainly focuses on body and taste points. As to taste points, sample A had the highest score, and sample C had the highest point for body and lexnire: However regardless of ttte dry matter fortification methods, the ami of the yogfantswEB For that reason» total solids should be increased more than 15 % m nıanuiâctnring goal milk yoghurt. 1999, 61 page K# Words: Goat nriQr, yoghurt, evaporation, goat fmlkpowier^ullraffitration.
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