Farklı Yağ İçeriklerine Sahip İnek ve Manda Sütünün Kefir Danesi ve Starter Kültürle Kefir İçeceği Üretiminde Kullanılması: Depolama Süresince Protein ve Tirozin İçerikleri

Year 2018, Volume: 16 Issue: 4, 395 - 402, 31.12.2018

Oktay Tomar Gökhan Akarca

https://doi.org/10.24323/akademik-gida.505508

Cited By: 3

Abstract

Bu çalışmada, farklı yağ oranlarında inek ve manda
sütüyle kefir danesi veya kefir kültürü kullanılarak üretilen kefirlerin, 4°C’de
21 günlük depolama süresince protein ve tirozin içeriği üzerindeki etkisi
incelenmiştir. Örneklerin protein içeriği depolama boyunca düşüş göstermiştir (P<0.05).
Örneklerin protein içerikleri depolama başlangıcında %3.44-4.80 arasında (P<0.05),
depolamanın son gününde ise %3.31-4.71 arasında değiştiği saptanmıştır.
Örneklerin tirozin içerikleri depolamanın ilk 14 günü boyunca artmış, inek sütü
ile üretilen kefirler hariç depolama sonunda azalmıştır (P<0.05). Starter
kültürle üretilen örneklerin tirozin değerlerinin daha yüksek olduğu ve tirozin
içeriğine inek sütünün önemli derecede etkisinin olduğu belirlenmiştir (P<0.05).
Depolama sonunda en yüksek tirozin değeri, 15.80 µg/g ile %0.5 yağlı sütle
starter kültür kullanılarak üretilen inek sütü kefirlerinde; en düşük değer ise,
8.04 µg/g ile %3 yağlı sütle dane kullanılarak üretilen manda sütü kefirlerinde
tespit edilmiştir (P<0.05). 

Keywords

İnek sütü, Manda sütü, Kefir, Protein, Tirozin

Use of Cow and Buffalo Milk with Different Fat Contents for Production of Kefir Drinks with Kefir Grain and Starter Culture: Their Protein and Tyrosine Contents during Storage

Abstract

In
this study, cow and buffalo milk with different fat contents were used for the
production of kefir drinks with kefir grain or kefir culture, and the protein
and tyrosine contents of kefir drinks were determined during 21 days of storage
at 4°C. The protein content of samples decreased during storage (P<0.05). Protein
contents of kefir samples ranged from 3.44 to 4.80% (P<0.05) at the
beginning and from 3.31 to 4.71% at the last day of storage. Tyrosine content
of kefir samples increased for the first 14 days of storage, and it decreased
at the end of storage except for the kefir produced with cow milk (P<0.05). Tyrosine
contents of samples produced with starter culture were higher than those with
kefir grains, and the use of cow milk had a significant effect on the tyrosine
content of kefir samples (P<0.05). At the end of storage, the highest
tyrosine content (15.80 µg/g) was determined in kefir from cow milk with a 0.5%
fat content and starter culture, and the lowest (8.04 µg/g) was determined in kefir
from buffalo milk with a 3% fat content and kefir grain (P<0.05).

Keywords

Cow milk, Buffalo milk, Kefir, Protein, Tyrosine

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