Chemical Changes in Strained Dairy Product Produced with Organic Milk by Using Kefir Grains and Yogurt Culture during Refrigerated Storage

Year 2019, Volume: 17 Issue: 3, 306 - 316, 18.11.2019

Zehra Guler Ali Tekin Ahmet Dursun

https://doi.org/10.24323/akademik-gida.647693

Cited By: 2

Abstract

The objective of this study was to produce a
strained dairy product made from organic milk using yogurt culture and kefir
grains as a new product development. Strained dairy product was analyzed for carbohydrates,
organic acids, volatile organic compounds (VOCs), basic chemical composition as
well as overall acceptability at 1, 7, 14, 21 and 28 days of refrigerated
storage. While galactose content in dairy products increased, lactose and glucose
contents decreased on 14^th day of storage. The main VOC was ethanol,
accounted for about 58% of total volatiles. An increase in succinic acid (from 312
mg/kg to 638 mg/kg), acetic acid (632 mg/kg-843 mg/kg), ethyl octanoate (1.07%-4.15%)
and a decrease in viscosity (5754 mPas-1050 mPas) and total solids (24.33%-20.64%)
towards the end of storage were observed. Refrigerated storage for more than 21
days could not be recommended since the product was found unacceptable by the
panelists but the product consumption at the first 21 days of storage may be an
advantage for lactose intolerance humans due to its low lactose level.

Keywords

Strained dairy product, Yogurt, Kefir, Organic acids, Volatile organic compounds

Supporting Institution

T.R. Prime Ministry State Planning Organization (DPT)

Project Number

02 K 120860

Thanks

The authors wish to thank Arzu Zeynep Çalı, Burcu Mungan, Melis Ozguner, Bilge Sengul for technical assistance in laboratory. GC-MS and HPLC in this work were supported by the T.R. Prime Ministry State Planning Organization (DPT) project (Project no: 02 K 120860).

Kefir Tanesi ve Yoğurt Kültürü ile Organik Sütten Üretilen Süzme Süt Ürününün Soğuk Depolanması Sırasında Kimyasal Değişimler

Abstract

Yoğurt kültürü ve kefir tanesi,
organik süt kullanılarak üretilen; süzme yeni bir ürün üretimi amaçlanmıştır. Süzülmüş
üründe depolama boyunca (1., 7., 14., 21., 28. günlerde) karbonhidrat ve organik
asit içeriği, uçucu bileşenler, temel kimyasal kompozisyon analizleri yapılmış ve
genel kabul edilebilirlik değerlendirilmiştir. Depolamanın 14. gününde galaktoz
miktarı artarken, laktoz ve glukoz miktarları azalmıştır. Üründe en fazla oranda
belirlenen uçucu bileşen etanol olup; toplam uçucu bileşenlerin yaklaşık
%58’ini oluşturmuştur. Depolamanın sonuna doğru süksinik asit (312 mg/kg’dan 638
mg/kg’a), asetik asit (632 mg/kg’dan 843 mg/kg’a) ve etil oktanoatta (%1.07’den
%4.15’e) önemli düzeyde bir artma; viskozite (5754-1050 mPas) ve toplam
kurumaddede (%24.33-%20.64) bir azalma gözlemlenmiştir. Yirmi bir günden daha
uzun süre depolanan ürün panelistler tarafından kabul edilemez olarak
değerlendirilmiştir. Ancak depolamanın 21. gününe kadar ürünün tüketimi, düşük
laktoz içeriği nedeniyle laktoz intoleransı insanlar için bir avantaj olarak
değerlendirilebilir.

Keywords

Süzme süt ürünü, Yoğurt, Kefir, Organik asitler, Uçucu bileşenler

Project Number

02 K 120860

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