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Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents

Year 2006, Volume: 4 Issue: 6, 23 - 27, 01.12.2006

Ozgur Ozdemır Ozer Kınık

Abstract

Cultured cream samples were produced using with starter culture and cream in different fat contents, packed in polyethylene containers, and stored 10 d in a refrigerator at 41 C. Nine different treatments of sour cherry SC or cacao sauce CS were applied in the production. Some physico-chemical, microbiological and sensory properties of the samples were monitored after at 1 and 10 d of ripening. There were significant differences in total solids, fat contents, diacetyl and total free fatty acids value of cream samples made with different fat content p

Keywords

Fermented cream flavour quality product development

References

  • CITTI, J.E., SANDINE, W.E., ELLILER, P.R. (1963): Some observations on the Hull method for measurement of proteolysis in milk. Journal of Dairy Science (4): 337.
  • TERZAGHI, B.E., SANDINE, W.E. (1975): Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29: 807-813.
  • COGAN, T.M. (1972): Modification of the Prill Hammer metod for determining diacethyl. Journal of Dairy Science 55(3): 382-384.
  • UYSAL H., KILIC, S., KAVAS, G., AKBULUT, N., KESENKAS, H. (2003): Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder.International Journal of Dairy Technology 56(3): 177-181.
  • DOWNEY, W.K. (1975): Butter quality oxidation and hydrolytic rancidity in salted sweet cream and slightly salted ripened cream butter. Dairy Res. and Rev. Series No:7, 19. Sendymount Avenue, Dublin, Ireland, 142p
  • EAGLE, J.(2004): Cultured dairy products lower cholesterol. Press Release from Rejoice-in-Life, 1-4p.
  • YETISMEYEN, A., GENCER, N., ESEN, N. (2000): Astudy on the use of various cultures in manufacture of cultured cream with different fat contents. VI. National Milk and Milk Products Symposium, Book of Proceedings, 70-77p (in Turkish).
  • GURSOY, O., SECKIN, A.K., KINIK, O., METIN, M.(2003): Conjugated linoleic acid content of most popular Turkish hard and soft cheeses. Milchwissenschaft 58: 622623.
  • HARWALKAR, V.R., KALAP, M. (1983): Susceptibility of yoghurt to syneresis: cmparison of centrifugation and drainage methods. Milchwissenchaft 38: 517- 522
  • HORWITZ, W. (1965): Official method of analysis of the association of official agricultural chemists, Washington, USA
  • KOMOROWSKI, E.S., EARLY, R. (1992): Liquid milk and cream. In The Technology of Dairy Products (Ed. R. Early) VCH Publishers Inc., New York USA.
  • OYSUN, G. (1996): Sut ve Sut Urunlerinde Analiz Yontemleri. Ege Univ. Yayınevi, Bornova, Izmir
  • PUHAN, Z. (1988): Cultured cream products. Starters for fermented milks. Bulletin of IDF No: 227, 183p.
  • SAS Institute Inc. (1987): System for Elementary Statistical Analysis. Cary, NC, USA
  • SECKIN, A.K., GURSOY, O., KINIK, O., AKBULUT, N. (in press): Conjugated linoleic acid concentration, fatty acid composition and cholesterol content of some Turkish dairy products. Lebensm.-Wiss. u.-Technol.
  • SHARPE, M.E. (1978): Streptoccocci (Ed. F.A. Skinner and L.B. Quesnel) Academic Press Inc., London, 386p
  • TERZAGHI, B.E., SANDINE, W.E. (1975): Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29: 807-813
  • UYSAL H., KILIC, S., KAVAS, G., AKBULUT, N., KESENKAS, H. (2003): Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder. International Journal of Dairy Technology 56(3): 177-181.

Bilimsel Makale

Year 2006, Volume: 4 Issue: 6, 23 - 27, 01.12.2006

Ozgur Ozdemır Ozer Kınık

Abstract

Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents

References

  • CITTI, J.E., SANDINE, W.E., ELLILER, P.R. (1963): Some observations on the Hull method for measurement of proteolysis in milk. Journal of Dairy Science (4): 337.
  • TERZAGHI, B.E., SANDINE, W.E. (1975): Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29: 807-813.
  • COGAN, T.M. (1972): Modification of the Prill Hammer metod for determining diacethyl. Journal of Dairy Science 55(3): 382-384.
  • UYSAL H., KILIC, S., KAVAS, G., AKBULUT, N., KESENKAS, H. (2003): Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder.International Journal of Dairy Technology 56(3): 177-181.
  • DOWNEY, W.K. (1975): Butter quality oxidation and hydrolytic rancidity in salted sweet cream and slightly salted ripened cream butter. Dairy Res. and Rev. Series No:7, 19. Sendymount Avenue, Dublin, Ireland, 142p
  • EAGLE, J.(2004): Cultured dairy products lower cholesterol. Press Release from Rejoice-in-Life, 1-4p.
  • YETISMEYEN, A., GENCER, N., ESEN, N. (2000): Astudy on the use of various cultures in manufacture of cultured cream with different fat contents. VI. National Milk and Milk Products Symposium, Book of Proceedings, 70-77p (in Turkish).
  • GURSOY, O., SECKIN, A.K., KINIK, O., METIN, M.(2003): Conjugated linoleic acid content of most popular Turkish hard and soft cheeses. Milchwissenschaft 58: 622623.
  • HARWALKAR, V.R., KALAP, M. (1983): Susceptibility of yoghurt to syneresis: cmparison of centrifugation and drainage methods. Milchwissenchaft 38: 517- 522
  • HORWITZ, W. (1965): Official method of analysis of the association of official agricultural chemists, Washington, USA
  • KOMOROWSKI, E.S., EARLY, R. (1992): Liquid milk and cream. In The Technology of Dairy Products (Ed. R. Early) VCH Publishers Inc., New York USA.
  • OYSUN, G. (1996): Sut ve Sut Urunlerinde Analiz Yontemleri. Ege Univ. Yayınevi, Bornova, Izmir
  • PUHAN, Z. (1988): Cultured cream products. Starters for fermented milks. Bulletin of IDF No: 227, 183p.
  • SAS Institute Inc. (1987): System for Elementary Statistical Analysis. Cary, NC, USA
  • SECKIN, A.K., GURSOY, O., KINIK, O., AKBULUT, N. (in press): Conjugated linoleic acid concentration, fatty acid composition and cholesterol content of some Turkish dairy products. Lebensm.-Wiss. u.-Technol.
  • SHARPE, M.E. (1978): Streptoccocci (Ed. F.A. Skinner and L.B. Quesnel) Academic Press Inc., London, 386p
  • TERZAGHI, B.E., SANDINE, W.E. (1975): Improved medium for lactic streptococci and their bacteriophages. Applied Microbiology 29: 807-813
  • UYSAL H., KILIC, S., KAVAS, G., AKBULUT, N., KESENKAS, H. (2003): Some properties of set yoghurt made from caprine milk and bovine-caprine milk mixtures fortified by ultrafiltration or the addition of skim milk powder. International Journal of Dairy Technology 56(3): 177-181.
There are 18 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Ozgur Ozdemır This is me

Ozer Kınık This is me

Publication Date December 1, 2006
Published in Issue Year 2006 Volume: 4 Issue: 6

Cite

APA Ozdemır, O., & Kınık, O. (2006). Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents. Akademik Gıda, 4(6), 23-27.
AMA Ozdemır O, Kınık O. Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents. Akademik Gıda. December 2006;4(6):23-27.
Chicago Ozdemır, Ozgur, and Ozer Kınık. “Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents”. Akademik Gıda 4, no. 6 (December 2006): 23-27.
EndNote Ozdemır O, Kınık O (December 1, 2006) Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents. Akademik Gıda 4 6 23–27.
IEEE O. Ozdemır and O. Kınık, “Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents”, Akademik Gıda, vol. 4, no. 6, pp. 23–27, 2006.
ISNAD Ozdemır, Ozgur - Kınık, Ozer. “Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents”. Akademik Gıda 4/6 (December2006), 23-27.
JAMA Ozdemır O, Kınık O. Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents. Akademik Gıda. 2006;4:23–27.
MLA Ozdemır, Ozgur and Ozer Kınık. “Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents”. Akademik Gıda, vol. 4, no. 6, 2006, pp. 23-27.
Vancouver Ozdemır O, Kınık O. Preliminary Observations on the Production of Sour Cherry or Cacao Sauce Added Cultured Cream in Different Fat Contents. Akademik Gıda. 2006;4(6):23-7.