Physicochemical and Sensory Characteristics of Winter Yoghurt Produced from Mixtures of Cow’s and Goat’s Milk

Year 2017, Volume: 23 Issue: 1, 53 - 62, 01.01.2017

Harun Kesenkaş Cem Karagözlü Oktay Yerlikaya Elif Özer Aslı Akpınar Necati Akbulut

Abstract

Winter yoghurt is one of the most popular dairy products in Van and Hatay region of Turkey. It is made of different kinds of milk, and known as “cooked yoghurt” or “salted yoghurt” due to its high solids content and long shelf life. In this study, two different concentration methods were used to produce traditional winter yoghurt. Some physical firmness and cohesiveness, L-, a- and b- values , chemical total solid, fat, protein, pH, lactic acid, salt and sensory analyses color, odor, consistent and flavor were made to determine the effect of production methods and storage on winter yoghurt samples at the 1st, 30th, 60th and 90th days. Significant differences were found between sensory, rheological properties and color values of winter yoghurts however no significant differences were found between physicochemical properties of the samples. Especially, winter yoghurts produced from 100% goat milk were the more appreciated samples

Keywords

Winter yoghurt, Concentrated yoghurt, Goat’s milk, Salt, Traditional dairy products

İnek ve Keçi Sütü Karışımlarından Üretilen Kış Yoğurtlarının Fizikokimyasal ve Duyusal Karakteristikleri

Abstract

Kış yoğurdu Türkiye’nin Van ve Hatay illerinde en meşhur süt ürünlerinden biridir. Çeşitli sütlerden üretilen kış yoğurdu yüksek kurumadde içeriği ve uzun raf ömründen dolayı “pişmiş yoğurt” veya “tuzlu yoğurt” olarak bilinmektedir. Çalışmada kış yoğurdunun geleneksel olarak üretilmesi amacıyla iki farklı koyulaştırma yöntemi uygulanmıştır. Farklı üretim yöntemlerinin ve depolama süresinin kış yoğurdu örnekleri üzerine etkilerini belirlemek amacıyla 1., 30., 60. ve 90. günlerde bazı fiziksel sertlik ve yapışkanlık, L-, a- ve b- değerleri , kimyasal kurumadde, yağ, protein, pH, laktik asit, tuz ve duyusal renk, koku, kıvam ve lezzet analizler yapılmıştır. Kış yoğurdu örneklerinin duyusal ve reolojik özellikleri ile renk değerleri arasında önemli farklıklar bulunmuş, bununla birlikte örneklerin fizikokimyasal özellikleri arasındaki farklar önemsiz olarak tespit edilmiştir. Özellikle % 100 keçi sütünden üretilen kış yoğurtları daha çok beğenilmiştir

Keywords

Kış yoğurdu, Konsantre yoğurt, Keçi sütü, Tuz, Geleneksel süt ürünleri

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