İNEK SÜTÜ VE YOĞURDU ÜZERİNDE AMİNO ASİT SPEKTRUMU, TOTAL PROTEİN VE LAKTOZ YÖNÜNDEN ARAŞTIRMALAR

Abstract

Suınrnary: The purpose of this study was to investigate the possiblc changes in amino acid speetrum, protein and lactose contents of milk during fermentation. In this study, 25 milk and 25 yoghurt samplcs were used. The yoghurt was made in our laboratory by the incubation of milk which was fermented with 2 % yoghurt yeast at 4O°C for 12 hours. The amino acid determination was carried out using an automatic amino acid analyzer. The protein content was determined by KjeWdal method and the polarimetric method was used for the determination of lactose. The mean values of the amino acids as g fi 00 g of protein in mil k and yoghurt were as follows, rcspectively:

Keywords

• inek sütü
• yoğurt
• aminoasit

References

1. Ankara Üniversitesi- Ankara Üniversitesi Veteriner Fakültesi Dergisi