İNEK VE KEÇİ SÜTÜ KULLANILARAK ÜRETİLEN PROBİYOTİK FERMENTE SÜT ÜRÜNLERİNİN KARAKTERİSTİK ÖZELLİKLERİ

Year 2020, , 315 - 328, 15.01.2020

Duygu Nalbant Yonca Yüceer

https://doi.org/10.15237/gida.GD19126

Cited By: 3

Abstract

Çalışmada, inek ve keçi sütünün L. acidophilus, Bifidobacterium animalis subsp. lactis ve S.thermophilus karışık kültürü (ABT), Bifidobacterium animalis subsp. lactis (BB) ve L.acidophilus (LA) kültürleriyle fermente edilmesiyle elde edilen probiyotik süt ürünlerinin 4°C’de 30 gün depolanması süresince fizikokimyasal ve duyusal özelliklerinin belirlenmesi amaçlanmıştır. Laktoferrin değerinin süt örneklerinde probiyotik fermente ürünlere göre daha yüksek olduğu görülmüştür. ACE inhibitör aktivitesi ölçümü sonuçlarının, keçi sütü ile üretilen probiyotik fermente ürünlerde inek sütü ile üretilenlere göre daha düşük olduğu tespit edilmiştir. Pişmiş, kremamsı, fermente, sütümsü, yavan, ekşi, tatlı, tuzlu ve buruk tüm ürünlerde tespit edilen duyusal tanımlayıcılardır. Ancak hayvansı koku yalnızca keçi sütü ile üretilen ürünlerde tespit edilmiştir. Tüm probiyotik fermente ürünlerde bütirik asit, asetik asit, asetoin, diasetil, d-limonen, hekzanoik asit ve 2-nonanon uçucu bileşenleri tespit edilmiştir.

Keywords

Probiyotik, Laktoferrin, angiotensin I-dönüştürücü enzim, uçucu bileşen, duyusal

Supporting Institution

Çanakkale Onsekiz Mart Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

FYL-2016-980

CHARACTERISTIC PROPERTIES OF PROBIOTIC FERMENTED DAIRY PRODUCTS MADE BY USING COW AND GOAT MILK

Abstract

In this study, determination of physicochemical and sensory properties of fermentation of cow and goat milk by using L.acidophilus, Bifidobacterium animalis subsp. lactis and S.thermophilus mixed culture (ABT), Bifidobacterium animalis subsp. lactis (BB) and L.acidophilus (LA) cultures during 30 day storage at 4°C was aimed. Lactoferrin levels were higher in milk samples than probiotic fermented products. The results of ACE inhibitory activity measurement were found to be lower in probiotic fermented products produced with goat milk than those produced with cow's milk. Cooked, creamy, fermented, milky, bland, sour, sweet, salty and astringent were the sensory descriptors detected in all products. However, animal-like odor was found only in the products produced with goat milk. Volatile components of butyric acid, acetic acid, acetoin, diacetyl, d-limonene, hexanoic acid and 2-nonanone were determined in all probiotic fermented products.

Keywords

Probiotic, lactoferrin, angiotensin I-converting enzyme, volatile compound, sensory

Project Number

FYL-2016-980

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