Scopus
YÖKSİS DOI Eşleşti
SJR Q1
How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
International Dairy Journal · Ekim 2019
YÖKSİS Kayıtları
How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
INTERNATIONAL DAIRY JOURNAL · 2019 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Rheological and Microstructural Properties of Rennet Induced Milk Protein Gels Formed with Orchis anatolica Gum
2015 ISSN: 0958-6946 SCI
Doç. Dr. BİRSEN BULUT SOLAK →
How do different cooling temperatures affect the characteristics of set-type yoghurt gel?
2019 ISSN: 0958-6946 SCI-Expanded
Dr. Öğr. Üyesi AYSUN ORAÇ →
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
2021 ISSN: 0958-6946 SCI-Expanded Q2
Doç. Dr. TALHA DEMİRCİ →
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
2021 ISSN: 0958-6946 SCI Q2
Dr. Öğr. Üyesi ÇİĞDEM KONAK GÖKTEPE →
Monitoring the changes in physicochemical, sensory properties and microbiota of village-type homemade yoghurts along three consecutive back-slopping procedures
2023 ISSN: 0958-6946 SCI-Expanded Q2
Doç. Dr. TALHA DEMİRCİ →
Production of Yoghurt From Kefir Beverage: Analysis of Fermentation Kinetics, Volatile Organic Compounds, Texture, and Microbial Characteristics
2024 ISSN: 0958-6946 SCI-Expanded Q2
Doç. Dr. YUSUF BİÇER →
Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics
2024 ISSN: 0958-6946 SCI-Expanded Q2
Arş. Gör. MUHAMMED HÜDAİ ÇULHA →
Makale Bilgileri
ISSN09586946
Yayın TarihiEkim 2019
Cilt / Sayfa97 · 49-56
Scopus ID2-s2.0-85068258705
Özet
The impact of cooling temperatures on gel characteristics of set-type yoghurts was investigated through 28 days of storage. Yoghurt samples were cooled at four different temperatures (−10 °C, −5 °C, 0 °C, 4 °C) after incubation until the central temperature of yoghurt cups reached 4 °C. Cooling temperature and storage period were determined as significant factors affecting the yoghurt gel characteristics (p < 0.05). Yoghurts cooled at 0 °C clearly differed from the other yoghurts in terms of gel firmness and consistency. Confocal images of yoghurts cooled at 0 °C showed more homogeneous protein matrix than the other samples. Microbial counts and the acidity of the yoghurt samples increased with storage period. Textural parameters, water holding capacity and susceptibility to syneresis increased until 14th day of storage and then decreased. Sensory analysis of yoghurt samples confirmed the results obtained by microbiological and textural measurements.
Yazarlar (2)
1
Aysun Oraç
ORCID: 0000-0002-2974-3356
2
Nihat Akın
ORCID: 0000-0002-0966-1126
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Dairy Journal
Q1
SJR Skoru0,849
H-Index164
YayıncıElsevier B.V.
ÜlkeNetherlands
Food Science (Q1)
Applied Microbiology and Biotechnology (Q2)
Metrikler
12
Atıf
2
Yazar