Keçi Sütü Somatik Hücre Sayısının Vanilyalı Dondurmanın Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkileri

Bu çalışmada keçi sütü somatik hücre sayısının (SHS) vanilyalı dondurmanın bazı fiziksel, kimyasal ve duyusal özellikleri üzerine etkileri araştırılmıştır. Dondurma üretiminde düşük (1200 x 103 hücre/ml), orta (1500 x 103 hücre/ml) ve yüksek (1800 x 103 hücre/ml) SHS’ye sahip süt örnekleri kullanılmıştır. Çiğ sütün (pH, yağ içeriği, yağsız kuru madde içeriği, titrasyon asitliği değeri) ve dondurma miksinin (pH, titrasyon asitliği değeri, viskozite değeri) bileşim ve bazı özellikleri kaydedilmiştir. Ayrıca, dondurma örneklerinin yağ içeriği, toplam kuru madde içeriği, hacim artışı, erime oranı ve duyusal özellikleri belirlenmiştir. Sonuçlar, yüksek SHS’ye sahip çiğ sütün yağ içeriğinin düştüğünü, pH ve titrasyon asitliği değerinin arttığını göstermiştir (P

Effects of Somatic Cell Count in Goat Milk on Some Physical, Chemical and Sensory Properties of Vanilla Ice Cream

In this study, the effects of somatic cell count (SCC) in goat milk on some physical, chemical and sensory propertiesof vanilla ice cream were investigated. Milk samples with low (1200 x 103 cells/ml), medium (1500 x 103 cells/ml) and high(1800 x 103 cells/ml) SCC were used for ice cream manufacture. The composition and some properties of raw milk (pH, fatcontent, non-fat solid content, titratable acidity) and ice cream mix (pH, titratable acidity, viscosity) were recorded. Fatcontent, total solid content, overrun, melting rate and sensory properties of ice cream samples were also analyzed. Resultsindicated that raw milk with high SCC had low fat content and high pH and titratable acidity (P

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