Farklı Oranlarda Kalsiyum Karbonat Kullanımın Yoğurdun Fiziksel, Kimyasal Ve Duyusal Özellikleri Üzerine Etkisi

Bu araştırmada süte farklı oranlarda CaCO3 ilave ederek zenginleştirme işlemi uygulanmıştır. Takviye işlemi kalsiyum karbonatın farklı seviyeleriyle (200, 400, 600 mg/100ml) sütün pastörizasyonundan önce ve sonra uygulanmıştır. ilave edilen kalsiyum karbonatın zenginleştirilmiş yoğurt örneklerine etkisi depolama periyodu boyunca belirlenmişltir (21 gün, 4 °C’de). ilave edilen kalsiyum karbonat yoğurdun pH değerini ve viskozitesini artırmştır, titrasyon asitliğini ve serum ayrılması değerini düşürmüştür. Sonuçlar istatistiksel olarak önemli bulunmuştur (P

The Effect Of Using Different Levels Of Calcium Carbonate On The Pysical,Chemical And Sensory Properties Of Yoghurt

In this research, fortification was applied to milk by adding different amounts of CaCO3. Fortification was performed before and after pasteurization of milk with different levels (200, 400, 600 mg/100ml) of calcium carbonate. The effect of adding calcium carbonate to fortified yoghurt samples was determined throughout the storage period (throughout the storage period 21 day at 4 °C). Added calcium carbonate has increased the pH and viscosity values and also decreased the titration acidity and serum separation values of the yoghurt. The results were found to be statistically significant (P

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