A comparative study on some quality properties and mineral contents of yoghurts produced from different type of milks

Bu çalışmanın amacı; farklı tür sütlerden üretilen yoğurtların bazı kalite özellikleri ile mineral içeriklerini tespit etmek ve karşılaştırmaktır. Bu amaçla, inek, manda, koyun ve keçi sütlerinden üretilen yoğurtların 4°C’de 28 günlük muhafaza süresince fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Ayrıca, yoğurtların bazı major ve minör mineralleri de araştırılmıştır. Diğer yoğurtlarla karşılaştırıldığında koyun yoğurdunun toplam kuru madde, protein, kül, Ca ve P içeriklerinin daha yüksek olduğu görülmüştür. Yoğurtların toplam kuru madde ve protein içeriklerinin artışına bağlı olarak viskozite değerleri de artmıştır. İnek yoğurdunun Zn ve Fe içerikleri diğer yoğurtlara nazaran daha yüksek bulunmuştur. Yoğurtların L. bulgaricus ve S. thermophilus sayıları muhafazanın 7. gününe kadar artmış, daha sonra muhafaza süresinin sonuna kadar azalmıştır. İnek ve koyun yoğurtları duyusal açıdan muhafaza süresince en kabul edilebilir olmalarına rağmen, keçi yoğurdu panelistler tarafından en düşük puanları almıştır.

Anahtar Kelimeler:

koyun, manda sütü, kalsiyum, besinle alınan mineraller, koyun sütü, keçi sütü, süt bileşimi, süt proteini, duyusal değerlendirme, yoğurt, manda, keçi

Farklı tür sütlerden üretilen yoğurtların bazı kalite özellikleri ve mineral içerikleri üzerine karşılaştırmalı bir araştırma

The objective of this study was to determine and compare the some quality properties and mineral contents of yoghurts made from different types of milks. For this purpose; physical, chemical, microbiological and sensory properties of yoghurts produced from cows’, buffaloes’, ewes’ and goats’ milks were examined during 28 day storage at 4°C. Some major and minor mineral contents of yoghurts were also determined. Total solids, protein, ash, Ca and P contents of ewes’ yoghurt were significantly higher compared with the other yoghurts. An increase in viscosity was observed with increasing total solids and protein contents of yoghurts. Zn and Fe contents of cows’ yoghurt were higher than the other yoghurts. L. bulgaricus and S. thermophilus counts of all yoghurts showed an increasing until day 7 of storage then a decreasing until the end of storage. Although cows’ and ewes’ yoghurts were the most acceptable during storage, goats’ yoghurt was the lowest scored by panelists.

Keywords:

sheep, buffalo milk, calcium, dietary minerals, ewe milk, goat milk, milk composition, milk protein, sensory evaluation, yoghurt, buffaloes, goats,

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