Selda BULCA, Bengisu DUMANOĞLU, Ömer ÖZDEMİR

A Study on Mixing Camel Milk with Cow, Sheep and Goat Milk in Different Proportions in Yoghurt Production

Recently, the use of camel milk has increased as a new and alternative animal protein source for human consumption. However, there are some differences in the composition of camel milk compared with other kind of milk sources. One of these differences is that camel milk contains in high concentrations of antimicrobial agents such as lysozyme, lactoferrin, lactoperoxidase and immunoglobulins. In many studies, it was reported that camel milk is not suitable for production of fermented milk especially for yoghurt due to the high concentration of antimicrobial substances. The aim of this study, to investigate suitability of the mixture of camel milk with different ratio of cow, sheep and goat milk for yoghurt production. After preparing of milk mixtures heat treated at 90°C for 15 minutes the mixtures were cooled to 45°C. The starter culture (YC 350) was added and incubated at 42°C until the pH reached 4.7. During fermentation every hour the pH, SH and viscosity were measured. According to the results of analysis in which the highest viscosity and the fastest pH drop, mixtures were chosen as optimum points for yoghurt production. In these optimum points yoghurt production were performed and all of the samples were stored for 1., 7., 14. and 28. days at 4°C. During the storage, water holding capacity and syneresis analyses were conducted. According to the results, the optimum mixture was determined at 80% :20%cow milk:camel milk mixture. However, after 4 weeks of storage it was concluded that an increase in the syneresis and a decrease in water holding capacity (%) were found for yoghurt obtained from 80% :20:% cow-camel milk mixture.

Yoğurt Üretiminde Deve Sütünün Farklı Oranlarda Sığır, Koyun, Keçi Sütleriyle Karışımının Kullanımı Üzerine Bir Araştırma

Deve sütü, son zamanlarda insan tüketimi için yeni ve alternatif bir hayvansal protein kaynağı haline gelmiştir. Ancak, deve sütünün bileşimi diğer süt çeşitleriyle karşılaştırıldığında bazı farklılıklar göstermektedir. Bu farklılıklardan birisi, deve sütünün lizozim, laktoferrin, laktoperoksidaz ve immünoglobulinler gibi yüksek konsantrasyonlarda antimikrobiyal maddeler içermesidir. Çoğu çalışmada deve sütünün yüksek oranda antimikrobiyal maddeler içermesinden dolayı fermente süt ürünleri özellikle de yoğurt üretimi için uygun olmadığı rapor edilmiştir. Bu çalışmanın amacı, deve sütünün farklı oranda sığır, keçi ve koyun sütü ile karıştırılarak yoğurt üretimine uygunluğunun araştırılmasıdır. Belirlenen oranlarda karışımlar hazırlandıktan sonra, miksler 90°C’de 15 dakika ısıl işleme tabi tutulmuş ve 45°C’ye soğutulmuştur. Starter (YC-350) ilave edildikten sonra pH 4,7’ye ulaşıncaya kadar 42°C’de inkübe edilmiştir. Fermantasyon sırasında her saat pH, SH ve viskozite ölçümleri gerçekleştirilmiştir. Analiz sonuçlarına göre yoğurt üretimi için pH düşüşünün en hızlı ve viskozitenin en yüksek olduğu optimum noktaları gösteren süt karışımları seçilmiştir. Bu optimum noktalarda yoğurt üretimi yapılarak 1., 7., 14. ve 28. gün boyunca 4°C’ de depolanmıştır. Depolama boyunca su tutma kapasitesi ve sinerez analizleri yapılmıştır. Analiz sonuçlarına göre en optimum karışımın %80:%20 ineksütü: deve sütü karışımı olduğu belirlenmiştir. Ancak, 4 haftalık depolamadan sonra, 80%:20% inek sütü-deve süt karışımından elde edilen yoğurtta sinerezde bir artış ve su tutma kapasitesinde bir düşüş (%) olduğu sonucuna varılmıştır.

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