Camel milk: As a New Protein Source to Use for Yoghurt Production

The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed. Although the pH decrease was present, the viscosity of camel milk didn’t change. In the study, two different heat treatments (20 min at 90°C and 20 min at 95°C) were applied to camel milk and pH and SH (Soxhelet Henkel) values were determined until pH reached 4.7 during fermentation. After culture addition the pH drop was at 90°C for 20 minutes heat-treated camel milk slower than the camel milk heated at 95°C for 20 minutes. Similarly, the increase in SH in the cultured milk treated at 90°C for 20 minutes was slower than the increase in SH in the cultured milk treated at 95°C for 20 minutes. In the next study, viscosity and pH changes in yoghurt produced from cow and camel milk were compared. For this purpose, both milks were heat treated at 80°C for 20 minutes. After 180 minutes in cow’s milk, the viscosity was 9891 mPa.s, and after 210 minutes it reached 25237 mPa.s. In contrast, the viscosity in cultured camel milk was determined as 1210 mPa.s after 90 minutes, while the viscosity remained around 1216 mPa.s after 380 minutes. In the next study, for the production of yogurt from cow milk and camel milk were performed. Both milks were heat treated at 80°C for 20 minutes and changes in viscosity and drop of pH during fermentation were analysed. After the 180 minutes of fermentation in cow’s milk the viscosity came to 9891 mPa.s, after 210 minutes it was 25237 mPa.s. In contrast, after 90 minutes in the cultured camel milk, the viscosity was 1210 mPa.s, while after 380 minutes the viscosity reached to 1216 mPa.s. E. coli, L. bulgaricus and Listeria innocua were used to determine the antimicrobial effect of raw camel milk, cow milk, heat treated camel and cow milk camel colostrum. While camel milk and colostrum had inhibitory effect on E. coli, L. bulgaricus, Listeria innocua was not inhibited

Deve Sütü: Yoğurt Üretiminde Kullanılacak Yeni Bir Protein Kaynağı

Bu çalışmada temel amaç deve sütü yoğurdunun teknolojik olarak üretilebilirliğinin araştırılmasıdır. Öncelikle, ısıl işlemle deve sütündeki antimikrobiyal maddelerin denatürasyonu ve pH düşüşü ile viskozite üzerindeki etkileri analiz edilmiştir. pH’da azalma meydana gelmesine rağmen, deve sütünün viskozitesi değişmemiştir. İlk çalışmada deve sütüne 2 farklı ısıl işlem (90°C de 20 dk. ve 95°C de 20 dk.) uygulanmış ve fermentasyon süresince pH 4,7’ ye ulaşana kadar pH ve SH değerleri saptanmıştır. Kültür ilavesinden sonra 90°C de 20 dakika ısıl işleme tabi tutulmuş sütte pH düşüşü 95°C de 20 dk ısıtılan sütteki pH düşüşüne göre daha yavaş gerçekleşmiştir. Benzer şekilde 90°C de 20 dakika ısıl işlem uygulanmış kültürlenmiş sütte SH artışı 95°C de 20 dk ısıtılmış sütteki SH artışına göre daha yavaş gerçekleşmiştir. Bir sonraki çalışmada inek ve deve sütünden yoğurt üretiminde viskozite ve pH değişimleri karşılaştırılmıştır. Bunun için her iki süte 80°C’de 20 dakika ısıl işlem uygulanmıştır. İnek sütünde 180 dakika sonra viskozite 9891 mPa.s iken 210 dakika sonunda 25237 mPa.s’ye ulaşmıştır. Buna karşın kültürlenmiş deve sütünde 90 dakika sonra viskozite 1210 mPa.s olarak saptanırken 380 dakika sonra viskozite 1216 mPa.s civarında kalmıştır. Gerek deve sütünün gerekse, deve kolostrumunun antimikrobiyal etkisini saptamak için E. coli, L. bulgaricus ve Listeria innocua kullanılmıştır. Deve sütü ve kolostrumunun E. coli, L. bulgaricus üzerine inhibisyon etkisi görülürken, Listeria innocua’yı inhibe etmediği saptanmıştır.

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