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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 özellikleriüzerine etkileri araştırılmıştır. Dondurma üretiminde düşük (1200 x 103 hücre/ml), orta (1500 x 103 hücre/ml) ve yüksek (1800x 103 hücre/ml) SHS’ye sahip süt örnekleri kullanılmıştır. Çiğ sütün (pH, yağ içeriği, yağsız kuru madde içeriği, titrasyon asitliğideğeri) 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<0.01). Ancak, sütlerin yağsız kuru madde içerikleri farklılık göstermemiştir (P˃0.05). Dondurma miksleri (pH, titrasyonasitliği değeri, viskozite değeri) SHS değişiminden etkilenmemiştir. Dondurma örneklerinin hacim artışı, erime oranı, yağ vetoplam kuru madde içeriği 3 grup arasında benzer bulunmuştur. Görünüş ve tekstür skorları farklılık göstermemiştir. Ancak,SHS arttıkça aroma skorunun azaldığı belirlenmiştir (P<0.05). Sonuç olarak, keçi süt SHS çiğ sütün bazı özelliklerini ve vanilyalıdondurmanın aromasını etkilemiştir.

Anahtar Kelimeler:

Goat milk, Somatic cell count, Vanilla ice cream

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<0.01). However, non-fat milksolid contents were not different (P˃0.05). Ice cream mix was not affected (pH, titratable acidity, viscosity) by SCC variations.Overrun, melting rate, fat and total solid contents of ice cream samples were similar among 3 groups. Appearance and texturescores were not different. However, flavor score decreased as SCC in milk increased (P<0.05). In conclusion, SCC in goat milkaffected some properties of raw milk and flavor of vanilla ice cream.

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