Evaluation of lipolysis in set-type fermented milks made with different commercial yoghurts starter cultures during storage

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dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T20:20:05Z
dc.date.available2024-09-18T20:20:05Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe effects of commercial yoghurt starter cultures and storage period on lipolysis in set-type fermented milks produced from cow's milk and aromatic cultures such as CH-1, YF-3331 and YC-350. All samples were analyzed at days 1, 7, 14 and 21 of storage for the determination of free fatty acids (FFA) and overall flavour as well as gross-chemical composition. Total solids, protein (TNx6.38), fat and ash of yoghurts were about 13.46 +/- 0.02%, 3.70 +/- 0.04%, 3.32 +/- 0.02% and 0.78 +/- 0.05% from the beginning to the end of storage, respectively. During the manufacture and storage of yoghurts the amount of individual FFAs varied significantly depending on type of culture used (P<0.01). Culture YC-350, with respect to the total level of FFA, showed the highest lipolytic activity, followed by YF-3331 and CH-1 cultures. In sensory evaluation, yoghurt with culture YC-350 had the highest total FFA content (539 mu g/100g) and received the highest overall flavour scores by panelists.en_US
dc.identifier.endpage77en_US
dc.identifier.issn0026-3788
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-38749115433en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage73en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10048
dc.identifier.volume63en_US
dc.identifier.wosWOS:000252871700021en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfermented milk (quality, starter cultures)en_US
dc.titleEvaluation of lipolysis in set-type fermented milks made with different commercial yoghurts starter cultures during storageen_US
dc.typeArticleen_US

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