Evaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storage

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGuler, Zehra
dc.contributor.authorGursoy-Balci, Alev Canan
dc.date.accessioned2024-09-18T21:01:36Z
dc.date.available2024-09-18T21:01:36Z
dc.date.issued2011
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractSix different types of yogurt were manufactured from Damascus goat milk, Awassi ewe milk and a mixture of equal portions of the 2 species of milk using 2 types of commercial yogurt cultures (CH-1 and YF-3331). Yogurts were chemically analysed at 1, 7, 14 and 21 days of storage. Results showed that cultures significantly affected acetaldehyde (P < 0.05), acetone (P < 0.05) and diacetyl (P < 0.001) contents. Type of milk significantly influenced acetaldehyde (P < 0.05), diacetyl (P < 0.001), acetoin (P < 0.001) and ethanol (P < 0.05) levels. Significant variations occurred in acetaldehyde (P < 0.001) and acetoin (P < 0.05) contents during the storage. Short-chain free fatty acids were the highest in ewes' milk yogurt made with culture YF-3331, and increased during storage, while the levels of medium-chain free fatty acids, except for decanoic acid, were unchanged and the amount of long-chain free fatty acids decreased during storage. Cultures used and types of milk had no effect on long-chain free fatty acids in yogurts. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipMustafa Kemal University [07 M 1502]en_US
dc.description.sponsorshipThis study, was supported by Mustafa Kemal University, Research Fund (Project No: 07 M 1502). The authors gratefully thank Professor Dr. Park W. Young, Fort Valley State University, Fort Valley- George, for his proof reading.en_US
dc.identifier.doi10.1016/j.foodchem.2011.01.090
dc.identifier.endpage1071en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.issue3en_US
dc.identifier.pmid25214097en_US
dc.identifier.scopus2-s2.0-79952532449en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1065en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2011.01.090
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12876
dc.identifier.volume127en_US
dc.identifier.wosWOS:000289046300023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYogurten_US
dc.subjectGoat milken_US
dc.subjectEwe milken_US
dc.subjectMixtureen_US
dc.subjectFree fatty acidsen_US
dc.subjectVolatile compoundsen_US
dc.titleEvaluation of volatile compounds and free fatty acids in set types yogurts made of ewes', goats' milk and their mixture using two different commercial starter cultures during refrigerated storageen_US
dc.typeArticleen_US

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