Assessment of durability and characteristics of changes in kefir made from cow's and goat's milk

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dc.authorid0000-0001-9813-0046
dc.authorid0000-0002-8269-9403
dc.contributor.authorSarıca, Ercan
dc.contributor.authorCoşkun, Hayri
dc.date.accessioned2021-06-23T19:54:46Z
dc.date.available2021-06-23T19:54:46Z
dc.date.issued2020
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractPresent study was aimed to determine the changes and the best consumption time of kefir samples made from cow and goat milk using starter culture during the storage at the refrigerator (+4 degrees C for 35 days). It was found that goat kefir (GK) samples had higher pH and lipolysis values during storage while cow kefir (CK) samples had higher values of viscosity. The counts of lactococci, lactobacilli, leuconostoc, total mesophilic aerobic bacteria, acetic acid bacteria and yeast decreased during the storage. Amounts of lactic, acetic, citric, pyruvic and oxalic acids were higher in GK samples. Acetaldehyde, diacetyl and acetoin contents were higher in CK samples. The highest sensory scores were obtained for CK samples on 14- day and for GC sample on 21th day of the storage.en_US
dc.identifier.endpage516en_US
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85094159468en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage498en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10642
dc.identifier.urihttps://www.itjfs.com/index.php/ijfs/article/view/1803
dc.identifier.volume32en_US
dc.identifier.wosWOS:000567770900001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSarıca, Ercan
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherCodon Publicationsen_US
dc.relation.ispartofItalian Journal Of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCow Milken_US
dc.subjectGoat Milken_US
dc.subjectKefiren_US
dc.subjectShelf-lifeen_US
dc.subjectStorageen_US
dc.titleAssessment of durability and characteristics of changes in kefir made from cow's and goat's milken_US
dc.typeArticleen_US

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