Some chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkey

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dc.authorid0000-0001-9813-0046
dc.authorid0000-0002-7011-413X
dc.contributor.authorEmirmustafaoğlu, Ahmet
dc.contributor.authorCoşkun, Hayri
dc.contributor.authorGüler, Gökhan
dc.date.accessioned2021-06-23T19:54:56Z
dc.date.available2021-06-23T19:54:56Z
dc.date.issued2020
dc.departmentBAİBÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractIn this study, it was aimed to determine some physical, chemical, microbiological and sensorial properties of yogurts traditionally made from water buffalo milk in the Western Black Sea Region (WBSR) in Turkey. Totally 86 yogurt samples were collected from producers or sellers in the cities of Kastamonu, Karabuk, Bartin, Zonguldak, Duzce and Bolu in WBSR and analyzed. As a result of the analysis, mean dry matter (%), fat (%), non-fat dry matter (%), protein (%), ash (%), lactose (%), pH, acidity (LA, %), color values L*, a* and b*were obtained as 17.13 +/- 3.524, 6.98 +/- 2.327, 9.92 +/- 1.362, 4.48 +/- 0.690, 0.84 +/- 0.102, 4.59 +/- 1.011, 4.20 +/- 0.208, 1.22 +/- 0.236,96.22 +/- 2.217, -3.30 +/- 0.412 and 8.50 +/- 1.513, respectively. Starch was determined in none of the samples. Average water holding capacity was 67.48 +/- 9.594% and viscosity was 1249.67 +/- 1077.762 mPa.s. In addition; firmness (g), consistency (g.sec), cohesiveness (g) and index of viscosity (g.sec) were found as 246.43 +/- 138.898, 4910.66 +/- 2234.522, 182.32 +/- 87.672 and 334.79 +/- 149.087, respectively. Acetaldehyde, ethanol, diacetyl, acetoin and aceton values were obtained as 8.93 +/- 4.205, 114.93 +/- 154.807, 0.95 +/- 0.014, 24.44 +/- 16.905 and 0.59 +/- 0.504 (mg/kg), respectively. Mean aerobic mesophilic count was found as 4.41 +/- 1.032 log cfu/g, coliforms as 2.37 +/- 1.077 log cfu/g, yeasts and molds as 4.16 +/- 1.076 log cfu/g and total lactic acid bacteria count as 5.96 +/- 0.923 log cfu/g. Sensorial analyses showed that average appearance score was 3.76 +/- 1.005, smell 4.03 +/- 0.978, taste 3.64 +/- 1.105, consistency by spoon 3.93 +/- 1.005 and consistency by mouth3.71 +/- 1.022 on scale 5. Important variations in properties analyzed were observed among the samples collected from different cities. For example, the values of dry matter, fat, protein, ash, water holding capacity, viscosity and color were the highest in the samples of Karabuk city among the others.en_US
dc.identifier.endpage91en_US
dc.identifier.issn0972-5938
dc.identifier.issn0975-1068
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85077885234en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage83en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10687
dc.identifier.urihttp://op.niscpr.res.in/index.php/IJTK/article/view/30845/465477378
dc.identifier.volume19en_US
dc.identifier.wosWOS:000504883300008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEmirmustafaoğlu, Ahmet
dc.institutionauthorCoşkun, Hayri
dc.institutionauthorGüler, Gökhan
dc.language.isoenen_US
dc.publisherNatl Inst Science Communication-Niscairen_US
dc.relation.ispartofIndian Journal Of Traditional Knowledgeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTraditionalen_US
dc.subjectWater Buffaloen_US
dc.subjectWestern Black Seaen_US
dc.subjectYogurten_US
dc.titleSome chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkeyen_US
dc.typeArticleen_US

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