Effect of frozen storage on some characteristics of kefir samples made from cow's and goat's milk

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dc.authorid0000-0002-8269-9403en_US
dc.authorid0000-0001-9813-0046en_US
dc.contributor.authorSarıca, Ercan
dc.contributor.authorCoşkun, Hayri
dc.date.accessioned2023-06-06T06:24:04Z
dc.date.available2023-06-06T06:24:04Z
dc.date.issued2022en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.descriptionThe author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This study was supported by Bolu Abant Izzet Baysal University, Scientific Research Projects Coordination Unit (Project No: 2016.09.04.1085).en_US
dc.description.abstractThis study was aimed to determine the changes in kefir samples (CK and GK) made from cow's and goat's milk during frozen storage. The CK and GK samples were first stored at +4 degrees C for 14 and 21 days. Thereafter, all the samples were frozen at -35 degrees C for 24 h and kept at -18 degrees C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms (Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University, Scientific Research Projects Coordination Unit [2016.09.04.1085]en_US
dc.identifier.citationSarica, E., & Coşkun, H. (2022). Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk. Food Science and Technology International, 28(2), 157-168.en_US
dc.identifier.doi10.1177/10820132211003710
dc.identifier.endpage168en_US
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.issue2en_US
dc.identifier.pmid33752472en_US
dc.identifier.scopus2-s2.0-85103189111en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage157en_US
dc.identifier.urihttp://dx.doi.org/10.1177/10820132211003710
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11066
dc.identifier.volume28en_US
dc.identifier.wosWOS:000634490900001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSarıca, Ercan
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherSage Publications Ltden_US
dc.relation.ispartofFood Science and Technology Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKefiren_US
dc.subjectFrozen Storageen_US
dc.subjectGoat’s Milken_US
dc.subjectCow’s Milken_US
dc.subjectFrozen Kefiren_US
dc.titleEffect of frozen storage on some characteristics of kefir samples made from cow's and goat's milken_US
dc.typeArticleen_US

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