Optimization of production technology of Kes for pasta
Yükleniyor...
Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Indian Dairy Assoc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Kes, produced by salting and drying of yoghurt, is one of the traditional dairy products common in different parts of Turkey. High salt content inKep acts as the means of preservation of this product. However the level of salt addition intraditional process is too high that it results in disorders in human physiology. So with an aim of reducing the salt content of Kes, each step in traditional production process was individually optimized and the developed productwas assessed for changes during a storage period of four months. During the optimization studies, pH degrees of yoghurts were determined by pre-trials, rapid straining of yoghurt was carried out by centrifuge, ideal salt content was adjusted, and the most suitable drying parameters were defined respectively. According to pre-trial results, pH 4.0x 600 revolution/90 minutes and pH 4.6 ( with heating process) x 600 revolution /60 minutes were found suitable for strained yoghurt production, 3% of added salt by weight provided the desired textural structure and 25 degrees C temperature and 1.50 m/s flow rate were observed as ideal for drying. Chemical properties indicated a slight increment whereas microbiological count results displayed a small reduction during storage time. Volatile compunds profile were changed slightly during storage. Consequently by changing the production technologysalt content of Kes was reduced from 15% to 5% and the production period was decreased from 60 days to approximately 8 days compared to the traditional one.
Açıklama
Anahtar Kelimeler
Kes, Salt Reduction, Production Optimization, Traditional Product, Dried Yoghurt
Kaynak
Indian Journal Of Dairy Science
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
70
Sayı
2
