Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders

Basit Öğe Kaydı
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.contributor.authorAydemir, Serdar
dc.contributor.authorCivelek, Mustafa
dc.date.accessioned2024-02-23T14:34:41Z
dc.date.available2024-02-23T14:34:41Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description.abstractThe aim of this work vas to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000700,000, >700,000 SCC/mL) were processed into skim (SNIP) and whole milk powder (WMP). The effect of SCC on the physicochemical and functional characteristics of the milk powders and textural properties of set-type yogurts produced from reconstituted milk powders with different SCC was evaluated. A crucial difference was rioted between milk powders depending on different SCC. Protein values and ash content of powder samples decreased correlatively with increasing SCC. The hydroxymethylfurfural content of SNIP was higher than WMP. We noted an increase in hydroxymethylfurfural content of both SMP and WMP depending on elevated SCC. Solubility index of SMP and WMP was 1.280 to 1.632 and 0.940 to 1.208 mL, respectively; with increasing SCC, solubility index was affected adversely. The highest foam stability was determined in SMP containing >700,000 SCC. Bulk density of SNIP and WMP was between 0.682 and 0.708 and 0.660 to 0.685 g/cm(3), respectively. An increase was observed in scorched particle of both SMP and WMP depending on increasing SCC. We found significant differences in particle size distribution of milk powders produced from milk with SCC at different levels. Although WMP had more uniform and big particle structure, SMP had more specific area. A negative correlation was noted between yogurt texture and SCC. Results indicate that milk SCC has negative influences on milk powder quality.en_US
dc.description.sponsorshipScientific Research Projects of Necmettin Erbakan University Coordinating Office (NEUBAP, Konya, Turkey)en_US
dc.description.sponsorshipWe thank the Scientific Research Projects of Necmettin Erbakan University Coordinating Office (NEUBAP, Konya, Turkey) for financial support.en_US
dc.identifier.doi10.3168/jds.2016-10860
dc.identifier.endpage5264en_US
dc.identifier.issn0022-0302
dc.identifier.issn1525-3198
dc.identifier.issue7en_US
dc.identifier.pmid27179852en_US
dc.identifier.scopus2-s2.0-84966539515en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5254en_US
dc.identifier.urihttps://doi.org/10.3168/jds.2016-10860
dc.identifier.urihttps://hdl.handle.net/20.500.12452/15713
dc.identifier.volume99en_US
dc.identifier.wosWOS:000377995100024en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Science Incen_US
dc.relation.ispartofJournal Of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSomatic Cell Counten_US
dc.subjectMilk Powder Qualityen_US
dc.subjectParticle Sizeen_US
dc.titleEffects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powdersen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu