Physical and microbiological properties of yoghurt powder produced by refractance window drying

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dc.contributor.authorTontul, Ismail
dc.contributor.authorErgin, Firuze
dc.contributor.authorEroglu, Emrah
dc.contributor.authorKucukcetin, Ahmet
dc.contributor.authorTopuz, Ayhan
dc.date.accessioned2024-02-23T14:03:07Z
dc.date.available2024-02-23T14:03:07Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThe present study aimed to determine the effect of refractance window (RW) drying comparatively with freeze drying on some physical properties and microbiological properties of yoghurt powder. Physical properties of yoghurt powders obtained by RW drying were generally better than those of yoghurt powders obtained by freeze drying except for colour properties. RW drying caused reduction in the counts of yoghurt bacteria during drying, and this reduction increased as the drying temperature increased. Spreading thickness did not play a critical role on the viability of yoghurt bacteria in dried samples. The viability of yoghurt bacteria in yoghurt powders was observed during 90 days of storage at 4 degrees C. At the end of storage period, the survival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the yoghurt powders produced by RW drying at 50 degrees C was higher than those produced by RW drying at 60 degrees C and 70 degrees C. (C) 2018 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific Research Projects Unit of Akdeniz University (Antalya, Turkey)en_US
dc.description.sponsorshipThe authors would like to thank Scientific Research Projects Unit of Akdeniz University (Antalya, Turkey) for its support.en_US
dc.identifier.doi10.1016/j.idairyj.2018.06.002
dc.identifier.endpage176en_US
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85049322956en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage169en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2018.06.002
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11951
dc.identifier.volume85en_US
dc.identifier.wosWOS:000439852900023en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Keyword Not Available]en_US
dc.titlePhysical and microbiological properties of yoghurt powder produced by refractance window dryingen_US
dc.typeArticleen_US

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