Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt

Basit Öğe Kaydı
dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.contributor.authorTanrikulu, Mehmet
dc.date.accessioned2024-02-23T14:03:07Z
dc.date.available2024-02-23T14:03:07Z
dc.date.issued2023
dc.departmentNEÜen_US
dc.description.abstractYoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetalde-hyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L* and a* values, it caused lower b* values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g-1 and 5.70 to 8.96 log cfu g-1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.& COPY; 2023 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.idairyj.2023.105704
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85162754756en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2023.105704
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11962
dc.identifier.volume144en_US
dc.identifier.wosWOS:001013590100001en_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.titleImpact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurten_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu