Investigation of the use of whey powder and buttermilk powder instead of skim milk powder in yogurt production

The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21....

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Veröffentlicht in:	Journal of food science and technology 2019-10, Vol.56 (10), p.4429-4436
Hauptverfasser:	Yıldız, Neslihan, Bakırcı, Ihsan
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Ashes Buttermilk Chemistry Chemistry and Materials Science Chemistry/Food Science dried skim milk Food Science Fruit juices Lactobacillus delbrueckii Lactobacillus delbrueckii subsp. bulgaricus Mold molds (fungi) Nutrition Organic chemistry Organoleptic properties Original Original Article pH effects Powder protein content Proteins sensory evaluation sensory properties Skim milk Solids Statistical analysis Statistical methods storage time Streptococcus salivarius Streptococcus thermophilus Syneresis titratable acidity total solids Viscosity Whey whey powder Yeasts Yogurt
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Zusammenfassung:	The aim of this study was to determine some physical, chemical, microbiological and organoleptic properties of set-type yogurts made with six different skim milk powder (SMP), whey powder (WP) and buttermilk powder (BMP) during a 21-day period. Samples were taken from yogurts on day 1, 7, 14 and 21. Analyses were carried out on the total solids, fat, non-fat solids, protein, ash, viscosity, syneresis, pH, titratable acidity values. The counts of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and yeasts-molds were enumerated. Also, sensory evaluations were performed at the same times. The substitution effect of WP and BMP for SMP on ash, viscosity, syneresis and titratable acidity values of yogurts were found to be significant ( p
ISSN:	0022-1155 0975-8402
DOI:	10.1007/s13197-019-03953-w