Effect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurt

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dc.authoridAkgun, Abdullah/0000-0002-1125-6955
dc.authoridYAZICI, Fehmi/0000-0001-9601-8843
dc.authorwosidAkgun, Abdullah/HPF-6605-2023
dc.authorwosidYAZICI, Fehmi/AAH-3415-2019
dc.contributor.authorAkgun, Abdullah
dc.contributor.authorYazici, Fehmi
dc.contributor.authorGulec, Haci Ali
dc.date.accessioned2024-06-12T10:55:25Z
dc.date.available2024-06-12T10:55:25Z
dc.date.issued2016
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of plain buffalo yoghurt during storage at 4 degrees C. Four yoghurt samples were manufactured with different fat ratios (1.5-6 g/100 g) and analysed on the first, 10th and 20th days of storage. Increasing the fat content of the yoghurt increased the La value, viscosity, and cohesiveness and decreased the a* value, syneresis, hardness, and springiness. Fat reduction did not cause any significant changes in the adhesiveness, gumminess, titratable acidity, b* value, and Streptococcus thermophilus population of buffalo yoghurt samples. Storage time had no significant effect on adhesiveness, springiness, and L* value of buffalo yoghurts. A decrease in S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations during storage was detected. It was concluded that more acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat. (C) 2016 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.lwt.2016.08.015
dc.identifier.endpage527en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-84989891507en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage521en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.08.015
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19397
dc.identifier.volume74en_US
dc.identifier.wosWOS:000383524300069en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBuffalo Yoghurten_US
dc.subjectFat Reductionen_US
dc.subjectTextureen_US
dc.subjectStorage Timeen_US
dc.subjectTextural Propertiesen_US
dc.subjectLactobacillus-Acidophilusen_US
dc.subjectRheological Propertiesen_US
dc.subjectConcentrated Yogurten_US
dc.subjectSensory Propertiesen_US
dc.subjectSet Yogurten_US
dc.subjectStorageen_US
dc.subjectDahien_US
dc.subjectMicrostructureen_US
dc.subjectAcidificationen_US
dc.titleEffect of reduced fat content on the physicochemical and microbiological properties of buffalo milk yoghurten_US
dc.typeArticleen_US

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