The combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storage

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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.issued2018
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3g100g(-1) milk fat were investigated throughout 20days of storage at 4 degrees C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.010, 0.007, and 0.004g100g(-1)day(-1), respectively. Regardless of the IFpH, the absence of Lactobacillus delbrueckii subsp. bulgaricus in the starter culture increased the syneresis. L*, a*, and b* values were not affected by the IFpH and the SCT. ABY-2 culture increased the amount of organic acids during cold storage in comparison with the YC-X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY-2 culture.en_US
dc.identifier.doi10.1002/fsn3.580
dc.identifier.endpage502en_US
dc.identifier.issn2048-7177
dc.identifier.issue2en_US
dc.identifier.pmid29564117en_US
dc.identifier.scopus2-s2.0-85043597513en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage492en_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.580
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19396
dc.identifier.volume6en_US
dc.identifier.wosWOS:000427473600029en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBuffalo Milk Yogurten_US
dc.subjectCold Storageen_US
dc.subjectIncubation Phen_US
dc.subjectStarter Cultureen_US
dc.subjectConjugated Linoleic-Aciden_US
dc.subjectOrganic-Acidsen_US
dc.subjectLactobacillus-Acidophilusen_US
dc.subjectSensory Propertiesen_US
dc.subjectStarter Culturesen_US
dc.subjectProduct Qualityen_US
dc.subjectFatty-Acidsen_US
dc.subjectFermentationen_US
dc.subjectTextureen_US
dc.subjectTemperatureen_US
dc.titleThe combined effect of probiotic cultures and incubation final pH on the quality of buffalo milk yogurt during cold storageen_US
dc.typeArticleen_US

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