Effects of different heat treatments of milk on some growth characteristics of mixed and single cell cultures of yoghurt bacteria

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dc.authoridKAPTAN, Binnur/0000-0002-6268-7245
dc.authoridKurultay, Şefik/0000-0002-2366-514X
dc.authoridOKSUZ, OMER/0000-0002-3223-3154
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.authorwosidKAPTAN, Binnur/IAN-1717-2023
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.contributor.authorKurultay, S.
dc.contributor.authorOksuz, O.
dc.contributor.authorKaptan, B.
dc.date.accessioned2024-06-12T11:17:27Z
dc.date.available2024-06-12T11:17:27Z
dc.date.issued2006
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, the growth characteristics of mixed and single cell cultures of yoghurt bacteria in milk heated at 2 different temperatures (85 degrees C for 15 min and 95 degrees C for 5 min) were determined. Raising of the heating temperature from 85 to 95 degrees C caused clear increases of acetaldehyde contents of the samples prepared with both culture groups. However, considerable decreases were observed in total volatile fatty acids and tyrosine contents of the samples. Increases in the heating temperatures from 85 to 95 degrees C did no show any distinct influence on total counts of yoghurt bacteria, but increased the counts of L. delbrueckii subsp. bulgaricus in both culture groups.en_US
dc.identifier.endpage55en_US
dc.identifier.issn0026-3788
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-31144472365en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage52en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24701
dc.identifier.volume61en_US
dc.identifier.wosWOS:000237445400015en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYoghurt (Heat Treatment Of Milk, Growth Characteristics Of Yoghurt Bacteria)en_US
dc.subjectBulgaricusen_US
dc.subjectAciden_US
dc.titleEffects of different heat treatments of milk on some growth characteristics of mixed and single cell cultures of yoghurt bacteriaen_US
dc.typeArticleen_US

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