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Effects of Fat Replacers on Physicochemical Microbial and Sensorial Properties of Kefir Made Using Mixture of Cow and Goat s Milk   
Yazarlar (2)
Hasan Temiz
Ondokuz Mayıs Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gizem KEZER Dr. Öğr. Üyesi Gizem KEZER
Kırşehir Ahi Evran Üniversitesi, Türkiye
Devamını Göster
Özet
The main objective of the study was to determine the effects of fat replacers and storage time on kefir quality. The use of fat replacers and the storage time significantly affected the physicochemical, microbiological and sensory parameters. During storage time, protein (%), titratable acidity (%), pH and viscosity (cP) of kefir samples ranged from 2.89 to 3.48, 0.80 to 0.88, 4.27 to 4.42 and from 543.83 to 651.00, respectively. Ethyl alcohol (%), acetic acid (mg/mL) and lactic acid (mg/mL) contents of kefir samples ranged from 0.05 to 0.22, 0.22 to 0.25 and 1.73 to 1.82, respectively. In stored samples, Streptococci, Lactobacilli, yeast and total bacteria counts varied between 8.09 and 9.43, 8.09 and 8.54, 2.63 and 4.74, 8.10 and 9.44 log cfu/mL, respectively. Litesse‐added kefir samples had the highest total acceptability scores and revealed maximum acceptability levels at the 28 days of storage. Practical Applications …
Anahtar Kelimeler
Makale Türü Özgün Makale
Makale Alt Türü SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale
Dergi Adı Journal of Food Processing and Preservation
Dergi ISSN 0145-8892 Wos Dergi Scopus Dergi
Dergi Tarandığı Indeksler SCI-Expanded
Makale Dili İngilizce
Basım Tarihi 12-2015
Cilt No 39
Sayı 6
Sayfalar 1421 / 1430
Doi Numarası 10.1111/jfpp.12361
Makale Linki http://doi.wiley.com/10.1111/jfpp.12361