Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
dc.contributor.author | Sert, Durmus | |
dc.contributor.author | Mercan, Emin | |
dc.contributor.author | Tanrikulu, Mehmet | |
dc.date.accessioned | 2024-10-04T18:51:06Z | |
dc.date.available | 2024-10-04T18:51:06Z | |
dc.date.issued | 2023 | |
dc.department | Bayburt Üniversitesi | en_US |
dc.description.abstract | Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetalde-hyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L* and a* values, it caused lower b* values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g-1 and 5.70 to 8.96 log cfu g-1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.& COPY; 2023 Elsevier Ltd. All rights reserved. | en_US |
dc.identifier.doi | 10.1016/j.idairyj.2023.105704 | |
dc.identifier.issn | 0958-6946 | |
dc.identifier.issn | 1879-0143 | |
dc.identifier.scopus | 2-s2.0-85162754756 | en_US |
dc.identifier.scopusquality | Q1 | en_US |
dc.identifier.uri | https://doi.org/10.1016/j.idairyj.2023.105704 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12403/3384 | |
dc.identifier.volume | 144 | en_US |
dc.identifier.wos | WOS:001013590100001 | en_US |
dc.identifier.wosquality | Q2 | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.language.iso | en | en_US |
dc.publisher | Elsevier Sci Ltd | en_US |
dc.relation.ispartof | International Dairy Journal | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Fat Globule Size | en_US |
dc.subject | Sensory Characteristics | en_US |
dc.subject | Rheological Properties | en_US |
dc.subject | Particle-Size | en_US |
dc.subject | Bovine-Milk | en_US |
dc.subject | Acid | en_US |
dc.subject | Protein | en_US |
dc.subject | Stability | en_US |
dc.subject | Viability | en_US |
dc.subject | Products | en_US |
dc.title | Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt | en_US |
dc.type | Article | en_US |