Sert D.Mercan E.Dertli E.20.04.20192019-04-2020.04.20192019-04-2020170023-6438https://dx.doi.org/10.1016/j.lwt.2016.12.023https://hdl.handle.net/20.500.12403/503The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified according to collection period; PC-1 (October), PC-2 (November) and PC-3 (December). Physicochemical, textural and microbiological properties were determined as quality criteria on the yogurt samples. Importantly, Lactic Acid Bacteria (LAB) were isolated and identified from yogurt samples. 26 of 80 yogurt isolates were identified. The incubation time of yogurts until the pH reached 4.6–4.7 was ?3.5–4 h at 45 °C. Textural properties of yogurt PC-3 increased as compared to PC-1 and PC-2 which was found to be related with high LAB numbers in PC-3. Similarly, the highest dry matter, water holding capacity, acidity values were determined in the yogurt PC-3 whereas PC-1 had the lowest values. The lowest pH value was found in yogurt PC-3 related to LAB counts. Lactobacillus spp. and Streptococcus spp. counts of yogurts ranged between 5.95-6.82 and 6.32–6.99 log cfu/g, respectively. Also, LAB species were identified as Streptococcus thermophilus and Lactobacillus plantarum in all yogurt samples showing that pine cones somehow harbour the yogurt starters. © 2016 Elsevier Ltdeninfo:eu-repo/semantics/closedAccessPine coneYogurtYogurt startersBacteriaLaboratoriesLactic acidStartersLactic acid bacteriaLactobacillus plantarumLactobacillus sppPine coneStreptococcus thermophilusTextural propertiesWater holding capacityYogurtDairy productsPine coneYogurtYogurt startersBacteriaLaboratoriesLactic acidStartersLactic acid bacteriaLactobacillus plantarumLactobacillus sppPine coneStreptococcus thermophilusTextural propertiesWater holding capacityYogurtDairy productsArticle78707610.1016/j.lwt.2016.12.0232-s2.0-85006823199Q1WOS:000394070400010Q1