Konu "Yogurt" için listeleme
Toplam kayıt 4, listelenen: 1-4
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Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
(Academic Press, 2017)The 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 ... -
Effect of in situ exopolysaccharide production on physicochemical, rheological, sensory, and microstructural properties of the yogurt drink ayran: An optimization study based on fermentation kinetics
(Elsevier Inc., 2015)Exopolysaccharide (EPS)-producing starter cultures are preferred for the manufacture of fermented milk products to improve rheological and technological properties. However, no clear correlation exists between EPS production ... -
Effects of milk somatic cell counts on some physicochemical and functional characteristics of skim and whole milk powders
(Elsevier Inc., 2016)The aim of this work was to study the influence of milk somatic cell count (SCC) levels on spray-dried milk powders. For this reason, 3 cow milks with different SCC (<300,000, 300,000-700,000, >700,000 SCC/mL) were ... -
Isolation and identification of an exopolysaccharide producer Streptococcus thermophilus strain from Turkish yogurt [Yoğurttan ekzopolisakkarit üreten Streptococcus thermophilus suşunun izolasyonu ve tanımlanması]
(Veteriner Fakultesi Dergisi, 2015)Production of exopolysaccharides (EPS) by starter Lactic acid bacteria (LAB) gained special interest due to technological role of these natural polymers. Yogurt samples were collected from different households in Turkey ...