Some chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkey

83-91In this study, it was aimed to determine some physical, chemical, microbiological and sensorial properties of yogurts traditionally made from water buffalo milk in the Western Black Sea Region (WBSR) in Turkey. Totally 86 yogurt samples were collected from producers or sellers in the cities of Kastamonu, Karabük, Bartın, Zonguldak, Düzce and Boluin WBSR and analyzed. As a result of the analysis, mean dry matter (%), fat (%), non-fat dry matter (%), protein (%), ash (%), lactose (%), pH, acidity (LA, %), color values L*, a* and b*were obtained as 17.13±3.524, 6.98±2.327, 9.92±1.362, 4.48±0.690, 0.84±0.102, 4.59±1.011, 4.20±0.208, 1.22±0.236,96.22±2.217, -3.30±0.412 and 8.50±1.513, respectively. Starch was determined in none of the samples. Average water holding capacity was 67.48±9.594% and viscosity was 1249.67±1077.762 mPa.s. In addition; firmness (g), consistency (g.sec), cohesiveness (g) and index of viscosity (g.sec) were found as 246.43±138.898, 4910.66±2234.522, 182.32±87.672 and 334.79±149.087, respectively. Acetaldehyde, ethanol, diacetyl, acetoin and aceton values were obtained as 8.93±4.205, 114.93±154.807, 0.95±0.014, 24.44±16.905 and 0.59±0.504 (mg/kg), respectively. Mean aerobic mesophilic count was found as 4.41±1.032 log cfu/g, coliforms as 2.37±1.077 log cfu/g, yeasts and molds as 4.16±1.076 log cfu/g and total lactic acid bacteria count as 5.96±0.923 log cfu/g. Sensorial analyses showed that average appearance score was 3.76±1.005, smell 4.03±0.978, taste 3.64±1.105, consistency by spoon 3.93±1.005 and consistency by mouth3.71±1.022 on scale 5. Important variations in properties analyzed were observed among the samples collected from different cities. For example, the values of dry matter, fat, protein, ash, water holding capacity, viscosity and color were the highest in the samples of Karabük city among the others

Some chemical, physical, microbiological and sensorial properties of traditional water buffalo yogurts produced in Turkey

In this study, it was aimed to determine some physical, chemical, microbiological and sensorial properties of yogurts traditionally made from water buffalo milk in the Western Black Sea Region (WBSR) in Turkey. Totally 86 yogurt samples were collected from producers or sellers in the cities of Kastamonu, Karabük, Bartın, Zonguldak, Düzce and Boluin WBSR and analyzed. As a result of the analysis, mean dry matter (%), fat (%), non-fat dry matter (%), protein (%), ash (%), lactose (%), pH, acidity (LA, %), color values L*, a* and b*were obtained as 17.13±3.524, 6.98±2.327, 9.92±1.362, 4.48±0.690, 0.84±0.102, 4.59±1.011, 4.20±0.208, 1.22±0.236,96.22±2.217, -3.30±0.412 and 8.50±1.513, respectively. Starch was determined in none of the samples. Average water holding capacity was 67.48±9.594% and viscosity was 1249.67±1077.762 mPa.s. In addition; firmness (g), consistency (g.sec), cohesiveness (g) and index of viscosity (g.sec) were found as 246.43±138.898, 4910.66±2234.522, 182.32±87.672 and 334.79±149.087, respectively. Acetaldehyde, ethanol, diacetyl, acetoin and aceton values were obtained as 8.93±4.205, 114.93±154.807, 0.95±0.014, 24.44±16.905 and 0.59±0.504 (mg/kg), respectively. Mean aerobic mesophilic count was found as 4.41±1.032 log cfu/g, coliforms as 2.37±1.077 log cfu/g, yeasts and molds as 4.16±1.076 log cfu/g and total lactic acid bacteria count as 5.96±0.923 log cfu/g. Sensorial analyses showed that average appearance score was 3.76±1.005, smell 4.03±0.978, taste 3.64±1.105, consistency by spoon 3.93±1.005 and consistency by mouth3.71±1.022 on scale 5. Important variations in properties analyzed were observed among the samples collected from different cities. For example, the values of dry matter, fat, protein, ash, water holding capacity, viscosity and color were the highest in the samples of Karabük city among the others

The changes in the herby cheese made with goat milk, cow milk and mixture of these milks during ripening

Bu çalışmada keçi sütü, inek sütü ve bu sütlerin karışımları kullanılarak Otlu peynir üretilmiş, bu peynirlerde olgunlaşma süresi boyunca kimyasal, biyokimyasal ve değişmeler incelenmiştir. Çalışmada % 100 keçi sütü, % 100 inek sütü ve bunların karışımlarından (% 25, % 50 ve % 75 keçi sütü) olacak şekilde hazırlanan sütler peynire işlenmiştir. Üretilen peynirler vakum paketlenerek yaklaşık 72 C’de 3 ay süreyle olgunlaştırılmış ve olgunlaşmanın 1; 30; 60 ve 90. günlerinde örnekler alınarak kurumadde, yağ, pH, % asitlik, tuz, toplam protein, suda çözünen azot indeksi, protein olmayan azot indeksi, aminoazot indeksi, lipoliz ve duyusal analizleri yapılmıştır. Araştırmadan elde edilen bulgulara göre, inek sütü içeriği yüksek olan peynir gruplarında suda çözünen azot indeksi, protein olmayan azot indeksi ve aminoazot indeksi değerleri daha yüksek bulunmuştur. Öte yandan lipoliz değerleri keçi sütü içeriği yüksek olan Otlu peynirlerde daha yüksek bulunmuştur. Çalışmada üretilen Otlu peynirler duyusal özellikleri bakımından değerlendirildiğinde keçi sütü içeriği fazla olan peynirlerin daha fazla beğeni topladığı tespit edilmiştir.In this study, it was aimed to determine the chemical, biochemical and sensorial changes in Herby cheeses produced using goat milk, cow milk and mixtures of these milks during ripening. Whole goat milk (100 %), whole cow milk (100 %) and the mixtures of them (25 %, 50 % and 75 % of goat milk) were used in making of the cheeses. The all cheeses were vacuum-packaged and ripened at 7±2 °C for 3 months. Samples were taken from the cheeses on days 1, 30, 60 and 90 of the ripening. The analysis of dry-matter, fat, pH, acidity %, salt, total protein, water-soluble nitrogen values, non-protein nitrogen values, amino nitrogen values, lipolysis and sensorial were done. According to the results obtained from the study, water soluble nitrogen and non-protein nitrogen indexes for the Herby cheeses with high amount of cow milk were higher than the others. On the other hand, lipolysis values obtained from the cheeses with higher amount of goat milk were higher. In terms of sensory evaluation, the cheeses made with higher amount of goat milk received more scores than the cheeses made with higher amount of cow milk

The changes in the herby cheese made with goat milk, cow milk and mixture of these milks during ripening

Bu çalışmada keçi sütü, inek sütü ve bu sütlerin karışımları kullanılarak Otlu peynir üretilmiş, bu peynirlerde olgunlaşma süresi boyunca kimyasal, biyokimyasal ve değişmeler incelenmiştir. Çalışmada % 100 keçi sütü, % 100 inek sütü ve bunların karışımlarından (% 25, % 50 ve % 75 keçi sütü) olacak şekilde hazırlanan sütler peynire işlenmiştir. Üretilen peynirler vakum paketlenerek yaklaşık 72 C’de 3 ay süreyle olgunlaştırılmış ve olgunlaşmanın 1; 30; 60 ve 90. günlerinde örnekler alınarak kurumadde, yağ, pH, % asitlik, tuz, toplam protein, suda çözünen azot indeksi, protein olmayan azot indeksi, aminoazot indeksi, lipoliz ve duyusal analizleri yapılmıştır. Araştırmadan elde edilen bulgulara göre, inek sütü içeriği yüksek olan peynir gruplarında suda çözünen azot indeksi, protein olmayan azot indeksi ve aminoazot indeksi değerleri daha yüksek bulunmuştur. Öte yandan lipoliz değerleri keçi sütü içeriği yüksek olan Otlu peynirlerde daha yüksek bulunmuştur. Çalışmada üretilen Otlu peynirler duyusal özellikleri bakımından değerlendirildiğinde keçi sütü içeriği fazla olan peynirlerin daha fazla beğeni topladığı tespit edilmiştir.In this study, it was aimed to determine the chemical, biochemical and sensorial changes in Herby cheeses produced using goat milk, cow milk and mixtures of these milks during ripening. Whole goat milk (100 %), whole cow milk (100 %) and the mixtures of them (25 %, 50 % and 75 % of goat milk) were used in making of the cheeses. The all cheeses were vacuum-packaged and ripened at 7±2 °C for 3 months. Samples were taken from the cheeses on days 1, 30, 60 and 90 of the ripening. The analysis of dry-matter, fat, pH, acidity %, salt, total protein, water-soluble nitrogen values, non-protein nitrogen values, amino nitrogen values, lipolysis and sensorial were done. According to the results obtained from the study, water soluble nitrogen and non-protein nitrogen indexes for the Herby cheeses with high amount of cow milk were higher than the others. On the other hand, lipolysis values obtained from the cheeses with higher amount of goat milk were higher. In terms of sensory evaluation, the cheeses made with higher amount of goat milk received more scores than the cheeses made with higher amount of cow milk