Some Properties of The Serum Obtained From Traditional Strained Yoghurts   roduced Using Different Bacterium Ratios in Yoghurt Culture

Engin Yaralı; Şevki Çetiner; Alican Taşçıoğlu

Article Details

Some Properties of The Serum Obtained From Traditional Strained Yoghurts roduced Using Different Bacterium Ratios in Yoghurt Culture

Authors:

Engin Yaralı | Şevki Çetiner | Alican Taşçıoğlu

Publisher:

Bursa Uludağ University

Main Topics:

Süt Teknolojisi

Journal:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.373-381

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001333689

pISSN:

2651-4044

Keywords:

Abstract:

 The aim of the research is to determine some chemical properties in serums obtained from strained yogurts produced in the traditional way using different bacterium ratios in yoghurt culture and to examine the effect of bacterium ratio on serum properties. Strained yoghurt was produced using different proportions of bacterium from the raw milk coming to the plant, and pH, SH, fat, total drymatter, lactose, total protein and L, a, b, C and H were determined in the yoghurt juices serum obtained from these yoghurts. In the study, the amount of serum and strained yogurt was also determined. It was determined that the culture bacterium ratio was ineffective on drymatter, lactose, total protein and color parameter values from serum properties. The effect of bacterium ratio on pH, ºSH and fat ratio measured in serum was found to be significant. In the study, the humidity and temperature values of the filtration medium were measured and the effect of these measured parameters on the obtained serum properties was not determined.

 The aim of the research is to determine some chemical properties in serums obtained from strained yogurts produced in the traditional way using different bacterium ratios in yoghurt culture and to examine the effect of bacterium ratio on serum properties. Strained yoghurt was produced using different proportions of bacterium from the raw milk coming to the plant, and pH, SH, fat, total drymatter, lactose, total protein and L, a, b, C and H were determined in the yoghurt juices serum obtained from these yoghurts. In the study, the amount of serum and strained yogurt was also determined. It was determined that the culture bacterium ratio was ineffective on drymatter, lactose, total protein and color parameter values from serum properties. The effect of bacterium ratio on pH, ºSH and fat ratio measured in serum was found to be significant. In the study, the humidity and temperature values of the filtration medium were measured and the effect of these measured parameters on the obtained serum properties was not determined.

 The aim of the research is to determine some chemical properties in serums obtained from strained yogurts produced in the traditional way using different bacterium ratios in yoghurt culture and to examine the effect of bacterium ratio on serum properties. Strained yoghurt was produced using different proportions of bacterium from the raw milk coming to the plant, and pH, SH, fat, total drymatter, lactose, total protein and L, a, b, C and H were determined in the yoghurt juices serum obtained from these yoghurts. In the study, the amount of serum and strained yogurt was also determined. It was determined that the culture bacterium ratio was ineffective on drymatter, lactose, total protein and color parameter values from serum properties. The effect of bacterium ratio on pH, ºSH and fat ratio measured in serum was found to be significant. In the study, the humidity and temperature values of the filtration medium were measured and the effect of these measured parameters on the obtained serum properties was not determined.

 Araştırmanın amacı, yoğurt starter kültüründe farklı bakteri oranları kullanılarak geleneksel yolla üretilen süzme yoğurtlardan elde edilen serumlarda bazı kimyasal özellikleri belirlemek ve kültürdeki bakteri oranın serum özelliklerine etkisini incelemektir. İşletmeye gelen çiğ sütlerden kültürde farklı oranlarda bakteri kullanılarak süzme yoğurt üretimi geçekleştirilmiş ve bu yoğurtlardan elde edilen yoğurt sularında serum, pH, ºSH,  yağ,  toplam kuru madde,  laktoz,  toplam protein, L, a, b, C ve H belirlenmiştir. Çalışmada ayrıca serum ve süzme yoğurt miktarları saptanmıştır. Kültürdeki bakteri oranının serum özelliklerinden kurumadde,  laktoz oranı,  toplam protein oranı ve renk parametre değerleri üzerine etkisiz olduğu tespit edilmiştir. Serumda ölçülen pH, ºSH ve  yağ oranı üzerine ise kültür bakteri oranının etkisi önemli olarak saptanmıştır. Çalışmada süzme ortamının nem ve sıcaklık değerleri ölçülmüş ve ölçülen bu parametrelerin elde edilen serum özellikleri üzerine etkisi saptanmamıştır.

Article Details

Some Properties of The Serum Obtained From Traditional Strained Yoghurts roduced Using Different Bacterium Ratios in Yoghurt Culture

Authors:

Engin Yaralı | Şevki Çetiner | Alican Taşçıoğlu

Publisher:

Bursa Uludağ University

Main Topics:

Süt Teknolojisi

Journal:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.373-381

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001333689

pISSN:

2651-4044

Culture ratio

strained yoğurt

serum

chemical qualityKültür oranı

süzme yoğurt

serum

kimyasal kalite

Issues

Article Details

Authors: Engin Yaralı | Şevki Çetiner | Alican Taşçıoğlu

Publisher: Bursa Uludağ University

Main Topics: Süt Teknolojisi

Journal: Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.373-381

Document Type: Article

Publication Date: 12/2024

Document Language: Turkish

Document ID (Org No.): 2001333689

pISSN: 2651-4044

Issues

Authors:

Engin Yaralı | Şevki Çetiner | Alican Taşçıoğlu

Publisher:

Bursa Uludağ University

Main Topics:

Süt Teknolojisi

Journal:

Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi Vol.38 Issue 2, pp.373-381

Document Type:

Article

Publication Date:

12/2024

Document Language:

Turkish

Document ID (Org No.):

2001333689

pISSN:

2651-4044