Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures

Cansu Kırmaz; Özer Kınık; Filiz İçier

Article Details

Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures

Authors:

Cansu Kırmaz | Özer Kınık | Filiz İçier

Publisher:

Ege University

Main Topics:

Mühendislik

Journal:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 1, pp.37-51

Document Type:

Article

Publication Date:

1/2023

Document Language:

English

Document ID (Org No.):

2001284142

pISSN:

1018-8851

Keywords:

Abstract:

 Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate γ and shear stress τ values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models Newton, Power law, Bingham, consistency coefficient K, flow behavior index n, threshold shear stress τ0 and apparent viscosity µapp values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient R2 values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.

 Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate γ and shear stress τ values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models Newton, Power law, Bingham, consistency coefficient K, flow behavior index n, threshold shear stress τ0 and apparent viscosity µapp values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient R2 values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.

 Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate γ and shear stress τ values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models Newton, Power law, Bingham, consistency coefficient K, flow behavior index n, threshold shear stress τ0 and apparent viscosity µapp values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient R2 values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.

 Amaç: Bu çalışmada farklı ruminant sütlerinin çeşitli kombinasyonları ile kefir üretmek üzere ürün geliştirilmesi ve kefirin reolojik modellere uyumu ve duyusal özelliklerinin belirlenmesi amaçlanmıştır. Materyal ve Yöntem: Farklı ruminant süt türleri ile üretilen kefirin reolojik özellikleri 15-20Cde ölçülen kayma hızı γ, kayma gerilimi τ, kıvam katsayısı K, akış davranış indeksi n, eşik kayma gerilimi τ0 ve görünür viskozite µapp değerleri matematiksel modeller Newton, Power law, Bingham ile karakterize edilerek hesaplanmıştır. Yüz ifadeli duyusal değerlendirme formu ve puanlama yönteminde yararlanarak duyusal değerlendirme gerçekleştirilmiştir. Araştırma Bulguları: Reolojik analizler sonucunda, yüksek korelasyon katsayısı R2 değerleri ile gösterilen kefir türlerinin akış davranışlarını açıklamak için Power-law modelinin uygun olduğu belirlenmiştir. Farklı süt türleri ile işlenen kefirin akış diyagramları, Newtonian olmayan kayma incelmesi davranışı sergilemektedir. Duyusal analiz sonuçlarına göre, örneklerin duyusal olarak çok fazla takdir almadığı görülmektedir. Sonuç: Raf ömrünün 28 gün olması gerektiği sonucuna varılmıştır. Bu sayede hem duyusal özellikler raf ömrünün sonuna kadar korunabilir hem de reolojik özellikleri raf ömrü boyunca birbirleriyle uyumlu kalabilir.

Article Details

Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures

Authors:

Cansu Kırmaz | Özer Kınık | Filiz İçier

Publisher:

Ege University

Main Topics:

Mühendislik

Journal:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 1, pp.37-51

Document Type:

Article

Publication Date:

1/2023

Document Language:

English

Document ID (Org No.):

2001284142

pISSN:

1018-8851

Fermented milk products

kefir

organoleptic properties

rheology

ruminant milks

Fermente süt ürünleri

kefir

duyusal özellikler

reoloji

ruminant sütleri

Issues

Article Details

Authors: Cansu Kırmaz | Özer Kınık | Filiz İçier

Publisher: Ege University

Main Topics: Mühendislik

Journal: Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 1, pp.37-51

Document Type: Article

Publication Date: 1/2023

Document Language: English

Document ID (Org No.): 2001284142

pISSN: 1018-8851

Issues

Authors:

Cansu Kırmaz | Özer Kınık | Filiz İçier

Publisher:

Ege University

Main Topics:

Mühendislik

Journal:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 1, pp.37-51

Document Type:

Article

Publication Date:

1/2023

Document Language:

English

Document ID (Org No.):

2001284142

pISSN:

1018-8851