Investigation of physicochemical properties of some milk jams sold in the market

Kader Tokatlı; Işık Hazal Küpcü; Mehmet Tokatlı

Article Details

Investigation of physicochemical properties of some milk jams sold in the market

Authors:

Kader Tokatlı | Işık Hazal Küpcü | Mehmet Tokatlı

Publisher:

Tokat Gaziosmanpasa University

Main Topics:

Gıda Teknolojileri

Journal:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.167-175

Document Type:

Article

Publication Date:

8/2025

Document Language:

English

Document ID (Org No.):

2001357341

pISSN:

1300-2910

Keywords:

Abstract:

 This study aimed to examine the physicochemical properties of 30 different cow milk jams purchased from the market to identify variations among these products, which lack a production standard. For this purpose, milk jams were examined in terms of pH, titratable acidity, total soluble solids, water activity, color properties L, a, and b, hydroxymethylfurfural, total sugar, fat and protein. The pH values of milk jam samples were found to be 5.33-7.30, whereas titratable acidity values were 0.057-0.884 as lactic acid. Similarly, water soluble solids contents were 46.83-82.57 Brix, while water activity values were 0.717-0.928. In the same way, total sugar contents were 21.39-58.87 g100g, whereas fat contents were 0.27-4.63. Likewise, protein contents were 0.73-5.02. The L values ranged from 21.39-67.17, while a values varied between -2.98-11.06 and b values varied between -3.30-18.78. While HMF was not found in 16 of the samples, HMF was determined in the range of 2.97-221.29 mgkg in the remaining 14 samples. The study revealed that the compositions of milk jams varied and that they were not produced to a certain standard.

 This study aimed to examine the physicochemical properties of 30 different cow milk jams purchased from the market to identify variations among these products, which lack a production standard. For this purpose, milk jams were examined in terms of pH, titratable acidity, total soluble solids, water activity, color properties L, a, and b, hydroxymethylfurfural, total sugar, fat and protein. The pH values of milk jam samples were found to be 5.33-7.30, whereas titratable acidity values were 0.057-0.884 as lactic acid. Similarly, water soluble solids contents were 46.83-82.57 Brix, while water activity values were 0.717-0.928. In the same way, total sugar contents were 21.39-58.87 g100g, whereas fat contents were 0.27-4.63. Likewise, protein contents were 0.73-5.02. The L values ranged from 21.39-67.17, while a values varied between -2.98-11.06 and b values varied between -3.30-18.78. While HMF was not found in 16 of the samples, HMF was determined in the range of 2.97-221.29 mgkg in the remaining 14 samples. The study revealed that the compositions of milk jams varied and that they were not produced to a certain standard.

 This study aimed to examine the physicochemical properties of 30 different cow milk jams purchased from the market to identify variations among these products, which lack a production standard. For this purpose, milk jams were examined in terms of pH, titratable acidity, total soluble solids, water activity, color properties L, a, and b, hydroxymethylfurfural, total sugar, fat and protein. The pH values of milk jam samples were found to be 5.33-7.30, whereas titratable acidity values were 0.057-0.884 as lactic acid. Similarly, water soluble solids contents were 46.83-82.57 Brix, while water activity values were 0.717-0.928. In the same way, total sugar contents were 21.39-58.87 g100g, whereas fat contents were 0.27-4.63. Likewise, protein contents were 0.73-5.02. The L values ranged from 21.39-67.17, while a values varied between -2.98-11.06 and b values varied between -3.30-18.78. While HMF was not found in 16 of the samples, HMF was determined in the range of 2.97-221.29 mgkg in the remaining 14 samples. The study revealed that the compositions of milk jams varied and that they were not produced to a certain standard.

 Bu çalışma, piyasadan satın alınan 30 farklı inek sütü reçelinin fizikokimyasal özelliklerini inceleyerek, üretim standardı olmayan bu ürünler arasındaki farklılıkları belirlemeyi amaçlamıştır. Bu amaçla süt reçelleri pH, titrasyon asitliği, suda çözünür kuru madde, su aktivitesi, renk özellikleri L, a ve b, hidroksimetilfurfural, toplam şeker, yağ ve protein açısından incelenmiştir. Süt reçeli örneklerinin pH değerleri 5.33-7.30; titrasyon asitliği değerleri 0.057-0.884 laktik asit cinsinden; suda çözünür kuru madde değerleri 46.83-82.57 briks; su aktivitesi değerleri 0.717-0.928; toplam şeker değerleri 21.39-58.87 g100g; yağ değerleri 0.27-4.63 ve protein değerleri 0.73-5.02 aralığında tespit edilmiştir. Renk özellikleri incelendiğinde L değerlerinin 21.39-67.17; a değerlerinin -2,.98-11.06 ve b değerlerinin ise -3.30-18.78 arasında değişiklik gösterdiği saptanmıştır. Örneklerin 16sında HMFye rastlanmazken geri kalan 14 örnekte 2.97-221.29 mgkg aralığında HMF belirlenmiştir. Yapılan çalışma ile süt reçellerinin bileşimlerinin farklılık gösterdiği ve belli bir standartta üretilmedikleri ortaya konmuştur.

Article Details

Investigation of physicochemical properties of some milk jams sold in the market

Authors:

Kader Tokatlı | Işık Hazal Küpcü | Mehmet Tokatlı

Publisher:

Tokat Gaziosmanpasa University

Main Topics:

Gıda Teknolojileri

Journal:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.167-175

Document Type:

Article

Publication Date:

8/2025

Document Language:

English

Document ID (Org No.):

2001357341

pISSN:

1300-2910

Cow milk

Milk jam

physicochemical property

Türkiyeİnek sütü

Süt reçeli

fizikokimyasal özellik

Türkiye

Issues

Article Details

Authors: Kader Tokatlı | Işık Hazal Küpcü | Mehmet Tokatlı

Publisher: Tokat Gaziosmanpasa University

Main Topics: Gıda Teknolojileri

Journal: Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.167-175

Document Type: Article

Publication Date: 8/2025

Document Language: English

Document ID (Org No.): 2001357341

pISSN: 1300-2910

Issues

Authors:

Kader Tokatlı | Işık Hazal Küpcü | Mehmet Tokatlı

Publisher:

Tokat Gaziosmanpasa University

Main Topics:

Gıda Teknolojileri

Journal:

Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Vol.42 Issue 2, pp.167-175

Document Type:

Article

Publication Date:

8/2025

Document Language:

English

Document ID (Org No.):

2001357341

pISSN:

1300-2910