Akademik Veri Yönetim Sistemi
4th International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 28 - 30 Eylül 2022, ss.528
In the production of yoghurt from buffalo milk, different methods have been tried in order to improve its functional properties as well as improve its sensory properties and increase its consumption, and the addition of probiotic culture and fruit has come to the forefront among these methods. For this purpose, ABT-2 probiotic culture (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), 5%, 7.5% and 10% strawberry and 7.5% sugar added buffalo yoghurt were produced and total solids, fat, protein, ash, apparent viscosity, titratable acidity and pH values and S. thermophilus, Bifidobacterium sp., L. acidophilus and Bifidobacterium sp. + L. acidophilus development were investigated on the 1st and 10th days of storage. It was determined that the experimental buffalo yoghurt samples had a statistically significant (p<0.01) effect on total solids, fat, protein, ash, apparent viscosity, titratable acidity and pH values and S. thermophilus, Bifidobacterium sp., L. acidophilus and Bifidobacterium sp. + L. acidophilus counts. While it was determined that the storage period was statistically insignificant (p>0.05) on the total solids, fat, protein and ash content, it was found to have a statistically significant (p<0.01) effect on the apparent viscosity, titratable acidity and pH values and S. thermophilus, Bifidobacterium sp., L. acidophilus and Bifidobacterium sp. + L. acidophilus counts. It was observed that S. thermophilus, Bifidobacterium sp., L. acidophilus and Bifidobacterium sp. + L. acidophilus counts increased as well as total solids, ash, apparent viscosity, titratable acidity values due to the increase in fruit ratio. On the other hand, it was determined that the fat, protein and pH values decreased with the increase in fruit ratio in the experimental buffalo yoghurt samples.