Akademik Veri Yönetim Sistemi
4th International Conference on Advanced Engineering Technologies, Bayburt, Türkiye, 28 - 30 Eylül 2022, ss.529
Various methods have been tried to increase the consumption of sheep's milk, which is not as prominent as cow's milk in the dairy industry, and to improve its existing nutritional qualities, as well as to gain new functional properties. In this context, several different methods have been tested, including transforming it into different products and adding different supplements to it. In this sense, the most popular method is the use of different probiotic starter cultures and fruits in yoghurt production. In the present study, the effects of storage period and pineapple addition at different ratios on total solids, fat, protein, ash, apparent viscosity, pH and titratable acidity values and the development of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus) in experimental sheep yoghurt samples were investigated. For this purpose, 4 different groups were formed and coded with letters A (control group), B (5% pineapple and 7.5% sugar), C (7.5% pineapple and 7.5% sugar) and D (10% pineapple and 7.5% sugar), and the necessary analyses were carried out. It was determined that both the pineapple-sugar addition and the storage period have a statistically very significant (p<0.01) effect on the apparent viscosity, pH, titratable acidity values and S. thermophilus, Bifidobacterium sp., L. acidophilus and Bifidobacterium sp. + L. acidophilus counts in the experimental sheep yoghurt samples. It was determined that the total solids, ash, apparent viscosity and titratable acidity values and microbial growth increased with the increase in the fruit ratio, and it was determined that the total solids, protein, apparent viscosity, pH and microbial growth decreased with storage period.