Production and some properties of yoghurt ice cream in Turkey

Ozdemir C., Demirci M., Ozdemir S., Sagdic O.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.60, sa.4, ss.419-422, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60 Sayı: 4
  • Basım Tarihi: 2005
  • Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.419-422
  • Atatürk Üniversitesi Adresli: Evet

Özet

Yoghurt ice cream samples were prepared as plain yoghurt and with orange and chocolate, and stored for 30 days. The samples were analysed for some physicochemical, microbiological ad organoleptic characteristics on day 0, 15 and 30. The mean values of total aerobic mesophilic bacteria JAMB), psychrotrophs and lactic acid bacteria (LAB) were determined as 6.60, 2.39 and 4.83 log cfu/g, respectively. The mean values of acidity (SH degrees) and pH value were 45.77 and 4.40, respectively. The mean values of viscosity (Pa.s) at 20 and 50 rpm were 3,239 and 1,994 cp, respectively. The effects of the yoghurt ice cream types and storage time on psychrotrophs, LAB, acidity, pH and viscosity were significant (p<0.01). Organoleptic analyses revealed that the most preferred product was the yoghurt ice cream with chocolate.