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Effect of Reduced Fat Content on the Physicochemical and Microbiological Properties of Buffalo Milk Yoghurt

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dc.authorscopusid6603891517
dc.authorscopusid6602541773
dc.authorscopusid12447023300
dc.contributor.authorAkgun, A.
dc.contributor.authorYazici, F.
dc.contributor.authorGüleç, H.A.
dc.date.accessioned2020-06-21T13:28:54Z
dc.date.available2020-06-21T13:28:54Z
dc.date.issued2016
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Akgun] Abdullah, Department of Food Engineering, Trakya Üniversitesi, Edirne, Edirne, Turkey; [Yazici] Fehmi, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Güleç] Haci Ali, Department of Food Engineering, Trakya Üniversitesi, Edirne, Edirne, Turkeyen_US
dc.description.abstractThe objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of plain buffalo yoghurt during storage at 4 °C. Four yoghurt samples were manufactured with different fat ratios (1.5–6 g/100 g) and analysed on the first, 10th and 20th days of storage. Increasing the fat content of the yoghurt increased the L* value, viscosity, and cohesiveness and decreased the a* value, syneresis, hardness, and springiness. Fat reduction did not cause any significant changes in the adhesiveness, gumminess, titratable acidity, b* value, and Streptococcus thermophilus population of buffalo yoghurt samples. Storage time had no significant effect on adhesiveness, springiness, and L* value of buffalo yoghurts. A decrease in S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations during storage was detected. It was concluded that more acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat. © 2016 Elsevier Ltden_US
dc.identifier.doi10.1016/j.lwt.2016.08.015
dc.identifier.endpage527en_US
dc.identifier.issn0023-6438
dc.identifier.scopus2-s2.0-84989891507
dc.identifier.scopusqualityQ1
dc.identifier.startpage521en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2016.08.015
dc.identifier.volume74en_US
dc.identifier.wosWOS:000383524300069
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWT-Food Science and Technologyen_US
dc.relation.journalLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBuffalo Yoghurten_US
dc.subjectFat Reductionen_US
dc.subjectStorage Timeen_US
dc.subjectTextureen_US
dc.titleEffect of Reduced Fat Content on the Physicochemical and Microbiological Properties of Buffalo Milk Yoghurten_US
dc.typeArticleen_US
dspace.entity.typePublication

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