Some Microbiological Properties of Kefir Yogurts Produced by Using Milk Powder and Whey Powder

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dc.authorid0000-0001-5604-1686
dc.contributor.authorEsen, Mustafa Kadir
dc.contributor.authorGüzeler, Nuray
dc.date.accessioned2020-06-26T14:27:08Z
dc.date.available2020-06-26T14:27:08Z
dc.date.issued2019en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThe purpose of this research is to evaluate the recycling of whey and gaining cost using demineralized whey powder as a dry additive instead of or in combination with milk powder in the food sector and to emphasize the importance of kefir in terms of health by increasing interest in kefir yogurt. Therefore, kefir yogurts produced by using different proportions of skim milk powder and demineralized whey powder as three replicates (A (control): kefir yogurt produced using 0% demineralized whey powder and 3% milk powder, B: kefir yogurt produced using %1 demineralized whey powder and 2% milk powder, C: kefir yogurt produced using 2% demineralized whey powder and 1% milk powder, D: kefir yogurt produced using 3% demineralized whey powder and 0% milk powder). Some chemical properties of milk powder and whey powder used in the production were determined, pH and titration acidity analyses of samples were carried out during incubation and microbiological properties were determined during storage. According to the results obtained, during the incubation, the kefir yogurt; pH and titration acidity values of kefir yogurt were significantly influenced by the incubation time (p<0.05) while the effects of milk powder and demineralized whey powder were not significant (p>0.05) on titration acidity and pH values. Storage time affected statistically significant effects (p<0.05) on total aerobic mesophilic bacteria and total yeast count while the effects of milk powder and demineralized whey powder were not significantly (p>0.05) on microbiological properties of kefir yogurt.
dc.description.sponsorshipÇukurova Üniversitesi Bilimsel Araştırma Koordinatörlüğü FYL-2017-7972 projesi
dc.identifier.endpage81en_US
dc.identifier.startpage69en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12695/526
dc.institutionauthorEsen, Mustafa Kadir
dc.language.isoen
dc.relation.ispartofINTERNATIONAL CONFERENCE ON AGRONOMY AND FOOD SCIENCE & TECHNOLOGY
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Başka Kurum Yazarı
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectKefir yoğurt
dc.subjectmicrobiological properties
dc.subjectmilk powder
dc.subjectwhey powder
dc.titleSome Microbiological Properties of Kefir Yogurts Produced by Using Milk Powder and Whey Powder
dc.typeConference Object

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