Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
Özet
Comparative physicochemical,
biochemical, textural, and rheological properties of yoghurts produced using
buffalo, camel, cow, goat, and sheep milk were analysed. The physicochemical,
textural, and rheological properties were determined over a 14-day storage
period. Different animal milk types had a significant effect on all
physicochemical analyses, fatty acid composition, conjugated linoleic acid con-
tent, cholesterol content, all amino acids except asparagine, ACE inhibitory
activity, citric acid, and orotic acid, as well as other textural and
rheological properties, except flow index n parameter. The storage period had a
very significant effect on titratable acidity, pH value, firmness, consistency,
cohesiveness, and yield stress t0 parameters. Compared with other yoghurts
studied, camel yoghurt was richer in terms of myristic acid from saturated
fatty acids, PPUFA, arginine, lysine, phenylalanine, tryptophan, valine from
essential amino acids, glutamic acid, and proline from non-essential amino
acids, ACE inhibitory activity value, and hippuric and orotic acids.<o:p></o:p>
Atıf için künye
Terzioğlu, M. E., Bakırcı, İ., Öz, E., Brennan, C. S., Huppertz, T., Amarowicz, R., Khan, M. R., Elobeid, T., Aadil, R. M., & Öz, F. (2023). Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties. INTERNATIONAL DAIRY JOURNAL, 146. https://doi.org/10.1016/j.idairyj.2023.105749
BibTeX
@article{terzioglu2023-262832,
author = {Terzioğlu, Murat Emre and Bakırcı, İhsan and Öz, Emel and Brennan, Charles S. and Huppertz, Thom and Amarowicz, Ryszard and Khan, Mohammad Rizwan and Elobeid, Tahra and Aadil, Rana Muhammad and Öz, Fatih},
title = {Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties},
journal = {INTERNATIONAL DAIRY JOURNAL},
year = {2023},
volume = {146},
issn = {0958-6946},
doi = {10.1016/j.idairyj.2023.105749},
url = {https://akademik.atauni.edu.tr/yayinlar/262832-comparison-of-camel-buffalo-cow-goat-and-sheep-yoghurts-in-terms-of-various}
}