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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۵۵، صفحات ۱۳۷-۱۴۷
عنوان فارسی DETERMINATION OF TEXTURE PROFILE ANALYSIS AND MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED BY COMMERCIAL AND HEIRLOOM CULTURE
چکیده فارسی مقاله Yogurt, a widely consumed fermented milk product, is known for its health benefits attributed to the presence of probiotic bacteria.
This study explores the impact of starter cultures on the texture and microbiological quality of yogurt. The production involved two types of starter cultures: a commercial culture and an heirloom culture. Various parameters, including chemical analysis of raw milk, yogurt production steps, texture parameter analysis, syneresis, water holding capacity, and microbial analysis, were examined. Statistical analysis was performed to indicate the effect of the type of culture on the production of yogurt.
Results indicated that the physicochemical analysis of raw cow milk revealed parameters within recommended quality standards. Significant differences in hardness, gumminess, chewiness, resilience, and syneresis between commercial and heirloom yogurts were found. Microbiological analysis demonstrated higher Lactic acid bacteria counts in commercial yogurt compared to heirloom yogurt.
The study provides insights into the influence of starter cultures on textural and microbiological characteristics, emphasizing the importance of standardized production methods for consistent yogurt quality.
کلیدواژه‌های فارسی مقاله کورکومین،اگزوزوم،بارگذاری دارو،سرطان تخمدان،SKOV3،
عنوان انگلیسی DETERMINATION OF TEXTURE PROFILE ANALYSIS AND MICROBIOLOGICAL EVALUATION OF YOGURT PRODUCED BY COMMERCIAL AND HEIRLOOM CULTURE
چکیده انگلیسی مقاله Yogurt, a widely consumed fermented milk product, is known for its health benefits attributed to the presence of probiotic bacteria.
This study explores the impact of starter cultures on the texture and microbiological quality of yogurt. The production involved two types of starter cultures: a commercial culture and an heirloom culture. Various parameters, including chemical analysis of raw milk, yogurt production steps, texture parameter analysis, syneresis, water holding capacity, and microbial analysis, were examined. Statistical analysis was performed to indicate the effect of the type of culture on the production of yogurt.
Results indicated that the physicochemical analysis of raw cow milk revealed parameters within recommended quality standards. Significant differences in hardness, gumminess, chewiness, resilience, and syneresis between commercial and heirloom yogurts were found. Microbiological analysis demonstrated higher Lactic acid bacteria counts in commercial yogurt compared to heirloom yogurt.
The study provides insights into the influence of starter cultures on textural and microbiological characteristics, emphasizing the importance of standardized production methods for consistent yogurt quality.
کلیدواژه‌های انگلیسی مقاله Homemade,Industrial,Yogurt,texture,fermentation culture
نویسندگان مقاله Bahtir Hyseni |
دانشگاه "Isa Boletini" در میتروویکا، دانشکده فناوری غذایی، مهندسی و فناوری مواد غذایی، Ukshin Kovaçica، 40000، Mitrovica، کوزوو

نشانی اینترنتی https://fsct.modares.ac.ir/article_27299_ca41f8de5651f48cee9232c330a3b38c.pdf
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