dc.contributor.author | Sözeri Atik, Didem | |
dc.contributor.author | Öztürk, Hale İnci | |
dc.contributor.author | Akın, Nihat | |
dc.contributor.author | Özer, Barbaros | |
dc.date.accessioned | 2023-05-06T17:23:39Z | |
dc.date.available | 2023-05-06T17:23:39Z | |
dc.date.issued | 2023 | |
dc.identifier.issn | 0958-6946 | |
dc.identifier.issn | 1879-0143 | |
dc.identifier.uri | https://doi.org/10.1016/j.idairyj.2022.105557 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/12222 | |
dc.description.abstract | Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics of experimental yoghurt samples were evaluated and compared with yoghurts produced from commercial starter cultures for a 28-day cold storage period. All yoghurt samples completed the fermentation at a similar time. However, the B1 and K2 isolates had higher viable cell performance during the storage period, and their yoghurts had counts of Lactobacillus bulgaricus and Streptococcus thermophilus similar to those of control yoghurt samples. Also, at the end of the storage, yoghurts pro-duced from the new isolates had higher complex modulus (G*) than the control, except K1 thorn B1 yo-ghurts. This study demonstrated that the best results related to these parameters were obtained in yoghurts of isolates B1 and K2, and they can be recommended as potential yoghurt starters.(c) 2022 Elsevier Ltd. All rights reserved. | en_US |
dc.description.sponsorship | Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship [RDAP-2021/001] | en_US |
dc.description.sponsorship | The authors are grateful to Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship for giving financial support to conduct this research by the project number RDAP-2021/001. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier Sci Ltd | en_US |
dc.identifier.doi | 10.1016/j.idairyj.2022.105557 | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Lactic-Acid Bacteria | en_US |
dc.subject | Sensory Properties | en_US |
dc.subject | Streptococcus-Thermophilus | en_US |
dc.subject | Lactobacillus-Bulgaricus | en_US |
dc.subject | Starter Cultures | en_US |
dc.subject | Fermented Foods | en_US |
dc.subject | Milk | en_US |
dc.subject | Microstructure | en_US |
dc.subject | Exopolysaccharides | en_US |
dc.subject | Fortification | en_US |
dc.title | Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts | en_US |
dc.type | article | en_US |
dc.relation.ispartof | International Dairy Journal | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.authorid | Öztürk, Hale Inci/0000-0001-8334-0403 | |
dc.identifier.volume | 138 | en_US |
dc.institutionauthor | Sözeri Atik, Didem | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorwosid | Öztürk, Hale Inci/E-3257-2019 | |
dc.identifier.wos | WOS:000929738800005 | en_US |
dc.identifier.scopus | 2-s2.0-85143965596 | en_US |