Production and some properties of yoghurt ice cream in Turkey
Küçük Resim Yok
Tarih
2005
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
A V A Agrarverlag
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Yoghurt ice cream samples were prepared as plain yoghurt and with orange and chocolate, and stored for 30 days. The samples were analysed for some physicochemical, microbiological ad organoleptic characteristics on day 0, 15 and 30. The mean values of total aerobic mesophilic bacteria JAMB), psychrotrophs and lactic acid bacteria (LAB) were determined as 6.60, 2.39 and 4.83 log cfu/g, respectively. The mean values of acidity (SH degrees) and pH value were 45.77 and 4.40, respectively. The mean values of viscosity (Pa.s) at 20 and 50 rpm were 3,239 and 1,994 cp, respectively. The effects of the yoghurt ice cream types and storage time on psychrotrophs, LAB, acidity, pH and viscosity were significant (p<0.01). Organoleptic analyses revealed that the most preferred product was the yoghurt ice cream with chocolate.
Açıklama
Anahtar Kelimeler
Yoghurt Ice Cream (Properties), Frozen Yogurt, Survival
Kaynak
Milchwissenschaft-Milk Science International
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
60
Sayı
4
