Akgun, AbdullahYazici, FehmiGulec, Haci Ali2024-06-122024-06-1220160023-64381096-1127https://doi.org/10.1016/j.lwt.2016.08.015https://hdl.handle.net/20.500.14551/19397The objective of this study was to investigate the effect of reduced fat content in buffalo milk on textural, chemical and microbiological characteristics of plain buffalo yoghurt during storage at 4 degrees C. Four yoghurt samples were manufactured with different fat ratios (1.5-6 g/100 g) and analysed on the first, 10th and 20th days of storage. Increasing the fat content of the yoghurt increased the La value, viscosity, and cohesiveness and decreased the a* value, syneresis, hardness, and springiness. Fat reduction did not cause any significant changes in the adhesiveness, gumminess, titratable acidity, b* value, and Streptococcus thermophilus population of buffalo yoghurt samples. Storage time had no significant effect on adhesiveness, springiness, and L* value of buffalo yoghurts. A decrease in S. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations during storage was detected. It was concluded that more acceptable buffalo yoghurt could be produced from milk with 3 g/100 g fat. (C) 2016 Elsevier Ltd. All rights reserved.en10.1016/j.lwt.2016.08.015info:eu-repo/semantics/closedAccessBuffalo YoghurtFat ReductionTextureStorage TimeTextural PropertiesLactobacillus-AcidophilusRheological PropertiesConcentrated YogurtSensory PropertiesSet YogurtStorageDahiMicrostructureAcidificationArticle74521527Q1WOS:0003835243000692-s2.0-84989891507Q1