Effects of Homogenization and Heat Treatment of Milk with Different Fat Content on Physical Properties of Ayran

Yalcin S., ERGİN F., KÜÇÜKÇETİN A.

ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, cilt.93, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 93
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1590/0001-3765202120200517
  • Dergi Adı: ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Animal Behavior Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Communication Abstracts, EMBASE, INSPEC, MEDLINE, Metadex, Veterinary Science Database, zbMATH, Directory of Open Access Journals, Civil Engineering Abstracts
  • Anahtar Kelimeler: Ayran, fat content, heat treatment, homogenization, physical properties, RHEOLOGICAL PROPERTIES, BOVINE-MILK, SKIM MILK, YOGURT, MICROSTRUCTURE
  • Akdeniz Üniversitesi Adresli: Evet

Özet

In this research, the effects of different homogenization pressure levels (15, 40, 15/3 and 40/8 MPa) and heat treatments (95 degrees C for 90 s and 300 s) of milk containing 1.5 and 2.5% of fat on some physical properties of ayran were investigated during storage at 4 degrees C for 30 days. The individual effects of fat content of milk, homogenization, heat treatment, and storage period on the syneresis, apparent viscosity, consistency constant and thixotropy values of the ayran samples were statistically significant. Based on the results of rheological analysis, the power law model was more appropriate for all ayran samples.