Akademik Veri Yönetim Sistemi
INTERNATIONAL DAIRY JOURNAL, cilt.19, sa.1, ss.50-55, 2009 (SCI-Expanded)
The aim, of this work was to study how heat treatment, the type of starter culture, incubation temperature, and storage tune can affect the physicochemical characteristics of stirred yoghurt. A four-factor experimental design was used for data analysis. Yoghurt milk was heated at 95 degrees C for 5 min or 130 degrees C for 80 s. Yoghurts Were produced with three different starter cultures that had been incubated at 37, 42 or 45 degrees C and stored at 4 degrees C for 15 days. Visual roughness, number of grains, perimeter of grains. storage modulus, and yield stress all decreased when heating temperature was increased, when an exopolysaccharide-producing starter culture was used, or when incubation temperature was decreased. Storage time did not affect any of the physicochemical properties of yoghurt, except for the pH. (C) 2008 Elsevier Ltd. All rights reserved.