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Найденный: 4 Экземпляр 0.001 sn

Год публикации : 2023 ✕Ученые : Cıldızay ÖZBEKOVA ✕

Коллекция [1]

Ученые [6]

Устойчивое развитие ООН [4]

Факультет / Институт [2]

Вид публикации [1]

Год публикации [1]

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Национальный/Международный [1]

Тематический рубрикатор [18]

Yrd. Doç. Dr. Cıldızay ÖZBEKOVAMühendislik Fakültesi

COMPARATIVE STUDY OF FERMENTATION PROCESSES OF YAK AND COW MILK

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA

Yak milk is a valuable raw material for the production of functional food. Investigation of the fermentation process with commercial starter cultures is conducted to find suitable starters for producing fermented yak milk products on an industrial scale using modern rheological, microbiological, and sensorial methods. According to the acidification curve and rheological measurement, the gel-forming time of yak milk with mesophilic, thermophilic and mixed (meso-thermophilic) starter cultures was not significantly different from cow milk; but, yak milk had a significantly higher gel strength in ...Более

Статья 2023 Mühendislik Fakültesi Journal of microbiology, biotechnology and food sciences13 ( 4 ) 18 Просмотры

Study of relations between chemical, colour and fluorescence properties of raw and dried meat powders of cow and yak (Bos grunniens)

Cıldızay ÖZBEKOVA | Asılbek KULMIRZAYEV

Gluteus medius, Longissimus thoracis, and Semitendinosus muscles from the cow and yak (Bos grunniens) reared in the Kyrgyz Republic were dried by convective (hot air) drying and freeze drying. The dried muscles were grinded into fine powders and along with raw muscles were evaluated for water activity (aW), chemical composition (moisture, fat, protein), colour characteristics (L, a, and b values), fluorescence of intrinsic fluorophores (tryptophan, vitamin A, and riboflavin). Processing of measured data tables using common components and specific weights analysis (CCSWA) showed close relations ...Более

Статья 2023 Mühendislik Fakültesi Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy306 19 Просмотры

The process of yak milk fermentation by polycomponent starter culture

Aygül USUBALİYEVA | Cıldızay ÖZBEKOVA | Anarseyit DEYDİEV

The paper presents a comparative characteristic of the fermentation processes of yak and cow milk samples with a high fat content of 1.5 and 6 with a multicomponent starter culture, which includes Lactobacillus acidophilus, Bifidobacterium animalis subsp Lactis and Streptococcus thermophiles. Acid formation in the process of milk fermentation under the influence of the starter microflora was assessed by the dynamics of changing in titratable (Ac) and active (pH) acidity over time. The course of the formation of the structure of the resulting clot was monitored on a rheometer, fixing the viscos ...Более

Статья 2023 Mühendislik Fakültesi Online Journal of Animal and Feed Research13 ( 6 ) 12 Просмотры

Functional koumiss from donkey's milk

Nadira TURGANBAYEVA | Cıldızay ÖZBEKOVA | Ruslan ADİL AKAY TEGİN

The study aimed to expand the range of dairy products by developing a recipe and technology for a fermented milk drink made from donkey milk with unique properties. Additional functionality is provided by the introduced probiotic cultures and phytogenic raw materials. Two functional drinks were proposed as experimental products: Koumiss-1 - koumiss with added probiotics and peony tincture, and Koumiss-2 - probiotic koumiss with added dried burdock roots. The initial raw material, donkey milk, was collected in the farm of the Ala Too State Farm located at an altitude of 800 m above sea level, i ...Более

Статья 2023 Turizm Fakültesi Harran Journal of Agricultural and Food Science27 ( 4 ) 5 Просмотры

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