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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 ...More
The high nutritional and health-promoting properties of kymyz, a traditional drink of nomads produced from mare's milk, are well-known and reported in literature. The composition of mare's milk is significantly different from that of cow and other ruminants. Fatty acid composition and amino acid profile of mare's milk produced at Suusamyr pastures of Kyrgyzstan were studied during four lactation months (May, June, July and August). The amino acid composition was determined by precolumn derivatization with diethyl ethoxymethylenemalonate (DEEMM) in high-performance liquid chromatography (HPLC) ...More
A comparison study of the fermentation process of khainak (a hybrid of yak and cattle) and cow milk with commercial yoghurt (thermophilic), quark (mesophilic and mixed) starter cultures was conducted to find suitable starters using modern rheological, microbiological, and sensory methods. Lactic acid accumulation dynamic during the fermentation process of khainak milk with yoghurt starters was faster but did not differ from cow milk. The gel strength of the fermented khainak milk (206.3-447.2 Pa) was higher than that of cow milk (40-158 Pa). The total viable bacterial counts of all samples wer ...More
The potential of fluorescence spectroscopy for non-destructive and rapid measurement of moisture content (MC) and water activity (a(W)) of rice was examined. A total of n 15 samples of rice produced at different locations were studied. The emission fluorescence spectra of tryptophan (305-600 nm, excitation: 290 nm) and emission fluorescence spectra of riboflavin (410-700 nm, excitation: 370 nm) were collected from milled rice. MC and a(W) of the rice samples were measured. Spectral data were subjected to principal component analysis (PCA) and partial least squares discriminant analysis (PLSDA) ...More
The objective of this study was to investigate the potential of fluorescence spectroscopy to predict rheological characteristics of semi-hard cheeses as yield stress (τL), flow stress (τF), storage modulus (G′) and loss modulus (G″) measured at linear-viscoelastic, yield stress and flow stress oscillation regions. Melting temperatures and chemical composition of the semi-hard cheeses were also predicted using fluorescence spectra. Principal component analysis (PCA) and partial least squares regression (PLSR) were applied to the fluorescence spectra to extract information on the rheological pro ...More