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Source : International Dairy ... ✕Department : Gıda Mühendisliği ✕
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Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures

Cıldızay ÖZBEKOVA | Aygül USUBALİYEVA | Ruslan ADİL AKAY TEGİN | Anarseyit DEYDİEV

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

Article 2022 Mühendislik Fakültesi International Dairy Journal134 48 Views
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