Advanced Search
Cancel
Found: 3 Piece 0.000 sn
- You can use the 'AND' / 'OR' / 'NOT' option for the things you want to add or remove.
- You can return to normal search by pressing the Cancel button.
Filters
Filters
Found: 3 Piece 0.000 sn
Department : Gıda Mühendisliği ✕Subject Headings : yak milk ✕
Collection [1]
Researcher [3]
UN Sustainable Development [3]
Faculty / Institute [1]
Publication type [1]
Publication year [2]
Language [1]
Source [3]
Databases [3]
Index Type [2]
Publisher [3]
Department [1]
National/International [1]
Subject Headings [14]
Access to Files

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 ...More

Article 2023 Mühendislik Fakültesi Journal of microbiology, biotechnology and food sciences13 ( 4 ) 18 Views
Access to Files

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 ...More

Article 2023 Mühendislik Fakültesi Online Journal of Animal and Feed Research13 ( 6 ) 12 Views
Access to Files

Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk

Aygül USUBALİYEVA

Yaks are the large herbivorous ruminants that live in high mountain pastures at altitudes from 2,000 to 4,000 m above sea level. This environment is quite harsh, and yaks calmly tolerate extreme cold — down to minus 40 ºС. The main food of yaks are herbaceous plants, the vegetation season of which in a cold mountain climate is short, about 3–4 months, and therefore they feed mostly on wilted pasture, which is, in principle, sufficient for these animals. At the end of winter, when the amount of pasture feed decreases, the animals become malnourished and lose weight. Therefore, yak farmers often ...More

Article 2024 Mühendislik Fakültesi Food systems / Пищевые системы7 ( 1 ) 0 Views
Our obligations and policy regarding cookies are subject to the TR Law on the Protection of Personal Data No. 6698.
OK
creativecommons
Bu site altında yer alan tüm kaynaklar Creative Commons Alıntı-GayriTicari-Türetilemez 4.0 Uluslararası Lisansı ile lisanslanmıştır.
Platforms