MANDA SÜTÜ VE DİĞER SÜT KARIŞIMLARIYLA ÜRETİLEN KEFİRLERİN BAZI ÖZELLİKLERİNİN BELİRLENMESİ
Project no. 20613 · Status: Kapanmış · 2019
Summary
In this study, in order to produce fermented milk product kefir with various combinations of buffalo, cow, sheep and goat milk, it is aimed to develop the product and to determine the rheological properties of kefir in addition to tracking antioxidant activity, phenolic compounds amount and the degree of hydrolysis of the proteins. Due to the high fatty acid content of the milk, it provided both a specific aroma and texture in kefir. This affected rheological and organoleptic properties. According to the analysis results for the determination of the main components carried out in the study, it was determined that both raw materials and kefir have high dry matter, fat and protein content. Its microbiological properties were found to be similar to current studies. The samples did not receive a great deal of appreciation about organoleptic properties, and the amounts of phenolic compounds amount were not high. However, antioxidant activities were found to be higher compared to cow's milk kefir. The shear rate (?) and shear stress (?) values measured at 15-20 ? using the rheological properties of kefir produced with different ruminant milk are characterized by mathematical models (Newton, Power law, Bingham), consistency coefficient (K), flow behavior index (n), threshold shear stress (?0) and apparent viscosity (µapp) values were calculated. Although the flow model varies according to the product, it is concluded that it is compatible with the Newton model as well as the products that combine the Bingham and the Power law model.