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    Physical, chemical and flavour quality of non-fat yogurt as affected by a ?-glucan hydrocolloidal composite during storage
    (Elsevier Sci Ltd, 2008) Sahan, N.; Yasar, K.; Hayaloglu, A. A.
    In this study, a possible use of beta-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with added beta-glucan composite were compared with non-fat yogurt without addition of beta-glucan composite and the samples were analysed for physical, chemical and sensory attributes after 1, 7 or 15 d of storage. Fat and protein contents of the experimental yogurts were identical, while ash content differed. Addition of beta-glucan composite did not show a significant change of pH, titratable acidity, acetaldehyde, volatile fatty acids and tyrosine contents at any storage time. Titratable acidity and tyrosine content increased significantly throughout storage. Gel firmness and water-holding capacity in the yogurts were not influenced by addition of beta-glucan composite, but these variables decreased with storage time. Addition of beta-glucan composite and storage time caused a decrease in whey separation. Viscosity values in the yogurts increased by addition of beta-glucan composite and storage time. Sensory results indicated a preference for control yogurts; however, use of low levels of beta-glucan composite in the production of non-fat yogurt gave satisfactory sensory scores. Yogurts containing 0.25% or 0.50% beta-glucan hydrocolloidal composite were acceptable by expert panels and had scores similar to the control yogurt. (C) 2007 Elsevier Ltd. All rights reserved.
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    Utilization and characterization of small ruminants' milk and milk products in Turkey: Current status and new perspectives
    (Elsevier, 2011) Hayaloglu, A. A.; Karagul-Yuceer, Y.
    In Turkey and the near countries in Middle East and Balkans many cheeses and fermented milk products are manufactured with milk from small ruminants. Some of these products are called with different names and have modified manufacturing procedures, but all of them are important for the consumers due to the type of milk used. Products made with goat's or sheep's milk have some different and interesting characteristics especially, taste, aroma, appearance and chemical constituents, compared to the counterparts made with cow's milk. In Turkey, although some cheeses and fermented milk products were originally produced using milk only from small ruminants, nowadays cow's milk is mixed with this milk due to the limited production of the first. The significant decrease in the production of goats or sheep is probably due to migration of population from rural area to urban, non-cooperating in farms, low yields in production and milking, unproductive pastures, increasing prices in feeds and labor and some problems for agricultural policies and managements. However, the consumers' demands for dairy products of high nutritional and health value, has increased the popularity of dairy products from small ruminants. This paper discusses the characteristics and technology procedures of some dairy products made using small ruminants' milk including different types of cheese and yogurt, butter, ice cream, ayran, kefir and drinking milk. Also, a short statistical data on goat and sheep production and the utilization status of their milk products are discussed. (C) 2011 Elsevier B.V. All rights reserved.