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    Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt
    (Elsevier Science Inc, 2006) Isleten, M.; Karagul-Yuceer, Y.
    Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder ( SMP) fortified with SMP as a control, whey protein isolate ( WPI), yogurt texture improver ( TI), and sodium caseinate ( NaCn) were investigated over a 12-d storage period. Viscosity and syneresis were measured as physical quality parameters. Descriptive sensory analysis was carried out for each sample to determine the profiles of the products. Consumer acceptance testing ( n = 143 consumers) was also conducted to measure the acceptability of yogurts; panelists were asked to rank their preference for the different yogurt samples. Differences among physical and sensory attributes of yogurts were defined. Addition of WPI improved the physical properties of yogurts, resulting in the highest viscosity and the lowest syneresis. On the other hand, yogurt with WPI did not have desirable sensory properties. The descriptive panel indicated that yogurt with WPI had the lowest fermented flavor attribute. In general, yogurts fortified with NaCn and TI displayed better physical and sensory properties than did control and WPI-fortified yogurts. Consumer testing showed that yogurts with NaCn and TI were not different from the control with regard to their flavor acceptability. Yogurts fortified with NaCn and TI were the most preferred samples by Turkish consumers.
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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.