Production and Characterization of Whey Beverage by Using Grain or Lyophilized Kefir Cultures

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dc.contributor.authorŞen, İrem
dc.contributor.authorYüceer, Yonca Karagül
dc.date.accessioned2025-01-27T18:59:04Z
dc.date.available2025-01-27T18:59:04Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractDetermination and comparison of some physical, chemical, sensory, microbiological properties and some volatile aroma active compounds in fermented dairy beverages produced by grain or lyophilized kefir cultures during 21 days storage were aimed in this study. Gas chromatography mass spectrometry was used to define volatile compounds in the products besides their general composition, acidity and viscosity. Counts of Streptococcus spp., Lactobacillus spp., and yeast were also determined in the samples. Sensory properties of the products were evaluated by descriptive sensory analysis and consumer tests. As a result, Streptococcus spp. count of the products declined during storage, but Lactobacillus spp. and yeast counts did not change in general. The most abundant volatile compounds in whey beverages were hexanoic, acetic and butyric acids while the sample produced by the lyophilized culture had a higher acetoin concentration than that the other. Characteristic sensory terms determined by trained panelists were cooked, creamy, fermented, animal-like, yeasty, dairy and whey, and the most intensely perceived aroma term was whey. In general, the dairy beverage produced by grain had higher intensities of animal-like aroma than the product produced by the lyophilized culture. According to consumer test results, it was stated that there was no significant difference between the products in terms of taste-aroma. © 2019 Authors. All rights reserved.
dc.identifier.doi10.24323/akademik-gida.647719
dc.identifier.endpage370
dc.identifier.issn1304-7582
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85159161626
dc.identifier.scopusqualityQ4
dc.identifier.startpage362
dc.identifier.trdizinid374456
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.647719
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/374456
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13143
dc.identifier.volume17
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.language.isotr
dc.publisherSidas Medya A.S.
dc.relation.ispartofAkademik Gida
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectKefir; Quality; Whey
dc.titleProduction and Characterization of Whey Beverage by Using Grain or Lyophilized Kefir Cultures
dc.title.alternativeDane veya Liyofilize Kefir Kültürü Kullanılarak Peyniraltı Suyu İçeceği Üretimi ve Karakterizasyonu
dc.typeArticle

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