Sensory properties of drinkable yogurt made from milk of different goat breeds
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Tarih
2006
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Drinkable yogurts made from different goat breed milk and made with normal and probiotic cultures were evaluated for their sensory characteristics. Milk of Turkish Saanen, Maltese and Turkish Hair goats obtained during the beginning, middle and end of lactations were used to produce drinkable yogurt. Using descriptive sensory analysis technique, common terms were developed as goaty, creamy, fermented, cooked, throat burn, sweet, salty, sour and astringent. Breeds, lactation periods and using regular and probiotic types of starter cultures affected the sensory characteristics of drinkable yogurts. Drinkable yogurts made by cow milk had weaker intensities of flavor attributes including goaty, creamy, throat burn and salty than that made by goat milks of the three breeds. Drinkable yogurts made from Turkish Saanen breed had more goaty flavor than those made from Turkish Hair and Maltese goat breeds. The products made by milk provided at the end of lactation period had the highest intensities of goaty flavor. In addition, the intensities of goaty, creamy and cooked flavors in the products made by regular yogurt cultures were higher than those of drinkable yogurts with probiotic cultures.
Açıklama
Anahtar Kelimeler
Chevre
Kaynak
Journal of Sensory Studies
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
21
Sayı
5
