Sensory properties of drinkable yogurt made from milk of different goat breeds

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dc.authoridSavaş, Türker / 0000-0002-3558-2296
dc.authoridKaragül Yüceer, Yonca / 0000-0002-9028-2923
dc.contributor.authorUysal Pala, Çiğdem
dc.contributor.authorKaragül Yüceer, Yonca
dc.contributor.authorPala, A.
dc.contributor.authorSavaş, Türker
dc.date.accessioned2025-01-27T20:20:29Z
dc.date.available2025-01-27T20:20:29Z
dc.date.issued2006
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractDrinkable 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.
dc.identifier.doi10.1111/j.1745-459X.2006.00077.x
dc.identifier.endpage533
dc.identifier.issn0887-8250
dc.identifier.issn1745-459X
dc.identifier.issue5
dc.identifier.scopus2-s2.0-33748651223
dc.identifier.scopusqualityQ2
dc.identifier.startpage520
dc.identifier.urihttps://doi.org/10.1111/j.1745-459X.2006.00077.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21726
dc.identifier.volume21
dc.identifier.wosWOS:000240440900004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Sensory Studies
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectChevre
dc.titleSensory properties of drinkable yogurt made from milk of different goat breeds
dc.typeArticle

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