Akademik Veri Yönetim Sistemi
Food Science and Nutrition, cilt.6, sa.2, ss.492-502, 2018 (SCI-Expanded, Scopus)
The combined effects of starter culture type (SCT) and incubation final pH (IFpH) on the physicochemical and organoleptic properties of buffalo milk yogurt containing 3 g·100 g−1 milk fat were investigated throughout 20 days of storage at 4°C. The postacidification kinetics fitted to zero-order reaction for all buffalo milk yogurt samples. The reaction rate constants of the buffalo milk yogurt samples containing YC-X11, ABY-2, and ABT-4 cultures were 0.010, 0.007, and 0.004 g·100 g−1·day−1, respectively. Regardless of the IFpH, the absence of Lactobacillus delbrueckii subsp. bulgaricus in the starter culture increased the syneresis. L*, a*, and b* values were not affected by the IFpH and the SCT. ABY-2 culture increased the amount of organic acids during cold storage in comparison with the YC-X11, while its effect on the proportions of saturated and unsaturated fatty acids was not significant. The results of sensory evaluation revealed that a more acceptable buffalo milk yogurt can be manufactured by using probiotic ABY-2 culture.