Çiğ süte uygulanan farklı ısıl işlem koşullarının süzme yoğurdun randıman ve kurumadde üzerine etkisi
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Date
2020-12-01
Authors
Yaralı, Engin
Çetiner, Şevki
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Araştırmanın amacı, inek sütüne süre sabit olacak şekilde faklı sıcaklık derecelerinde ısıl işlem uygulayarak, bu sütlerden elde edilen süzme yoğurtların randıman ve kuru maddesi üzerine ısıl işlemin etkisini araştırmaktır. Çalışma toplam 9 hafta sürmüştür ve piyasadan alınan çiğ sütlere sırası ile 85 o C (1-3. hafta), 80 o C (4-6. hafta) ve 75 o C (7-9. hafta) de sabit sürede (3 sn) ısıtma işlemi uygulanmıştır. Alınan çiğ sütler tartılarak miktar belirlenmiş ve bu sütlerde pH, SH, kuru madde, ısıl işlem ve inkübasyon süresi değerleri ölçülmüştür. Her parti yoğurt üretimde elde edilen süzme yoğurtlar tartılarak miktar belirlenmiş ve ürünlerde toplam kuru madde ve pH değerleri kayıt altına alınmıştır. 75 o C, 80 o C ve 85 o C olarak uygulanan ısıl işlem derecelerine göre elde edilen süzme yoğurt randıman oranları sırası ile %28.41, %32.62 ve %39.45 olarak hesaplanmıştır. Isıl işlem derecelerine göre süzme yoğurt kuru madde oranı ise sırasıyla %20.52, %23.14 ve %19.07 dir. Araştırmada uygulanan ısıl işlem derecelerinin, süzme yoğurt randıman ve kuru madde üzerine etkisi önemli olarak bulunmuştur. Süt kuru maddesi, süzme yoğurt kuru madde ve randımanını önemli derecede etkilemiştir. Süzme yoğurt ve kuru madde açısından en verimli ısıl işlem derecesi 80 C olarak ortaya çıkmıştır.
The aim of the study is to investigate the effect of heat treatment degrees of the cow's milk at different degrees on the yield and dry matter of the concentrated yogurts obtained from these milk. The study was continued a total of 9 weeks and raw milk taken from the market was heated at 85 o C (1-3 weeks), 80 o C (4-6 weeks) and 75 o C (7-9 weeks) at a fixed time, respectively. In each batch, the amount of raw milk was determined by weighing and pH, SH, dry matter, heating and incubation time values were measured. The concentrated yogurts obtained from each batch were weighed and the total dry matter and pH values of the products were recorded. Concentrated yoghurt yield rates calculated according to the heat treatment degrees applied as 75 o C, 80 o C and 85 o C were 28.41%, 32.62% and 39.45%, respectively. According to the heat treatment degree, the rate of concentrated yogurt dry matter were 20.52%, 23.14% and 19.07%, respectively. The effect of the heat treatment on the yield and dry matter of the strained yoghurt was found to be significant. The dry matter of milk has a significant effect on dry matter and yield of concentrated yogurt. The most efficient heat treatment degree for the yield and dry matter of concentrated yoghurt was 80 C.
The aim of the study is to investigate the effect of heat treatment degrees of the cow's milk at different degrees on the yield and dry matter of the concentrated yogurts obtained from these milk. The study was continued a total of 9 weeks and raw milk taken from the market was heated at 85 o C (1-3 weeks), 80 o C (4-6 weeks) and 75 o C (7-9 weeks) at a fixed time, respectively. In each batch, the amount of raw milk was determined by weighing and pH, SH, dry matter, heating and incubation time values were measured. The concentrated yogurts obtained from each batch were weighed and the total dry matter and pH values of the products were recorded. Concentrated yoghurt yield rates calculated according to the heat treatment degrees applied as 75 o C, 80 o C and 85 o C were 28.41%, 32.62% and 39.45%, respectively. According to the heat treatment degree, the rate of concentrated yogurt dry matter were 20.52%, 23.14% and 19.07%, respectively. The effect of the heat treatment on the yield and dry matter of the strained yoghurt was found to be significant. The dry matter of milk has a significant effect on dry matter and yield of concentrated yogurt. The most efficient heat treatment degree for the yield and dry matter of concentrated yoghurt was 80 C.
Description
Keywords
Isıl işlem, Randıman, Süzme yoğurt, Çiğ süt, Heat treatment, Concentrated yogurt yield, Raw milk, Strained yogurt
Citation
Yaralı, E. ve Çetiner, Ş. (2021). "Çiğ süte uygulanan farklı ısıl işlem koşullarının süzme yoğurdun randıman ve kurumadde üzerine etkisi". Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 35(1), 45-53.