Yoğurt benzeri fermente süt ürünleri üretiminde farklı probiyotik kültür kombinasyonlarının kullanımı
Date
2006
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırmada biri kontrol olmak üzere, yoğurt benzeri 5 farklı fermente süt ürünü üretilmiş ve iki tekerrürlü yürütülen çalışmada toplam 110 örnek üzerinde çalışılmıştır. Kontrol grubu örnekler, geleneksel yoğurt kültürleri (S. thermophilus, L. bulgaricus) kullanılarak üretilirken, denemeyi oluşturan diğer fermente süt ürünleri S. thermophilus, L. acidophilus, Bifidobacterium ssp., L. lactis, L. casei kültürlerinin farklı kombinasyonları kullanılarak üretilmiştir. Üretilen yoğurt benzeri fermente süt ürünü örneklerine depolamanın 0., 1., 3., 5., 7., 10., 15., 20., 25., 30. ve 35. günlerinde mikrobiyolojik, fiziko-kimyasal ve duyusal analizler uygulanmıştır. Çalışmanın hedefleri; i) Kültür kombinasyonlarını değiştirerek üretilen yoğurt benzeri fermente süt ürünlerinin belirli kalite kriterlerinin değerlendirilmesi, ii) Kullanılan starter kültür kombinasyonlarının Türk tüketicisine yabancısı olmadıkları ve tüketmeye alışkın oldukları, yoğurt gibi bir ürünle birlikte tanıtılmasıdır. Araştırmada elde edilen analiz sonuçlarına göre; 1. Yoğurt benzeri fermente süt ürünü örneklerinde S. thermophilus sayısı, farklı kültür kombinasyonlarından önemli derecede etkilenmiştir (p<0.01). Maksimum S. thermophilus sayısı C (8.72 log10 kob/g) ve minimum ise geleneksel yoğurt kültürleri ile üretilen A (8.10 log10 kob/g) örneğinde saptanmıştır. Bu azalma istatistiki olarak önemli bulunmuştur (p<0.01). Örneklerin S. thermophilus sayısı üzerine depolama süresinin etkisi incelendiğinde; maksimum mikroorganizma sayısı (9.14 log10 kob/g) 0. günde saptanmış ve depolama süresince sayının devamlı azalarak minimum sayının (7.47 log10 kob/g) 35. günde olduğu belirlenmiştir. 2. L. bulgaricus sadece geleneksel yoğurt (kontrol) üretiminde kullanıldığı için depolama süreleri bakımından istatistiki olarak analiz edilmiştir. L. bulgaricus sayısı üzerinde depolama sürelerinin etkisi p<0.05 düzeyinde önemli bulunmuştur. Depolamanın 0. gününde 8.57 log10 kob/g olan sayının depolama süresince azalarak 35. gün 6.43 log10 kob/g olduğu belirlenmiştir. 3. Yoğurt benzeri fermente süt ürünü örneklerinin maksimum L. acidophilus sayısı (7.89 log10 kob/g) E örneğinde bulunurken, minimum ise (6.10 log10 kob/g) C örneğinde belirlenmiştir. Farklı kültür kombinasyonlarının kullanılması ve depolama süresi, örneklerin L. acidophilus sayısı üzerinde p<0.01 ile p<0.05 düzeyinde önemli farklara neden olmuştur. L. acidophilus sayısı depolama süresince azalmıştır. Ortalama L. acidophilus sayıları 8.13 log10 kob/g'dan 6.28 log10 kob/g'a azalmıştır. 4. Deneme örneklerinin maksimum Bifidobacterium spp. sayısı (7.90 log10 kob/g) E örneğinde belirlenirken, minimum (6.13 log10 kob/g) B örneğinde saptanmıştır. Yoğurt benzeri fermente süt ürünlerinde farklı kombinasyonların kullanılması Bifidobacterium spp. sayısı üzerinde ürün çeşidi ve depolama süresi bakımından önemli farklılıklara neden olmuştur (p<0.01). Depolama süresince maksimum sayı (8.21 log10 kob/g) 0. günde belirlenirken minimum (5.77 log10 kob/g) 35. günde bulunmuştur. 5. Yoğurt benzeri fermente süt ürünü örneklerinin üretiminde kullanılan farklı kültür kombinasyonlarının sadece C örneğinde L. lactis kullanılmış olup depolama süreleri arasındaki farklılık istatistiki açıdan belirlenmiştir. Bu mikroorganizma sayısı üzerinde depolama süresinin etkisi p<0.01 düzeyinde önemli bulunmuştur. Depolama süresi içerisinde L. lactis sayısı 9.33 log10 kob/g'dan 7.60 log10 kob/g'a azalmıştır. 6. Deneme örneklerinde sadece E çeşidinde L. casei kullanılmış olup örneklere ilişkin varyans analizi sonuçlarına göre, depolama süreleri arasında bu mikroorganizma sayısı bakımından farklılığın önemsiz olduğu saptanmıştır (p>0.05). 7. Yoğurt benzeri fermente süt ürünü örneklerinin maksimum serum ayrılması değeri D (6.49 mL/25 g) örneğinde bulunurken, minimum (5.38 mL/25 g) ise C çeşidinde saptanmıştır. Ürün çeşidi ve depolama süresinde ortaya çıkan farklılıklar p<0.01 düzeyinde önemli bulunmuştur. Depolama süresi içerisinde maksimum serum ayrılması değeri (7.60 mL/25 g) 0. günde, minimum (5.35mL/25 g) ise 30. günde saptanmıştır. 8. Denemeyi oluşturan örneklerin maksimum viskozite değeri (5350.90 Pa.s) C çeşidinde belirlenirken minimum viskozite değeri (3258.90 Pa.s) E çeşidinde saptanmıştır. Örneklerin viskozite değerleri üzerinde ürün çeşidi ve depolama süresinde ortaya çıkan farklılıklar p<0.01 düzeyinde önemli bulunmuştur. Viskozite değeri maksimum (5772.50 Pa.s) 25. günde, minimum (2351 Pa.s) ise 0. günde saptanmıştır. 9. Yoğurt benzeri fermente süt ürünü örneklerinin maksimum ortalama kurumadde oranı (% 15.13) C çeşidinde belirlenmiştir. Farklı kültür kombinasyonu uygulaması fermente süt örneklerinin kurumadde oranlarında p<0.01 düzeyinde önemli farklılıklara neden olmuştur. Depolama süresi p<0.05 düzeyinde önemli bulunmuştur. 10. Deneme fermente süt örneklerinin süt yağı oranları üzerinde ürün çeşidi ve depolama süresinin etkisi önemsiz olarak belirlenmiştir (p>0.05). 11. Fermente süt ürünü örneklerinin süt yağsız kurumadde oranları üzerinde ürün çeşidi ve depolama süresinde ortaya çıkan değişiklikler p<0.01 düzeyinde önemli bulunmuştur. Maksimum süt yağsız kurumadde oranı (% 11.90) C örneğinde belirlenirken, minimum (% 10. 95) ise D örneğinde saptanmıştır. Depolama süresinde minimum süt yağsız kurumadde oranı (% 10.87) 35. günde ve maksimum ise (% 11. 78) 1. günde saptanmıştır. 12. Denemeyi oluşturan yoğurt benzeri fermente süt ürünü örneklerinin titrasyon asitliği, farklı kültür kombinasyonlarının kullanılmasına bağlı olarak değişiklikler göstermiştir (p<0.01). Titrasyon asitliği maksimum (%1.73) A ve minimum ise (%1.28 ) D örneklerinde saptanmıştır. Depolama süresinde titrasyon asitliği %1.19'dan %1.67'ye yükselmiştir. 13. Yoğurt benzeri fermente süt ürünü örneklerinin maksimum (4.43) pH değeri D örneğinde belirlenirken, minimum (4.24) pH değeri ise kontrol (A) örneğinde saptanmıştır. Farklı kültür kombinasyonu uygulaması, fermente süt ürünü örneklerinde ve depolama süresindeki pH değerlerinde önemli farklılıklara neden olmuştur (p<0.01). Depolama süresinde azalan pH değerleri 4.54'den 4.13'e düşmüştür. 14. Yapılan istatiksel analiz sonuçlarına göre, örneklerin kül ve protein oranları açısından ürün çeşitleri ve depolama sürelerinin önemsiz olduğu saptanmıştır (p>0.05). 15. Farklı kültür kombinasyonu kullanılması örneklerde ve depolama süresinde laktoz oranlarında ortaya çıkan farklılıklara etkili olmuştur (p<0.05). Laktoz oranı maksimum (% 4.74) D örneğinde, minimum (% 4.18) ise kontrol (A) örneğinde belirlenmiştir. Laktoz oranı 0. günde % 4.93 iken 35. günde % 4.12'ye düşerek depolama süresince azalış göstermiştir. 16. Yoğurt benzeri fermente süt ürünü örneklerinin laktik asit oranları, ürün çeşidi ve depolama süresine bağlı olarak önemli değişiklikler göstermiştir (p<0.01). Laktik asit oranı maksimum (1.70 mg/100 g) kontrol (A) örneğinde saptanırken, minimum (0.87 mg/100 g) E örneğinde belirlenmiştir. Depolama süresinde laktik asit oranı 0.68 mg/100 g'dan 1.25 mg/100 g'a yükselmiştir. 17. Deneme fermente süt ürünü örneklerinde maksimum asetaldehit değeri 20.61 ppm ile C çeşidinde, minimum ise 13.81 ppm ile D çeşidinde saptanmıştır. Ürün çeşitleri arasındaki farklılıklar önemsiz (p>0.05) bulunmuştur. Depolama süreleri arasındaki farklılık önemli (p<0.05) bulunmuştur. Asetaldehit oranı depolama süresi uzadıkça azalış göstermiş ve maksimum (26.70 ppm) asetaldehit oranı 0. gün, minimum (9.58 ppm) ise 35. günde saptanmıştır. 18. Yoğurt benzeri fermente süt ürünü örneklerinin duyusal özellikleri değerlendirildiğinde, görünüş açısından en fazla beğenilen örneklerin B ve C en az beğenilen örneğin E; koku ve kıvam açısından en fazla beğenilen örneğin C en az beğenilenlerin ise E ve D; tat açısından değerlendirildiğinde ise diğer kriterlerde olduğu gibi en fazla beğenilen örneğin S. thermophilus, L. acidophilus, Bifidobacterium spp. ve L. lactis kombinasyonu kullanılarak üretilen C örneğinin aldığı saptanmıştır. Depolama süresinin uzaması duyusal puanlara verilen değerleri düşürmüştür. 19. Ürün çeşidi x depolama süresi arasındaki interaksiyon yapılan tüm analizler için önemsiz bulunmuştur (p>0.05).
In this study, a total of 5 yoghurt-like fermented dairy products, one being control, were produced. 110 samples were examined during this two repetion study. The yoghurt-like products were produced using different combinations of S. thermophilus, L. acidophilus, Bifidobacteria ssp., L. lactis and L. casei cultures, whereas control sample was produced using traditional yoghurt cultures (S. thermophilus, L. bulgaricus). The samples were analysed for microbiological, physical, chemical and sensorial properties 0, 1, 3, 5, 7, 10, 15, 20, 25, 30 and 35 days of storage. The main objectives were; i) evaluation of certain quality criteria of manufactured yoghurt-like fermented dairy products with differing the probiotic culture combination, ii) introduction of these bacteria to Turkish consumers in form of yoghurt, a widely consumed and a familiar taste. According to the results obtained, 1. S. thermophilus counts of yoghurt-like fermented dairy products were effected significantly by culture combination type (p<0.01). The highest S. thermophilus counts were found in sample C (as 8.72 log10 cfu/g), where the lowest were for control (A) A with 8.10 log10 cfu/g. S. thermophilus counts of samples decreased throughout the storage time, and that was significant statistically (p<0.01). Throughout storage, the highest average S. thermophilus counts were found on the 0 day as 9.14 log10 cfu/g, while the lowest was observed on the 35th day of storage as 7.47 log10 cfu/g. 2. For the reason that, L. bulgaricus was used only in control group, the effect of stırage time over L. bulgaricus counts, which was found significant (p<0.05), as discussed statistically. L. bulgaricus counts decreased throughout the storage time, the highest counts were on 0 day (as 8.57 log10 cfu/g) whereas the lowest values were on 35 day (as 6.43 log10 cfu/g). 3. The highest L. acidophilus counts of yoghurt-like fermented dairy products were determined in E (as 7.89 log10 cfu/g), whilst the lowest values were in C (as 6.10 log10 cfu/g). Altering culture combinations and storage time were significantly effective (p<0.01, p<0.05) on L. acidophilus counts. L. acidophilus counts decreased throughout the storage time, values varied from 8.13 log10 cfu/g to 6.28 log10 cfu/g. 4. Among produced samples, the highest Bifidobacteria ssp. counts were in E (as 7.90 log10 cfu/g), whereas sample B displayed the lowest value (as 6.13 log10 cfu/g). Altering culture combination was found effective on Bifidobacteria ssp. counts from the aspects of product type and storage time (p<0.01). Throughout storage, the highest values were determined on 0 day (with 8.21 log10 cfu/g) and the lowest on 35 day (with 5.77 log10 cfu/g). 5. L. lactis, since being found only in probiotic culture combination C, analysed statistically with respect to storage time, that displayed significant differences on counts (p<0.01). L. lactis counts throughout storage time varied from 9.33 log10 cfu/g to 7.60 log10 cfu/g. 6. According variance analysis of L. casei counts, that taken part in combination E, storage time was found insignificantly effective (p>0.05). 7. The highest whey separation of yoghurt-like fermented dairy products was determined in D (as 6.49 mL/25 g), whereas the lowest value was obtained C (as 5.38 mL/25 g). Variations in product type and storage time were significant on whey separation (p<0.01). Throughout storage, the highest whey separation was determined on 0 day (as 7.60 mL/25 g) and the lowest on 30 day (5.35 mL/25 g). 8. Taking viscosity values into consideration, the highest values were for C (as 5350.90 Pa.s), whereas the lowest determined in E (as 3258.90 Pa.s). With regard to viscosity, variations in product type and storage time were found significant (p<0.01). The highest viscosity value was on 25 day (as 5772.00 Pa.s), whilst the lowest was on 0 day (as 2351.00 Pa.s). 9. The highest dry matter content was in C (as 15.13 %), using different culture combinations and storage time resulted in significant changes on dry matter contents (p<0.01). 10. Milk fat contents of fermented dairy products were insignificantly affected by altering culture combination and over storage time (p>0.05). 11. With regard to milk fat free dry matter content, differences on product type and storage time were found significant statistically (p<0.01). The highest value was found in C (as 11.90 %), while the lowest rate was obtained for L. acidophilus and B. lactis added D (as 10-95 %). Throughout storage, the highest value was observed on 35 day (with 11.78 %) and the lowest on 1 day (with 10.87 %). 12. The titrable acidity rate of yoghurt-like fermented products displayed significant differences due to product type (p<0.01). Variations in storage time were statistically insignificant (p>0.05). The highest titrable acidity rate was found in A (as 1.73 %) and the lowest was 1.28 % for D sample. The titrable acidity rates varied from 1.19 % to 1.67 % throughout storage time. 13. The highest pH value was found in D (as 4.43), and the lowest pH value was 4.24 for control (A). Altering applied probiotic culture was effective on product type and storage time (p<0.01). The average value varied from 4.54 to 4.13 during storage. 14. The ash and protein contents were effected insignificantly by product type and storage time (p>0.05). 15. The use of different culture combinations resulted in significant differences over product type and storage time in terms of lactose values (p<0.05). The highest lactose content was acquired in sample D (as 4.74 %) and the lowest value was in sample A (as 4.18 %). The lactose value was 4.93 % on 0 day, and showed a decrease throughout storage being 4.12 % on 35 day. 16. The lactic acid values of fermented dairy products displayed significant differences due to product type and storage time (p<0.01). Lactic acid was found the highest in control (A) (as 1.71 mg/100 g), whereas sample E displayed the lowest value (as 0.87 mg/100 g). The average lactic acid content increased from 0.68 mg/100 g to 1.25 mg/100 g throughout the storage time. 17. In yoghurt-like fermented products, the highest acetaldehyde value was 20.61 ppm in sample C, whereas the lowest was in sample D with 13.81 ppm. Variations in product type were insignificant (p>0.05), however, were found significant over storage time (p<0.01). Acetaldehyde content decreased during storage, the highest value being 26.70 ppm for 0 day to the lowest being 9.58 ppm on 35 day. 18. Considering sensory properties of yoghurt-like fermented dairy products; i) the highest acceptabilities for appearance were obtained for B and C, ii) lowest acceptability scores were for E, iii) maximum scores for flavour, taste and texture were acquired for C (S. thermophilus, L. acidophilus, Bifidobacterium ssp., L. lactis), iv) the lowest scores for flavour, taste and texture displayed for D and E. The scores declined throughout storage for all criteria. 19. Interaction of product type x storage time was found insignificant statistically for each examined criteria (p>0.05).
In this study, a total of 5 yoghurt-like fermented dairy products, one being control, were produced. 110 samples were examined during this two repetion study. The yoghurt-like products were produced using different combinations of S. thermophilus, L. acidophilus, Bifidobacteria ssp., L. lactis and L. casei cultures, whereas control sample was produced using traditional yoghurt cultures (S. thermophilus, L. bulgaricus). The samples were analysed for microbiological, physical, chemical and sensorial properties 0, 1, 3, 5, 7, 10, 15, 20, 25, 30 and 35 days of storage. The main objectives were; i) evaluation of certain quality criteria of manufactured yoghurt-like fermented dairy products with differing the probiotic culture combination, ii) introduction of these bacteria to Turkish consumers in form of yoghurt, a widely consumed and a familiar taste. According to the results obtained, 1. S. thermophilus counts of yoghurt-like fermented dairy products were effected significantly by culture combination type (p<0.01). The highest S. thermophilus counts were found in sample C (as 8.72 log10 cfu/g), where the lowest were for control (A) A with 8.10 log10 cfu/g. S. thermophilus counts of samples decreased throughout the storage time, and that was significant statistically (p<0.01). Throughout storage, the highest average S. thermophilus counts were found on the 0 day as 9.14 log10 cfu/g, while the lowest was observed on the 35th day of storage as 7.47 log10 cfu/g. 2. For the reason that, L. bulgaricus was used only in control group, the effect of stırage time over L. bulgaricus counts, which was found significant (p<0.05), as discussed statistically. L. bulgaricus counts decreased throughout the storage time, the highest counts were on 0 day (as 8.57 log10 cfu/g) whereas the lowest values were on 35 day (as 6.43 log10 cfu/g). 3. The highest L. acidophilus counts of yoghurt-like fermented dairy products were determined in E (as 7.89 log10 cfu/g), whilst the lowest values were in C (as 6.10 log10 cfu/g). Altering culture combinations and storage time were significantly effective (p<0.01, p<0.05) on L. acidophilus counts. L. acidophilus counts decreased throughout the storage time, values varied from 8.13 log10 cfu/g to 6.28 log10 cfu/g. 4. Among produced samples, the highest Bifidobacteria ssp. counts were in E (as 7.90 log10 cfu/g), whereas sample B displayed the lowest value (as 6.13 log10 cfu/g). Altering culture combination was found effective on Bifidobacteria ssp. counts from the aspects of product type and storage time (p<0.01). Throughout storage, the highest values were determined on 0 day (with 8.21 log10 cfu/g) and the lowest on 35 day (with 5.77 log10 cfu/g). 5. L. lactis, since being found only in probiotic culture combination C, analysed statistically with respect to storage time, that displayed significant differences on counts (p<0.01). L. lactis counts throughout storage time varied from 9.33 log10 cfu/g to 7.60 log10 cfu/g. 6. According variance analysis of L. casei counts, that taken part in combination E, storage time was found insignificantly effective (p>0.05). 7. The highest whey separation of yoghurt-like fermented dairy products was determined in D (as 6.49 mL/25 g), whereas the lowest value was obtained C (as 5.38 mL/25 g). Variations in product type and storage time were significant on whey separation (p<0.01). Throughout storage, the highest whey separation was determined on 0 day (as 7.60 mL/25 g) and the lowest on 30 day (5.35 mL/25 g). 8. Taking viscosity values into consideration, the highest values were for C (as 5350.90 Pa.s), whereas the lowest determined in E (as 3258.90 Pa.s). With regard to viscosity, variations in product type and storage time were found significant (p<0.01). The highest viscosity value was on 25 day (as 5772.00 Pa.s), whilst the lowest was on 0 day (as 2351.00 Pa.s). 9. The highest dry matter content was in C (as 15.13 %), using different culture combinations and storage time resulted in significant changes on dry matter contents (p<0.01). 10. Milk fat contents of fermented dairy products were insignificantly affected by altering culture combination and over storage time (p>0.05). 11. With regard to milk fat free dry matter content, differences on product type and storage time were found significant statistically (p<0.01). The highest value was found in C (as 11.90 %), while the lowest rate was obtained for L. acidophilus and B. lactis added D (as 10-95 %). Throughout storage, the highest value was observed on 35 day (with 11.78 %) and the lowest on 1 day (with 10.87 %). 12. The titrable acidity rate of yoghurt-like fermented products displayed significant differences due to product type (p<0.01). Variations in storage time were statistically insignificant (p>0.05). The highest titrable acidity rate was found in A (as 1.73 %) and the lowest was 1.28 % for D sample. The titrable acidity rates varied from 1.19 % to 1.67 % throughout storage time. 13. The highest pH value was found in D (as 4.43), and the lowest pH value was 4.24 for control (A). Altering applied probiotic culture was effective on product type and storage time (p<0.01). The average value varied from 4.54 to 4.13 during storage. 14. The ash and protein contents were effected insignificantly by product type and storage time (p>0.05). 15. The use of different culture combinations resulted in significant differences over product type and storage time in terms of lactose values (p<0.05). The highest lactose content was acquired in sample D (as 4.74 %) and the lowest value was in sample A (as 4.18 %). The lactose value was 4.93 % on 0 day, and showed a decrease throughout storage being 4.12 % on 35 day. 16. The lactic acid values of fermented dairy products displayed significant differences due to product type and storage time (p<0.01). Lactic acid was found the highest in control (A) (as 1.71 mg/100 g), whereas sample E displayed the lowest value (as 0.87 mg/100 g). The average lactic acid content increased from 0.68 mg/100 g to 1.25 mg/100 g throughout the storage time. 17. In yoghurt-like fermented products, the highest acetaldehyde value was 20.61 ppm in sample C, whereas the lowest was in sample D with 13.81 ppm. Variations in product type were insignificant (p>0.05), however, were found significant over storage time (p<0.01). Acetaldehyde content decreased during storage, the highest value being 26.70 ppm for 0 day to the lowest being 9.58 ppm on 35 day. 18. Considering sensory properties of yoghurt-like fermented dairy products; i) the highest acceptabilities for appearance were obtained for B and C, ii) lowest acceptability scores were for E, iii) maximum scores for flavour, taste and texture were acquired for C (S. thermophilus, L. acidophilus, Bifidobacterium ssp., L. lactis), iv) the lowest scores for flavour, taste and texture displayed for D and E. The scores declined throughout storage for all criteria. 19. Interaction of product type x storage time was found insignificant statistically for each examined criteria (p>0.05).
Description
Keywords
Probiyotikler, Yoğurt, Probiotics, Yoghurt
Citation
Yılmaz, L. (2006). Yoğurt benzeri fermente süt ürünleri üretiminde farklı probiyotik kültür kombinasyonlarının kullanımı. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.