| Yazarlar |
Prof. Dr. Osman GÜL
Ondokuz Mayıs Üniversitesi, Türkiye |
İlyas Atalar
Ondokuz Mayıs Üniversitesi, Türkiye |
|
Mustafa Mortaş
Türkiye |
|
Muhammet Dervişoğlu
Türkiye |
| Özet |
| The aim of this study was to compare the rheological, textural, colour and sensory properties of kefir samples produced with buffalos’ or cows’ milk using two different microbial fermentation sources, namely kefir grains and starter cultures. The buffalo milk kefir had a higher exopolysaccharide content than the cows’ milk kefir, and the use of buffalo milk for kefir production had positive effects on the water-holding capacity and firmness value of the resulting kefir samples. The buffalo milk kefir samples had higher viscosity, a higher consistency index, storage and loss modulus values when compared to samples made with cows’ milk. The sensory evaluation and colour properties of the kefir samples improved when buffalo milk was used. |
| Anahtar Kelimeler |
| Buffalo milk | Kefir | Rheology | Sensory analysis |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY |
| Dergi ISSN | 1364-727X |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | İngilizce |
| Basım Tarihi | 01-2018 |
| Cilt No | 71 |
| Sayfalar | 73 / 80 |
| Doi Numarası | 10.1111/1471-0307.12503 |
| Makale Linki | http://doi.wiley.com/10.1111/1471-0307.12503 |
| Atıf Sayıları | |
| SCOPUS | 43 |
