Please use this identifier to cite or link to this item:
https://hdl.handle.net/11499/5725
Title: | Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey | Authors: | Çon, A.H. Çakmakçi, S. Çaglar, A. Gökalp, Hüsnü Yusuf |
Keywords: | Fruit-flavored yogurt Microbial quality Milk product Turkish yogurt Yogurt Aves Bacteria (microorganisms) Fragaria x ananassa Meleagris gallopavo Prunus cerasus |
Publisher: | IAMFES | Abstract: | Comparative microbiological analyses of fruit-flavored yogurt, plain yogurt, and plain yogurt with 8% sugar were conducted in this research. The fruit-flavored yogurts were produced from evaporated cow's milk (19.75% dry matter) containing 16% jam prepared with an equal weight of sugar and fruit (sour cherry, orange, strawberry, or banana). The total plate count, lactic acid and coliform bacteria, and yeast and mold counts were determined in yogurt samples stored for 1, 3, 5, 7, 9, and 13 days. In conclusion, it is suggested that these types of yogurt should not be stored longer than 7 days, because when a carryover culture is used for yogurt production, most likely yeast contamination will occur. Otherwise, pure starter culture should be utilized in yogurt production. | URI: | https://hdl.handle.net/11499/5725 https://doi.org/10.4315/0362-028X-59.4.402 |
ISSN: | 0362-028X |
Appears in Collections: | Mühendislik Fakültesi Koleksiyonu PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection |
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