Production and selected properties of bioghurt made from goat milk and cow-goat milk mixtures by ultrafiltration and addition of skim milk powder

International Journal of Food Properties

Volumn 7, Issue 3, 2004, Pages 473-482

  Kavas, Gokhan ^a   Uysal, Harun ^a   Kilic, Sevda ^a   Akbulut, Necati ^a   Kesenkas, Harun ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; BIODIVERSITY; MICROBIOLOGY; MIXTURES; PH EFFECTS; POWDERS; PROTEINS; SENSORY PERCEPTION; ULTRAFILTRATION;

BIOGHURT; COW MILK; GOAT MILK; SKIM MILK POWDER;

DAIRY PRODUCTS;

CAPRA HIRCUS;

EID: 6344219644     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200032939     Document Type: Article

References (27)

1. Anonym. Agricultural Structure (Production, Cost, Value); S.I.S.: Ankara, 1996.
2. Konar, A. Goat milk and human health. D.S.I. Technical Bulletin 1985, (54) 8-9.
3. Adachi, S. Lactic acid bacteria and the control tumours. The Lactic Acid Bacteria: The Lactic Acid Bacteria in Health and Disease; Elsevier Applied Science: London and New York, 1992; Vol. 1, 233-261.
4. Daeschel, M.A.; Klaenhammer, T.R.; Harris, L.J.; Stiles, M.E. Antimicrobial Activitiy of Lactic Acid Bacteria Against Listeria Monocytogenes; 88th Ann. American Society of Microbiology, Miami, FL, 1985.
5. Gursoy, O.; Gokce, R.; Gokalp, H.Y. Production technology and health benefits of Acidophilus bifidus yogurt, a review. Journal of Chamber of Food Engineers 1999, 3 (6), 19-24.
6. Kavas, G.; Kinik, O. Role of probiotic fermented milk products on human health. Dunya Gida 2000, 4, 44-50.
7. Yilsay, T.O.; Kurdal, E. Effect of Probiotic Dairy Products on Health and Nutrition, Proceedings of 6th Symposium of Milk and Milk Products, Tekirdag, Turkey, May 22-23, 2000; Demirci, M., Ed.; Rebel: Istanbul, 2000.
8. Danielson, A.D.; Peo, E.R., Jr.; Shahani, K.M.; Lewis, A.I.; Whalen, P.J.; Amer, M.A. Anticholesterolemic property of Lactobacillus acidophilus. Journal of Dairy Science 1989, 67, 966-974.
9. Gone, S.; Akalin, S.; Kilic, S. A review on the relation between fermented dairy products and cholesterol. Gida. Ankara 1996, 21 (2), 89-94.
10. Ayebo, A.D.; Angelo, I.A.; Shahani, K.M. Effect of ingesting Lactobacillus acidophilus milk upon faecal flora and enzyme activity in humans. Milchwissenschaft 1980, 35, 730-733.
11. Bianchi-Salvadori, B.; Gotti, M.; Bruchera, F.; Poliheli, U. Study on the Variation of the Intestinal Lactic and Bifid Flora in Connection with Administration of Lactic Yoghurt Cells. Lait 1978, 58, 17-42.
12. Klupsch, H.J.; Bioghurt®Biogarde®. Acidified milk products with optimum qualities. North European Dairy Journal 1983, 2, 29-32.
13. Yoney, Z. Analysis Methods of Milk and Milk Products; Ankara, 1973; Vol. 165.
14. Oysun, G. Analysis Methods of Milk Products; Ege Universty Faculty of Agriculture Publications: Izmir, 1991; Vol. 504.
15. Harwalkar, V.R.; Kalap, M. Susceptibility of yoghurt to syneresis comparison of centrifugation and drainage methods. Milchwissenchaft 1983, 38, 517-522.
16. Anonym. Standard of Yoghurt; TS. 1330, Turkish Standards Institute: Ankara, 1989.
17. Schlotzhauer, S.D.; Littell, R.C. Sas® System for Elementary Statistical Analysis; SAS Institute Inc.: NC, 1991.
18. Akalin, S. Investigations on the Production of Fermented Milk Products like Yoghurt and Determination of Some Properties. In Ph.D. thesis, Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir, 1993.
19. Desmaison, A.M.; Pascaud, H.; Tixier, M. Teneur en lactose et en galactose des yaourts et des lait's fermentes. Sciénces des Aliment 1990, 10 (2), 357-368.
20. Akin, N. The Amount of L (+) and D (-) Lactic Acid in Fermented Dairy Products Produced From Cow, Ewe and Goat Milk by Using Different Starter Cultures. Gida, Ankara 1996, 21 (1), 4.
21. Anonym. Turkish Food Codex Fermented Milk Bulletin; 24512, Ankara T.C. Official Gazette, 2001.
22. Jumah, R.Y.; Abu-Jdayil, B.; Shaker, R.R. Effect of type and level of starter culture on the rheological properties of set yoghurt during gelation process. International Journal Food Properties 2001, 4 (3), 531-544.
23. Glover, F.A. Concentration of Milk by Ultrafiltration and Reverse Osmosis. Journal of Dairy Research, 1971, 373-379.
24. Yaygin, H.; Uysal, H.R. Properties of White Pickled Cheese Made Concentrated Milk by Ultrafiltration. Gida, Ankara 1990, 15 (2), 89-92.
25. Eskici, K.S. A Study on the Determination of Some Properties of Yoghurts Produced from Milks Concentrated with Different Methods. M.Sc. thesis, Ege University, Institute of Science, Izmir, 1989.
26. Uysal, H.R. Investigations on Comparison with Classical Method and Making Strained Yoghurt from Milk Concentrated by Vacuum and Ultrafiltration Techniques. Ph.D. thesis, Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir, 1993.
27. Kilic, S. Lactic Acid Bacteria in Dairy Industry; Ege University, Faculty of Agriculture: Bornova-Izmir, 2001; Vol. 542.