Year 2020, Volume 6 , Issue 4, Pages 213 - 224 2020-07-17

Commercial yogurts as inoculum in yogurt making and their reusability properties

Oğuz AYDEMİR [1]


In Turkey, the habit of making their own yogurt in people's homes is quite common. Some of these people stated that when they used commercial yogurt as inoculum during the yogurt making, they could not achieve the product with desired properties. This research aims to investigate the possibility of using the commercial yogurts as an inoculum source in yogurt manufacturing. For this purpose, four different yogurts were produced by using four different commercial yogurts as a first inoculum separately. The yogurt production was repeated four times by using the last yogurts obtained as an inoculum. The effect of 4‒generation yogurt production on some quality characteristics of yogurt was investigated. Moreover, first fermented yogurts were analyzed throughout 21‒day storage. Titratable acidity, pH, serum separation, viscosity, and Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus counts were analyzed. The technological parameters in four yogurt generations did not show a significant change. In this context, it was concluded that the use of commercial yogurts as the first inoculum did not adversely affect the subsequent fermentation process when the necessary hygienic and temperature conditions were maintained.
Yogurt making, Commercial yogurts, Inoculum, Technological characteristics
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Primary Language en
Subjects Agricultural, Engineering
Journal Section Research Articles
Authors

Orcid: 0000-0003-0538-2311
Author: Oğuz AYDEMİR (Primary Author)
Institution: Çankırı Karatekin University, Faculty of Engineering, Department of Food Engineering
Country: Turkey


Thanks The author would like to thank Filiz Ezer, Fatma Uysal, Emine Ademi and Seda Özkan for their help. The author is also grateful to Çankırı Karatekin University Faculty of Engineering.
Dates

Application Date : February 13, 2020
Acceptance Date : April 21, 2020
Publication Date : July 17, 2020

Bibtex @research article { jfhs688562, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, pages = {213 - 224}, doi = {10.3153/FH20022}, title = {Commercial yogurts as inoculum in yogurt making and their reusability properties}, key = {cite}, author = {Aydemi̇r, Oğuz} }
APA Aydemi̇r, O . (2020). Commercial yogurts as inoculum in yogurt making and their reusability properties . Food and Health , 6 (4) , 213-224 . DOI: 10.3153/FH20022
MLA Aydemi̇r, O . "Commercial yogurts as inoculum in yogurt making and their reusability properties" . Food and Health 6 (2020 ): 213-224 <http://jfhs.scientificwebjournals.com/en/pub/issue/56072/688562>
Chicago Aydemi̇r, O . "Commercial yogurts as inoculum in yogurt making and their reusability properties". Food and Health 6 (2020 ): 213-224
RIS TY - JOUR T1 - Commercial yogurts as inoculum in yogurt making and their reusability properties AU - Oğuz Aydemi̇r Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20022 DO - 10.3153/FH20022 T2 - Food and Health JF - Journal JO - JOR SP - 213 EP - 224 VL - 6 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH20022 UR - https://doi.org/10.3153/FH20022 Y2 - 2020 ER -
EndNote %0 Food and Health Commercial yogurts as inoculum in yogurt making and their reusability properties %A Oğuz Aydemi̇r %T Commercial yogurts as inoculum in yogurt making and their reusability properties %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 4 %R doi: 10.3153/FH20022 %U 10.3153/FH20022
ISNAD Aydemi̇r, Oğuz . "Commercial yogurts as inoculum in yogurt making and their reusability properties". Food and Health 6 / 4 (July 2020): 213-224 . https://doi.org/10.3153/FH20022
AMA Aydemi̇r O . Commercial yogurts as inoculum in yogurt making and their reusability properties. Food Health. 2020; 6(4): 213-224.
Vancouver Aydemi̇r O . Commercial yogurts as inoculum in yogurt making and their reusability properties. Food and Health. 2020; 6(4): 213-224.