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Commercial yogurts as inoculum in yogurt making and their reusability properties

Yıl 2020, Cilt 6, Sayı 4, 213 - 224, 17.07.2020
https://doi.org/10.3153/FH20022

Öz

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.

Kaynakça

  • Abbasi, H., Mousavi, M.E., Ehsani, M.R., D-Jomea, Z.E., Vaziri, M. Rahimi J., Aziznia, S. (2009). Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt. International Journal of Dairy Technology, 62(4), 550-555. https://doi.org/10.1111/j.1471-0307.2009.00513.x
  • Asensio‒Vegas, C., Tiwari, B., Gredilla, A.E., Bueno, F., Delgado, D., Martin‒Diana, A.B. (2018). Development of yoghurt from ovine milk with enhanced texture and flavour properties. International Journal of Dairy Technology, 71(1), 112-121. https://doi.org/10.1111/1471-0307.12341
  • Dabrowska, A., Babij, K., Szołtysik, M., Chrzanowska J. (2017). Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage. Advances in Hygiene & Experimental Medicine, 71, 952-959. https://doi.org/0.5604/01.3001.0010.5866
  • Dave, R.I., Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7, 31-41. https://doi.org/10.1016/S0958-6946(96)00046-5
  • De Brabandere, A.G., De Baerdemaeker, J.G. (1999). Effects of process conditions on the pH development during yogurt fermentation. Journal of Food Engineering, 41, 221-227. https://doi.org/10.1016/S0260-8774(99)00096-5
  • Espirito‒Santo, A.P., Lagazzo, A., Sousa, A.L.O.P., Perego, P., Converti, A., Oliveria, M.N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50, 224-231. https://doi.org/10.1016/j.foodres.2012.09.012
  • Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R. (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research, 65, 113-121. https://doi.org/10.1016/j.smallrumres.2005.05.036
  • Güler-Akın, M.B. (2005). The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe’s milk. International Journal of Dairy Technology, 58(3), 174-179. https://doi.org/10.1111/j.1471-0307.2005.00209.x
  • Joung, J.Y., Lee, J.Y., Ha, Y.S., Shin Y.K., Kim, Y., Oh, N.S., (2016). Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts. Korean Journal of Food Science and Animal Resource, 36(1), 90-99. https://doi.org/10.5851/kosfa.2016.36.1.90
  • Krisnaningsih, A., Radiati , l., Evanuarini, H., Rosyidi D. (2019). The effect of incubation time to the physicochemical and microbial properties of yoghurt with local taro (Colocasia esculenta (L.) Schott) starch as stabilizer. Current Research in Nutrition and Food Science, 7(2), 547-554. https://doi.org/10.12944/CRNFSJ.7.2.23
  • Lopes, R.P., Mota, M.J., Pinto, C.A., Sousa, S., Lopes da Silva, J.A., Gomes, A.M., Delgadillo, I., Saraiva, J.A. (2019). Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. LWT - Food Science and Technology, 99, 423-430. https://doi.org/10.1016/j.lwt.2018.09.074
  • Miller, D.M., Dudley, E.G., Roberts, R.F. (2002). Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture. Journal of Dairy Science, 95, 4868-4872. https://doi.org/10.3168/jds.2012-5445
  • Mohammadi, R., Rouhi, M., Mortazavian, A.M. (2011). Effects of music waves on fermentation characteristics and viability of starter cultures in probiotic yogurt. Milchwissenschaft, 66(2), 193-196.
  • Mudawi, H.A., Abdelrahim, S.M.K and Mustafa, A.M.I. (2014). Effect of incubation and storage temperatures on quality of set yoghurt. Egyptian Academic Journal of Biological Sciences, 6(2), 131-137. https://doi.org/10.21608/eajbsc.2014.16040
  • Ramchandran, L., Shah, N.P. (2010). Characterization of functional, biochemical and textural properties of symbiotic low-fat yogurts during refrigerated storage. LWT - Food Science and Technology, 43, 819-827. https://doi.org/10.1016/j.lwt.2010.01.012
  • Rawson, H.L., Marshall, V.M. (1997). Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt. International Journal of Food Science and Technology, 32(3), 213-220. https://doi.org/10.1046/j.1365-2621.1997.00395.x
  • Robinson, R.K. (2002a). Fermented Milks/Yoghurt Types and Manufacture. In Encyclopedia of Dairy Sciences. H. Roginski (ed.) pp. 1055‒1058, London, UK, Academic Press. ISBN 978-0-12-227235-6 https://doi.org/10.1016/B0-12-227235-8/00171-1
  • Robinson, R.K. (2002b). Fermented Milks/ Yoghurt, Role of Starter Cultures. In Encyclopedia of Dairy Sciences. H. Roginski (ed.) pp. 1059‒1063, London, UK, Academic Press. ISBN 978-0-12-227235-6 https://doi.org/10.1016/B0-12-227235-8/00172-3
  • Robinson, R.K., Lucey, J.A., Tamime, A.Y. (2006). Manufacture of Yoghurt. In Fermented Milks. A. Y. Tamime (ed.), pp. 53-75, Oxford, UK, Blackwell Science Ltd. ISBN 0-632-06458-7 https://doi.org/10.1002/9780470995501.ch3
  • Tarakçı, Z. (2010). Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Universitesi Veteriner Fakültesi Dergisi, 16(2), 173-178.

Yıl 2020, Cilt 6, Sayı 4, 213 - 224, 17.07.2020
https://doi.org/10.3153/FH20022

Öz

Kaynakça

  • Abbasi, H., Mousavi, M.E., Ehsani, M.R., D-Jomea, Z.E., Vaziri, M. Rahimi J., Aziznia, S. (2009). Influence of starter culture type and incubation temperatures on rheology and microstructure of low fat set yoghurt. International Journal of Dairy Technology, 62(4), 550-555. https://doi.org/10.1111/j.1471-0307.2009.00513.x
  • Asensio‒Vegas, C., Tiwari, B., Gredilla, A.E., Bueno, F., Delgado, D., Martin‒Diana, A.B. (2018). Development of yoghurt from ovine milk with enhanced texture and flavour properties. International Journal of Dairy Technology, 71(1), 112-121. https://doi.org/10.1111/1471-0307.12341
  • Dabrowska, A., Babij, K., Szołtysik, M., Chrzanowska J. (2017). Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage. Advances in Hygiene & Experimental Medicine, 71, 952-959. https://doi.org/0.5604/01.3001.0010.5866
  • Dave, R.I., Shah, N.P. (1997). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7, 31-41. https://doi.org/10.1016/S0958-6946(96)00046-5
  • De Brabandere, A.G., De Baerdemaeker, J.G. (1999). Effects of process conditions on the pH development during yogurt fermentation. Journal of Food Engineering, 41, 221-227. https://doi.org/10.1016/S0260-8774(99)00096-5
  • Espirito‒Santo, A.P., Lagazzo, A., Sousa, A.L.O.P., Perego, P., Converti, A., Oliveria, M.N. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50, 224-231. https://doi.org/10.1016/j.foodres.2012.09.012
  • Farnsworth, J.P., Li, J., Hendricks, G.M., Guo, M.R. (2006). Effects of transglutaminase treatment on functional properties and probiotic culture survivability of goat milk yogurt. Small Ruminant Research, 65, 113-121. https://doi.org/10.1016/j.smallrumres.2005.05.036
  • Güler-Akın, M.B. (2005). The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe’s milk. International Journal of Dairy Technology, 58(3), 174-179. https://doi.org/10.1111/j.1471-0307.2005.00209.x
  • Joung, J.Y., Lee, J.Y., Ha, Y.S., Shin Y.K., Kim, Y., Oh, N.S., (2016). Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts. Korean Journal of Food Science and Animal Resource, 36(1), 90-99. https://doi.org/10.5851/kosfa.2016.36.1.90
  • Krisnaningsih, A., Radiati , l., Evanuarini, H., Rosyidi D. (2019). The effect of incubation time to the physicochemical and microbial properties of yoghurt with local taro (Colocasia esculenta (L.) Schott) starch as stabilizer. Current Research in Nutrition and Food Science, 7(2), 547-554. https://doi.org/10.12944/CRNFSJ.7.2.23
  • Lopes, R.P., Mota, M.J., Pinto, C.A., Sousa, S., Lopes da Silva, J.A., Gomes, A.M., Delgadillo, I., Saraiva, J.A. (2019). Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. LWT - Food Science and Technology, 99, 423-430. https://doi.org/10.1016/j.lwt.2018.09.074
  • Miller, D.M., Dudley, E.G., Roberts, R.F. (2002). Development of a quantitative PCR method for monitoring strain dynamics during yogurt manufacture. Journal of Dairy Science, 95, 4868-4872. https://doi.org/10.3168/jds.2012-5445
  • Mohammadi, R., Rouhi, M., Mortazavian, A.M. (2011). Effects of music waves on fermentation characteristics and viability of starter cultures in probiotic yogurt. Milchwissenschaft, 66(2), 193-196.
  • Mudawi, H.A., Abdelrahim, S.M.K and Mustafa, A.M.I. (2014). Effect of incubation and storage temperatures on quality of set yoghurt. Egyptian Academic Journal of Biological Sciences, 6(2), 131-137. https://doi.org/10.21608/eajbsc.2014.16040
  • Ramchandran, L., Shah, N.P. (2010). Characterization of functional, biochemical and textural properties of symbiotic low-fat yogurts during refrigerated storage. LWT - Food Science and Technology, 43, 819-827. https://doi.org/10.1016/j.lwt.2010.01.012
  • Rawson, H.L., Marshall, V.M. (1997). Effect of ‘ropy’ strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus on rheology of stirred yogurt. International Journal of Food Science and Technology, 32(3), 213-220. https://doi.org/10.1046/j.1365-2621.1997.00395.x
  • Robinson, R.K. (2002a). Fermented Milks/Yoghurt Types and Manufacture. In Encyclopedia of Dairy Sciences. H. Roginski (ed.) pp. 1055‒1058, London, UK, Academic Press. ISBN 978-0-12-227235-6 https://doi.org/10.1016/B0-12-227235-8/00171-1
  • Robinson, R.K. (2002b). Fermented Milks/ Yoghurt, Role of Starter Cultures. In Encyclopedia of Dairy Sciences. H. Roginski (ed.) pp. 1059‒1063, London, UK, Academic Press. ISBN 978-0-12-227235-6 https://doi.org/10.1016/B0-12-227235-8/00172-3
  • Robinson, R.K., Lucey, J.A., Tamime, A.Y. (2006). Manufacture of Yoghurt. In Fermented Milks. A. Y. Tamime (ed.), pp. 53-75, Oxford, UK, Blackwell Science Ltd. ISBN 0-632-06458-7 https://doi.org/10.1002/9780470995501.ch3
  • Tarakçı, Z. (2010). Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Universitesi Veteriner Fakültesi Dergisi, 16(2), 173-178.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik, Ziraat
Bölüm Research Articles
Yazarlar

Oğuz AYDEMİR (Sorumlu Yazar)
Çankırı Karatekin University, Faculty of Engineering, Department of Food Engineering
0000-0003-0538-2311
Türkiye

Teşekkür 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.
Yayımlanma Tarihi 17 Temmuz 2020
Başvuru Tarihi 13 Şubat 2020
Kabul Tarihi 21 Nisan 2020
Yayınlandığı Sayı Yıl 2020, Cilt 6, Sayı 4

Kaynak Göster

Bibtex @araştırma makalesi { 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 = {Aydemir, Oğuz} }
APA Aydemir, 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 Aydemir, O. "Commercial yogurts as inoculum in yogurt making and their reusability properties" . Food and Health 6 (2020 ): 213-224 <http://jfhs.scientificwebjournals.com/tr/pub/issue/56072/688562>
Chicago Aydemir, 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 Aydemir 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 Aydemir %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 Aydemir, Oğuz . "Commercial yogurts as inoculum in yogurt making and their reusability properties". Food and Health 6 / 4 (Temmuz 2020): 213-224 . https://doi.org/10.3153/FH20022
AMA Aydemir O. Commercial yogurts as inoculum in yogurt making and their reusability properties. Food Health. 2020; 6(4): 213-224.
Vancouver Aydemir O. Commercial yogurts as inoculum in yogurt making and their reusability properties. Food and Health. 2020; 6(4): 213-224.
IEEE O. Aydemir , "Commercial yogurts as inoculum in yogurt making and their reusability properties", Food and Health, c. 6, sayı. 4, ss. 213-224, Tem. 2020, doi:10.3153/FH20022

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