Araştırma Makalesi
BibTex RIS Kaynak Göster

Commercial yogurts as inoculum in yogurt making and their reusability properties

Yıl 2020, , 213 - 224, 17.07.2020

Oğuz Aydemir

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.

Anahtar Kelimeler

Yogurt making Commercial yogurts Inoculum Technological characteristics

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.

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, , 213 - 224, 17.07.2020

Oğuz Aydemir

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.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Ziraat Mühendisliği
Bölüm Research Articles
Yazarlar

Oğuz Aydemir 0000-0003-0538-2311

Yayımlanma Tarihi 17 Temmuz 2020
Gönderilme Tarihi 13 Şubat 2020
Yayımlandığı Sayı Yıl 2020

Kaynak Göster

APA Aydemir, O. (2020). Commercial yogurts as inoculum in yogurt making and their reusability properties. Food and Health, 6(4), 213-224. https://doi.org/10.3153/FH20022

ustresim_2021_1.png

Journal is licensed under a 

CreativeCommons Attribtion-ShareAlike 4.0 International Licence 146271331027042

Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:
This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:


Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).