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AuthorTerzioğlu, Murat Emre
AuthorBakırcı, İhsan
AuthorOz, Emel
AuthorBrennan, Charles S.
AuthorHuppertz, Thom
AuthorAmarowicz, Ryszard
AuthorKhan, Mohammad Rizwan
AuthorElobeid, Tahra
AuthorAadil, Rana Muhammad
AuthorOz, Fatih
Available date2023-11-14T06:49:37Z
Publication Date2023-11-01
Publication NameInternational Dairy Journal
Identifierhttp://dx.doi.org/10.1016/j.idairyj.2023.105749
CitationTerzioğlu, M. E., Bakırcı, İ., Oz, E., Brennan, C. S., Huppertz, T., Amarowicz, R., ... & Oz, F. (2023). Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties. International Dairy Journal, 146, 105749.‏
ISSN09586946
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85165541666&origin=inward
URIhttp://hdl.handle.net/10576/49233
AbstractComparative physicochemical, biochemical, textural, and rheological properties of yoghurts produced using buffalo, camel, cow, goat, and sheep milk were analysed. The physicochemical, textural, and rheological properties were determined over a 14-day storage period. Different animal milk types had a significant effect on all physicochemical analyses, fatty acid composition, conjugated linoleic acid content, cholesterol content, all amino acids except asparagine, ACE inhibitory activity, citric acid, and orotic acid, as well as other textural and rheological properties, except flow index n parameter. The storage period had a very significant effect on titratable acidity, pH value, firmness, consistency, cohesiveness, and yield stress τ0 parameters. Compared with other yoghurts studied, camel yoghurt was richer in terms of myristic acid from saturated fatty acids, ∑PUFA, arginine, lysine, phenylalanine, tryptophan, valine from essential amino acids, glutamic acid, and proline from non-essential amino acids, ACE inhibitory activity value, and hippuric and orotic acids.
Languageen
PublisherElsevier
Subjectcamel
buffalo
TitleComparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
TypeArticle
Volume Number146


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