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Turkish Journal of Veterinary & Animal Sciences

Authors

NİHAT AKIN

DOI

-

Abstract

Concentrated fermented bifidus milk, acidophilus milk, Bifidus yogurt, Bioyogurt and yogurt were made from cow's and ewe's milk by using ultrafiltration and traditional methods. Sensory analysis and firmness was determined from concentrated fermented milk samples. The firmness of concentrated fermented milk products produced from cow's and ewe's milk by using ultrafiltration and traditional methods were significantly different (p < 0.05). However, the type of starter culture used and the interaction between product types and production methods was not significantly different (p > 0.05). Further, the different type of milk used and products were significantly affected on sensory properties of samples. All the products from cow's milk were marked with high scores. In addition, the most of panelist preferred yogurt to the other fermented dairy products, the less preferred products was fermented Bifidus milk.

First Page

583

Last Page

590

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