Physicochemical and sensory characterisation of different yoghurt production methods

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dc.authorid0000-0001-8417-868X
dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T12:31:10Z
dc.date.available2026-01-24T12:31:10Z
dc.date.issued2022
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractYoghurt is a fermented dairy product that is in great demand for its nutrient content, bacterial activity and wide product range in terms of flavours and textures. Dairy products, but especially yoghurt, have extensive sensory advantages due to simple formulation variations that provide associated flavour acceptance. This study assessed the effect of different production methods (centrifugation, cloth bag, evaporation, and dairy solid addition) on the physicochemical, structural, and sensory properties of yoghurt. A total of 40 assessors were tested against selected modalities that were; colour, visual con-sistency, syneresis, spoon strength, firmness, sourness, oiliness, consistency, after taste, and general acceptance. Results showed that colour values (L), roughness, hardness, viscosity measurements and all tested sensory modalities were significantly different from the commercial production method for yoghurt (p < 0.05). Therefore, this study suggests that processing technique is intimately correlated with the above sensory attributes and alternative product reformulations for various sensory profiles are likely with different production technology selection. (c) 2021 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.idairyj.2021.105245
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85118234970
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105245
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5704
dc.identifier.volume125
dc.identifier.wosWOS:000715635500004
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectExopolysaccharide-Producing Strains
dc.subjectLactic-Acid Bacteria
dc.subjectWhey-Protein Ratio
dc.subjectLow-Fat Yogurts
dc.subjectRheological Properties
dc.subjectTexture Properties
dc.subjectCheddar Cheese
dc.subjectHeat-Treatment
dc.subjectSkim Milk
dc.subjectTaste
dc.titlePhysicochemical and sensory characterisation of different yoghurt production methods
dc.typeArticle

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