Belirli oranlarda eşek sütü katılmış inek sütlerinden üretilen yoğurtların bazı kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi üzerine bir araştırma

Year 2022, Volume: 59 Issue: 4, 661 - 668, 31.12.2022

Can İnal , Prof. Dr. Harun Raşit Uysal

https://doi.org/10.20289/zfdergi.1121102

Abstract

Amaç: Yapılan bu çalışmada belirli oranlarda eşek sütü ilave edilmiş inek sütünden üretilen yoğurtların kimyasal ve mikrobiyolojik özellikleri değerlendirilmiştir.
Materyal ve Yöntem: 4 grup olarak yürütülen çalışmada; K (%100 inek sütü), A (%10 eşek sütü+%90 inek sütü), B (%20 eşek sütü+%80 inek sütü), C (%30 eşek sütü+%70inek sütü ) grubu örnekleim 1., 7., 14. ve 21. günlerde kimyasal, mikrobiyolojik analizler yapılmıştır.
Araştırma Bulguları: Eşek sütünden gelen yüksek laktoz miktarının yoğurtların asitliğinin gelişmesinde önemli rol oynadığı görülmüştür. Eşek sütü ilave edilmiş örneklerdeki kalsiyum ve fosfor değerleri, eşek sütü ilave edilmemiş örneklerdekilerden düşük bulunmuştur.
Eşek sütü inek sütüne oranla daha yüksek düzeyde laktoferrin ve lizozim içermektedir. Bu durumda lizozim ve laktoferrinin yoğurt bakterilerinin gelişimini olumsuz yönde etkilediği ve yükselen asitlik değerinin de bu duruma katkı sağladığı düşünülmektedir.
Sonuç: Çalışmada elde edilen kimyasal, mikrobiyolojik analiz sonuçları; fermente gıda üretiminde eşek sütünün de üretim alanında bir paya sahip olabileceğini göstermiştir. Eşek sütü için gerek fermente gerekse diğer gıda alanında üretimi ve tüketimi devamlılığa sahip olursa yüksek bir katma değere sahip olabileceği düşünülmektedir.

Keywords

Eşek sütü, yoğurt, inek sütü

Supporting Institution

Ege Üniversitsi

A research on determination of some chemical and microbiological properties of yoghurts made from cow milk with certain ratios of donkey milk

Abstract

Objective: In this study, chemical and microbiological analyzes of yoghurt producted from cow milk with donkey milk added in certain ratios were performed.
Material and Methods: This study conducted in 4 groups; K (100% cow milk), A (10% donkey milk), B (20% donkey milk), C (30% donkey milk) sample groups were formed and evaluated.They were stored in the cold storage for 21 days and chemical and microbiological analyzes were made on the 1st, 7th,14th and 21st days of storage.
Results: It was seen that the high amount of lactose from donkey milk played an important role in the development of the acidity of yoghurts. It was found that the calcium and phosphorus values in the samples were lower than those in the samples without donkey milk.
The donkey’s milk has more higher lactoferrin and lysoyime than cow’s milk.İt was seen that higher lysosyme and loctoferrin and increase of acidity content prevent devolopment of yoghurt bacteria
Conclusion: Chemical and microbiological analysis results expressed as a result of the study; showed that donkey milk may also have a place in the production of fermented food. It is thought that it can have a high added value if its production and consumption are continuous in both fermented and other food fields.

Keywords

Donkey milk, yoghurt, cow's milk

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