1 Ocak 2014 Dergi makalesi Açık Erişim

Sanli, Tuba; Senel, Ebru; Sezgin, Emel; Benli, Mehlika

Citation Style Language JSON

{
  "DOI": "10.1111/1471-0307.12127", 
  "abstract": "This study focused on the effects of transglutaminase (TGase), exopolysaccharide (EPS)-producing starter culture or skim milk powder addition on some properties of low-fat set yoghurt. The incorporation of TGase to yoghurt did not affect the acidity of the experimental samples. However, the proteolytic activity of the starter culture significantly decreased in TGase-treated yoghurt. Addition of TGase to yoghurt with a low dry matter content (11.08%) resulted in low serum separation and gel firmness and viscosity close to those of yoghurt with a higher dry matter content (14.81%). According to the sensory results, it would be possible to produce an acceptable product with a low dry matter and low fat content using TGase. The results shown that the use of EPS-producing starter cultures for the purpose of improving the texture properties of low dry matter content yoghurt could not be recommended.", 
  "author": [
    {
      "family": "Sanli", 
      "given": " Tuba"
    }, 
    {
      "family": "Senel", 
      "given": " Ebru"
    }, 
    {
      "family": "Sezgin", 
      "given": " Emel"
    }, 
    {
      "family": "Benli", 
      "given": " Mehlika"
    }
  ], 
  "container_title": "INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY", 
  "id": "62069", 
  "issue": "2", 
  "issued": {
    "date-parts": [
      [
        2014, 
        1, 
        1
      ]
    ]
  }, 
  "page": "237-245", 
  "title": "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt", 
  "type": "article-journal", 
  "volume": "67"
}