Investigation of the physicochemical and textural properties of yogurt made from milk with different somatic cell count

Tamer Turgut; Abdulkerim Diler

Makale detayları

Investigation of the physicochemical and textural properties of yogurt made from milk with different somatic cell count

Yazarlar:

Tamer Turgut | Abdulkerim Diler

Yayıncı:

Ataturk University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

NanoEra Vol.5 Issue 1, pp.9-15

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001351742

pISSN:

2792-0666

Anahtar kelimeler:

Özet:

 When the mammary gland is infected, the number of somatic cells in the milk increases, resulting in changes in the composition of the milk. The aim of this study was to analyze the effect of three different somatic cell counts SCC content on the physicochemical and textural properties of yogurt during a 28-day storage period. For this purpose, yogurts were made from milk with three different SCC values: low 100.000 cellsml, medium 100.000-500.000 cellsml and high 500.000 cellsml. Analyses were performed on days 1, 7, 14, 21 and 28 of storage. The SCC content of the milk had a significant effect on the pH value, titratable acidity TA and syneresis values of the yogurts, but no significant effect on water holding capacity WHC, dry matter DM and fat content. The highest acidity values were found in yogurts made from milk with a low SCC content. The evaluations of the color parameters in the yogurts were only influenced by the storage time. The color parameters L a b decreased during storage. In particular, significant effects were observed on the color parameters after 21 days of storage. The SCC content of the milk had no significant effect on the color parameters L, a, C of the yogurts. The SCC content of the milk had a significant effect on the texture parameters hardness, adhesiveness, cohesiveness, resilience. Yogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.

 When the mammary gland is infected, the number of somatic cells in the milk increases, resulting in changes in the composition of the milk. The aim of this study was to analyze the effect of three different somatic cell counts SCC content on the physicochemical and textural properties of yogurt during a 28-day storage period. For this purpose, yogurts were made from milk with three different SCC values: low 100.000 cellsml, medium 100.000-500.000 cellsml and high 500.000 cellsml. Analyses were performed on days 1, 7, 14, 21 and 28 of storage. The SCC content of the milk had a significant effect on the pH value, titratable acidity TA and syneresis values of the yogurts, but no significant effect on water holding capacity WHC, dry matter DM and fat content. The highest acidity values were found in yogurts made from milk with a low SCC content. The evaluations of the color parameters in the yogurts were only influenced by the storage time. The color parameters L a b decreased during storage. In particular, significant effects were observed on the color parameters after 21 days of storage. The SCC content of the milk had no significant effect on the color parameters L, a, C of the yogurts. The SCC content of the milk had a significant effect on the texture parameters hardness, adhesiveness, cohesiveness, resilience. Yogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.

 When the mammary gland is infected, the number of somatic cells in the milk increases, resulting in changes in the composition of the milk. The aim of this study was to analyze the effect of three different somatic cell counts SCC content on the physicochemical and textural properties of yogurt during a 28-day storage period. For this purpose, yogurts were made from milk with three different SCC values: low 100.000 cellsml, medium 100.000-500.000 cellsml and high 500.000 cellsml. Analyses were performed on days 1, 7, 14, 21 and 28 of storage. The SCC content of the milk had a significant effect on the pH value, titratable acidity TA and syneresis values of the yogurts, but no significant effect on water holding capacity WHC, dry matter DM and fat content. The highest acidity values were found in yogurts made from milk with a low SCC content. The evaluations of the color parameters in the yogurts were only influenced by the storage time. The color parameters L a b decreased during storage. In particular, significant effects were observed on the color parameters after 21 days of storage. The SCC content of the milk had no significant effect on the color parameters L, a, C of the yogurts. The SCC content of the milk had a significant effect on the texture parameters hardness, adhesiveness, cohesiveness, resilience. Yogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.

 When the mammary gland is infected, the number of somatic cells in the milk increases, resulting in changes in the composition of the milk. The aim of this study was to analyze the effect of three different somatic cell counts SCC content on the physicochemical and textural properties of yogurt during a 28-day storage period. For this purpose, yogurts were made from milk with three different SCC values: low 100.000 cellsml, medium 100.000-500.000 cellsml and high 500.000 cellsml. Analyses were performed on days 1, 7, 14, 21 and 28 of storage. The SCC content of the milk had a significant effect on the pH value, titratable acidity TA and syneresis values of the yogurts, but no significant effect on water holding capacity WHC, dry matter DM and fat content. The highest acidity values were found in yogurts made from milk with a low SCC content. The evaluations of the color parameters in the yogurts were only influenced by the storage time. The color parameters L a b decreased during storage. In particular, significant effects were observed on the color parameters after 21 days of storage. The SCC content of the milk had no significant effect on the color parameters L, a, C of the yogurts. The SCC content of the milk had a significant effect on the texture parameters hardness, adhesiveness, cohesiveness, resilience. Yogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.

Makale detayları

Investigation of the physicochemical and textural properties of yogurt made from milk with different somatic cell count

Yazarlar:

Tamer Turgut | Abdulkerim Diler

Yayıncı:

Ataturk University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

NanoEra Vol.5 Issue 1, pp.9-15

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001351742

pISSN:

2792-0666

Syneresis

Yogurt quality

Yogurt texture

Somatic cell count

Sayı

Makale detayları

Investigation of the physicochemical and textural properties of yogurt made from milk with different somatic cell count

Yazarlar: Tamer Turgut | Abdulkerim Diler

Yayıncı: Ataturk University

Ana Başlıklar: Veterinary Sciences (Other)

Dergi: NanoEra Vol.5 Issue 1, pp.9-15

Belge Tipi: Makale

Yayın Tarihi: 6/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001351742

pISSN: 2792-0666

Syneresis

Yogurt quality

Yogurt texture

Somatic cell count

Sayı

Yazarlar:

Tamer Turgut | Abdulkerim Diler

Yayıncı:

Ataturk University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

NanoEra Vol.5 Issue 1, pp.9-15

Belge Tipi:

Makale

Yayın Tarihi:

6/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001351742

pISSN:

2792-0666