{"title":"脱矿乳清粉和酪乳粉替代脱脂奶粉对酸奶理化、微生物学和生化特性的影响","authors":"Neslihan Yıldız Küçük, İhsan Bakırcı","doi":"10.1111/1750-3841.70296","DOIUrl":null,"url":null,"abstract":"<p>This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and biochemical properties. d-WP and BMP were mixed with SMP at seven different ratios to produce yogurt. The physicochemical, microbiological, and biochemical properties of the yogurt samples (A, B, C, D, E, F, G) were analyzed during the storage period (28 days). Sample B (3.0% SMP, 0.5% d-WP, 0.5% BMP) has the highest results for viscosity and water-holding capacity, while sample C (2.0% SMP, 1.0% d-WP, 1.0% BMP) has the lowest acidity and highest pH. The concentrations of orotic, hippuric, and propionic acids in yogurts were determined to be statistically significant (<i>p</i>< 0.01). All 20 amino acids were detected at different ratios in all yogurt samples. It was determined that G (2.0% SMP, 2.0% d-WP) had the highest total amino acid content and F (2.0% SMP, 2.0% BMP) had the lowest total amino acid content during the storage period. It was determined that acetaldehyde (21.53±2.27 mmol kg<sup>−1</sup>), which creates the typical aroma of yogurt, was produced more in sample D containing 1.0% SMP, 1.5% d-WP, 1.5% BMP. Using d-WP and BMP in appropriate combinations (0.5−1.5%) with SMP can produce a more functional yogurt with higher nutritional value, without causing any negative effects on the physicochemical, microbiological, and biochemical properties of yogurt.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 5","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70296","citationCount":"0","resultStr":"{\"title\":\"The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt\",\"authors\":\"Neslihan Yıldız Küçük, İhsan Bakırcı\",\"doi\":\"10.1111/1750-3841.70296\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and biochemical properties. d-WP and BMP were mixed with SMP at seven different ratios to produce yogurt. The physicochemical, microbiological, and biochemical properties of the yogurt samples (A, B, C, D, E, F, G) were analyzed during the storage period (28 days). Sample B (3.0% SMP, 0.5% d-WP, 0.5% BMP) has the highest results for viscosity and water-holding capacity, while sample C (2.0% SMP, 1.0% d-WP, 1.0% BMP) has the lowest acidity and highest pH. The concentrations of orotic, hippuric, and propionic acids in yogurts were determined to be statistically significant (<i>p</i>< 0.01). All 20 amino acids were detected at different ratios in all yogurt samples. It was determined that G (2.0% SMP, 2.0% d-WP) had the highest total amino acid content and F (2.0% SMP, 2.0% BMP) had the lowest total amino acid content during the storage period. It was determined that acetaldehyde (21.53±2.27 mmol kg<sup>−1</sup>), which creates the typical aroma of yogurt, was produced more in sample D containing 1.0% SMP, 1.5% d-WP, 1.5% BMP. Using d-WP and BMP in appropriate combinations (0.5−1.5%) with SMP can produce a more functional yogurt with higher nutritional value, without causing any negative effects on the physicochemical, microbiological, and biochemical properties of yogurt.</p>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":\"90 5\",\"pages\":\"\"},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2025-05-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70296\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70296\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70296","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt
This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and biochemical properties. d-WP and BMP were mixed with SMP at seven different ratios to produce yogurt. The physicochemical, microbiological, and biochemical properties of the yogurt samples (A, B, C, D, E, F, G) were analyzed during the storage period (28 days). Sample B (3.0% SMP, 0.5% d-WP, 0.5% BMP) has the highest results for viscosity and water-holding capacity, while sample C (2.0% SMP, 1.0% d-WP, 1.0% BMP) has the lowest acidity and highest pH. The concentrations of orotic, hippuric, and propionic acids in yogurts were determined to be statistically significant (p< 0.01). All 20 amino acids were detected at different ratios in all yogurt samples. It was determined that G (2.0% SMP, 2.0% d-WP) had the highest total amino acid content and F (2.0% SMP, 2.0% BMP) had the lowest total amino acid content during the storage period. It was determined that acetaldehyde (21.53±2.27 mmol kg−1), which creates the typical aroma of yogurt, was produced more in sample D containing 1.0% SMP, 1.5% d-WP, 1.5% BMP. Using d-WP and BMP in appropriate combinations (0.5−1.5%) with SMP can produce a more functional yogurt with higher nutritional value, without causing any negative effects on the physicochemical, microbiological, and biochemical properties of yogurt.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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