Yıldız Küçük Neslihan, Bakırcı İhsan
Department of Food Processing, Vocational School of Technical Sciences, Muş Alparslan University, Muş, Türkiye.
Faculty of Agriculture, Department of Food Engineering, Atatürk University, Erzurum, Türkiye.
J Food Sci. 2025 May;90(5):e70296. doi: 10.1111/1750-3841.70296.
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), 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.
本研究旨在通过添加脱矿质乳清粉（d-WP）、酪乳粉（BMP）和脱脂奶粉（SMP）来提高原料乳的总固形物含量，从而生产出具有改善的物理化学、微生物和生化特性的酸奶。将d-WP和BMP与SMP按七种不同比例混合以生产酸奶。在储存期（28天）内分析了酸奶样品（A、B、C、D、E、F、G）的物理化学、微生物和生化特性。样品B（3.0% SMP、0.5% d-WP、0.5% BMP）的粘度和持水能力结果最高，而样品C（2.0% SMP、1.0% d-WP、1.0% BMP）的酸度最低且pH值最高。测定酸奶中乳清酸、马尿酸和丙酸的浓度具有统计学意义（p<0.01）。在所有酸奶样品中均检测到了所有20种氨基酸，但比例不同。确定在储存期内，G（2.0% SMP、2.0% d-WP）的总氨基酸含量最高，F（2.0% SMP、2.0% BMP）的总氨基酸含量最低。确定在含有1.0% SMP、1.5% d-WP、1.5% BMP的样品D中，产生酸奶典型香气的乙醛（21.53±2.27 mmol/kg）产量更高。将d-WP和BMP与SMP以适当组合（0.5-1.5%）使用，可以生产出营养价值更高、功能更强的酸奶，且不会对酸奶的物理化学、微生物和生化特性产生任何负面影响。
