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IJSTR >> Volume 6 - Issue 7, July 2017 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Production And Some Properties Of Curd, A Yoghurt-Like Product, Manufactured By Potato Juice And Milk

[Full Text]

 

AUTHOR(S)

O. Aygun, H.Durmaz

 

KEYWORDS

Curd, Microbiological analysis, Physico-chemical analysis, Potato juice, Sensory analysis, Yoghurt-like product.

 

ABSTRACT

In this study, a type of curd, a yoghurt-like product (YLP), was prepared by potato juice and milk and some of its physico-chemical, microbiological and sensory properties were examined. Analyses were applied to four yoghurt groups consisting of YLPs manufactured by using milk and potato juice at different ratios (0.5% for YLP1; 1% for YLP2 and 1.5% for YLP3) and yoghurt produced using starter culture (control group). Lactobacillus spp. and Lactococcus spp. numbers in all yoghurt samples manufactured by potato juice showed increase after the seventh day. The YLP manufactured by potato juice at a ratio of 0.5% was most preferred by panelists among the other YLP samples and most similar to yoghurt with starter culture.

 

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