ÖzÜlkemiz bitki çeşitliliği açısından çok zengindir ve bu özelliği ile birçok ülkeden farklıdır. Uzun yıllardan beri halk arasında bazı süt ürünlerinin yapımında bitkiler pıhtılaştırıcı olarak kullanılmaktadır. Süt bitkilerin kök, gövde, yaprak, çiçek, tohum ve meyve gibi Some Plants Used In Milk Clotting AbstractOur country is very rich in plant diversity and it is different from many countries with this feature. Some plants are used as a coagulant among the people for many years. Milk can be coagulated by proteolytic enzymes found in the different parts of plant such as roots, stems, leaves, flowers, seeds and fruits. Plant coagulant enzymes that can be operate in high pH and high temperature values may also be coagulated to heat treated milk effectively. For this purpose, more than thirty plants with milk clotting properties have been reported. People in our country are also used widely some plants as fig (Ficus carica), gold berry (Physalis peruviana), teleme herb (Euphorbia maculata), kenger herb (Gundelia tournefortii), chickpea (Cicer arietinum). Since ancient times, it is known that putting some plants into fresh milk after milking is coagulated and teleme is obtained. Teleme is a traditional product and its structural features are similar to yoghurt with the sweet taste. Goat's and sheep's milk are mostly preferred in the production of Teleme. Boiled milk is hold on until yogurt fermentation temperature and adding some parts of the plant or its extract are added and stirred continuously. After a while the milk is thickened and when it reaches a view solid, Teleme making is completed. Teleme can also be consumed with pouring sugar, molasses, honey or jam. In this review, some plants as fig (Ficus carica), gold berry (Physalis peruviana), spotted spurge (Euphorbia maculata), tumble thistle (Gundelia tournefortii), chickpea (Cicer arietinum) and clotting properties of these plants were summarized.

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The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.

Finding proper milk fat substitutes for manufacturing of nonfat dairy products is a major challenge for dairy industry in order to respond the consumer' demands. Three different concentrations of tara gum (TG) and three combinations of TG with buttermilk powder (BP) were used as fat replacers for manufacturing of nonfat yogurt. Use of TG (0.25 and 0.50/gl) and a combination of TG (0.25/gl) and BP (10/gl) decreased whey separation while improved the gel firmness and viscosity of nonfat yogurt (p < .05). Denser microstructure observed in nonfat yogurts fortified with TG (0.25 and 0.50/gl) and combination of TG and BP (0.25 + 10/gl). Significant changes were observed in pH and viscosity of yogurts (p < .05) during storage. In conclusion, fortification of nonfat yogurt with specific concentrations of TG or combination of TG and BP had positive effect on quality properties of the product. Practical applications Low‐fat or nonfat yogurts have been preferred by consumers in recent years because of health concerns. However, nonfat products have quality defects due to the lack of milk fat. For this purpose, TG and BP as fat replacers at different rates for the production of nonfat yogurt were used in this research. Use of TG and BP changed yogurt's physicochemical characteristics and caused relatively denser microstructures. With this study, combined use of TG and BP provided the improvement of nonfat yogurt product.

The present study was conducted to evaluate the production of ayran by adding freeze‐dried black carrot fiber at different ratios (0%, 0.25%, 0.5%, and 1%), followed by its storage for 14 days. It turned out that the more the amount of black carrot added, the more the amounts of Na, Mg, K, and Ca, though the sensory scores decreased. While pH, titratable acidity, viscosity, whey separation, and acetaldehyde contents of ayran were not affected by black carrot addition (p > .05), water‐holding capacity, volatile fatty acids, L*, a*, and b* values appeared to be significantly affected (p < .05). The highest and lowest a* values were determined on the 1st (A1: 7.09) and 14th (C: −1.24) days, respectively. Higher L*, b*, and volatile fatty acid values were found in the ayran sample containing 0.25% black carrot fiber (A1) following the control samples. Apart from the water‐holding capacity of ayran, no significant change occurred in other properties during storage (p > .05). The highest water‐holding capacity was observed in A2 (19.53%) on the 14th day of storage. The ayran‐containing 0.25% black carrot fiber presented the best results. Fortification of ayran with black carrot fiber is likely to make a significant contribution to the diversification of functional dairy products. Novelty impact statement Freeze‐drying of black carrot will enable to obtain rich color substances in its composition, reduce transportation, and storage costs, and provide a product with a longer shelf life. This study has aimed to increase the consumption of high‐fiber black carrot, which is freeze‐dried and powdered, by adding it into ayran, and to benefit from the rich nutritional content of black carrot, as well as developing a natural, nutritious, and highly appealing product for consumers. As a consequence, an important contribution will be made to the product diversification in the dairy industry. The functional properties that black carrot will bring to ayran will ultimately benefit public health.