Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
Murat Emre Terzioğlu,
İhsan Bakirci
Abstract:In the present study, aroma components, textural, rheological and sensory qualities of yogurts produced using YC-350 and ABT-2 starter cultures and combinations of goat/cow milk were investigated during the storage period. For this purpose, aroma components were analyzed by GC-MS, textural analyses by TA.XTplus Texture Analyzer and rheological analyses by Anton Paar MCR 102 rheometer. The effects of goat/cow milk combinations and variety of starter culture on aroma components, textural, rheological and sensory… Show more
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