Physical and microbiological properties of yoghurt powder produced by refractance window drying

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dc.contributor.authorTontul İ.
dc.contributor.authorErgin F.
dc.contributor.authorEroğlu E.
dc.contributor.authorKüçükçetin A.
dc.contributor.authorTopuz A.
dc.date.accessioned2020-03-26T20:11:49Z
dc.date.available2020-03-26T20:11:49Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe present study aimed to determine the effect of refractance window (RW) drying comparatively with freeze drying on some physical properties and microbiological properties of yoghurt powder. Physical properties of yoghurt powders obtained by RW drying were generally better than those of yoghurt powders obtained by freeze drying except for colour properties. RW drying caused reduction in the counts of yoghurt bacteria during drying, and this reduction increased as the drying temperature increased. Spreading thickness did not play a critical role on the viability of yoghurt bacteria in dried samples. The viability of yoghurt bacteria in yoghurt powders was observed during 90 days of storage at 4 °C. At the end of storage period, the survival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the yoghurt powders produced by RW drying at 50 °C was higher than those produced by RW drying at 60 °C and 70 °C. © 2018 Elsevier Ltden_US
dc.description.sponsorshipFirat University Scientific Research Projects Management Uniten_US
dc.description.sponsorshipThe authors would like to thank Scientific Research Projects Unit of Akdeniz University (Antalya, Turkey) for its support.en_US
dc.identifier.doi10.1016/j.idairyj.2018.06.002en_US
dc.identifier.endpage176en_US
dc.identifier.issn0958-6946en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage169en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.idairyj.2018.06.002
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37228
dc.identifier.volume85en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titlePhysical and microbiological properties of yoghurt powder produced by refractance window dryingen_US
dc.typeArticleen_US

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