Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.20, sa.2, ss.145-160, 2022 (Scopus)
© 2022 Sidas Medya A.S. All rights reserved.In this study, probiotic yoghurt was produced after adding calcium chloride to the milk whose dry matter content was increased with milk powder, whey isolate or inulin. Probiotic yoghurt samples were stored at 4°C for 30 days and the physicochemical, sensory and microbiological properties of samples were determined on the 1st, 15th and 30th days of storage. The addition of calcium chloride decreased the pH values of milks and increased incubation time. Syneresis values were determined in probiotic yoghurt samples produced from milk whose dry matter content was increased with whey isolate were lower than probiotic yoghurt samples produced from milk whose dry matter content was increased with milk powder and inulin, while apparent viscosity, consistency coefficient and thixotropy values were high. The addition of calcium chloride influenced the syneresis values and rheological properties of probiotic yoghurt samples significantly (p<0.05). While the highest number and perimeter of grains and visual roughness values were determined in probiotic yoghurt samples produced from milk with increased dry matter content by the addition of whey isolate, the addition of calcium chloride improved the visual properties of probiotic yoghurts. The number of Lactobacillus paracasei in probiotic yogurt samples during storage varied between 7.71 and 8.98 log cfu/g, and the addition of calcium chloride did not adversely influence the number of probiotic bacteria.