文章基本信息

标题：Effect of Ending The Incubation at Different pHs on Quality of Ayran
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作者：Balkır Tamuçay-Özünlü ; Celalettin Koçak
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2010
卷号：35
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, effect of ending the incubation at different pHs on some physical, chemical, microbiological and sensory properties of ayran was investigated. With this purpose, incubation process was ended at 4.6, 4.3 and 4.0 pH, respectively. Throughout the storage period (on 1 st , 7 th and 14 th days), sample with the lowest pH value had the highest titratable acidity and lactic acid content. Different ending the incubation at different pHs had no significant effect ( P >0.01) on numbers of Streptococcus salivarius subsp. thermophilus and sensory properties of samples ( P >0.05) such as flavor-aroma and consistency while it had significant effect on pH, titratable acidity, lactic acid, whey separation ( P <0.01), acetaldehyde, viscosity ( P <0.05) and numbers of Lactobacillus delbrueckii subsp . bulgaricus ( P <0.01).
关键词：Ayran; ending the incubation at different pHs; drinking yoghurt