Turkish Journal of Veterinary and Animal Sciences

Turkish Journal of Veterinary and Animal Sciences

The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

Yazarlar: Engin GÜNDOĞDU, Songül ÇAKMAKÇI, Elif DAĞDEMİR

Cilt 33 , Sayı 1 , 2009 , Sayfalar 27 - 35

Konular:-

Anahtar Kelimeler:Yoghurt,Garlic,Shelf-life,Storage time

Özet: This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4±1 °C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period ( 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.

ATIFLAR
Atıf Yapan Eserler
Henüz Atıf Yapılmamıştır
KAYNAK GÖSTER
BibTex
KOPYALA
@article{2009, title={The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt}, volume={33}, number={1}, publisher={Turkish Journal of Veterinary and Animal Sciences}, author={Engin GÜNDOĞDU,Songül ÇAKMAKÇI,Elif DAĞDEMİR}, year={2009}, pages={27–35} }
APA
KOPYALA
Engin GÜNDOĞDU,Songül ÇAKMAKÇI,Elif DAĞDEMİR. (2009). The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt (Vol. 33, pp. 27–35). Vol. 33, pp. 27–35. Turkish Journal of Veterinary and Animal Sciences.
MLA
KOPYALA
Engin GÜNDOĞDU,Songül ÇAKMAKÇI,Elif DAĞDEMİR. The Effect of Garlic (Allium Sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt. no. 1, Turkish Journal of Veterinary and Animal Sciences, 2009, pp. 27–35.
Atıf Görüntüle
PDF Görüntüle
Kaynak Görüntüle
Paylaş
Dergi Bilgileri