Farklı starter kültür kullanımının yoğurtların tekstürel ve viskozite özelliklerine etkisi

Objective : Starter cultures in yoghurt production are used to extend the shelf life and improve viscosity and textural properties of the product without causing a significant change in taste and aroma during the storage period. The aim of the study is to determine the effect of using different commercial yoghurt cultures on viscosity and textural properties of yoghurts. Materials and Methods: In yoghurt production, evaporation process was not applied to the milk, raw cow milks were pasteurized and inoculated with yoghurt starter cultures. In our study, ten different yoghurts were produced using ten different starter cultures obtained from different culture companies, and textural properties of yoghurts such as hardness, cohesiveness, gumminess, chewiness and the viscosity were examined during the 28-day storage period. Results: The viscosity values of yogurt samples varied between 597.33 and 1902.33 mPa·s during the storage period. The minimum and maximum values of hardness, cohesiveness, gumminess, and chewiness values of yoghurt samples during the storage period were 71.83 - 179.67 (g), 0.39 - 0.58, 41.43 - 72.33 (g) and 1.53 - 10.51 (mJ), respectively. Conclusion: In our study, it was determined that the use of different starter culture in yoghurt production had a statistically significant effect on the viscosity and textural properties of yoghurt ( p <0.05).