Yogurt

In Turkish cuisine, foods that derived from milk and dairy products are quite an important
role. Yogurt are used for desserts and savory dishes, and can be found in every homes’ kitchen.
There were no refrigerator; milk couldn’t be maintained for a long time, so that was started
to evaluate as yogurt and also other dairy products. For the long term storage of the yogurt,
the water was removed and dried. In this study, keş which is a dried yogurt that is made for
centuries; was investigated with written sources, and as well as the source of semi-structured
interviews with the qualitative method. For making keş; yogurt are filtered through
cheesecloth very thoroughly. Then a weight under is provided the water out. It is shaped by
hand then left under the sun to dry, until completely hardened and dried. This dried product
can be stored for a long time. Keş have been made traditionally in homes, although there are
some enterprises that manufacture of it, also trade. Keş is usually consumed as sliced and fried
for breakfast; and with some foods like kül kömeci (pastry), boiled egg. Also it is used for
cooking some foods like bread pasta, kedi batmaz (a special dish with dough), erişte with
walnut, malak yemeği (a special dish with dough) and mantı. Culinary culture which have an
important place in intangible cultural heritage, for preservation and transfer to the future,
that kind of studies should be effectively done and interpretation from the perspectives of
different disciplines are suggested.
Keywords: strained yogurt, dried yogurt, keş, keş grab
(24-26 Ekim 2013). (Poster). The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus [2. Adriyatikten Kafkaslara Geleneksel Gıdalar Sempozyumu], Namık Kemal University and University of St.Kliment Ohridski, Struga/Makedonya, s. 133.

The objectives of this study were to: (i) define the optimum concentration of triticale bran (TB) that can be incorporated in yogurt, (ii) evaluate the prebiotic effects of TB on microbial viability, pH and total titratable acidity (TTA) in yogurt across 28 days of cold storage, and (iii) measure the oxygen radical absorbance capacity (ORAC) of water-extractable polysaccharides (WEP) in TB. Lactobacillus bulgaricus and Streptococcus thermophilus were used as starter cultures. Lactobacillus acidophilus and Bifidobacterium lactis were used as probiotics. A concentration of 4% TB in yogurt was determined to be the maximum amount that could be added without causing synersis. By day 7, the number of bacteria greatly increased in yogurt samples containing TB and maintained higher viable bacteria counts at the end of the cold storage period, in comparison to controls (P ≤ 0.05). Confirming this data was the lower pH levels and higher TTA values of TB yogurt samples exhibited throughout 28 ...

Konjac glucomannan (KGM) has been reported to be beneficial to human health, as well as having potential functional properties as a fat replacer in dairy products. In this study, 0.5% KGM solution was added to prepare low-fat (LFKGM) and skimmed (SKKGM) yogurts, and their physicochemical properties were compared with those of full-fat yogurt control (FFC), low-fat yogurt control (LFC), and skimmed yogurt control (SKC). Properties and composition were determined and the microscopic structures of all yogurts were observed during storage at 4°C for 21d. Generally, addition of KGM to yogurts had no significant effect on composition, pH, and titratable acidity at each storage day. The LFKGM and SKKGM had higher whiteness, greenness, and yellowness hues compared with those of the LFC and SKC. The proteolysis of LFKGM and SKKGM was similar to that of FFC, whereas it was lower than in LFC and SKC after 14d of storage. Addition of KGM had no positive effects on the water-holding capacity, bu...

The purpose of this paper is to present the market potential of a certain Greek product of unique flavour, namely “FAGE Total 2% au Miel” on the basis of data outlining the French market characteristics and by presenting the market plan of the product. The analysis goes through the French business environment and its effects on the marketing strategy concerning the specific product, the differences between domestic and international strategies, the data on the French dairy market, focusing on the yogurt segment. Following the course requirements the paper will only demonstrate an international marketing plan for the product and not a market- entry strategy.

En el vinagre se observaron bacterias del género Acetobacter, en el yogurt Streptococcus thermophilus y lactobacilos, y en el frotis bucal se observan cocos; en la levadura se logra evidenciar el proceso de gemación, típico de estas y por el cual es tan importante a nivel comercial.

İsli (yanık kokulu) yoğurt; Denizli’ye özgü fermente bir süt ürünüdür. Yanık kokusunun en temel sebebi, odun ateşinde iyice kızdırılan bakır kazanın içerisine bir su bardağı kadar sütün dökülmesi ile oluşan süt yanığıdır. İsli (yanık kokulu) yoğurdun geleneksel olarak odun ateşinde pişirilmesi de yoğurttaki tütsülü veya dumanlı kokunun bir diğer kaynağıdır. Süt piştikten sonra ev tipi yoğurt mayalama yöntemi ile mayalanan yoğurt bir gün bekletildikten sonra torbalara aktarılarak kalan suyu süzdürülmekte ve bu işlem yanık tadını daha da yoğunlaştırmaktadır.

Production of goat milk has increased worldwide due to its numerous health benefits. Goat milk is a rich source of
proteins, vitamins, minerals as well as many short and medium
chain fatty acids. Goat milk has better digestibility, lower
allergenicity and  suitable for those who suffer from lactose
intolerance. Considering those health benefits, current study was carried out to produce a goat milk yogurt and identify the
plausibility use of beetroot juice to mask the goaty flavor.

In recent years, numerous studies have been published on the health effects of yogurt and the bacterial cultures used in the production of yogurt. In the United States, these lactic acid-producing bacteria (LAB) include Lactobacillus and Streptococcus species. The benefits of yogurt and LAB on gastrointestinal health have been investigated in animal models and, occasionally, in human subjects. Some studies using yogurt, individual LAB species, or both showed promising health benefits for certain gastrointestinal conditions, including lactose intolerance, constipation, diarrheal diseases, colon cancer, inflammatory bowel disease, Helicobacter pylori infection, and allergies. Patients with any of these conditions could possibly benefit from the consumption of yogurt. The benefits of yogurt consumption to gastrointestinal function are most likely due to effects mediated through the gut microflora, bowel transit, and enhancement of gastrointestinal innate and adaptive immune responses. ...

The report presents the actuality of form-factor issues associated with the production, consumption and wholesomeness of dairy products, particularly yogurt. Mentioned are normative methods for assessing quality indicators of yogurt adopted in Bulgaria and in line with EU requirements. Discussed is the problem of objectively assessing the quality of dairy products through analysis of digital images. A comprehensive analysis is made of known optical methods used to assess the quality of yoghurt.

Nutritional practices that promote good health and optimal athletic performance are of interest to athletes, coaches, exercise scientists and dietitians. Probiotic supplements modulate the intestinal microbial flora and offer promise as a practical means of enhancing gut and immune function. The intestinal microbial flora consists of diverse bacterial species that inhabit the gastrointestinal tract. These bacteria are integral to the ontogeny and regulation of the immune system, protection of the body from infection, and maintenance of intestinal homeostasis. The interaction of the gut microbial flora with intestinal epithelial cells and immune cells exerts beneficial effects on the upper respiratory tract, skin and uro-genital tract. The capacity for probiotics to modulate perturbations in immune function after exercise highlight their potential for use in individuals exposed to high degrees of physical and environment stress. Future studies are required to address issues of dose-r...

Seven reduced-fat yogurts were prepared from reconstituted milk (15 g fat L À1 , 120 g total solids L À1) added with three commercial fat replacers consisting of whey protein concentrate (WPC), microparticulated whey protein (MWP) and modified tapioca starch (MTS), alone and combined. A reduced-fat yogurt (RFY, 15 g fat L À1 milk, 120 g total solids L À1) without added fat replacers and a full-fat yogurt (FFY, 30 g fat L À1 milk, 120 g total solids L À1) were elaborated as controls. Yogurts were stored 5 days at 4 C prior to instrumental texture profile analysis and microstructure analysis. r

The objective of the study was to characterize the fatty acids profiles of goat milk and its fermented products i.e. yogurt and
concentrated yogurt. Fresh milk from Peranakan Etawah goats was collected directly from local goat farmers, and processed
into stirred-type fresh yogurt. The yogurt was then further processed into concentrated yogurt using Berge method. A total
of 26 fatty acids were detected in milk, yogurt and concentrated yogurt, comprised of both saturated and unsaturated fatty
acids. The oleic acid, stearic acid and palmitic acid were the major fatty acids found in fresh milk, yogurt and concentrated
yogurt. There were changes in the profiles of individual fatty acids during processing of fresh goat milk into yogurt and
concentrated yogurt.

Cultured milk products have been produced as food for at least 8000 years. Yoghurt, or mediumacid fermented milk, is a smooth, viscous gel with a pleasant flavor. The product is obtained
through the lactic formation of specific bacteria. The earliest recorded information about yoghurt
can be found in two books dating back to the eleventh century. Diwan Lughat al-Turk and Kutadgu
Bilig describe the use of yoghurt by nomadic Turks. These Turks first sent yoghurt to France as
medicine for King Francis I. Many scholars believe that the Turks were also responsible for the
spread of yoghurt into Asia and Africa. Marco Polo even wrote that yoghurt was eaten by the
Chinese. It has also long been believed that the consumption of yoghurt and other fermented milk
products provide various health benefits. According to recent research studies, yoghurt has been
found to protect health and prevent disease. People living in the Caucasus, Balkans, and in
Turkey consume a lot of yoghurt and live long lives. Yoghurt is a nutrient-dense food that is an
excellent source of high-quality protein, calcium, and other minerals and vitamins. Yoghurt has
been present in Turkish cuisine since ancient times. Many different types of yoghurt are available
in Turkey: plain yoghurt, low-fat yoghurt, non-fat yoghurt, Turkish-type creamy yoghurt, filtered
yoghurt, sac yoghurt, Silivri yoghurt, winter yoghurt, and salted yoghurt. It is a basic food product
that is dried, filtered, diluted, or mixed with other foods into many different products. There are
many traditional foods and drinks—such as kurut, tarhana, ayran, cacik and various appetizers,
soups, and desserts—produced with yoghurt in Turkish cuisine. Gourmand tourists prefer regional
cuisine and local dishes, and are heartily interested in good food and drink. They are travelers
whose chief focal point and purpose is for a culinary tourist experience. Restaurants in Turkey
offer many traditional dishes made with yoghurt to gourmand tourists during their visits. Chefs of
these restaurants are committed to serve genuine Turkish dining experience with varied menu
selections produced with yoghurt and other Turkish flavors. The variety of Turkish cuisine plays
an important role within the gourmand tourism experience. The aim of this study is to explain the
importance of yoghurt in Turkish cuisine and its importance within the gourmand tourism
experience. This paper relies on qualitative research to track the history of yoghurt, its nutritional
value and health benefits, its production methods, and its role in Turkish cuisine. A literature
review and expert interviews are used as a research methodology.

The production and consumption of sooty (burnt-scented) strained yogurt, one of the traditional foods specific to Denizli, was examined in this study. General screening model was used in the study based on quantitative and qualitative data. The sample of the study consisted of 366 participants living in Denizli city center and they were selected by convenience sampling method. Survey technique, one of the quantitative research methods, was used to collect data to determine the perceptions, attitudes and behaviors of Denizli people towards burnt-scented yogurt. The data was analyzed using the IBM SPSS Statistics 22.0 package program. Standard deviation was used for analysis, while relations between the percentage value and variables were analyzed with Chi-Square and Fisher's Exact Test P values. Standard interview technique from qualitative research methods was used in obtaining data for enterprises that produce sooty strained (burnt-scented) yogurt located in Denizli province Center. During the interview, the question form prepared by the researcher was used. Gender, age, marital status and educational status were taken into account as independent variables in the analysis of the research results. Considering age groups as an independent variable, it is understood that the frequency of yogurt consumption increases as the age increases. When examined by taking into account the marital status, it is understood that single individuals consume yoghurt more frequently.

Bu araştırmada Denizli'ye özgü geleneksel gıdalardan isli (yanık kokulu) yoğurdun üretim ve tüketimi incelenmiştir. Nicel ve nitel verilere dayanılarak yapılan çalışmada genel tarama modeli kullanılmıştır. Araştırmanın örneklemi Denizli il merkezinde yaşayan, kolayda örnekleme yöntemi ile seçilen 366 katılımcıdan oluşmuştur. Denizli halkının isli (yanık kokulu) yoğurda yönelik bakış açılarını, tutum ve davranışlarını belirlemeye yönelik verilerin toplanmasında nicel araştırma yöntemlerinden anket tekniği kullanılmış ve elde edilen veriler IBM SPSS Statistics 22.0 paket programı aracılığı ile analiz edilmiştir. Analizler için standart sapma; yüzde değeri ile değişkenler arasındaki ilişkiler ise Ki-kare ve Fisher's Exact Testi P değerleri ile analiz edilmiştir. Denizli il merkezinde bulunan ve isli (yanık kokulu) yoğurt üretimi yapan müstahsil işletmelere yönelik verilerin elde edilmesinde ise nitel araştırma yöntemlerinden standart görüşme tekniği kullanılmıştır. Görüşme sırasında araştırmacı tarafından hazırlanan soru formu kullanılmıştır. Araştırma sonuçlarının analizinde bağımsız değişken olarak cinsiyet, yaş, medeni durum ve eğitim durumu dikkate alınmıştır. Bağımsız değişken olarak yaş grupları dikkate alınarak incelendiğinde yaş ilerledikçe yoğurt tüketim sıklığının da buna paralel olarak artış gösterdiği; medeni durum dikkate alınarak incelendiğinde ise bekar bireylerin daha sık yoğurt tükettikleri anlaşılmaktadır.

Resumen: Los productos bajos en calorías han ganado una atención especial en el mercado y son un nicho atractivo para las empresas procesadoras. El propósito del presente trabajo fue desarrollar un yogur bajo en calorías. Se evaluó el efecto del empleo de sucralosa y estevia como edulcorantes, el efecto del porcentaje de sólidos totales, ST (12 y 13 %) y el lugar de proveniencia de la leche (Loja y Zamora), sobre las características sensoriales y fisicoquímicas del yogur. Una prueba sensorial descriptiva determinó la aceptabilidad de cada formulación, mientras que la estabilidad se evaluó estudiando la vida útil hasta 35 días en almacenamiento a 4 °C. Se estableció el uso de 0.015 % de sucralosa y 0.090 % de estevia, respecto de la leche. El tiempo requerido para alcanzar el pH del yogur no fue afectado por los factores de estudio y se mantuvo entre 180 a 193 min. El lugar de proveniencia de la leche no tuvo influencia sobre las propiedades fisicoquímicas y sensoriales del producto. La estandarización al 12 % ST presentó los valores más bajos de acidez (91 a 93 ºD), viscosidad (7300 a 10500 cP) y aporte energético (93.5 Kcal/100 g yogur), mientras que al 13 % ST la sinéresis fue más baja e influyó negativamente la percepción
de la viscosidad en la boca. El panel sensorial encontró que la sucralosa mejoró notablemente el dulzor comparado con el producto edulcorado con estevia. Por tanto, para la elaboración de este tipo de yogur puede usarse leche de Loja o Zamora Chinchipe, con 12 % ST y edulcorado con sucralosa; con vida útil de 28 días en refrigeración a 4 ºC, período en el que no hubo presencia de microorganismos patógenos (E.coli y S. aureus), mohos y levaduras.

Abstract: Currently different low-calorie foods and no-calorie sweeteners have gained special attention in the society as they have become an attractive niche market for the food industry. The main objective of this work was to develop a yogurt with low calories content. The effects of the following factors were studied: “type of sweetener” (sucralose 0.015 % and stevia 0.090 % (w/v of milk)), “total solids content” (12 and 13 % TSC) and “place of origin of milk” (Loja and Zamora cities), and their influence on the physical-chemical and sensory characteristics of yogurt. The product was stored for 35 days at 4 °C. The acceptability of the product was evaluated using a descriptive sensory analysis and the shelf life study was done by evaluating the microbiological and physicalchemical characteristics. The time required to reach pH was not affected by the study variables and was kept between 180 to 193 min. The place of origin of milk did not affect the physical-chemical and sensorial characteristics of the final product. When the product was standardized at 12 % of TSC the lower values of acidity (91 to 93 °D), viscosity (7300 to 10500 cP) and energy content (93.5 Kcal/100 g yogurt) were shown, whereas at 13 % of TSC the syneresis was lower and negatively affected the perception of viscosity in mouth. The sensory panel found that sucralose sweetness significantly improved compared to product made with stevia. Therefore, the best yogurt formulation was obtained using milk coming from Loja or Zamora Chinchipe, with 12 % of TSC, sweetened with sucralose and its shelf life was 28 days under refrigeration conditions (4ºC), during which there was no presence of pathogens (E. coli and S. aureus), molds and yeasts.