Physical and sensory attributes are important factors that influence food acceptance and choices. In this study, sensory and texture properties of nonfat yogurts made from reconstituted skim milk powder (SMP) fortified with SMP as a control, whey protein isolate (WPI), yogurt texture improver (TI), and sodium caseinate (NaCn) were investigated over a 12-d storage period. Viscosity and syneresis were measured as physical quality parameters. Descriptive sensory analysis was carried out for each sample to determine the profiles of the products. Consumer acceptance testing (n = 143 consumers) was also conducted to measure the acceptability of yogurts; panelists were asked to rank their preference for the different yogurt samples. Differences among physical and sensory attributes of yogurts were defined. Addition of WPI improved the physical properties of yogurts, resulting in the highest viscosity and the lowest syneresis. On the other hand, yogurt with WPI did not have desirable sensory properties. The descriptive panel indicated that yogurt with WPI had the lowest fermented flavor attribute. In general, yogurts fortified with NaCn and TI displayed better physical and sensory properties than did control and WPI-fortified yogurts. Consumer testing showed that yogurts with NaCn and TI were not different from the control with regard to their flavor acceptability. Yogurts fortified with NaCn and TI were the most preferred samples by Turkish consumers.

Ezine cheese is a full-fat, white pickled cheese ripened in tinplate containers. A mixture of milks from goat, sheep and cow is used to make Ezine cheese. It has its own characteristic taste and aroma that differ from other white cheeses. In this study, the chemical composition and sensory attributes of Ezine cheese were characterized. A descriptive sensory evaluation technique was used to determine flavor and texture characteristics. Representative Ezine cheeses (22) were provided by local producers. A highly trained (n = 9) panel generated the descriptive terms and identified the references. Fourteen flavors and 10 texture terms were developed to describe Ezine cheese flavor and texture. Some characteristic flavor and taste descriptors for Ezine cheese were free fatty acids, cooked, creamy, whey-like, goaty, salty and sour. Cheese texture was evaluated using hand, mouth and residual techniques. Texture analysis indicated that Ezine cheese had soft and semi-hard texture properties. In general, most of the Ezine cheeses showed similarities in terms of hand firmness, mouth firmness, fracturability and number of particles attributes.

Production of nonfat yogurt demands a careful control of quality parameters. It is common to use skim milk powder (SMP) to increase the total solid content of nonfat yogurt, but some functional dairy‐based proteins, such as casein/caseinates and whey proteins, may improve the quality of nonfat yogurt. The objectives of this study were to use whey protein isolate (WPI), sodium caseinate (NaCn) and yogurt texture improver (TI) in nonfat yogurt manufacture as an alternative for SMP, and to compare their potential influences on the physical, chemical and microbial properties of nonfat yogurts over a 12‐day storage. All dry ingredients were added at 1% (w/v) concentration to yogurt milk. Yogurts differed from each other with different hardness values. Acetaldehyde contents of yogurts were in the range of 35–43 ppm. The acetaldehyde content of all yogurt types decreased during storage. The control yogurt had the most tyrosine content, and the WPI‐fortified yogurt had the least. Using different dry dairy ingredients did not affect the numbers of starter cultures. In addition, no significant differences were observed among yogurt types regarding their mineral composition. PRACTICAL APPLICATIONS Functional dry dairy ingredients can be used to increase the total solid content of nonfat yogurt instead of using skim milk powder (SMP) or evaporation. Their high protein content, water‐binding capacity, texture improvement properties and health benefits make these proteins suited for use in nonfat yogurts. This study compares the possible effects of using whey protein isolate (WPI), sodium caseinate (NaCn) and yogurt texture improver (TI) as an alternative for SMP on the physical, chemical and microbial properties of nonfat yogurts. It was found that substitution of SMP for WPI, NaCn and TI at the level of 1% affected the physical, chemical and microbial properties of nonfat yogurt.

Ezine cheese is a white pickled cheese ripened in tinplate containers for at least 8 mo. A mixture of milk from goat, sheep, and cow is used to make Ezine cheese. Ezine cheese has geographical indication status. The purposes of this study were to determine and compare the changes in basic composition, aroma, and sensory characteristics, and proteolytic activity of Ezine cheese stored in tinplate containers and plastic vacuum packages during storage. Aroma-active compounds were determined by thermal desorption gas chromatography olfactometry. To evaluate the proteolytic activity, casein and nitrogen fractions were determined. The results indicated that compounds identified at high intensities were dimethyl sulfide, ethyl butyrate, hexanal, ethyl pentanoate, (Z)-4-heptenal, 1-octen-3-one, acetic acid, butyric acid, and p-cresol. Characteristic descriptive terms were cooked, whey, creamy, animal-like, sour, and salty. The level of proteolysis increased in Ezine cheese during storage. Ezine cheese can be ripened in small-size packaging after 3 mo of storage. Approximately 6 mo is sufficient to produce the characteristic properties of Ezine cheese.

Purpose -This paper seeks to demonstrate a functional beverage incorporating pine bark which is an unutilized forestry waste, determine in vitro release kinetics of enriched beverages, and antioxidant activities, besides assessing their shelf stabilities. Design/methodology/approach -Orange juice was enriched with Pinus brutia, Pinus pinea bark extracts, Pycnogenol w . In vitro release kinetics was determined in pH 1.2 and pH 7.4. Ascorbic acid content, pH, titratable acidity, and colorimetric analyses were analyzed monthly for eight months to determine shelf life. Additionally, total phenol contents and radical scavenging activities were analyzed. Subsequently a consumer acceptance test was conducted among 200 participants. Findings -The release of all extracts in orange juices in pH 1.2 were slower than pH 7.4. The release results were fitted to Higuchi square root of time kinetic model with high determination coefficients. Although total titratable acidity values were in agreement with the trend of minor pH changes, prominent losses in antioxidant capacities, ascorbic acid contents and color were observed for the last two months suggesting a shelf life of six months. Female participants and young people had a greater tendency to consume such a beverage. Health concerns and flavor were the primary factors affecting their purchasing decisions. Research limitations/implications -Findings of the study demonstrated the effects of fortification with a plant-based extract as a substitute to the present practice of fortifying beverages with vitamins and minerals for a potential future market. Originality/value -The paper shows that juices fortified with pine bark extracts show higher antioxidant capacities and ascorbic acid contents compared to the control, thereby providing improved functionality.