The losses of nutrients during the production of strained (Torba) yoghurt

Nergíz, Cevdet; Seçkin, A. Kemal

doi:10.1016/s0308-8146(97)00147-7

Cited by 31 publications

(20 citation statements)

References 4 publications

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“…Apart from UF, cloth bag whey draining also concentrates protein in the last stage of the processing. As proteins are retained during both UF (~99.8%) and cloth bag filtering (~99.7%) (Nergiz and Seckin ), all three Greek yoghurts created in this study achieved required high protein content (Table ). Although the overall protein content has an impact on the properties of the milk coagulum, the formation of yoghurt gel matrix is mainly reliant on the functional properties of casein fraction largely governed by the starter culture performance (Tamime and Robinson ).…”

Section: Resultsmentioning

confidence: 97%

“…Although fat standardisation was carried out for both GY‐2 and GY‐3 production, cloth bag whey draining was applied to GY‐2 only. Fat filtration through cloth bag is reported to be limited to approximately 0.8% (Nergiz and Seckin ). This improved fat level in GY‐2 is a significant contributor to the favourable textural properties in the yoghurt as detailed in a later part of this paper.…”

Section: Resultsmentioning

confidence: 99%

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Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Uduwerella

Chandrapala

Vasiljevic

2017

Int J of Dairy Tech

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The feasibility of applying ultrafiltration (UF) to concentrate a yoghurt base prior to fermentation during Greek yoghurt manufacturing was studied as a way of minimising acid whey (AW) generation. Two Greek yoghurts were prepared by concentrating a milk base through UF to 13.8% and 17.5% (w/w) (GY‐2, GY‐3). Production of GY‐3 resulted in zero AW discharge, while the GY‐2 production discharged 78% lower AW compared to the control (GY‐1). GY‐2 exhibited a hard gel structure, low syneresis, maximum viscosity properties and a high protein and fat content. Applying both, UF and straining, resulted yoghurts with required structural attributes while substantially reducing the generation of AW.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Uduwerella

Chandrapala

Vasiljevic

2017

Int J of Dairy Tech

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“…They are known as Kurut, Torba yoghurt, Tulum and Peskuten (Tamime & Robinson 1978;Ozdemir et al 1995). Among these, Torba yoghurt is the most consumed (Nergiz & Seckin 1997).…”

Section: Bmentioning

confidence: 99%

“…The traditional method of making Torba yoghurt is achieved by straining cold plain yoghurt using a cloth bag (Nergiz & Seckin 1997;Yazici et al 2004;Kesenkas 2010). Torba yoghurt has increased in popularity during recent years in the world.…”

Section: Bmentioning

confidence: 99%

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

Yerlıkaya¹,

Akpınar²,

Kiliç³

2015

Ege Üniversitesi Ziraat Fakültesi Dergisi

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“…Few references are available on gross chemical composition and some essential trace element concentrations in yoghurt, torba yoghurt, tuzlu yoghurt and labneh (Rao et al 1987;Park 1994;Nergiz and Sec¸kin 1998;Park 2000;Stelios and Emmanuel 2004;Gu¨ler 2007;Gu¨ler and S°anal 2009). However, scientific literature characterizing the non-essential trace elements of yoghurt and similar other products, such as torba yoghurt, whey, does not exist.…”

Section: Introductionmentioning

confidence: 99%

Profiles of non-essential trace elements in ewe and goat milk and their yoghurt, torba yoghurt and whey

Şanal

Güler

Park

2011

Food Additives and Contaminants: Part B

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The objectives of this study were to determine the profiles of non-essential trace elements in ewes' and goats' milk and manufactured products, such as yoghurt, torba yoghurt and whey, as well as changes in trace element content during Torba yoghurt-making processes. Concentrations of non-essential trace elements in ewe (Awassi) and goat (Damascus) milk and their yoghurt, torba yoghurt and whey were quantitatively determined by simultaneous inductively coupled plasma optical emission spectrometer (ICP-OES), after microwave digestion. Aluminium, antimony, arsenic, boron, beryllium, cadmium, nickel, lead, silver, titanium, thallium and vanadium were determined for both types of milk and their products. Barium was not detected in goats' milk or their products. Among all trace elements, boron was the most abundant and beryllium was least present in milk and the manufactured products. The results showed that goats' and ewes' milk and their manufactured products may be a source of 13 non-essential trace elements.

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The losses of nutrients during the production of strained (Torba) yoghurt

Cited by 31 publications

References 4 publications

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

Profiles of non-essential trace elements in ewe and goat milk and their yoghurt, torba yoghurt and whey

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