African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6666

Full Length Research Paper

Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk

Erman Ersöz, Özer Kınık, Oktay Yerlikaya* and Merve Açu
Department of Dairy Technology, Faculty of Agriculture, Ege University, Bornova, 35100, Ä°zmir, Turkey.
Email: [email protected]

  •  Accepted: 20 September 2011
  •  Published: 19 October 2011

Abstract

 

This study aims to investigate the effect of phenolic compounds extracted grape seed and pomegranate seed on characteristics of strained yoghurts produced from sheep milk. Firstly, phenolic compounds were extracted grape and pomegranate seed and their amounts for strained yoghurts were determined by estimating their phenolic activities. Also antimicrobial activity of seed extracts was determined. On 1st, 7th, and 14th day of storage, chemical analyses as dry matter, protein, acidity, pH, proteolysis and peroxide value and microbiological analyses such as enumeration of Lactobacillus delbrueckii ssp. bulgaricus andStreptococcus thermophilus and sensory analysis were conducted on strained yoghurt samples. According to analysis results, while addition of phenolic compounds affects chemical and microbiological properties of strained yoghurt positively, sensory quality was affected negatively.

 

Key words: Natural antioxidants, phenolic compounds, sheep milk, strained yoghurt.