Determination of rheological properties of kefir produced with buffalo milk and other milk mixtures

Authors : Cansu KIRMAZ, Özer KINIK, Filiz İÇİER

Pages : 37-51

Doi:10.20289/zfdergi.1120746

View : 31 | Download : 7

Publication Date : 2023-04-01

Article Type : Research Paper

Abstract :Objective: The objective of this study was to develop the product and to determine the rheological model and sensorial properties of kefir. Material and Methods: The shear rate insert ignore into journalissuearticles values(γ); and shear stress insert ignore into journalissuearticles values(τ); values measured at 15-20C using the rheological properties of kefir produced with different types of ruminant milk are characterized by mathematical models insert ignore into journalissuearticles values(Newton, Power law, Bingham);, consistency coefficient insert ignore into journalissuearticles values(K);, flow behavior index insert ignore into journalissuearticles values(n);, threshold shear stress insert ignore into journalissuearticles values(τ0); and apparent viscosity insert ignore into journalissuearticles values(µapp); values were calculated. Sensory assessment was carried out using facial expression sensory evaluation scale and scoring method. Results: As a result of rheological analysis, the Power law model appears to be suitable for describing the flow behavior of kefir types as indicated by high correlation coefficient insert ignore into journalissuearticles values(R2); values in this study. The flow diagrams of kefir processed with different milk species exhibit shear-thinning non-Newtonian behavior. Sensory analysis showed that the samples did not receive a great deal of appreciation about organoleptic properties. Conclusion: Shelf life should be 28 days. Hence, kefir preserves the sensory properties until end of shelf life and to keep rheological properties compatible with each other throughout shelf life.
Keywords : Fermente süt ürünleri, kefir, duyusal özellikler, reoloji, ruminant sütleri

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