The losses of nutrients during the production of strained (Torba) yoghurt
| dc.contributor.author | Nergiz C. | |
| dc.contributor.author | Kemal Seçkin A. | |
| dc.date.accessioned | 2025-04-10T11:18:25Z | |
| dc.date.available | 2025-04-10T11:18:25Z | |
| dc.date.issued | 1998 | |
| dc.description.abstract | A traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow's, goat's or sheep's milk) and this is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lactose, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosine (2.24%) and the loss of histidine was highest (11.4%). | |
| dc.identifier.DOI-ID | 10.1016/S0308-8146(97)00147-7 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/53466 | |
| dc.title | The losses of nutrients during the production of strained (Torba) yoghurt | |
| dc.type | Article |