The losses of nutrients during the production of strained (Torba) yoghurt
| dc.contributor.author | Nergiz, C | |
| dc.contributor.author | Seçkin, AK | |
| dc.date.accessioned | 2024-07-18T11:40:10Z | |
| dc.date.available | 2024-07-18T11:40:10Z | |
| 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%). (C) 1998 Elsevier Science Ltd. All rights reserved. | |
| dc.identifier.issn | 0308-8146 | |
| dc.identifier.other | 1873-7072 | |
| dc.identifier.uri | http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/2208 | |
| dc.language.iso | English | |
| dc.publisher | ELSEVIER SCI LTD | |
| dc.subject | YOGURT LABNEH | |
| dc.subject | ULTRAFILTRATION | |
| dc.subject | MICROSTRUCTURE | |
| dc.subject | MILKS | |
| dc.subject | COWS | |
| dc.title | The losses of nutrients during the production of strained (Torba) yoghurt | |
| dc.type | Article |