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

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dc.contributor.authorNergiz C.
dc.contributor.authorKemal Seçkin A.
dc.date.accessioned2024-07-22T08:25:51Z
dc.date.available2024-07-22T08:25:51Z
dc.date.issued1998
dc.description.abstractA 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-ID10.1016/S0308-8146(97)00147-7
dc.identifier.issn03088146
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20640
dc.language.isoEnglish
dc.subjectCapra hircus
dc.subjectOvis aries
dc.subjectcalcium
dc.subjecthistidine
dc.subjectlactose
dc.subjectphosphorus
dc.subjectpotassium
dc.subjectprotein
dc.subjectriboflavin
dc.subjectsodium
dc.subjectthiamine
dc.subjecttyrosine
dc.subjectyoghurt
dc.subjectarticle
dc.subjectchemical composition
dc.subjectfood processing
dc.subjectmilk
dc.subjectnutrient
dc.subjectnutritional value
dc.subjectprotein content
dc.titleThe losses of nutrients during the production of strained (Torba) yoghurt
dc.typeArticle

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