Abstract:

Kefir yogurt is a fermented milk product which is stored at 4±1ºC that the certain rate kefir culture adding to heat treated and cooled milk and then incubated at 41±1ºC until 4.7 pH. The purpose of this research is to evaluate the recycling of whey and gaining cost using demineralized whey powder as a dry additive instead of or in combination with milk powder in the food sector and to emphasize the importance of kefir in terms of health by increasing interest in kefir yogurt. Therefore, kefir yogurts produced by using different proportions of skim milk powder and demineralized whey powder as three replicates(A(control): %3-0, B: %2-1, C:%1-2, D:%0-3). The effects of using different proportions of demineralized whey powder were determined on dry matter, fat, protein, lactose, ash, pH, titration acidity, acetaldehyde, tyrosine, total volatile fatty acids, water retention capacity, serum separation, viscosity, penetrometer, color values and sensory properties in kefir yogurts. According to obtained results; while the effects of using different proportions of demineralized whey powder were found significant (p<0.05) on titration acidity, acetaldehyde, water holding capacity, serum separation, viscosity, penetrometer values and consistency (with spoon) properties, the effects of using different proportions of demineralized whey powder weren’t found significant (p>0.05) on dry matter, fat, protein, lactose, ash, pH, tyrosin, total volatile fatty acids, colour values, appearance, consistency (in mouth), odor, taste of kefir yogurts. As sensory properties; the most desired kefir yogurt was confirmed as kefir yogurts produced by using 1 % demineralized whey powder and 2% milk powder by panelists.

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