The effects of different milk combinations on milk jam

Different products are available on the market in order to benefit more from the properties of milk, which is one of the main foodstuffs of human nutrition. In recent years, milk jam has been produced and presented to consumers for this purpose. In our study, the experiment was established by using different milk combinations in milk jam production and its effects on quality were investigated. Milk jams were obtained by using 100% cow, goat, buffalo and sheep milks, 50-50% and 25-75% combinations of goat+cow, sheep+cow and buffalo+cow milk. Dry matter, pH, titratable acidity, fat, protein, brix and ash values of raw materials were examined. In addition to these analyzes, HMF, color, rheological measurement and sensory analysis were used to determine the physicochemical properties of the products. As a result of the analyzes applied to the milk, the dry substances of the samples were 11,73-22,41%, ash amounts 0,69-1,10%, pH values 6,48-6,71, titration acidity values 0,16-0,21%, brix values were determined to be between 9.35-17.15%, protein values 3.50-7.18% and fat values 2.60-7.75%. As a result of statistical analysis, the difference between ash % amount of milk samples was found insignificant (p> 0,05). When looking at other features, a statistically significant difference was determined at p<0,05 level in milk samples. As a result of the analyzes applied to jams formed with different milk and milk combinations; 67,12-89,42% of dry substances, 1,81-2,21% of ash values, 6,21-6,55 of pH values, 0,13-0,49% of titration acidity and 65,00% of brix values. 81.00, 4.59-7.89% of protein amounts, 4.25-11.00% of fat content, HMF values of 5.99-39.63mg / l, L * values of 39.91-67.00, a * values 2,26-16,85, b * values 20,37-32,87, K values 64,78-5199,54, n values 0,07 and 0,92 and R2 values between 0,68-0,99. When the milk jam samples were evaluated statistically, significant differences (p<0,05) were found in dry matter, titration acidity, brix, protein, fat, HMF amounts and K, n, R2, L *, a *, b * values. Ash and pH values of the samples were found statistically insignificant (p> 0,05). When the sensory evaluation results were analyzed statistically, the difference in color and taste characteristics (p <0,05) was significant, while the difference in texture and odor properties (p> 0,05) was found insignificant.