Optimization of buffalo yogurt with functional properties

In this thesis, short chain fatty acid (SCFA) and aroma and flavor components of L. plantarum AA1-2, AB20-961, AB6-25, AB16-65, AC18-81 and AK4-11 strains, which were genetically identified by 16s rRNA sequence analysis in some probiotic properties were determined previous studies. L. plantarum AA1-2 was selected for yogurt production which had the highest levels of acetic acid 2020 mg/kg and butyric acid 4400 mg/kg. Four buffalo yogurts including control buffalo yogurt (K1), buffalo yogurt with L. plantarum (K2), buffalo yogurt with L. plantarum and %0,5 inulin (D1) and buffalo yogurt with L. plantarum and %1 inulin were produced. During the 14 day storage period, SCFA, aroma components, pH, titratable acidity, dry matter, water release and the amount of TMAB, LAB, mold, yeast and coliform microorganisms were determined. It was determined that the number of lactic acid bacteria in buffalo yogurts was between 7,39-8,27 log CFU/g on 1st day of storage and between 7,07 and 8,32 log CFU/g on day 14, and the number of TMAB was between 7,25-8,47 log CFU/g. It was determined that % dry matter value of the samples remained unchanged during the storage period. It was determined that the addition of L. plantarum AA1-2 and inulin did not make a difference in pH values during storage, only pH a decrease occurred in the group with %1 inulin addition on 14 day of storage. It was determined that the addition of inulin caused a decrease in water release. Increasing inulin concentration increased the viscosity values of yoğurt on all storage days. At the end of storage, the addition of L. plantarum AA1-2 and increased inulin content caused an increase in the amount of acetic acid and butyric acid.