Physicochemical, aromatical, rheological and sensory properties of yoghurts produced from different mixture rates of buffalo and cow milks

In our study, the physicochemical, rheological, microbiological and sensory properties of yoghurts obtained from 5 different combinations of buffalo and cow milk were investigated. The obtained dry matter, ash, oil, titration acidity, protein, pH and color (L, a(-) and b) values are respectively; 12.18-26.79 ; 0.7-0.88 ; 4.3-12 ; 0.78-1.47; 3.09-5.63; pH 3.81-4.33 ; L-value: 94.09-95.33 ; a value: 1.87-2.36 and b value: 9.6-11.3 (p<0.05). As a result of volatile component analysis; Acetaldehyde, which is the most important component for yogurt, was found to be the most dominant component in the aldehyde group (p<0.05). In addition to the acetaldehyde component, it was determined that other components such as acetone, diacetyl, 2-butanone, 2-heptanone and 2-nonanone that contribute to the aroma of yogurt play a dominant role (p<0.05). Yogurt bacteria counts as logarithmic units; S. thermophilus 6.68-9.32 cfu/ml, L.bulgaricus 4.15-5.61 cfu/ml value range (p<0.05). In the sensory evaluation of yoghurts, the parameters of odor, taste, appearance, consistency in the mouth and consistency with a spoon were examined. In the spoon consistency parameter, yogurt samples made from 100% buffalo and 75% buffalo-25% cow's milk were determined to have a denser consistency and were more appreciated by the panelists (p<0.05). In terms of taste and consistency in the mouth, it was observed that the yoghurt sample made from 50% buffalo- 50% cow milk was the most popular type of yoghurt (p<0.05).