Some properties of fermented milk product which was produced from different milk types by using chickpea

In this research, fermented milk products which were similar with yogurt and produced by clotting of cow, goat and sheep milks with chickpea were stored for 21 days at 4±1ºC. The effects of using different milk types and storage time on pH, titration acidity, dry matter content, fat content, protein content, ash content, acetaldehyde content, tyrosine content, total volatile fatty acids, water holding capacity, serum separation, viscosity, curd firmness, L, a, b values and sensory properties were investigated. According to obtained results; the effects of using different milk types were found significant (p<0.05) on pH, titration acidity, dry matter content, fat content, protein content, ash content, acetaldehyde content, tyrosine content, total volatile fatty acids, water holding capacity, serum separation, viscosity, curd firmness, L, a, b values, appearance, consistency properties, odor and taste properties. Storage time had statistically significant effects on pH, titration acidity, protein content, ash content, acetaldehyde content, tyrosine content, total volatile fatty acids, water holding capacity, viscosity, L, a, b values, odor and taste properties of fermented milk products (p<0.05). As a result of sensory analysis; when appearance, consistency (by spoon), consistency (in mouth), odor and taste properties were considered, fermented milk product which was produced by goat milk was the most desired product.