Research Article
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Year 2025, Volume: 5 Issue: 1, 9 - 15, 25.06.2025

Tamer Turgut , Abdulkerim Diler

https://doi.org/10.5281/zenodo.15729047

Abstract

References

  • 1. Sharma N, Singh NK, Bhadwal MS. Relationship of Somatic Cell Count and Mastitis: An Overview. Asian-Australasian J Anim Sci. 2011;24(3):429-438. doi:10.5713/ajas.2011.10233
  • 2. Vašíček J, Tvarožková K, Uhrinčať M, Mačuhová L, Hleba L, Tančin V. Distribution of leucocytes and epithelial cells in sheep milk in relation to the somatic cell count and bacterial occurrence: A preliminary study. Slovak J Anim Sci. 2019;52(04):160-165.
  • 3. Oliveira CAF, Fernandes AM, Neto OCC, Fonseca LFL. Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts. Aust J Dairy Technol. 2002;57(3):192.
  • 4. Abed AH, Menshawy AMS, Zeinhom MMA, et al. Subclinical Mastitis in Selected Bovine Dairy Herds in North Upper Egypt: Assessment of Prevalence, Causative Bacterial Pathogens, Antimicrobial Resistance and Virulence-Associated Genes. Microorganisms. 2021;9(6):1175. doi:10.3390/microorganisms9061175
  • 5. Kodeksi TG. Çiğ Süt ve Isıl Işlem Görmüş Içme Sütleri Tebliği. Resmi Gazete 14, 2000/6, 23964 (2000).
  • 6. Ashraf R, Shah NP. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review. Int J Food Microbiol. 2011;149(3):194-208. doi:10.1016/j.ijfoodmicro.2011.07.008
  • 7. Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Molecules. 2023;28(5):2123. doi:10.3390/molecules28052123
  • 8. Savaiano DA, Hutkins RW. Yogurt, cultured fermented milk, and health: a systematic review. Nutr Rev. 2021;79(5):599-614. doi:10.1093/nutrit/nuaa013
  • 9. Guarner F, Perdigon G, Corthier G, Salminen S, Koletzko B, Morelli L. Should yoghurt cultures be considered probiotic? Br J Nutr. 2005;93(6):783-786. doi:10.1079/BJN20051428
  • 10. Aktaş H, Yıldız S, Çetin B. Probiotic and technological properties of isolates from homemade and industrial yoghurts. J Food Process Preserv. 2022;46(11):e17135. doi:10.1111/jfpp.17135
  • 11. Turgut T, Diler A. The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties. Front Nutr. 2025;11. doi:10.3389/fnut.2024.1493602
  • 12. Chemists A. Methods of Analysis of AOAC International. 16th ed. AOAC Washington, DC, USA; 2004.
  • 13. Kurt A, Çakmakçı S, Çağlar A. A Guide Book of Analysis Methods of Milk and Milk Products. Ataturk University; 2007.
  • 14. Chudy S, Bilska A, Kowalski R, Teichert J. Colour of milk and milk products in CIE L*a*b* space. Med Weter. 2020;76(01):6327-2020. doi:10.21521/mw.6327
  • 15. Milovanovic B, Djekic I, Miocinovic J, et al. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods. 2020;9(11):1629. doi:10.3390/foods9111629
  • 16. Domagała J. Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk. Int J Food Prop. 2009;12(3):605-615. doi:10.1080/10942910801992934
  • 17. Kumar P, Mishra HN. Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk. J Texture Stud. 2003;34(3):249-269. doi:10.1111/j.1745-4603.2003.tb01060.x
  • 18. Donkor ON, Henriksson A, Vasiljevic T, Shah NP. Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int Dairy J. 2006;16(10):1181-1189. doi:10.1016/j.idairyj.2005.10.008
  • 19. Najaf Najafi M, Koocheki A, Valibaigy S. Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk. Int J Food Sci Technol. 2010;45(4):713-718. doi:10.1111/j.1365-2621.2010.02185.x
  • 20. Fernandes AM, Oliveira CAF, Lima CG. Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt. Int Dairy J. 2007;17(2):111-115. doi:10.1016/j.idairyj.2006.02.005
  • 21. Vivar-Quintana AM, Beneitez De La Mano E, Revilla I. Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk. Int Dairy J. 2006;16(3):262-267. doi:10.1016/j.idairyj.2005.03.006
  • 22. Gyawali R, Ibrahim SA. Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends Food Sci Technol. 2016;56:61-76. doi:10.1016/j.tifs.2016.07.013
  • 23. Bakirci S, Dagdemir E, Boran OS, Hayaloglu AA. The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt. Int J Food Sci Technol. 2017;52(1):180-187. doi:10.1111/ijfs.13264
  • 24. Ścibisz I, Ziarno M, Mitek M. Color stability of fruit yogurt during storage. J Food Sci Technol. 2019;56(4):1997-2009. doi:10.1007/s13197-019-03668-y
  • 25. Nguyen L, Hwang E-S. Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice. Prev Nutr Food Sci. 2016;21(4):330-337. doi:10.3746/pnf.2016.21.4.330
  • 26. Kose YE, Altun I, Kose S. Determination of Texture Profile Analysis of Yogurt Produced By Industrial and Traditional Method. Int J Sci Technol Res. 2018;4(8):66-70.
  • 27. Mudgil D, Barak S, Khatkar BS. Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. J Food Sci Technol. 2017;54(12):3810-3817. doi:10.1007/s13197-017-2779-1

Investigation of the physicochemical and textural properties of yogurt made from milk with different somatic cell count

Year 2025, Volume: 5 Issue: 1, 9 - 15, 25.06.2025

Tamer Turgut , Abdulkerim Diler

https://doi.org/10.5281/zenodo.15729047

Abstract

When the mammary gland is infected, the number of somatic cells in the milk increases, resulting in changes in the composition of the milk. The aim of this study was to analyze the effect of three different somatic cell counts (SCC) content on the physicochemical and textural properties of yogurt during a 28-day storage period. For this purpose, yogurts were made from milk with three different SCC values: low (<100.000 cells/ml), medium (100.000-500.000 cells/ml) and high (>500.000 cells/ml). Analyses were performed on days 1, 7, 14, 21 and 28 of storage.
The SCC content of the milk had a significant effect on the pH value, titratable acidity (TA) and syneresis values of the yogurts, but no significant effect on water holding capacity (WHC), dry matter (DM) and fat content. The highest acidity values were found in yogurts made from milk with a low SCC content. The evaluations of the color parameters in the yogurts were only influenced by the storage time. The color parameters (L* a* b*) decreased during storage. In particular, significant effects were observed on the color parameters after 21 days of storage. The SCC content of the milk had no significant effect on the color parameters (L*, a*, C*) of the yogurts. The SCC content of the milk had a significant effect on the texture parameters (hardness, adhesiveness, cohesiveness, resilience). Yogurt made from milk with a higher SCC value had lower values for hardness and adhesiveness values, and consequently had unsatisfactory texture.

Keywords

Syneresis Yogurt quality Yogurt texture Somatic cell count

Ethical Statement

Çıkar Çatışması: Yazarlar arasında çıkar çatışması bulunmamaktadır. Finansal Açıklama: Herhangi bir kurum, kuruluş, kişi ile mali çıkar çatışması yoktur.

References

  • 1. Sharma N, Singh NK, Bhadwal MS. Relationship of Somatic Cell Count and Mastitis: An Overview. Asian-Australasian J Anim Sci. 2011;24(3):429-438. doi:10.5713/ajas.2011.10233
  • 2. Vašíček J, Tvarožková K, Uhrinčať M, Mačuhová L, Hleba L, Tančin V. Distribution of leucocytes and epithelial cells in sheep milk in relation to the somatic cell count and bacterial occurrence: A preliminary study. Slovak J Anim Sci. 2019;52(04):160-165.
  • 3. Oliveira CAF, Fernandes AM, Neto OCC, Fonseca LFL. Composition and sensory evaluation of whole yogurt produced from milk with different somatic cell counts. Aust J Dairy Technol. 2002;57(3):192.
  • 4. Abed AH, Menshawy AMS, Zeinhom MMA, et al. Subclinical Mastitis in Selected Bovine Dairy Herds in North Upper Egypt: Assessment of Prevalence, Causative Bacterial Pathogens, Antimicrobial Resistance and Virulence-Associated Genes. Microorganisms. 2021;9(6):1175. doi:10.3390/microorganisms9061175
  • 5. Kodeksi TG. Çiğ Süt ve Isıl Işlem Görmüş Içme Sütleri Tebliği. Resmi Gazete 14, 2000/6, 23964 (2000).
  • 6. Ashraf R, Shah NP. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review. Int J Food Microbiol. 2011;149(3):194-208. doi:10.1016/j.ijfoodmicro.2011.07.008
  • 7. Dan T, Hu H, Tian J, He B, Tai J, He Y. Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt. Molecules. 2023;28(5):2123. doi:10.3390/molecules28052123
  • 8. Savaiano DA, Hutkins RW. Yogurt, cultured fermented milk, and health: a systematic review. Nutr Rev. 2021;79(5):599-614. doi:10.1093/nutrit/nuaa013
  • 9. Guarner F, Perdigon G, Corthier G, Salminen S, Koletzko B, Morelli L. Should yoghurt cultures be considered probiotic? Br J Nutr. 2005;93(6):783-786. doi:10.1079/BJN20051428
  • 10. Aktaş H, Yıldız S, Çetin B. Probiotic and technological properties of isolates from homemade and industrial yoghurts. J Food Process Preserv. 2022;46(11):e17135. doi:10.1111/jfpp.17135
  • 11. Turgut T, Diler A. The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties. Front Nutr. 2025;11. doi:10.3389/fnut.2024.1493602
  • 12. Chemists A. Methods of Analysis of AOAC International. 16th ed. AOAC Washington, DC, USA; 2004.
  • 13. Kurt A, Çakmakçı S, Çağlar A. A Guide Book of Analysis Methods of Milk and Milk Products. Ataturk University; 2007.
  • 14. Chudy S, Bilska A, Kowalski R, Teichert J. Colour of milk and milk products in CIE L*a*b* space. Med Weter. 2020;76(01):6327-2020. doi:10.21521/mw.6327
  • 15. Milovanovic B, Djekic I, Miocinovic J, et al. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods. 2020;9(11):1629. doi:10.3390/foods9111629
  • 16. Domagała J. Instrumental Texture, Syneresis and Microstructure of Yoghurts Prepared from Goat, Cow and Sheep Milk. Int J Food Prop. 2009;12(3):605-615. doi:10.1080/10942910801992934
  • 17. Kumar P, Mishra HN. Effect of mango pulp and soymilk fortification on the texture profile of set yoghurt made from buffalo milk. J Texture Stud. 2003;34(3):249-269. doi:10.1111/j.1745-4603.2003.tb01060.x
  • 18. Donkor ON, Henriksson A, Vasiljevic T, Shah NP. Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int Dairy J. 2006;16(10):1181-1189. doi:10.1016/j.idairyj.2005.10.008
  • 19. Najaf Najafi M, Koocheki A, Valibaigy S. Effects of somatic cell counts on the physicochemical and rheological properties of yoghurt made from sheep’s milk. Int J Food Sci Technol. 2010;45(4):713-718. doi:10.1111/j.1365-2621.2010.02185.x
  • 20. Fernandes AM, Oliveira CAF, Lima CG. Effects of somatic cell counts in milk on physical and chemical characteristics of yoghurt. Int Dairy J. 2007;17(2):111-115. doi:10.1016/j.idairyj.2006.02.005
  • 21. Vivar-Quintana AM, Beneitez De La Mano E, Revilla I. Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk. Int Dairy J. 2006;16(3):262-267. doi:10.1016/j.idairyj.2005.03.006
  • 22. Gyawali R, Ibrahim SA. Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt. Trends Food Sci Technol. 2016;56:61-76. doi:10.1016/j.tifs.2016.07.013
  • 23. Bakirci S, Dagdemir E, Boran OS, Hayaloglu AA. The effect of pumpkin fibre on quality and storage stability of reduced‐fat set‐type yogurt. Int J Food Sci Technol. 2017;52(1):180-187. doi:10.1111/ijfs.13264
  • 24. Ścibisz I, Ziarno M, Mitek M. Color stability of fruit yogurt during storage. J Food Sci Technol. 2019;56(4):1997-2009. doi:10.1007/s13197-019-03668-y
  • 25. Nguyen L, Hwang E-S. Quality Characteristics and Antioxidant Activity of Yogurt Supplemented with Aronia (Aronia melanocarpa) Juice. Prev Nutr Food Sci. 2016;21(4):330-337. doi:10.3746/pnf.2016.21.4.330
  • 26. Kose YE, Altun I, Kose S. Determination of Texture Profile Analysis of Yogurt Produced By Industrial and Traditional Method. Int J Sci Technol Res. 2018;4(8):66-70.
  • 27. Mudgil D, Barak S, Khatkar BS. Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. J Food Sci Technol. 2017;54(12):3810-3817. doi:10.1007/s13197-017-2779-1
There are 27 citations in total.

Details

Primary Language English
Subjects Veterinary Sciences (Other)
Journal Section Research Articles
Authors

Tamer Turgut 0000-0003-0070-4318

Abdulkerim Diler 0000-0001-7958-6179

Early Pub Date June 25, 2025
Publication Date June 25, 2025
Submission Date February 26, 2025
Acceptance Date May 7, 2025
Published in Issue Year 2025 Volume: 5 Issue: 1

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