Characteristics of Fermented Milk Product Produced by Coagulating Bovine, Ovine and Caprine Milks with Chickpea (Cicer arietinum L.)
DOI:
https://doi.org/10.24925/turjaf.v13i12.4144-4157.8303Keywords:
Chickpea, Different milk types, Dairy fermentation, Coagulating agent, Sensory EvaluationAbstract
In this research study the effects of using various milk types (bovine, ovine, and caprine) and storage time on different properties of fermented milk products produced by chickpea (Cicer arietinum L.) as a natural clotting agent were investigated. The fermented milk product samples were stored at 4±1ºC for 21 days, and their chemical, physical, sensory and microbiological properties were examined during storage. The chemical and microbiological properties of chickpea inoculum were also analyzed. The fermented milk products obtained from different types of milk were similar to plain yogurt in terms of composition and physical properties, but had higher protein content. The pH values of the samples ranged between 4.36 and 4.72, while titratable acidity (as lactic acid) was between 0.74% and 1.31%. Samples obtained from ovine milk had the highest dry matter (19.60%), protein (7.87%), fat (6.00 %), and ash (1.29%) contents, followed by caprine and bovine milks. Considering the acetaldehyde amounts (6.52-19.96 ppm) and sensory properties of the samples, chickpea-fermented milks can be considered promising alternatives to yogurt. The fermented goat milk sample received the highest scores for all sensory attributes. Total bacteria and lactic acid bacteria counts were very low, as no starter culture was used in production.
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