December 1/Sanliurfa, Turkey/Agriculture Week -- "Set-type fruit-flavored yogurts were made by adding carob bean molasses at the rates of 2, 4, 6 and 8% into milk and the effects of the carob bean molasses on the fermentation process of milk and quality of yogurt were determined," researchers in Sanliurfa, Turkey, report.
"The pH's of yogurts containing carob bean molasses were recorded as 4.73-5.12, and the pH of the control obtained as 4.70 after 3.5 hours incubation. It was also found that the increase in carob bean molasses addition led to an increase in the fermentation time of the milk, to a decrease in the viscosity and serum separation and to an increase in the pH of yogurts during 28-day storage, and also they were found to be concentration-dependent," wrote S. Celik and colleagues, Harran University.
The researchers concluded, "As a result, maximum addition level of carob bean molasses could be suggested at a rate of 4% for the production of fruit yogurt."
Celik and colleagues published their study in Milchwissenschaft -- Milk Science International ("Production and Evaluation of Set-type Yogurts with Carob Bean Molasses." Milchwissenschaft -- Milk Science International, 2010;65(4):400-403).
For additional information, contact S. Celik, Harran University, Faculty Agriculture, Dept. of Food Engineering, Sanliurfa, Turkey.
From the December 6, 2010, Prepared Foods E-dition