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Effect of Activated Carbon in Yogurt Production

Emin Zümrütdal* , Farhad Zarifi, Esra Sündüz Yiğittekin, Erman Salih İstifli, Tuba Şimşek Mertoğlu, Nevin Türüt, Nacide Kızıldağ Özdal, Derya Akalan, Mehmet Burak Koca, Fatıma Masume Uslu, Mine Çürük, Hakan Özkan, Sadık Dinçer, Güray Kılınççeker

DOI: 10.28978/nesciences.1098648

Abstract

Yogurt has been one of the leading consumption products of fermented milk products for centuries and has many positive effects in terms of human health. However, yogurt consumption is sometimes a problem for individuals with lactose intolerance. It is known that activated carbon ensures the removal of heavy metals from the body by adsorbing, and slows down the growth of Escherichia coli and Staphylococcus aureus. In this study, the effects of activated carbon on the formation of yogurt were investigated.In this study, before investigating the effects of activated carbon on milk fermentation, its physical properties were determined by electron microscopy. Lactose and calcium interactions were determined in silico studies of activated carbon on yogurt. Yogurt with added activated carbon was created and protein, fat, lactic acid, pH, calcium, sensory analyzes, and microbiological parameters were determined in groups on different days. In the study, it was determined that the use of activated carbon during milk fermentation did not impair the physical, chemical, sensory and microbiological structural properties of yogurt.

Keywords

Yogurt, activated carbon, microbiological structural

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