Kinetic Modeling of Mineral Changes in Traditional Winter Yoghurt as Affected by Milk Type and Homogenization
Journal of Food Processing and Preservation, cilt.2026, sa.1, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 2026 Sayı: 1
- Basım Tarihi: 2026
- Doi Numarası: 10.1155/jfpp/7447262
- Dergi Adı: Journal of Food Processing and Preservation
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, INSPEC, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Business Source Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: homogenization, kinetic modeling, mineral dynamics, storage stability, winter yoghurt
- Van Yüzüncü Yıl Üniversitesi Adresli: Evet
Özet
In this study, the effects of homogenization (0 and 20 MPa) and milk type (sheep and sheep/cow mixture) on the kinetic changes of selected minerals (Ca, Mg, K, Zn, and Fe) in winter yoghurt samples stored at 4°C for 90 days were investigated. Mineral composition changes were determined using an inductively coupled plasma–optical emission spectrometer (ICP-OES) at various storage times (0, 7, 15, 30, 60, and 90 days). A first-order kinetic model, exhibiting R2 values ranging from 0.9165 to 0.9994, was determined to be the best fit for the mineral contents of the winter yoghurt samples. Changes in mineral concentration were primarily dependent on storage time, whereas homogenization and milk type exhibited mineral-specific effects. These findings provide insights into the stability and kinetic behavior of minerals within winter yoghurt during storage.