English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In this study, milk jam was produced from cow milk by the addition of different levels of sugar (10%, 15% and 20%). By the production of milk jam the nutritional properties of milk has been increased and characteristics of this product is aimed to be determined. Water (%), ash (%), sucrose and total sugar (%), HMF(μg/L), fat (%), titratable acidity(°SH), protein contents(%), consistency index(Pa.s), flow behavior index, values of color and the sensory properties of the samples were determined on the 1st, 8th and 15th days of the storage period. According to the results; as the rate of sugar increased, water(%), ash(%), HMF(μg/L), fat(%), titratable acidity(oSH), protein(%), consistency index, and the values of a and b of color reduced. However, the value of sucrose and total sugar also increased. Regarding to the sensory evaluation; milk jam sample that contained sugar in a ratio of 15% had the highest results.

THE EFFECT OF DIFFERENT SUGAR RATIO ON THE QUALITY PROPERTIES OF MILK JAM