KEÇİ BOYNUZU TOZU İÇEREN SÜT ESASLI TATLI FORMÜLASYONLARINDA PEYNİRALTI SUYU KULLANIMININ ARAŞTIRILMASI

The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five samples prepared by milk: (v/v) were as follows: 100:0, 75:25, 50:50, 25:75 0:100. Dessert analyzed in terms some physiochemical, color, textural sensory properties on the 1st, 7th 14th days storage. It was determined that use significantly affected titratable acidity, water holding capacity, color parameters (L*, b* ΔE values) qualities milk adding powder. Significant differences also observed characteristics. As result evaluations, C sample, which 50% ratios, received highest scores panelists compared other became most liked sample. According results obtained, it milk-based formulations addition contributed positively product physical properties.