Effects of Storage on Physicochemical, Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets

Authors

NURAY ŞAHAN
SERDAR AKIN
ATİLLA KONAR

Abstract

In this study 74 yoghurt samples produced by 3 native firms were analysed and the results obtained; as minimum and maximum values are pH 4.08-4.38, titration acidity % 0.65-1.11 (lactic acidity), dry matter % 19.37-25.18, fat % 3.0-3.2, protein % 2.37-3.82, total sugar % 11.86-15.11, serum separation % 0.0-34.0 and viscosity 32.63-311.73 sec. Differences of all the values accept for fat were found to be statistically important (p

DOI

-

First Page

73

Last Page

80

Recommended Citation

ŞAHAN, N, AKIN, S, & KONAR, A (1999). Effects of Storage on Physicochemical, Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets. Turkish Journal of Agriculture and Forestry 23 (7): 73-80. https://doi.org/-