A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days

Authors

SERDAR AKIN
ATİLLA KONAR

DOI

-

Abstract

The effects of 2 different types of milk (cow's and goat's milk), 4 types of flavouring (coffee, strawberry, cherry and peach) and 15 days of storage on the physical, chemical and organoleptic qualities of flavoured yogurts were investigated and the results summarised below. The results of the analysis indicate that different types of milk and flavouring had statistically significant effects (p

First Page

557

Last Page

566

Recommended Citation

AKIN, SERDAR and KONAR, ATİLLA (1999) "A Comparative Study of Physicochemical and Organoleptic Qualities of Flavoured Yogurts Made from Cow's and Goat's Milk and Stored for 15 Days," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 9, Article 3. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss9/3