This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4±1 °C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period ( 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.
GÜNDOĞDU, ENGİN; ÇAKMAKÇI, SONGÜL; and DAĞDEMİR, ELİF
"The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt,"
Turkish Journal of Veterinary & Animal Sciences: Vol. 33:
1, Article 5.
Available at: https://journals.tubitak.gov.tr/veterinary/vol33/iss1/5