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

Authors : Nuray ŞAHAN, Serdar AKIN, Atilla KONAR

Pages : 73-80

View : 14 | Download : 11

Publication Date : 1999-02-01

Article Type : Research Paper

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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(p
Keywords : Turk J Agric For, 23, 1999, 73 80 Turk J Agric For, vol 23, iss EK1