Journals / Turkish Journal of Agriculture and Forestry / 1998 / Cilt: 23 - Sayı: EK1
Effects of Storage on Physicochemical, Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets
- Pages
- 73–80
- DOI
- —
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
Özet
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