Effects of Storage on Physicochemical, Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets
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
Anahtar Kelimeler:
Turk. J. Agric. For., 23, (1999), 73-80. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK1.
Effects of Storage on Physicochemical, Microbiological and Organoleptical Qualities of Fruit Yoghurts Sold in Adana Markets
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
Keywords:
Turk. J. Agric. For., 23, (1999), 73-80. Full text: pdf Other articles published in the same issue: Turk. J. Agric. For., vol.23, iss.EK1.,
- ISSN: 1300-011X
- Yayın Aralığı: Yılda 6 Sayı
- Yayıncı: TÜBİTAK
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