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

Authors: NURAY ŞAHAN, SERDAR AKIN, ATİLLA KONAR

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<0.05). The total bacteria and mold-yeast count of the samples from 2 of the firms were between 3.0x10^4 - 1.8x10^8 and 2.0x10^4 - 3.2x10^7 cfu/g values respectively while the samples from the 3rd firm had total bacteria count of 10 and contained no mold-yeast (p<0.05). None of the fruit yoghurts had any coliform bacteria. Storage period had no effect on the physicochemical and microbiological qualities of the samples (p>0.05). Results of the organoleptical analysis showed that all the fruit yoghurts were of acceptable quality throughout the storage period.

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