Determination of Chemical and Microbiological Quality of Strained Yoghurt Samples Marketed in Aydın Province
Mahmut GÜLLÜ,
Devrim BEYAZ,
Hilal DEMİRPENÇE
Abstract:In this study, 60 strained yoghurt samples, including 30 public bazaar and 30 dairy-markets were examined in terms of chemical and microbiological properties.
According to chemical analysis of bazaar samples, average levels of pH, acidity, fat, protein, salt, starch presence, total solid and ash are determined; 3.94, 2.19% (LA), 8.09%, 11.21%, 1.83%, 21.74%, 0.71%, respectively. The average levels of given elements above in samples gathered from dairy stores are determined; 3.94, 1.86% (LA), 9.47%, 11.95… Show more
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