Comparison of homemade and commercial yoghurt in Van province, Turkey

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Tolu A., Altun İ.

FOOD SCIENCE AND TECHNOLOGY, cilt.42, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1590/fst.08321
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: yoghurt, chemical parameters, physical parameters, microbiological properties
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Some physical, chemical, microbiological and sensory attributes of homemade and commercial yoghurts sold at 15 points of Van province in Turkey were determined. The average pH, titration acidity, dry matter, fat-free dry matter, syneresis and protein of homemade and commercial yoghurts were 4.02 and 4.08, 1.16 and 1.10%, 14.55 and 13.77%, 4.23 and 3.49%, 10.31 and 10.27%, 29.16 and 29.32 ml/100 g, 3.61 and 3.66%, respectively. In homemade and commercial yoghurts, the average number of yeasts and molds was 6.02 and 3.63 log cfu/g; the number of L. delbrueckii subsp. bulgaricus was 7.98 and 7.78 log cfu/g; the number of S. thermophilus was 8.29 and 7.60 log cfu/g. In homemade and commercial yoghurts, the average appearance was 3.38 and 3.88, consistency was 3.01 and 3.61, odor was 3.73 and 3.89 and taste was 3.74 and 3.64.