Market Research On Some Addıtıves (Starch, Gelatin, Natamycin) Used In Consumed Yoghurt And On The Determınatıon Of Mıcrobıologıcal Qualıty

In this study, 20 different brands yoghurt, which 6 of them are local and 14 are sold in stores, were carried out to determine the usage of starch and gelatin as a stabilizer and natamycin as a preservative and also their micribiological quality. Besides, pH values of yoghurt samples were measured. The average pH value of yoghurt samples are between 4,32-4,82. There has been no strach and gelatin in yoghurt samples. The usage of natamycin were found between 1,03 and 16,5 ppm. In microbiological analysis, coliform bacteria, E coli, yeast and mold were measured. Coliform bacteria was found in 4 samples of yoghurt. The number s of coliform bacteria are between