Farklı Oranlarda Kalsiyum Karbonat Kullanımın Yoğurdun Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi

In this research, fortification was applied to milk by adding different amounts of CaCO3. Fortification was performed before and after pasteurization of milk with different levels (200, 400, 600 mg/100ml) of calcium carbonate. The effect of adding calcium carbonate to fortified yoghurt samples was determined throughout the storage period (throughout the storage period 21 day at 4 °C). Added calcium carbonate has increased the pH and viscosity values and also decreased the titration acidity and serum separation values of the yoghurt. The results were found to be statistically significant (P