Influence of Different Fruit Additives on Some Properties of Stirred Yoghurt During Storage

Abstract: In this study, stirred type yoghurt with cornelian, rosehip, morello cherry (marmalades), grape (molasses), date (pulp) added and control (without additive) set type yoghurt were produced and stored up to 10 days at 4±1oC. Physico-chemical, microbiological properties and sensory quality of yoghurt samples were determined at 1. 6. and 10 days at storage. During storage period according to analysis results, the total solids between 14.58-20.51%, fat 2.95-3.10%, protein 3.61-4.34%, ash content 0.82-1.08%, titratable acidity (TA) 1.27-1.62, and pH 3.93-4.29 were found. Syneresis and TA increased over the storage period. The results showed that total mesophilic bacteria count were significantly different among yoghurt samples (P<0.05). Moreover Mold and yeast count showed significant increase during storage period. Sensory evaluation results showed that there was no any statistical differences among the yoghurt samples. Key words: Fruit yoghurt, physico-chemical properties, sensory qualit