The quality of yoghurt on retail in Turkey. | [Pakistan Journal of Biological Sciences • 2005]

Author(s):

1. C. Karagozlu: Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey

2. S. Kilic: Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey

3. H. Uysal: Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey

4. M. Akbulut: Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey

5. H. Kesenkas: Department of Dairy Technology, Faculty of Agriculture, Ege University, 35040, Izmir, Turkey

Abstract:

Some physico-chemical and microbiological properties of 47 commercial yoghurt samples collected from the local market were examined to determine their consistency to current codex. Results obtained showed that, considering non-fat solids contents, the majority (87.2%) of the samples were in line with the Turkish Food Codex Fermentative Milk Regulation. Nevertheless, 9 samples were found to be out of limits indicated in the relevant codex. The chemical composition of 80.9% of the samples did not match the values declared on their labels and not obey with the lower limits indicated in the codex. All samples had higher total acidity values than the upper limits given in the relevant codex. With regard to the counts of viable yoghurt bacteria, while almost half of the samples examined (49%) had numbers high enough for standard yoghurt, 23 samples (51 %) had low counts of yoghurt bacteria.

Page(s): 1100-1104

DOI: DOI not available

Published: Journal: Pakistan Journal of Biological Sciences, Volume: 8, Issue: 8, Year: 2005

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