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In this study, stirred type yoghurt with rosehip, cornelian andmorello cherry (jam), grape (molasses), date (pulp) added and control set type yoghurt were produced and stored up to 10 days at 4 ± 1°C. Physico-chemical, microbiological properties and sensory quality of yoghurt samples were evaluated at day 1, 6 and 10 of storage. According to analysis during storage total solids were found to be 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 during storage. Syneresis and TA increased over the storage period. 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 showed that there were no statistical differences among the yoghurt samples. |
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