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标题：Microbylogical, Chemical and Physical Properties of Strained Yoghurt Consumed in burdur Turkey
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作者：Seval Kırdar ; İlhan Gün
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：1
出版社：Association of Food Technology, Turkey
摘要：In this study, the composition and microbiological properties of 40 strained yoghurt (Concentrate Yoghurt) samples obtained from Burdur market was determined and the results were compared with Food Regulation The total solids content in all strained yoghurt were ranged from 12.93% to 34.59 %, with the main of 21.90% According to the results of tat content 55% of the samples are classified into whole fat type, 37.5% of the samples are classified into half fat type and 17.5% of the samples are classified into non-fat. The mean for the values protein, lactose and ash contents of strained yoghurt were 12.55%, 3.07% and 0.70% respectively. Titratable acidity of the samples were between %1.13 (50 °) - %2.40 (106.75° SH) and 97.5% of samples were found to be consisted with Food Regulation. pH values were ranged from 3.88 to 3.41, with the mean of 3.69. According to the microbiological results, it was showed that strained yoghurt produced under the poor hygienic conditions.