Comparison of some characteristics of homemade, local and national brands yoghurts

In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had th...

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Veröffentlicht in:	Analele Universității "Ovidius" Constanța. Seria Chimie 2023-01, Vol.34 (1), p.8-13
Hauptverfasser:	Aktaş, Haktan, Ürkek, Bayram, Aktaş, Hacer Meral, Çetin, Bülent, Şengül, Mustafa
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Bacteria benzoic acid Calibration Chromatography Dairy products Fermentation Laboratories Lactose Milk Provinces rheological properties Rheology sorbic acid syneresis Variance analysis Viscosity yoghurt Yogurt
Online-Zugang:	Volltext
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