Some Chemical Properties of Traditionally Produced Yoghurt

Some chemical properties of 25 yoghurt samples produced traditionally in Erzurum and Kars provinces were investigated in this study. Dry matter, fat and protein contents of the samples were found to be 13.02±2.22%, 3.88±1.95% and 3.87±0.79% in average, while titratable acidity, acetaldehyde amount, pH value and lipolysis degree were determined as 3.65±4.19%, 16.07±12.18 ppm, 3.81±0.19 and 4.14±3.34 meq K0H/100 g fat, respectively. It was further determined that 88% of the samples had non-fat dry matter content less than 12% and 92% of them had protein content more than 3%. On the other hand, 40% and 60% of the samples were in full fat and fat yoghurt classes. Also, of all samples 68% had titratable acidity more than 1.5% and 88% of them had pH value lower than 4,64% had acetaldehyde amount 10 ppm or more and finally 60% had lipolysis degree 3 meq K0H/100g fat or more.