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Deeth, H. C., Fitz-Gerald, C. H. and Snow, A. J. (1983) A gas chromatographic method for the quantitative determination of free fatty acids in milk and milk products. New Zealand J. Dairy Sci. and Techn. 18: 13-20.

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• TITLE: Characteristics of physico-chemical properties, volatile compounds and free fatty acid profiles of commercial set-type Turkish yoghurts

  AUTHORS: Zehra Güler, Young W. Park

  KEYWORDS: Turkish yoghurt, free fatty acids, volatile compounds, physico-chemical properties

  JOURNAL NAME: Open Journal of Animal Sciences, Vol.1 No.1, April 8, 2011

  ABSTRACT: Ten most popular brands of commercial Turkish set-type yoghurts were collected from local retail outlets in Hatay, Turkey for two separate periods, and analyzed for basic nutrients, physico-chemical properties, volatile aroma compounds and free fatty acid profiles to compare their differences among the yoghurt products. The results showed that there were significant differences (P