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Güler,Z. and Park, Y.W. (2009) Evaluation of chemical and color index characteristics of goat milk, its yoghurt and salted yoghurt. Trop. and Subt. Agroecosystems, 11: 37-39.

has been cited by the following article:

• 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