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Lee, J.H., Melton, S. L., Waller, J. C. and Saxton, A. M. (2004) Modification of physicochemical characteristics of goat milk fat by feeding protected high oleic sun- flower oil supplements. J. Food Sci. 69: 280-286.

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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