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Ligor, M., Jarmalaviciene, R., Szumski, M., Marugka, A. and Buszewski, B. (2008) Determination of volatile and non-volatile products of milk fermentation processes using capillary zone electrophoresis and solid phase microextraction coupled to gas chromatography. J. Sept. Sci. 31: 2707-2713

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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