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