부산대학교 도서관

Yoghurt is a traditional dairy product that is present on our table every day. Its quality, which is determined by the values of its physical, chemical, and microbiological indicators, is monitored by both producers and various public and scientific organisations. The aim of the present study is a comparative analysis and qualitative assessment of three commercially available Bulgarian yoghurts. After the first day of their purchase and during their storage for ten and 20 days, the variation of the main indicators - titratable acidity, pH, syneresis and total lactic acid bacteria count (Lactobacillus bulgaricus and Streptococcus thermophilus) was monitored. The samples were also subjected to organoleptic evaluation, which included determination of surface, colour, coagulum type, texture on cutting, consistency on breaking, taste and aroma. The data showed that all three yoghurt samples retained their quality characteristics and were edible throughout the storage period. [ABSTRACT FROM AUTHOR]