A Comparative Study on Some Quality Properties and Mineral Contents of Yoghurts Produced From Different Type of Milks

The objective of this study was to determine and compare the some quality properties and mineral contents of yoghurts made from different types of milks. For this purpose; physical, chemical, microbiological and sensory properties of yoghurts produced from cows', buffaloes', ewes' and goats' milks were examined during 28 day storage at 4 degrees C. Some major and minor mineral contents of yoghurts were also determined. Total solids, protein, ash, Ca and P contents of ewes' yoghurt were significantly higher compared with the other yoghurts. An increase in viscosity was observed with increasing total solids and protein contents of yoghurts. Zn and Fe contents of cows' yoghurt were higher than the other yoghurts. L. bulgaricus and S. thermophilus counts of all yoghurts showed an increasing until day 7 of storage then a decreasing until the end of storage. Although cows' and ewes' yoghurts were the most acceptable during storage, goats' yoghurt was the lowest scored by panelists.