The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt

This study was conducted to determine some properties of set and stirred type yoghurts containing 0.5% and 1% garlic (Allium sativum L.) during storage period of 28 days at 4 +/- 1 degrees C. Some microbiological, physical, chemical, and sensory properties of yoghurts were determined in days 1, 7, 14, 21, and 28 of the storage period. Coliform bacteria were not detected in all samples during the storage period (< 1 log cfu/g) and yeast and mould were only detected in the control group (without garlic), except the first day. Sensory analysis indicated that set type yoghurts were more favoured than stirred type yoghurts. Yoghurt samples containing 1% garlic were more favoured than samples with 0.5% in both set type and stirred type. In addition, this study showed that garlic addition had no effect on acidity, fat, protein, and acetaldehyde levels of the yoghurts (P > 0.05) and sensory scores of yoghurts decreased during the storage period. It was also shown that the control group could be safely consumed up to day 7 of storage while garlic groups could be safely consumed up to day 28.