Physical, Chemical, Microbiological and Sensory Characteristics of Some Fruit-Flavored Yoghurt

SUMMARY Yoghurt with different fruit-flavors(Cornelian, Morello Chery and Rose hip marmalade, grape molasses, date pulp, and control (without additive)) was prepared and stored up to 10 days at 5 o C. The fruit flavors were added at the rate of 7 % w/w. Yoghurt samples were analyzed for some physical, chemical, microbiological and sensory some characteristics. The total aerobic mesophilic bacterial count, coliform count, and yeast and mold counts were determined in yoghurt samples at 1, 6 and 10 days interval. There were significantly differences in the fat, ash, protein, total solids (TS) content and titratable acidity (TA) for samples amonts 1d of storage. There were marked differences in the protein and dry matter due to different flavor additives. Syneresis and TA increased over the storage period. The yoghurt containing Grape molasses and Morello had higher flavor scores than using other flavoring. The total mesopilic bacterial count was significantly higher in the yoghurt sample contained grape molasses. Yeast and mould count increased significantly during storage at 5 o C .