Guler, Zehra2024-09-182024-09-1820080026-3788https://hdl.handle.net/20.500.12483/10048The effects of commercial yoghurt starter cultures and storage period on lipolysis in set-type fermented milks produced from cow's milk and aromatic cultures such as CH-1, YF-3331 and YC-350. All samples were analyzed at days 1, 7, 14 and 21 of storage for the determination of free fatty acids (FFA) and overall flavour as well as gross-chemical composition. Total solids, protein (TNx6.38), fat and ash of yoghurts were about 13.46 +/- 0.02%, 3.70 +/- 0.04%, 3.32 +/- 0.02% and 0.78 +/- 0.05% from the beginning to the end of storage, respectively. During the manufacture and storage of yoghurts the amount of individual FFAs varied significantly depending on type of culture used (P<0.01). Culture YC-350, with respect to the total level of FFA, showed the highest lipolytic activity, followed by YF-3331 and CH-1 cultures. In sensory evaluation, yoghurt with culture YC-350 had the highest total FFA content (539 mu g/100g) and received the highest overall flavour scores by panelists.eninfo:eu-repo/semantics/closedAccessfermented milk (quality, starter cultures)Article63173772-s2.0-38749115433N/AWOS:000252871700021Q4