Guler, ZehraGursoy-Balci, Alev Canan2024-09-182024-09-1820110308-81461873-7072https://doi.org/10.1016/j.foodchem.2011.01.090https://hdl.handle.net/20.500.12483/12876Six different types of yogurt were manufactured from Damascus goat milk, Awassi ewe milk and a mixture of equal portions of the 2 species of milk using 2 types of commercial yogurt cultures (CH-1 and YF-3331). Yogurts were chemically analysed at 1, 7, 14 and 21 days of storage. Results showed that cultures significantly affected acetaldehyde (P < 0.05), acetone (P < 0.05) and diacetyl (P < 0.001) contents. Type of milk significantly influenced acetaldehyde (P < 0.05), diacetyl (P < 0.001), acetoin (P < 0.001) and ethanol (P < 0.05) levels. Significant variations occurred in acetaldehyde (P < 0.001) and acetoin (P < 0.05) contents during the storage. Short-chain free fatty acids were the highest in ewes' milk yogurt made with culture YF-3331, and increased during storage, while the levels of medium-chain free fatty acids, except for decanoic acid, were unchanged and the amount of long-chain free fatty acids decreased during storage. Cultures used and types of milk had no effect on long-chain free fatty acids in yogurts. (C) 2011 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessYogurtGoat milkEwe milkMixtureFree fatty acidsVolatile compoundsArticle12731065107110.1016/j.foodchem.2011.01.090252140972-s2.0-79952532449Q1WOS:000289046300023Q1