- Turkish Journal of Veterinary and Animal Sciences
- Vol: 33 Issue: 1
- The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirre...
The Effect of Garlic (Allium sativum L.) on Some Quality Properties and Shelf-Life of Set and Stirred Yoghurt
Authors : Engin Gündoğdu, Songül Çakmakçi, Elif Dağdemir
Pages : 27-35
View : 11 | Download : 3
Publication Date : 9999-12-31
Article Type : Makaleler
Abstract :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 °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 ( 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.Keywords : Yoghurt, garlic, shelf-life, storage time