Determination of Texture Profile Analysis of Yogurt Produced By Industrial and Traditional Method

Yagmur Erim Kose, Ibrahim Altun, Senol Kose


In the current study, the textural parameters of traditional and industrial yogurt samples sold in markets in Van province of Turkey were determined. The texture profile analysis result of traditional yogurt samples were different from industrial yogurt samples, especially based on processing steps in the production as well as composition of raw milk, incubation time, incubation temparature, storage conditions of yogurt samples and etc. The hardness, adhesiveness, gumminess, chewiness values of industrial yogurt samples were determined higher, springiness, and cohesiveness and resilience values were lower than traditional yogurt samples. These findings indicated that the textural parameters of yogurt might be affected by production methods.

Keywords: Texture analysis, yogurt, industrial and traditional method

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ISSN (online) 2422-8702