The effects of milk powder addition and storage period on the properties of cream yogurt

In this research, cream yogurt were produced by adding skim milk powder at 4 different rates (% 0, % 2, % 4, % 6) and stored for 30 days. Some physical, chemical and sensory properties of cream yogurt were investigated at 1st, 7th, 15th and 30th days of storing period. According to results; pH values of cream yogurts were 4.13-4.67, titratable acidity (LA) were 0.66-1.14%, protein content were 2.5-4.4%, fat content were 27.33-28.00%, lactose content were 2.65-3.33%, tyrosine content were 0.69-1.12 mg/g, acetaldehyde content were 4.9-7.7 ppm, total volatile fatty acids content were 4.1-7.81 0.1 N NaOH/100g, whey separation ratio were 0-70.33%, penetrometer values were 158-96 1/10 mm, viscosity were 3795-6045 cP and water-holding capacity were 48.4-59.9%. According to total acceptability scores, cream yogurt with % 4 added skim milk powder was the most preferred than control and other samples.