Some properties of apricot added yogurt produced by using probiotic culture

In this study chemical, physical and sensory properties of yogurt in which added 4 different rates (%0, %6, %9, %12) apricot paste and probiotic culture was investigated. Skim milk powder, sugar, stabilizer and different rates apricot paste added in raw cow milk. Yogurt produced using this mix after heat treating. The influence of using different rates apricot paste is important in dry matter, colour (p<0.01), viscosity (p<0.05) levels whereas is not important in fat, pH, titrable acids, protein, tyrozine, acetaldehyde, total volatile fatty acids; whey separation, consistency (penetrometer) levels of probiotict yogurt (p>0.05). The influence of storage is important in titrable aciditiy, tyrozine and total volatile fatty acids of only sample A (0 %) probiotic yogurt (p<0.01). According to total acceptability scores, yogurt with % 12 added apricot is the most preferred than control and other samples.