The fluctiation of the storage process in the physical, chemical and sensory features/properties of kefir yogurt which is produced by adding grated persimmon, banana and apple

In this study, the physical, chemical and sensorial Characteristics of one kind of kefir yogurts that contained persimmon, apple and banana have been examined. This type of kefir yogurts is called Fruit Set Type.The effects of storage time (1st, 7 th and 14th days) and the types of fruits upon these Characteristics have been indicated. The values of fat, pH, protein, dry matter and titratable acidity in the raw milk used in production have been determined. The analaysis indicated that the valaues of pH in Fruit kefir yogurts had not ben affected by the addition of the set of fruits at an important level whereas physical Characteristics such as serum separation, volatile fatty acids, viscosity, acetaldehyde, titratable acidity and penetrometrer had been affected at various levels. It was noticed that the rates of Sensory and Color analysis of all yogurts have differed in notable numbers in the terms of storage time and fruits types