Market research some additives (starch, gelatin, natamycin) used in consumed yoghurt and on the determination of microbiological quality

In this study, 20 different brands yoghurt, which 6 of them are local and 14 are sold in stores, were carried out to determine the usage of starch and gelatin as a stabilizer and natamycin as a preservative and also their micribiological quality. Besides, pH values of yoghurt samples were measured. The average pH value of yoghurt samples are between 4,32-4,82. There has been no strach and gelatin in yoghurt samples. The usage of natamycin were found between 1,03 and 16,5 ppm. In microbiological analysis, coliform bacteria, E coli, yeast and mold were measured. Coliform bacteria was found in 4 samples of yoghurt. The number s of coliform bacteria are between <3-11000 MPN/g and determined as 553,75 MPN/g. Relatively high numbers of coliform bacteria were found. 1 yoghurt sample, while the others didn?t exceed the limit of coliform bacteria which have been identified. There has been no E. coli in yoghurt samples. In yoghurt samples, between 10-6000 cfu/g averagely 725 cfu/g yeast and between 10-8400 cfu/g averagely 435 cfu/g yeast were identified. The number of mold in one yoghurt sample and the number of yeast in 4 yoghurt samples have exceeded the limits.