Determination of the effect of herb and cheese addition on somequality characteristics of herb packed yogurt (jaji) produced inŞirnak region

The aim of this study was to determine the quality properties of herb bag yogurts (called Jaji in the region) produced in Şırnak region. In the study, herb bag yogurts made with both cheese and only yogurt were produced. In both yogurt types, 2 different proportions (1.5% and 3.0%) of herbs that grow naturally in the region and are used by the local people in the production of herb bag yogurts were used in the production of yogurt. For this purpose, four different herb bag yogurts were produced (A: 10% cheese + 3% herb added bag yogurt, B: 10% cheese + 1.5% herb added bag yogurt, C: 3% herb added bag yogurt, D: 1.5% herb added bag yogurt) and their chemical, physical, sensory, microbiological and textural properties were examined and compared with each other and discussed. The produced herb bag yoghurts (Jaji) were stored at +4°C for 60 days and textural, physical, microbiological, chemical and sensory analyses were followed on the 1st, 30th and 60th days of storage. It was determined that storage period statistically affected (p<0.05) the pH, viscosity, serum separation, titratable acidity, water holding capacity, hardness, consistency, internal adhesiveness, external adhesiveness, gumminess, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, TAMB (Total Aerobic Mesophilic Bacteria), yeast-mold counts, "color and appearance", "structure and consistency", taste and odor" and "general acceptability" scores of yogurts. As a result, it was seen that the most liked herb bag yogurts (Jaji) were cheese and low herb (1.5%) yogurts.