The physical, chemical, sensual and microbiological features` comparison between home made and factory made yoghurts which is sold in different points of Van province

The aim of this study is the physical, chemical, microbiological and sensory comparison of 15 factory made yogurt samples with 15 domestic home made yogurt which is collected from 15 different areas; according to physical and chemical analysis findings, average values of yogurt produced in homes are detected as pH 4.02 ± 0.14; titratable acidity % 1.16 ± 0.16; dry matter % 14.55 ± 1.36; fat % 4.23 ± 0.52; fat free dry matter % 10.31 ± 1.43; synaeresis 29.16 ± 6.09 (ml/100g); protein % 3.61 ± 0.55. The average values of factory made yogurt samples are detected as pH 4.08 ± 0.15; titratable acidity % 1.10 ± 0.11; dry matter % 13.77 ± 1.12; fat % 3.49 ± 0.52; fat free dry matter % 10.27 ± 1.17; synaeresis 29.32 ± 7.20 (ml/100g); protein % 3.66 ± 0.46. No gelatin findings were found in any of home made yogurts or factory made yogurts samples. According to the findings of microbiological analysis, the average yeast mold number of home made yogurts is detected as 6.02 ± 0.71 log kob/g; the number of Lb. delbrueckii subsp. bulgaricus 7.98 ± 0.60 log kob/g; the number of S. thermophilus 8.29 ± 0.55 log kob/g. The average yeast mold number of factory made yogurts is detected as 3.63 ± 2.09 log kob/g; the number of Lb. delbrueckii subsp. bulgaricus 7.78 ± 0.69 log kob/g; the number of S. thermophilus 7.60 ± 0.48 log kob/g. According to sensory analysis findings, while the average values, out of five, of home made yogurts are graded as appearance 3.38 ± 0.45; consistence 3.01 ± 0.55; smell 3.73 ± 0.27; flavour 3.74 ± 0.46. The average values of factory made yogurt sample are graded as appearance 3.88 ± 0.47; consistence 3.61 ± 0.34; smell 3.89 ± 0.41; flavour 3.64 ± 0.52.