摘要：In this study, it was aimed to study to compare the shelf life of yogurts made from cow and buffalo milks.
The experimental yogurt samples were kept at a refrigerator for 4 weeks and were analyzed on days 1th, 7th,
14th, 21th and 28th of storage. According to the results obtained, yogurt samples (BY) made from buffalo
milk had higher values of dry matter, fat, acidity and L* values than those of yogurt samples (CY) made from
cow milk. The counts of total aerobic microorganisms, lactobacillus, lactococcus and yeasts & molds of BY
yogurt samples were lower than those of CY yogurt samples, especially yeasts and molds counts of BY
samples (2.46 log CFU/g) were fairly lower than those of CY samples (4.00 log CFU/g). The BY samples
were highly preferred by the panelists in every test period and the highest preference was obtained at the
end of the storage.
