摘要：In this research, traditional dairy dessert “İncir Uyutması” was produced with different probiotic culture combinations and adding inülin as prebiotic. Produced dessert samples were stored at 5°C for 20 days and determined physical, chemical and microbiological changes during storage. All of the dairy dessert samples had probiotic properties according to microbiological count results and those properties were preserved during storage. During storage, while an important difference didn’t become in the dry matter, whey separation and viscosity, important decrease occured in pH. According to the results in this research, probiotic cultures affected physical, chemical and microbiological properties of desserts as positive.
其他摘要：Bu çalışmada, yöresel bir süt tatlısı olan “İncir Uyutması” farklı probiyotik kültür kombinasyonları ve prebiyotik olarak da inülin ilave edilerek üretilmiştir. Üretilen tatlılar 5ºC’ de 20 gün süreyle depolanmış, depolama esnasında fiziksel, kimyasal ve
