摘要：In Turkey, various methods are used for the fortification of milk in yoghurt production. in this research to compare these methods, yoghurts were manufactured from milk which fortified by different methods (A: evaporation, B: by the addition of 3% milk powder, C: by the addition of 3% whey powder, E: by the addition of 2% milk powder+1 % whey powder, F: by the addition of 2% milk powder+1% buttermilk powder, G: by the addition of 1 % milk powder +2% whey powder, H: by the addition of 1% milk powder +2% buttermilk powder, l: by the addition of 1% milk powder+ 1% whey powder + 1% buttermilk powder). Statistical analysis showed that the effect of increasing the level of total solids on consistence and synergies of yoghurts was found to be significant (p<0.05). It was determined that using of the different methods effected significantly the organoleptical qualities of yoghurts (p<0.01). Effect of storage on pH values, consistence, synergies and acetaldehyde contents of yoghurts were also significant (p<0.05).
