摘要：Effects of 2 different types of milk (cow's and goats), 4 types of aroma-fruits (Nescafe, strawberry, cherry and peach) and 15 days of storage period on the microbiological qualities of yogurts were investigated and the results were summarized as below. There were no coliform group of bacteria in the samples of cow's and goat's milk yogurts, were between 0-12 333 per mi for the cows milk and 0-9967 per mi for the goat's milk yogurt samples and these values also showed a steady increase throughout the storage period. The lactic and total aerobic mesophilic bacteria contents of the fruit-aroma yogurts were changeable throughout the storage period; showing a general increase up to the 10th days and then decreasing a little to the end of the 15th days. The lactic acid and the total aerobic mesophilic bacteria numbers in the cow's milk yogurts were between 191x106-778x106 and 396x106-1419x106 per mi respectively. The corresponding values for the goat's milk yogurts were found to be between 242x106-685x106 and 497x106-1190x106 per ml respectively again for the lactic acid and the total aerobic mesophilic bacteria contents.
