摘要：The organic acids found in yogurt samples manufactured under laboratory-scale conditions were determined by HPLC during the 1., 2. and 3. hours of fermentation and storage at 4 oC. In addition, acidity, pH and sensory properties of yogurts during storage were examined. It was found that the acidity increased and pH decreased while lactic, acetic and propionic acids increased and orotic acid decreased because of the utilization by yogurt starter bacteria during fermentation and storage. Pyruvic acid showed a maximum concentration in the 3rd h of fermentation and then decreased during the storage. It was found that the concentrations of uric and citric acids decreasing in the fermentation showed no significant change during the storage.
