摘要：This research was undertaken to investigate the usage of several stabilizers (gelatine 0.5%, pectin 0.2%, gum arabic 0.5% carrageenan 0.15%) and emulsifier (lecithin 0.5%) in yoghurt production, their effects on the characteristics of yoghurt, and changes of these characters during the 21 days storage. It was found that carrageenan prevented rise of acidity and decrease of pH at yoghurt. Consistence of yoghurt was positively affected by carrageenan, gum arabic and gelatine. It was also found that gelatine and gum arabic improved viscosity. Whey separation of yoghurt was improved by carrageenan. Lecithin on the other hand, improved consistence and viscosity of yoghurt. The use carrageenan adversely affected the sensory characteristics of yoghurt. Yoghurt with gelatine was highly preferred. Titration acidity and consistency of yoghurt increased during storage, when pH, lactose ratio and whey separation decreased. It was also found that long storage time adversely affected the sensory characteristics of yoghurts.
