摘要：A HPLC technique was used for the quantitative analysis of organic acids in acidophilus milk and yoghurt made from cow, ewe, goat’s milks. In addition these acidophilus milk, yoghurt were concentrated by using UF technique and traditional methods. After fermentation of milks, the amount of orotic citric, pyruvic, lactic and hippuric acids in milks, acidophilus milk, yoghurt and their concentrated products produced from cow, ewe and goat’s milks was decrease in almost all samples. But the amount of lactic and acetic acids was increase significantly. There were no significant difference between normal acidophilus milk, yoghurt and concentrated acidophilus milk, yoghurt samples.
