摘要：In this study, the chemical and microbiological analysis of strained yoghurt samples gathered from Erzurum. In the chemical analysis, the dry mater 32.36%, water 67.64%, fat 7.58%, protein 19.02%, lactose 4.79%, ash 0.975% and the acidity 2.44% as mean. None of the samples showed whey separation. As a result of microbiological analysis, the count of total bacteria 1.19x109 coliform bacteria 16 CFU/g, yeasts and molds 3.76x105 CFU/g and lactic bacteria 1.05x109 as mean.
