摘要：In this research, three different temperature/time combinations (70 oC without holding, 70 oC/15 min. and 70 oC/30 min.) were applied to experimental yoghurt samples made from milks which were adjusted to 15% total solids and also contain 0.6% stabilizer (Gelodan SB251). Pasteurized samples were kept at two different storage temperature (4±1 oC and 20±1 oC). Analyses were finished at that certain periods when the deterioration occurred obviously with regard to the organoleptic properties of yoghurts. There were no significant changes in titratable acidity and pH value of the samples kept at either 4±1 oC or at room temperature (20±1 oC) throughout the storage period. Acetaldehyde content decreased in those samples stored at 4±1 oC, while in increased slightly or remained unchanged in the samples stored at approx. 20 oC. In spite of the pasteurization of samples, tyrosine contents increased depending on the proteolytic activity. During the storage period, peroxide values decreased because however, this increase in the latter ones was irregular. Shelf-like of pasteurized yoghurts were determined as 60 days for the samples kept at 4±1 oC and 30 days for those stored at room temperature (20±1 oC).
