摘要：In this study, recoveries in Torba and losses with yoghurt whey of the total solids and its components were investigated in Torba yoghurt production. The total solids of Torba yoghurts made from the yoghurts used as a raw material with different total solids, i.e. (A) 12.75%, (B) 14.06% and (C) 15.50% were found 24.67%, 23.11% and 22.58% respectively. Increasing the total solid contents of yoghurt decreased the recovery rate of total solids in Torba yoghurt. On the other hand, the losses with whey increased. The recovery rations of nitrogenous matters and mineral salts increased while the proportions of draining whey decreased. The recovery rations of nitrogenous matters were determined between 81.87% and 87.86% in Torba, and those of mineral salts, 43.11 %-48.51%. Also, 99% of the total fat was recovered in Torba.
