摘要：The yoghurt is a dairy product obtained by means of inoculating the milk by starters containing L. bulgaricus and S. thermophilus bacteria in appropriate proportions. The starters have been used for about seventy years in yoghurt technology. The bacteria used in preparing the starters are selected by taking care of their certain properties. Then, they are inoculated to the milk obtained by dry milk powder, left to incubation at 42-44 oC and when pH reaches 4.7, they are ensured to multiplicate and activate after terminating the incubation procedure. In these days, as in foreign countries, in our country, the use of starters is obligated by 51st article of the food regulations too. But despite this fact, the starters are well known or not consciously used. In yoghurt technology, yoghurts of higher qualities may be obtained by use of starters. They can be conserved without the flavour, aroma and the structure go upset, and the shelf life gets longer. As the acidity in yoghurts of normal hardness is at desired level, no water separation is neither observed.
