摘要：In this study, starters obtained from domestic and foreign sources were used in yoghurt production. Some quality criteria of those yoghurt were compared and evaluated during the storage period of 14 days. As quality criteria some organoleptic, rheological chemical and microbiological properties were regarded. Organoleptic tests showed that the yoghurt produced by foreign starters were found more approvable both in the 1st and 14th days of storage. It was observed that, there were no differences between the yoghurt samples with regard to rheological properties. There was not considerable difference between yoghurt samples from the point of pH, titratable acidity and lactic acid values. Acetaldehyde contents were found higher for the yoghurt produced by foreign starters. None of the samples contained coliform, yeast and mould.
