摘要：In this research, the manufacturing technique of sherbet, a product which is not well-known already in Turkey, is studied and sherbet samples are manufactured by using 55% cream, skim milk powder, sweetener, stabilizer, flavouring and colouring materials and citric acid. In those samples physical, chemical and sensory properties are tested. In the samples, some properties are determined as follows: Overrun, 47.3%, total solids content, 35.488%, fat content, 2.33%, and ph value, 3.74. Melting resistance of the sherbets are found ranging between 69.5-88.7% in 60 minutes. The body and texture of the samples are found defective, whereas those samples are preferred because of the sensory properties, such as appearance, colour, odour and flavour.
