摘要：In this study, yoghurt which is a much used products in our country was researched on the microbiological and organoleptic qualities. 120 yoghurt samples which are obtained from 15 dairy plants in Ankara city between the dates of June 1985 and February 1986 were tested for coliform bacteria, yeast and mould; for total solids and fat content and acidity; for organoleptic properties. In 86.7% of the yoghurt samples presence of coliform bacteria, and in 100% of ones presence of yeast and mould were shown. However, it is concluded that 13.3% of the samples for coliform bacteria and 60% of ones for yeast and mould can be hazardous to public health. In 53.3% of the yoghurt samples desired chemical quality was determined. With these data we can say that only 26.6% of the yoghurts that are sold in Ankara markets can be consumed.
