摘要：In this research, effects of the pH values obtained at the end of the incubation period on some properties of yoghurts and variations of these properties during 14 days of storage at 3 oC was investigated Results can be summarized as follows: - Acidity increase during the storage was found maximum for those samples that the incubation stopped earlier (sample A). In other words the highest acid production during the storage was determined for the yoghurts of that incubation was end before the complete coagulation occurred. A considerable part of the acidification (75.31-88.33%) after incubation occurred between the end of the incubation period and the first day of storage. - Curd stability was positively influenced by the decrease of pH values at the end of the incubation period. - Generally it was observed that as the consistency increased, whey separation of yoghurt decreased during the incubation period: These differences were found more pronounced for the samples of which pH values were 4.7 and less at the end of the incubation. - Decrease of pH values at the end of the incubation period created increase of acetaldehyde, lactic acid and volatile fatty acids contents of the experimental samples. The rate of increase of the acetaldehyde content was found more pronounced especially between 4.7 and 4.0 pH values. - It was observed that as the lactic acid and volatile fatty acids contents increased, acetaldehyde content decreased in all samples during the storage period. The rate of decrease of acetaldehyde content was found more pronounced for the yoghurts of which pH values were low.
