摘要：In this research effect of the different heat treatment (85 oC/10, 20, 30 min. and 95 oC/10, 20, 30) on some properties of yoghurt has been investigated. Results can be summarized follow, - The maximum values of consistency and acetaldehyde were obtained in the experiment that used 85 oC/10 min. heat treatment. Consistency decreased due to the excessive denaturation. - During the storage period titratable acidity increased 21-22 SH for the samples the heat treatment 95 oC and 18 SH for 85 oC. pH values at the samples heat treated 95 oC and 85 oC decreased respectively 0.21 and 0.16. - Variation of acidity values and coagulation times may be due to the stimulatory/inhibitory effect occurred during the heat treatment. - During the storage period, acetaldehyde content of the samples decreased even though volatile fatty acids increased.
