Abstract
This study was carried out to determine some properties of set type yogurts produced using different packaging materials and stored at 4±1 °C for 28 days and the effect of the packaging material on the viability of yogurt bacteria. Sensory analysis, bacterial counts (Lactobacillus delbrueckii ssp. bulgaricus ve Streptococcus. thermophilus), and some physicochemical properties (pH, titratable acidity, and released serum amount) of yogurt samples incubated in five different packaging materials (plastic, steel, clay, glass, and porcelain dishes) during the cold storage process were determined. The results found showed that the packaging material was effective on the numbers of viable L. bulgaricus and S. thermophilus (p < 0.01).
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