Abstract
In this study, 60 strained yoghurt samples, including 30 public bazaar and 30 dairy-markets were examined in terms of chemical and microbiological properties. According to chemical analysis of bazaar samples, average levels of pH, acidity, fat, protein, salt, total solid and ash are determined; 3.94, 2.19% (LA), 8.09%, 11.21%, 1.83%, 21.74%, 0.71%, respectively. The average levels of given elements above in samples gathered from dairy stores are determined; 3.94, 1.86% (LA), 9.47%, 11.95%, 1.81%, 23.26%, 0.71%, respectively. No presence of starch was found in any of the samples. The chemical analysis results of the strained yoghurt samples were determined in accordance with the values specified in Turkish Food Codex except for the amount of fat analysis gave a result over the specified value. Coliform bacteria level was determined
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