EFFECTS OF DIFFERENT FRUITS AND STORAGE PERIODS ON MICROBIOLOGICAL QUALITIES OF FRUIT-FLAVORED YOGURT PRODUCED IN TURKEY

Comparative microbiological analyses of fruit-flavored yogurt, plain y ogurt, and plain yogurt with 8% sugar were conducted in this research. The fruit-flavored yogurts were produced from evaporated cow's milk ( 19.75% dry matter) containing 16% jam prepared with an equal weight of sugar and fruit (sour cherry, orange, strawberry, or banana). The tot al plate count, lactic acid and coliform bacteria, and yeast and mold counts were determined in yogurt samples stored for 1, 3, 5, 7, 9, and 13 days. In conclusion, it is suggested that these types of yogurt sh ould not be stored longer than 7 days, because when a carryover cultur e is used for yogurt production, most likely yeast contamination will occur. Otherwise, pure starter culture should be utilized in yogurt pr oduction.