PREPARATION AND PROPERTIES OF ICE-CREAM TYPE FROZEN YOGURT

Changes in sensory ratings and chemical properties of ice cream type f rozen yogurt (fat content > 8.0% with varying pH values) were investig ated during storage for 6 months at -35 degrees C. No appreciable chan ge was observed in the structure, acidity and pH values of the product s during storage, rn addition, there was no increase in thiobarbituric acid values of the products during storage. Viable lactic acid bacter ia decreased in number with increasing storage period. Different senso ry ratings were obtained for assessors who were familiar with yogurt a nd for assessors who were not. The product having a pH value of 5.5 wa s the most preferred ice cream type frozen yogurt in the products exam ined.