الفهرس 
Yoghurt starter activityOnly 14 pages are availabe for public view
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Abstract
this work was to study the importance of the storage period of the obtained product on the shelf life and keeping quality of the resultant yoghurt. However, cheinical composition and bacteriological contents were also recorded. - Zabady was prepared fioin 12% reconstituted in& and stored in refrigerator (5”C&l) for 10 days. The obtained samples were analyzed fiesl~a nd after 3, 5, 7 and 10 days of storage. Chemical cl~angingo facidity, pH values, lactose contents, acetaldehyde, diacetyl, acetyl methyl carbinol and total volatile fatty acids had been followed in yogl~urtp roduct (resultant zabady) during the storage period. - Acidity of the resultant products gradually increased with the advancing of the storage period for all zabady treatments. These values had changed during the storage froin 0. 80-0. 82% to 1. 04-1. 09%. Opposite direction was observed for pH values. These values consequently decreased during the storage for all treatments fioin 4. 63-4. 67 to 4. 06-4. 10. The statistical analysis showed that the differences among the treatments for acidity and pH values were insignificant during all the storage periods.