Notes

In the methods, whole set yoghurt samples (two yoghurt on the consumers’s health have always been
samples for each) were taken (before 10 days shelf-life related to the presence of a high concentration of
ending date) from ordinary markets in Balikesir region. A viable lactic acid bacteria in the product. In several
yoghurt sample of 10 g was decimally diluted in sterile countries have established minimum values of lactic
peptone water (0.1%) and dilution plated over the media. acid bacteria for yoghurts and/or fermented milks
S. thermophilus were determined on M17 agar medium during shelf life. These values range from 1×10 to
(supplemented with %5 sterile 10% w/v lactose) at 45°C /48 h with duplicate plates under microaerophilic The use of industrial starters with low proportion ofconditions, L. bulgaricus were counted on MRS agar L. bulgaricus allows the production of yoghurt with a medium duplicate plates at 45°C/48 h which pH of agar reduced acidity and with lesser risks of post acidification.medium was adjusted to 5.2 [11].
Coliforms were determined by the MPN method for a three tube series bacteria viability in yoghurts. Industrial standards using Mac Conkey Broth incubated at 35°C/48 h and E. coli were counted on Violet Red Bile Agar (VRBA) (Merck)at 37°C/18-24 h, yeast and mould enumarated on Oxytetracycline Glucose Yeast Extract agar at 22°C/ 5-7 concentration of sugars in sweetened yoghurts might days