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Bu calismada inek ve manda sutlerinden yapilan yogurtlarin raf omurleri karsilastirilmistir. Yogurt ornekleri 4 hafta boyunca buzdolabinda saklanmistir. Analizler depolamanin 1., 7., 14., 21. ve 28. gunlerinde yapilmistir. Elde edilen sonuclara gore; manda sutunden yapilan yogurtlarda (BY) kuru madde, yag, asitlik ve L* degerleri; inek sutunden yapilan yogurtlardan (CY) elde edilen degerlere gore daha yuksek cikmistir. BY orneklerinin toplam aerobik mezofilik mikroorganizma, laktobasil, laktokok ve maya ve kuf sayilari ise CY orneklerinkinden dusuk cikmistir. Ozellikle BY orneklerinin maya ve kuf sayilari (2.46 log KOB/g) CY orneklerinkinden (4.00 log KOB/g) oldukca dusuk cikmistir.  Manda sutunden yapilan yogurtlar her test doneminde panelistlerin tercihi olmus ve en yuksek tercihi depolamanin son gununde almislardir.

A COMPARATIVE STUDY ON THE SHELF LIFE OF THE YOGURTS PRODUCED FROM COW AND BUFFALO MILKS