Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

Abstract Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical, nutritional, and sensory properties of these yoghurts were studied along 60 days of storage. Results showed that, both pH and percentage of free whey decreased significantly ( P P s1 -and β-casein degradation occurred in Tuluq yoghurt. This might be due to endogenous surface bacteria and yeasts activities on Tuluq bag. It was concluded that Tuluq yoghurt had long shelf-life and high quality, being a valuable dairy product.