Evaluation of quality characteristics for three types of local produced Yoghurt [Zabady]

To evaluate quality of three types of Yoghurt [A,B,C], chemical, organoleptic microbiological tests were conducted, after 24 hours, a week and 2 weeks of the production and during storage at 5°C +/- 2°C. The results showed that the quality characteristics of the three types of Yoghurt were confirmed to the Yemeni standards [No: 66 for Yoghurt] in the total titrable acidity, total solids, fat, solids not fat,flavour, taste texture and total coliform bacteria, during the period of storage. The [C] type was significantly better [P<0.05] in flavour than the other two types [A,B] after 24 hours from the production and storage at 5°C +/- 2°C. The [C] type was mathematically better in most of the quality characteristics under investigation