Determination of some quality properties and aroma profiles of yoghurts produced from cow, buffalo, sheep and goat milks | İnek, manda, koyun ve keçi sütlerinden üretilen yoğurtların bazı kalite özelliklerinin tespiti ve aroma profillerinin belirlenmesi

acetaldehido acetaldehyde acetoin acetoina acide gras acidez acidity analyse microbiologique analyse organoleptique ash content buffalo milk calidad chemical composition chemicophysical properties composition chimique compuestos del sabor contenido de ceniza contenido proteico cow milk diacetilo diacetyl dry matter ewe milk fatty acids flavour compounds goat milk identification lait de brebis lait de bufflesse lait de vache leche de cabra leche de oveja leche de vaca levadura levure lipid content microbiological analysis moho moisissure moulds organoleptic analysis production protein content quality statistical methods teneur en cendres teneur en lipides turkey turquie volatile compounds yaourt yeasts yoghurt yogur