In this study, it was aimed to determine some physical, chemical, microbiological and sensorial properties of yogurts traditionally made from water buffalo milk in the Western Black Sea Region (WBSR) in Turkey. Totally 86 yogurt samples were collected from producers or sellers in the cities of Kastamonu, Karabük, Bartın, Zonguldak, Düzce and Boluin WBSR and analyzed. As a result of the analysis, mean dry matter (%), fat (%), non-fat dry matter (%), protein (%), ash (%), lactose (%), pH, acidity (LA, %), color values L*, a* and b*were obtained as 17.13±3.524, 6.98±2.327, 9.92±1.362, 4.48±0.690, 0.84±0.102, 4.59±1.011, 4.20±0.208, 1.22±0.236,96.22±2.217, -3.30±0.412 and 8.50±1.513, respectively. Starch was determined in none of the samples. Average water holding capacity was 67.48±9.594% and viscosity was 1249.67±1077.762 mPa.s. In addition; firmness (g), consistency (g.sec), cohesiveness (g) and index of viscosity (g.sec) were found as 246.43±138.898, 4910.66±2234.522, 182.32±87.672 and 334.79±149.087, respectively. Acetaldehyde, ethanol, diacetyl, acetoin and aceton values were obtained as 8.93±4.205, 114.93±154.807, 0.95±0.014, 24.44±16.905 and 0.59±0.504 (mg/kg), respectively. Mean aerobic mesophilic count was found as 4.41±1.032 log cfu/g, coliforms as 2.37±1.077 log cfu/g, yeasts and molds as 4.16±1.076 log cfu/g and total lactic acid bacteria count as 5.96±0.923 log cfu/g. Sensorial analyses showed that average appearance score was 3.76±1.005, smell 4.03±0.978, taste 3.64±1.105, consistency by spoon 3.93±1.005 and consistency by mouth3.71±1.022 on scale 5. Important variations in properties analyzed were observed among the samples collected from different cities. For example, the values of dry matter, fat, protein, ash, water holding capacity, viscosity and color were the highest in the samples of Karabük city among the others.

中文翻译：

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土耳其生产的传统水牛酸奶的某些化学，物理，微生物和感官特性

在这项研究中，旨在确定在土耳其西部黑海地区（WBSR）传统上由水牛乳制成的酸奶的一些物理，化学，微生物和感官特性。从Kastamonu，Karabük，Bartın，Zonguldak，Düzce和Boluin WBSR等城市的生产商或销售商中收集了总共86种酸奶样品，并进行了分析。分析的结果是，平均干物质（％），脂肪（％），脱脂干物质（％），蛋白质（％），灰分（％），乳糖（％），pH，酸度（LA，％） ），获得的色值L *，a *和b *为17.13±3.524、6.98±2.327、9.92±1.362、4.48±0.690、0.84±0.102、4.59±1.011、4.20±0.208、1.22±0.236、96.22±2.217 ，分别为-3.30±0.412和8.50±1.513。在所有样品中均未测定淀粉。平均持水量为67.48±9.594％，粘度为1249.67±1077.762mPa.s。此外; 硬度（g），稠度（g.sec），内聚性（g.sec）和粘度指数（g.sec）分别为246.43±138.898、4910.66±2234.522、182.32±87.672和334.79±149.087。乙醛，乙醇，二乙酰基，乙酰丙酮和丙酮的值分别为8.93±4.205、114.93±154.807、0.95±0.014、24.44±16.905和0.59±0.504（mg / kg）。平均有氧嗜温数为4.41±1.032 log cfu / g，大肠菌群为2.37±1.077 log cfu / g，酵母菌和霉菌为4.16±1.076 log cfu / g，乳酸菌总数为5.96±0.923 log cfu / g 。感官分析显示，在等级5上，平均外观得分为3.76±1.005，气味为4.03±0.978，味道为3.64±1.105，汤匙的稠度为3.93±1.005，口感的稠度为3.71±1.022。从不同城市收集。例如，