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

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 < 0.05), while titratable acidity, total solid, salt, protein and fat content increased (P < 0.05) during storage. The yoghurt lipolysis decreased during the first 30 days and then increased...