Comparison of homemade and commercial yoghurt in Van province, Turkey
Fermented dairy products with different consistency and aroma are produced especially through lactic acid fermentation with the use of various starter cultures. Among the fermented dairy products, yoghurt is the most known and consumed dairy product. Yoghurt is similar with milk in point of nutrients, but more resistant than milk (Bonczar et al., 2002). Due to significance in human nutrition, health benefits, unique taste and aroma, yoghurt consumption increase worldwide. Taste and aroma are related to production of volatile and non-volatile acids and carbonyl compounds. Homogenization and starter cultures also play a great role in taste and aroma of the yoghurts (Köse&Ocak, 2014).