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Eight milky desserts prepared for the consumption in Konya, and milky desserts made by empirical production were examined in terms of pH, viscosity, dry matter, ash, sugar, and fat. The average pH, viscosity, dry matter, ash, sugar and fat values of milky desserts offered for sale on the market were determined between 6.66-6.94, 9.36-85.00, 36.55-48.98, 0.35- 0.78, 24.26-27.69, 2.25-4.62, respectively. The values of milky desserts produced experimentally were determined 6.76-6.92, 13.40-106.40, 29.98-45.84, 0.48-0.82, 21.62-26.78, 2.42-4.90, respectively. In terms of some chemical features, important differences were found in the samples of milky desserts. It was identified that in terms of the amounts of pH, sugar and fat, there are no differences. It was identified that the production formulas of milks desserts were not standardized, and production conditions and the differences of raw material being used have influence on this situation.In addition, basing on the chemical quality of milky desserts in the research both in Turkey and in the World, it was reported that there were a small number of researches. Due to the differences in production techniques and the lack of standard in Turkey, it has been aimed to determine the chemical quality of milky desserts in market and produced by experimentally.
Seçim et al. (Fri,) studied this question.