Uçar, GürkanGüner, AhmetDoğruer, YusufAtasever, Mustafa2020-03-262020-03-262003Uçar, G., Güner, A., Doğruer, Y., Atasever, M., (2003). Properties of Yoghurt Produced From Different Ratios of Cow and Sheep Milk. Indian Veterinary Journal, (80), 1-6.0019-6479https://hdl.handle.net/20.500.12395/18540Yoghurt is one of the most favoured fermented milk products whic is generally produced from cow milk. According to some researchers (Gönç 1986, Öztek 1999, Konar 1999 and Tekinşen 2000), the quality of sheep milk yoghurt is better. Yoghurt produced from sheep milk with high fat and protein content is reported to posses smooth and compact structure, high nutritive value and long shelf-life; but its typical odour distracts majority of consumers (Kheigas et al. 1986, Konar 1999 and Öztek 1999). The present study, attempts have been made to use different proportions of sheep and cow milk and to determine some chemical, microbiological and sensory qualities of yoghurts prepared.eninfo:eu-repo/semantics/openAccessArticle8016Q4WOS:000184439700010Q4