In this study, some chemical, textural and microbiological properties of 20 yoghurt samples, collected from central villages of Batman province, were investigated. The mean values of the pH, titration acidity, dry matter, fat, total nitrogen, protein, ash of yoghurt samples were 3.88, 0.996%, 13.70%, 4.4%, 9.42%, 0.767%, 4.90%, 0.912% respectively.. Mean values of texture profile analysis of the yoghurt samples were determined as; firmness 38.43 g, consistency 294.04 g.sec, cohesiveness -29.49g, index of viscosity -23.26 g.sec.
According to the results, at a rate of 55% of the analysed samples were not appropriate according to Regulations of Fermented Milk of Turkish Food Codex based on chemical properties.
Keywords: Batman, Yoghurt, Textural property, Chemical property