The effects of xanthan and carrageenan gums at different concentrations on the rheological, microbiological, chemical and sensory properties of yogurt were studied. The viscosity of samples containing gums increased compared to the control sample. Yogurt samples with xanthan gum at a concentration of 0.01% showed the highest viscosity during ten days storage. Syneresis of yogurt samples was measured at 4° C and 25°C. The results showed that samples with gums had less syneresis during storage.

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... mples containing xanthan gum at a concentration of 0.01% exhibited high resistance to syneresis during all days. pH and total solids of the samples did not change using gums during storage. In addition, mould, yeasts and coliform groups were not detected in samples at the end of storage period. Yogurt treated with 0.005% xanthan gum gained the highest sensory score compared to the other treatments.