Research Article
Reihaneh Jariteh, Poroshat Dad
Abstract
In this study, it was aimed to measure the physicochemical and sensory characteristics of two kind of Iranian dairy product including fruity and flavored milk-based dessert that were obtained from local store. Fruity milk-based dessert included strawberry, cantaloupe and flavored milk-based dessert included capuchin, chocolate and coconut. In this samples mean the value for pH, acidity, fat, protein, salt, carbohydrate, calcium and phosphorus content was 6.62 ,0.25%,2.82%,2.87%,0.21%,11.69% ,0.26 % and 0.11 % respectively.