• Suzana Stojanovska University “St. Kliment Ohridski”, Faculty of Biotechnical Sciences, Bitola, R. Macedonia
  • Aleksandar Krstanovski University “St. Kliment Ohridski”, Faculty of Biotechnical Sciences, Bitola, R. Macedonia
  • Julijana Tomovska University “St. Kliment Ohridski”, Faculty of Biotechnical Sciences, Bitola, R. Macedonia
Keywords: acetaldehyde, aroma, fermentation, sour milk, yoghurt.


The main purpose of this research study is the determination of volatile flavoring substance acetaldehyde in some fermented, industrially manufactured dairy products, offered on the Bitola’s market and the comparison with acetaldehyde quantities measured in fermented dairy products produced in laboratory conditions. Six samples of fermented dairy products (yoghurt and sour milk) were purchased from the local supermarkets and four samples were “homemade” manufactured in laboratory conditions. Results of the acetaldehyde quantities in different fermented dairy products were obtained through the observation of acetaldehyde values successively in a two week period and, in order to confirm the mutual correlation of variables, i.e. of the absorbance and concentration, calibration curve was created. The highest acetaldehyde quantities in all fermented dairy samples were measured on the first day of this research study, while after the fifteenth day of examination acetaldehyde concentration in each sample was equal to zero. Undoubtedly, certain conditions like pH, temperature, strain ratio, etc. need to be met.


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