Yogurt has been around us as a popular fermented milk product since ancient times. In this study we examined five different commercial plain yogurts by measuring their acidity and conducting a sensory evaluation survey of female college students. All samples showed an increase in acidity after eight days of purchase. According to the sensory evaluation, sample A had a distinctive feature in its “sourness” and D in its “smoothness” and less “sourness”. Samples B, C and E had similar “thickness”. “Smoothness” of sample E was derived from the unique feature of its bacterial strain. There was a positive correlation between “thickness” and “milkiness”, and a negative correlation between “sourness” and “smoothness”.
