Dissecting Yogurt: the Impact of Milk Types, Probiotics, and Selected Additives on Yogurt Quality
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DOI: 10.1080/87559129.2021.1877301
Abstract: Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide produced via milk fermentation. The production process involves a standard starter culture of lactic acid... read more here.
Keywords: milk; types probiotics; yogurt impact; dissecting yogurt ... See more keywords
Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
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DOI: 10.3390/foods8060181
Abstract: The impact of milk fortification on the microbiological and physicochemical properties of a set-type skimmed yoghurt using three commercial soluble prebiotics (inulin, iso-malto-oligosaccharides, and xylo-oligosaccharides) at either 3 or 5 g/kg was assessed. The three… read more here.
Keywords: fortification microbiological; milk fortification; impact milk; yoghurt ... See more keywords