Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria

HIGHLIGHTS

• who: Yaling Yang from the AandF University, China have published the paper: Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria, in the Journal: (JOURNAL) of 09/01/2023
• what: In this study, acetaldehyde and diacetyl contents were determined to verify the acceptability and preference of yogurt .
• how: In this study four probiotics were used for the fermentation of goat milk yogurt including Lactobacillus plantarum Lactobacillus casei Lactobacillus acidophilus and Bifidobacterium animalis spp. lactis to improve their texture flavor and bioactive activities.

SUMMARY

 



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