Effects of fructose and oligofructose addition on milk fermentation using novel lactobacillus cultures to obtain high-quality yogurt-like products

HIGHLIGHTS

• who: Dorota Zielińska and collaborators from the Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska, c, Warsaw, Poland have published the paper: Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products, in the Journal: Molecules 2021, 5730 of /2021/
• what: The aim of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical rheological sensory and microbiological quality attributes of fermented . . .
  

   

  

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