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Table of contents
- Research paper on yogurt in 2021
- Yoghurt bacteria
- Health benefits of yogurt pdf
- Types of yogurt
- Conclusion production of yogurt
- Yogurt production pdf
- Yogurt article
- Microbiology of yoghurt production pdf
Research paper on yogurt in 2021
Yoghurt bacteria
Health benefits of yogurt pdf
Types of yogurt
Conclusion production of yogurt
Yogurt production pdf
Yogurt article
Microbiology of yoghurt production pdf
What makes yogurt a coagulated milk product?
Yogurt is defined by the Codex Alimentarius of 1992 as a coagulated milk product that results from the fermentation of lactic acid in milk by Lactobacillus bulgaricus and Streptococcus thermophilus ( 2 ). Other lactic acid bacteria (LAB) species are now frequently used to give the final product unique characteristics.
What are the sensory properties of yogurt samples?
Sensorial properties such as taste, flavor, appearance, mouthfeel, and overall acceptability were considered to evaluate the sensory quality of the final product. Flaxseed concentration and storage time affect the sensory properties of different types of yogurt samples significantly.
How did yogurt become a popular food product?
Yogurt is a popular food product that was introduced centuries ago. Since its discovery, extensive research has been carried out to understand and improve the texture, taste, and the health properties associated with yogurt.
What kind of bacteria are in yogurt cultures?
In recent years, numerous studies have been published on the health effects of yogurt and the bacterial cultures used in the production of yogurt. In the United States, these lactic acid-producing bacteria (LAB) include Lactobacillus and Streptococcus species.
Last Update: Oct 2021
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