Production of Probiotic Stirred Yoghurt from Camel Milk and Oat Milk

Production and properties of yoghurt made using mixture of cows and goats milk

Textural and Microstructural Properties of Set Yoghurt Produced from Goat Milk Treated by Homogenization and Thermosonication

CHANGES IN PHYSICO-CHEMICAL PROPERTIES OF BIOYOGHURT MADE FROM LACTOSE HYDROLYSED MILK

Physicochemical, Rheological and Microbiological Characteristics of Fat-free Yoghurt Enriched with Inulin and Various Milk Protein Sources

Physicochemical, Microbiological Properties of Fermented Camel Milk

PHYSIOCHEMICAL AND MICROBIOLOGICAL STUDIES ON YOGHURT FORTIFIED WITH VEGETABLES

Properties of Non-Fat Yoghurt as Influenced by The Incubation Temperature of Exopolysaccharide Producing Culture

PHYSICO-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF LOW FAT YOGHURT MADE WITH MICROBIAL EXOPOLYSACCHARIDE PRODUCED FROM SALTED WHEY

SENSORY, RHEOLOGICAL, PHYSICAL, CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF DIFFERENT TYPES OF YOGHURT