Physiochemical and Microbial Analysis of Tibetan Yak Milk Yogurt in Comparison to Locally Available Yogurt

Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of Lactobacillus bulgaricus and Streptococcus thermophilus starter...

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Detalles Bibliográficos
Autores principales: Huang, Zhipeng, Habib, Arslan, Ding, Xiaoming, Lv, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343723/
https://www.ncbi.nlm.nih.gov/pubmed/37446903
http://dx.doi.org/10.3390/molecules28135242

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343723/
https://www.ncbi.nlm.nih.gov/pubmed/37446903
http://dx.doi.org/10.3390/molecules28135242

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