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A Thorough Investigation of the Microbiological, Physicochemical, and Sensory Properties of Ewe’s Yoghurt Fermented by a Selected Multi-Strain Starter Culture
This work was carried out with the aim to investigate the microbiological, physicochemical, and sensory properties of an innovative yoghurt produced from ewe’s milk. Experimental yoghurt productions were performed with a commercial freeze-dried starter preparation and a natural milk starter culture...
Main Authors: | , , , , , , , , , |
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Format: | Online Article Text |
Language: | English |
Published: |
MDPI
2023
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Subjects: | |
Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529652/ https://www.ncbi.nlm.nih.gov/pubmed/37761162 http://dx.doi.org/10.3390/foods12183454 |