PRODUCTION OF PROBIOTIC YOGHURT (BIFILACT) BY USING SOME SPECIES OF LACTIC ACID BACTERIA
Probiotic lactic acid bacteria was used in manufacturing yoghurt from fortified whole milk. The product was stored under refrigeration for one week. The results showed that yoghurt manufacturing by using single or mixed strain bacteria was acceptable concerning acidity percent as it was 0.52 , 0.92...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
College of Agriculture
2012-08-01
|
| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_38214_23e492f771b281e5beb787211dea7d6e.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!