Effect of the addition of egg white on the microbiological, physicochemical and sensory quality of steamed yogurt during fermentation and cold storage
Yogurt or yoghurt is one of the most popular fermented dairy products worldwide and has gained widespread consumer acceptance as a healthy food. In this study, steamed yogurt, which contained lactic ferments (Lactobacillus bulgaricus and Streptococcus thermophilus), was produced with egg white addit...
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| Autores principales: | , , , , , , |
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| Formato: | article |
| Lenguaje: | EN SR |
| Publicado: |
University of Kragujevac, Faculty of Agronomy, Cacak
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4c651a11a0e740bea9d12b0b230add1a |
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