Abstract
In this study, probiotic yoghurts (PYX and PYY) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigra L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1st, 5th, 10th and the 14th days of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
