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 <i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophil...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2023-07-01
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| Colecção: | Molecules |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/1420-3049/28/13/5242 |
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