Addition of fruit purees to enhance quality characteristics of sheep yogurt with selected strains

The aim of this research was to assess the effects of fruit purees of banana, kiwi, mango, red berry, and strawberry on the microbiological, physicochemical, antioxidant, and sensory properties of sheep yogurt. The fruit purees were characterized for their microbiological profile before yogurt produ...

Полное описание

Библиографические подробности

Главные авторы:	Giuliana Garofalo, Raimondo Gaglio, Gabriele Busetta, Marialetizia Ponte, Marcella Barbera, Silvia Riggio, Daniela Piazzese, Adriana Bonanno, Hüseyin Erten, Maria Teresa Sardina, Luca Settanni
Формат:	Artigo
Язык:	Inglês
Опубликовано:	Elsevier 2024-06-01
Серии:	Journal of Agriculture and Food Research
Предметы:	Sheep yogurt Selected starter culture Fruit purees Microbiological traits Physicochemical properties Sensory evaluation
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S266615432400190X
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