Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk

The use of mixed cow–goat milk in yogurt production allows for balancing fermentation performance, textural properties and sensory attributes of the products. This study evaluated the fermentation behavior and physicochemical, microbiological, textural, and color properties of yogurts produced from...

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Hlavní autoři:	Agnieszka Jankowska, Maria Wachowska, Aneta Dąbrowska, Marika Bielecka, Józef Warechowski, Aleksandra Potaś
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2026-01-01
Edice:	Foods
Témata:	cow milk goat milk yogurt yogurt starter culture fermentation pattern texture
On-line přístup:	https://www.mdpi.com/2304-8158/15/2/314
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