Effect of vitamin C fortification on the quality of cow's and goat's yoghurt

Effect of vitamin C fortification on the quality of cow's and goat's yoghurt

Abstract Yoghurt is one of the well‐known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C...

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Bibliographic Details
Main Authors: Alicja Sobczak, Marzena Danowska‐Oziewicz, Katarzyna Ząbek, Jan Miciński, Agnieszka Narwojsz
Format: Article
Language:English
Published: Wiley 2022-11-01
Series:Food Science & Nutrition
Subjects:
acerola
L‐ascorbic acid
milk product
pH
sensory evaluation
Online Access:https://doi.org/10.1002/fsn3.2959

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