Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk

This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat...

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Bibliographic Details
Main Authors: Sepideh Sadighbathi, Per E. J. Saris, Saber Amiri, Amin Yousefvand
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-09-01
Series:Frontiers in Microbiology
Subjects:
postbiotics
yoghurt starters
cheese whey
skim milk
syneresis
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/full

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