Investigation of Consumer Reactions Towards Yoghurts Produced by Using Autochthonous Isolates

Microorganism diversity of yoghurt, an important fermented milk product, is decreasing, because only two strains are used in production and industrial yoghurts are used as starter cultures. In this study, a total of 114 traditional and exopolysaccharide (EPS)-yoghurt samples produced from cow milk u...

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Bibliographic Details

Published in:	Food Science and Engineering Research
Main Authors:	Haktan Aktaş, Bülent Çetin
Format:	Article
Language:	English
Published:	Atatürk University 2024-03-01
Subjects:	yoghurt production traditional yoghurt eps-yoghurt yoğurt üretimi geleneksel yoğurt eps-yoğurt tüketici tepkisi
Online Access:	https://dergipark.org.tr/en/download/article-file/3850949