Slovenian fermented milk with probiotics

The concept of functional foods and probiotics is a novelty in former Eastern block. The Croatian and Slovenian dairy industries are the first that launched probiotic. In this work, samples of probiotic fermented milks purchased from Slovenian market were stored within 25 days at three different tem...

Full description

Bibliographic Details
Published in:	Acta Agriculturae Slovenica
Main Authors:	Nada VAHČIĆ, Mirjana HRUŠKAR
Format:	Article
Language:	English
Published:	University of Ljubljana Press (Založba Univerze v Ljubljani) 2000-11-01
Subjects:	milk milk products probiotics yoghurt probiotic yoghurt sensory properties aroma compounds slovenia
Online Access:	https://journals.uni-lj.si/aas/article/view/15799

Similar Items

Concentration changes of aroma components in plain and probiotic yoghurt during storage
by: Mirjana Hruškar, et al.
Published: (2005-01-01)

Acceptability of yoghurt and probiotic yoghurt from goat’s milk
by: Rajka Božanić, et al.
Published: (2001-10-01)

Fermentation and storage of probiotic yoghurt from goat’s milk
by: Rajka Božanić, et al.
Published: (2002-04-01)

Production of probiotic Bulgarian yoghurts obtained from an ultrafiltered cow’s milk
by: S. Kodinova, et al.
Published: (2021-03-01)

Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk
by: Metin Guldas
Published: (2010-12-01)

Isolation of Helicobacter Pylori from Raw Milk and Study on Its Survival in Fermented Milk Products
by: Lamiaa M. Talaat AL Shrief, et al.
Published: (2022-04-01)

Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
by: Elena Hadjimbei, et al.
Published: (2022-09-01)

Differences and correlation among various fatty acids of cow milk and goat milk probiotic yoghurt: Gas chromatography, PCA and network based analysis
by: Heena Sharma, et al.
Published: (2023-12-01)

Influence of fortification with inulin and Hi-maize on textural and sensory properties of set-type probiotic yoghurt
by: Gülfem Unal, et al.
Published: (2018-01-01)

The aroma of the probiotic yogurts with and without supplements
by: Mirjana Hruškar, et al.
Published: (2003-07-01)

Effects of selected factors on rheological and textural properties of probiotic yoghurt
by: Jovana Glušac, et al.
Published: (2011-03-01)

Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species
by: Oumayma Boukria, et al.
Published: (2020-11-01)

Production and evaluation of probiotic brown yoghurt made from buffalo milk as an innovative functional dairy product
by: Sameh S. El-Hadad, et al.
Published: (2024-12-01)

Properties of Probiotic Yoghurt with Wolfberry and Its Metabolic Changes of Polyphenolic Compounds
by: Jin QI, et al.
Published: (2025-05-01)

Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures
by: Nebojša Ilić, et al.
Published: (2024-09-01)

Effect of Short-Term Placebo-Controlled Consumption of Probiotic Yoghurt and Indian Curd on the Streptococcus mutans Level in Children Undergoing Fixed Interceptive Orthodontic Therapy
by: Singhal Megha, et al.
Published: (2019-03-01)

Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour
by: Filiz Yangılar, et al.
Published: (2017-01-01)

Addition of transglutaminase enzyme in camel milk yoghurt to increase its sensorial aspects
by: H. M. Arslan Amin, et al.
Published: (2023-01-01)

HRMAS-NMR-Based Metabolomics Approach to Discover Key Differences in Cow and Goat Milk Yoghurt Metabolomes
by: Sujatha Kandasamy, et al.
Published: (2024-10-01)

Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product
by: Fatimah Eesee Jaafar, et al.
Published: (2024-01-01)

Yoghurts in Infants’ Nutrition: Opportunities of Infectious and Non-Communicable Diseases’ Prevention
by: Irina A. Belyaeva, et al.
Published: (2023-08-01)

The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt
by: Agnieszka Jankowska, et al.
Published: (2024-04-01)

Isolation of Traditional Yogurt Yeast Kluyveromyces marxianus and Investigation of Major Probiotic Properties
by: Serap Çetinkaya
Published: (2025-03-01)

Consumer Behaviour on Slovak Yoghurt and Fermented Milk Products Market
by: Ingrida Košičiarová, et al.
Published: (2017-01-01)

Quality characteristics of probiotic yoghurt enriched with honey and by-products left after the production of hemp oil by cold pressing the seeds of Cannabis sativa L.
by: Gjore Nakov, et al.
Published: (2023-01-01)

Effect of donkey milk lactoferrin and lysozyme on yoghurt properties
by: H. Ceren Akal, et al.
Published: (2022-01-01)

QUALITY EVALUATION OF YOGHURT FROM PEANUT MILK
by: E.M. Masamayor, et al.
Published: (1997-09-01)

POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS
by: A. Khablenko, et al.
Published: (2022-03-01)

Physicochemical, Nutritional and Bioactive Qualities of Yoghurt Produced by Enriching Whole Milk with Mango Pulp
by: Awolu Olugbenga Olufemi, et al.
Published: (2025-06-01)

Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities
by: Hasitha Priyashantha, et al.
Published: (2025-05-01)

Determination of Probiotic Viability in Yoghurts Produced with Acid Adapted Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 During Refrigerated Storage
by: Şehriban Oğuz, et al.
Published: (2023-12-01)

Microbiological, Physicochemical, Organoleptic, and Rheological Properties of Bulgarian Probiotic Yoghurts Produced by Ultrafiltered Goat’s Milk
by: Mariya Dushkova, et al.
Published: (2023-07-01)

Organic versus Conventional Raw Cow Milk as Material for Processing
by: Aneta Brodziak, et al.
Published: (2021-09-01)

Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi)
by: Moh Su'i, et al.
Published: (2025-01-01)

Nutritional and therapeutic benefits of coconut milk and its potential as a plant-based functional yogurt alternative: a review
by: Gengghatarani Gengan, et al.
Published: (2025-01-01)

Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt
by: Philip K. Marete, et al.
Published: (2024-12-01)

Screening of Probiotic Properties of Bacillus Licheniformis Isolated from Yoghurt
by: Samet Kocabay
Published: (2023-03-01)

Effect of Rosemary (<i>Rosmarinus officinalis</i> L.) Supplementation on Probiotic Yoghurt: Physicochemical Properties, Microbial Content, and Sensory Attributes
by: Haider I. Ali, et al.
Published: (2021-10-01)

Microplastics in Dairy Products: Occurrence, Characterization, Contamination Sources, Detection Methods, and Future Challenges
by: Hüseyin Ender Gürmeriç, et al.
Published: (2025-08-01)

Yoghurt production from camel (Camelus dramedarius) milk fortified with samphire molasses and different colloids
by: Nazan Kavas
Published: (2016-01-01)