1. Impact of Prangos Ferulacea on Some Microbial, Physicochemical and Sensory Properties of Probiotic Low Fat Yogurt Containing Lactobacillus Casei

Asghar MasihiNejad; Maryam Javadi; Ameneh Barikani; Mohammad Mazloomi; Payman Qajarbeigi

Volume 2, Issue 4 , October 2014, , Pages 158-163

  Background: The Prangos ferulacea (PF)–yogurt is a traditional food in Iran. This study investigated the effects of PF on the microbial, physicochemical and sensory properties of probiotic yoghurt.Methods: Pasteurized low fat milk was heated up to 85°C, cooled to 40°C, and then mixed with conventional ...  Read More