Journal of Current Research in Food Science
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P-ISSN: 2709-9377, E-ISSN: 2709-9385

Journal of Current Research in Food Science

2021, Vol. 2, Issue 2, Part B
Manufacturing of yogurt with corn milk and added probiotics


Author(s): Maria Ufnalska and Lukasz Kloc

Abstract: This paper explores the innovative approach to yogurt production using corn milk as a base, supplemented with probiotics. The study evaluates the nutritional benefits, fermentation process, sensory characteristics, and consumer acceptance of corn milk yogurt. The integration of probiotics aims to enhance the health benefits, targeting gut health and lactose intolerance.

Pages: 125-127 | Views: 192 | Downloads: 84

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Journal of Current Research in Food Science
How to cite this article:
Maria Ufnalska, Lukasz Kloc. Manufacturing of yogurt with corn milk and added probiotics. J Curr Res Food Sci 2021;2(2):125-127.

Journal of Current Research in Food Science

Journal of Current Research in Food Science

Journal of Current Research in Food Science
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