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: 59 | Downloads: 27
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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.
