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October 16, 2025Asian Journal of Dairy and Food ResearchOpen Access

Physico-chemical Quality Comparison of Fortified Yoghurt with Strawberry Fruit Juice

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Authors

SBShiv BachanKAKul Bhooshan AnandSSSunil Singh

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Overview

Laboratory analysis compares physical properties of plain and strawberry yoghurt, suggesting influences of milk composition and fermentation.

Key Points

  • Yoghurt fortified with strawberry juice shows notable variations in physical properties.
  • Primary factors impacted include heat treatment and protein content, influencing yoghurt's texture.
  • Experimental techniques assessed yoghurt samples under controlled lab conditions, ensuring reliable results.
  • Findings highlight how composition and additives can significantly alter yoghurt's physical characteristics.

Cite This Study

Bachan et al. (2025) studied this question.

synapsesocial.com/papers/68f0d5eb105731330a2b202ehttps://doi.org/10.18805/ajdfr.dr-2357
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