Answers are grounded in this paper and cite their sources.
0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.
No takes yet. Share an insight, caveat, or question.
Kim et al. (2018) studied this question.