Assem Sagandyk

Physicochemical and Microbiological Properties of Yoghurt Made Form Defatted Milk Mixtures and Concentrated Buttermilk Fortified with Herbal Extract

This study evaluates the impact of plant-derived additives (Melissa officinalis L., Plantago major L., and Inula helenium L.) on the physicochemical, microbiological, and antimicrobial properties of yoghurt formulated with a combined base of milk and buttermilk concentrate (solid...