Onwuegbuchlam, C.

Proximate and Sensory Properties of Yoghurts Produced with Lactic Acid Bacteria Isolated from Diary and Non-Diary Sources

Yoghurt is one of the famous fermented milk preparations. It is the most widely available fermented milk in Western World where its popularity derives more from its flavor versatility. Lactic Acid Bacteria isolated from fermented cow and human Breast milk using MRS agar medium were used to produce yoghurt samples. LAB from commercially prepared yog...