Comparative Evaluation of Yoghurts from Cow Milk and Soybean: Proximate Composition, Physicochemical Properties and Microbial Analysis
Ifeanyi Augustine Okereke, Favour Ntite Ujowundu, Raymond Chigozie Ibeh, Demason Shirley James & Iloabuchi Godian Chima · Asian Journal of Food Research and Nutrition · 2026
Aims: To comparatively analyse the proximate composition, physicochemical properties, and microbial quality of yoghurts produced from cow milk and soybeans. Study Design: Laboratory-based comparative analysis. Place and Duration of Study: Department of Biochemistry, Federal Unive...
Open access
Research Article
10.9734/ajfrn/2026/v5i2399