Production of Nigerian Yoghurt Using Lactic Acid Bacteria as Starter Cultures
S. Aforijiku, S. M. Wakil & A. A. Onilude · Asian Food Science Journal · 2020
Aim: This work was carried out to investigate the influence of Lactic Acid Bacteria (LAB) on organoleptic quality and proximate composition of yoghurt, and viability of starter cultures in yoghurt. Methods: The LAB starter cultures were selected based on their ability to produce...
Open access
Research Article
10.9734/afsj/2020/v16i330173