Yoghurt is a prevalent milk which is produced all over the world, achieved by a lactic acid fermentation (1,2). Typically yoghurt is produced by two microorganisms, Streptococcus thermophilus and Lactobacillus delbruckii spp. Bulgaricus as the starter culture (3,1). Their optimum growth temperature is at 39 and 45 °C, correspondingly (3). Yoghurt compared to milk has a higher shelf life. Nowadays, increased consumption of this product is a result for its particular organoleptic features (4). Diacetyl (at a concentration of 0.5 mg/Kg) create specific flavors and
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