Biological active compounds from native food sources for fermented dairy products

Comparison of the Quality of Three Types of Yogurt. The Impact of Tapioca Powder on the Characteristics of Yogurt

“…[3] To achieve these things proved to be useful to add skim milk powder, whey proteins and stabilizers (starch, gums, gelatin). In terms of improving nutritional qualities, prebiotics, prebiotics, essential fatty acids and omega 3, fiber and other functional foods have been added [4]which along with the improvement of the nutritional properties bring a contribution in the improvement of the texture. [5] Also, to improve the consistency of yogurt, there are research directions where different natural ingredients have been used, such as vegetable products, extracts or spices, which have led to obtaining functional dairy products of innovative type.…”