Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures

Demirhan Ş. Ş., Andiç S., Oğuz Ş.

FOOD SCIENCE & NUTRITION, vol.14, no.4, pp.1-17, 2026 (SCI-Expanded, Scopus) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 4
  • Publication Date: 2026
  • Doi Number: 10.1002/fsn3.71743
  • Journal Name: FOOD SCIENCE & NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Greenfile
  • Page Numbers: pp.1-17
  • Keywords: Bifidobacteria, milk type, physicochemical properties, probiotics, sensory evaluation, yogurt
  • Van Yüzüncü Yıl University Affiliated: Yes