Sepideh Khorasany

[ 1 ] - Improvements in Survival of Probiotic Bacteria, Rheology and Sensory Characteristics of Yogurts during Storage

Background and Objectives: Use of aloe vera gel in dairy industries is important for increasing quality of dairy products. In the present study, effects of aloe vera gel with inulin and whey powder on survival of probiotic bacteria, rheological and sensory characteristics of yogurt were investigated. Materials and Methods: Low-fat (1.5%) probiotic yogurts were prepared from pasteurized milks, ...