Microbiological aspects of goat's milk yogurt with the addition of scald fruits

Abstract

In this paper the study object is goat's milk yogurt with the addition of scald fruits (peach, raspberry and strawberry). The aim of this research is to highlight the antimicrobial properties of goat's milk against pathogenic bacteria and increase these properties by adding scald fruit, thus transforming goat's milk yogurt with scald fruit into a microbiologically safe product.