Analysis of the physical properties of fruit yogurt

Abstract

In this work, there were examined the rheological attributes of yogurt processed from a mixture of goat and cow milk (series I) and actual goat milk (series II) supplemented with black chokeberries (Aronia melanocarpa, Nero variety), raspberries (Rubus idaeus, Cușma lui Guguță variety) and strawberries (Fragaria xanassa, Selva variety).