Evolution of Physico-chemical Indices and Functional Properties of Fruit Yogurt during Storage

Abstract

In the context of the current trend of consumers to consume foods as natural as possible, increasing the nutritional and biological value of yogurt by using raw materials (goat’s milk and fruit) with a well-balanced chemical composition is of great interest in the dairy products manufacture. The study and analysis of fruit nutritional and biological value impact on quality indices and funtional properties of goat’s milk and cow’s milk yogurt during the storage.