S. Boycheva, N. Naydenova, G. Mihaylova, T. Dimitrov, D. Pavlov Abstract. The present study aimed to monitor the changes in fatty acid composition of yogurt supplemented with ground walnut extract and stored over 10 days. Fatty acid content of raw and pasteurized milk, of 24-hour yogu

The aim of the present study was to investigate the effects of supplements of pieces of walnuts without and with honey and hazelnuts on the count of lactic acid bacteria, dynamic of acidity, and the syneresis of yogurt. It was prepared yogurt from cow’s milk, supplemented by pie

The aim of the present study was to investigate the effects of supplements of pieces of walnuts without and with honey and hazelnuts on the count of lactic acid bacteria, dynamic of acidity, and the syneresis of yogurt. It was prepared yogurt from cow’s milk, supplemented by pie