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This research develops and evaluates brown yogurt (BY) made from buffalo milk, fortified with probiotic bacteria such as Bifidobacterium bifidum and Lacticaseibacillus rhamnosus. The study demonstrates that BY fortified with L. rhamnosus achieves superior sensory properties, including improved viscosity, texture, and flavor, along with enhanced antioxidant activity. The results suggest that probiotic-enriched BY is a viable functional dairy product with potential health benefits and consumer appeal.
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