Yogurt supplemented with extract of walnuts
2008
Najdenova, N., Thracian University, Stara Zagora (Bulgaria) | Bojcheva, S., Thracian University, Stara Zagora (Bulgaria) | Mikhajlova, G., Thracian University, Stara Zagora (Bulgaria) | Dimitrov, D., Thracian University, Stara Zagora (Bulgaria) | Pavlov, D., Thracian University, Stara Zagora (Bulgaria)
Yogurt was made from cow milk supplemented with 10% extract of walnuts. The dynamics of the acidification, the number of lactic acid bacteria and syneresis were studied. The yogurt from cow milk supplemented with 10% extract of walnuts coagulated faster than the natural yogurt. The number of lactic acid bacteria in the supplemented yogurts was higher as compared to the control samples. The addition of 10% extract of walnuts increased the amount of whey in comparison to the natural yogurt, but the differences decreased when the yogurt was stored at 4-6 degry C.
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