Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.
Published Dec 1, 2012 · C. Ranadheera, Craig Evans, M. Adams
Food chemistry
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Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawayProbiotic fruit yogurts made from goat's milk with fruit juice maintain higher probiotic viability, improved physico-chemical properties, and enhanced sensory acceptability.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.