Antimicrobial activity of yoghurt made using a mixture of cows and goats milk with berries puree

Abstract

In the present research, yogurt was obtained from a mixture of cow's and goat's milk in a ratio of 1:1 with the addition of 10% aronia berries (Aronia melanocarpa, variety Nero), raspberry berries (Rubus idaeus, variety Cusma lui Guguta) and strawberry berries (Fragaria xananassa, variety Selva) under laboratory conditions using the thermostat method.