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 ...

In the context of the current trend of consumers to consume foods as natural as possible, increasing the nutritional and biological value of yogurt by using raw materials (goat’s milk and fruit) with a well-balanced chemical ...

The aim of the research was to evaluate the physico-chemical, microbiological sensory characteristics and antioxidant potential of goat milk yogurt with fruits.