Research Article
Some Properties of Yoghurts Produced from Goat Milk and Cow-Goat Milk Mixtures by Different Fortification Methods
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Harun Uysal
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Sevda Kilic
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Necati Akbulut
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey
Harun Kesenkas
Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100, Izmir, Turkey