The article presents the results of evaluating a yoghurt product with the addition of the probiotic bacterial starter HOWARU® Dophilus, produced in Verkhovye, Belarus. A total of 4 samples of bio-yogurt were studied, one of which was a control. The use of the probiotic bacterial starter HOWARU® Dophilus produced by Verkhovye with added fortifiers made it possible to obtain a finished product with a high-quality dense clot with an acidity of 118 °T.
raw milk, yogurt product, bio-yogurt, bacterial starter, probiotic, Lactobacillus Acidophilus.
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