Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk
This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp.bulgaricus (LB) in cheese playsuits whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage.The LB