oa M&J Retail - Yoghurt under the microscope - : dairy

Volume 4, Issue 3
  • ISSN : 1819-3854



Yoghurt has developed into one of the most well-accepted and consumed fermented dairy products in the world. Due to the increased demand and growing volume of sales, the optimisation of the fermentation process is a logical field of study. It is on this field that Magister student, Andrin Smith, of the food sciences department of the University of the Free State, has focused her studies.

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