Effect of fat content, heat treatment, and vitamin D addition on physicochemical characteristics of yoghurt.

This study examined the effects of fat content (0.1%, 1.5%, 3%, and 3.5%), heat treatment (pasteurization and UHT), and vitamin D supplementation on the physicochemical, microbiological, and sensory characteristics of yoghurt over 21 days. Yoghurts w…

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