Narayana, N.M..N.K; Premakumara, M.M.K.; Lai, P.K.
(University Of Ruhuna, 2009)
Yoghurt is an end product of controlled lactic fermentation by thermophillic lactic acid bacteria namely Streptococcus thermophillus and Uactobacillus delbruekki ssp. bulgaricus. It is one of the most popular fermented ...