Pilapitiya, O.H; Jayamanne, V.S
(Faculty of Engineering, University of Ruhuna, Sri Lanka, 2010-03-17)
Yoghurt is manufactured by curdling of milk with purified cultures of two yoghurt bacteria
such as Lactobacillus bulgaricus and Streptococcus thermophilus that ferment the milk sugar
(lactose) into lactic acid. Fruit ...