[1] Siró, I., Kápolna, E., Kápolna, B., & Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance a review. Appetite, 51(3), 456-467.
[2] Tamime, A.Y., & Robinson, R.K. (2007). Yoghurt: Science and technology, (1-772). Cambride: England.
[3] Davoodi, H., Esmaeili, S., & Mortazavian, A.M. (2013). Effects of milk and milk products consumption on cancer: A review. Comprehensive Reviews in Food Science and Food Safety, 12(3), 249–264.
[4] Hassan, A., & Amjad, I. (2010). Nutritional Evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage. African Journal of Biotechnology, 9(20), 2913–2917.
[5] Tamime, A.Y., & Deeth, H.C. )1980). Yogurt: technology and biochemistry. Journal of Food Protection, 43(12), 939-977.
[6] Gilliland, S. E. (1979). Beneficial inter-relationships between certain microorganisms and humans: Candidate microorganisms for use as dietary adjuncts. Journal of Food Protection, 42(2), 164–167.
[7] Akalin, A.S., Fenderya, S., &Akbulut, N. (2004). Viability and activity of bifidobacteria in yoghurt containing fructooligosaccharide during refrigerated storage. International Journal of Food Science and Technology, 39(6), 613–621.
[8] Nyanzi, R., Jooste, P.J., & Buys, E.M., (2021). Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects. Journal of Dairy Science, 104(1), 1-19.
[9] Shah, N. (2017). Yogurt in Health and Disease Prevention. United Kingdom: London.
[10] Hekmat, S., & Reid, G., (2006). Sensory properties of probiotic yogurt is comparable to standard yogurt. Nutrition research, 26(4), 163-166.
[11] Heller, K.J. (2001). Probiotic bacteria in fermented foods: Product characteristics and starter organisms. American Journal of Clinical Nutrition, 73(2), 374S–9S.
[12] Iran National Standard Organisiattion. (2006). Milk and milk products-Determination of titrable acidity and value pH- Test method. 2852. First edition. In Persian.
[13] Iran National Standard Organisiattion. (2008). Yogurt- Specifications and test methods. 695. 4th Revision. In Persian.
[14] Iran National Standard Organisiattion. (1970). Determination of solid-non-fat of milk. 637. First edition. In Persian.
[15] Iran National Standard Organisiattion. (2005). Yogurt- Enumeration of characteristic microorganisms- Colony count technique at 37 C. 7714. First edition. In Persian.
[16] Iran National Standard Organisiattion. (2008). Milk products- Enumeration of presumptive lactobacillus acidophilus on a selective medium- Colony-count technique at 37 C. 9616. First edition. In Persian.
[17] International standard. (2009). Milk and milk products-sensory analysis-recommended methods for sensory evaluation. First edition. Iso 22935-2. In Persian.
[18] Salaun F., Mietton B., & Gaucheron F. (2005). Buffering capacity of dairy products. International Dairy Journal, 15(2). 95-109.
[19] Lee, W. J. A., & Lucey, J. A. (2010). Formation and physical properties of yogurt. Asian-Aust. Journal of Animal Science, 23(9), 1127 – 1136.
[20] Aziznia, S., Khosrowshahi, A., Madadlou, A., & Rahimi, J. (2008). Whey protein concentrates and gam tragacanth as fat replacers in non-fat yogurt: Chemical, physical and microstructural properties. Journal of Dairy Science, 91(7), 2545-2552.
[21] Senaka ranadheera, C., Evans, C.A., Adams, M.C., & Baines, S.K. (2012). Probiotic viability and physicochemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135(3), 1411-1418.
[22] Dave, R.I., & Shah, N.P. (1997a). Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal, 7(8-9), 537–545.
[23] Dave, R. I., & Shah, N. P. (1997b). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7(1), 31–41.
[24] Vinderola, C. G., Costa, G. A., Regenhardt, S., & Reinheimer, J. A. (2002). Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria. International Dairy Journal, 12(7), 579–58.
[25] Song, M., Park, W. S., Yoo, J., Han, G., Kim, B., Seong, P., Oh, M., Kim, K., & Jam, J. (2017). Characteristics of Kwark cheese supplemented with Bifidobacterium longum KACC 91563. Korean Journal for Food Science of Animal Resources, 37 (5), 773-779.
[26] Boylston, T.D., Vinderola, C.G., Ghoddusi, H.B. & Reinheimer, J.A. (2004). Incorporation of bifidobacteria into cheeses: Challenges and rewards. International Dairy Journal, 14(5), 375-387.
