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This paper presents an assessment of selected qualitative attributes of fermented drinks obtained from organic cow’s and goat’s milk by using yogurt cultures in 10-day refrigeration storage process (5 ± 1°C). The raw material was purchased in organic farms located in north-west Poland. Two yogurt starters obtained from the Chr. Hansen company were used in the study: YC-X16 and YF-L811. Both cultures...
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