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This study investigated the effects of green, white and black tea (Camellia sinensis) on lactic acid production and the viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3weeks of refrigerated storage. Three types of tea water extracts were added into a milk-starter culture mixture and incubated at 42°C until the pH was reduced to 4.5. All yogurts were then refrigerated...
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