Making a Product from Donkey and Cow's Milk Using Blackcurrants, Birch Buds Extract and Blueberries

Abstract

Donkey milk, cow's milk and three types of addition (black currants, birch buds extract and blueberries)
were used to obtain yogurt. The milk used was characterized physico-chemically and in terms of the total
number of germs and the number of somatic cells. Blackcurrants, birch bud extract and blueberries have
been used due to the antioxidant and antimicrobial properties they hold. The yogurt most appreciated
by consumers was the one with a proportion of 5% added black currants, followed by yogurt with
blueberries and on the last place was the one with birch buds’ extract. Yogurt was appreciated by people
who tasted this product based on sensory characteristics.