Investigation of some quality properties of yogurt made from cow and sheep milk fortified with folic acid (B9), biotin (B7) and vitamin D3.

In conclusion, it was determined that the enrichment of yogurt with vitamins B7, B9, and D3 did not adversely affect the quality of the yogurt; rather, it improved it. We recommend that yogurt enriched with micronutrients be studied economically, and mass production should be initiated by yogurt companies as soon as possible. This article is protected by copyright. All rights reserved.