Abstract
The transformation of milk into yogurt is a preservation technique widely used to preserve the virtues of dromedary milk, but the operation is considered delicate because of the difficulties encountered in achieving ...
This work is a contribution to the study of Algerian consumer preferences for fermented
yoghurt-type milks. A sample survey was carried out among a targeted population in the Daira
of Bouguirat, wilaya of Mostaganem, ...