Wang, X., Wang, L., Wei, X., Xu, C., Cavender, G., Lin, W., Sun, S. (2025). Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources. Journal of dairy science, 108(1), 33–58. https://doi.org/10.3168/jds.2024-25322

Wajs, J., Brodziak, A., Król, J. (2023). Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives. Foods, 12(6), 1275. https://doi.org/10.3390/foods12061275

Zhai, J., Zhuang, Y., Sun, L., Gu, Y., Fan, X. (2025). Nutritional health aspects and functional properties of nut yogurt: Future perspectives. Food Chemistry: X, 25, 102102. https://doi.org/10.1016/j.fochx.2024.102102

Montemurro, M., Pontonio, E., Coda, R., Rizzello, C.G. (2021). Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges. Foods, 10(2), 316. https://doi.org/10.3390/foods10020316

Drositi, I., Barone G., Bang-Berthelsen C.H., Ahrné L. (2026). Processability and physicochemical properties of plant-based dispersions formulated with oat, pea, and potato concentrates intended for the production of yoghurt analogues. Journal of Food Engineering, 402, 112673. https://doi.org/10.1016/j.jfoodeng.2025.112673

Craig, W.J., Brothers, C.J. (2021). Nutritional Content and Health Profile of Non-Dairy Plant-Based Yogurt Alternatives. Nutrients, 13(11), 4069. https://doi.org/10.3390/nu13114069

Qadir, R., Nasir, W.N.A.W.M., Azmi, A.B., Fatima, S., Mehmood, N., Hussin, A.S.M. (2025). An insight into plant-based yogurts: Physicochemical, organoleptic properties and functional food aspects. Journal of Food Composition and Analysis, 143, 107578. https://doi.org/10.1016/j.jfca.2025.107578

Trajkovska, B., Djurovic, V., Radovanović, M., Nakov, G. (2025). Effect of semi-defatted walnut and pumpkin flour fortification on the physicochemical, microbiological, and sensory properties of yogurt. LWT, 228, 118114. https://doi.org/10.1016/j.lwt.2025.118114

Leal, M.R.S., Albuquerque, P.B.S., Rodrigues, N.E.R., Silva, P.M.S., Oliveira, W.F., Correia, M.T.S., Kennedy, J.F., Coelho, L.C.B.B. (2024). A review on the use of polysaccharides as thickeners in yogurts. Carbohydrate Polymer Technologies and Applications, 8, 100547. https://doi.org/10.1016/j.carpta.2024.100547

Jayaweera, Y., Silva, M., Chandrapala, J., Liyanage, R., Jayathunge, K.G.L.R., Alahakoon, A.U. (2025). Potential Applications of Zingiber officinale, Clitoria ternatea, and Coccinia grandis for Enhancing the Functionality of Set Yogurts. Food science & nutrition, 13(7), e70475. https://doi.org/10.1002/fsn3.70475

Jaeger, S. Cardello, A., Jin, D. Ryan, G., Giacalone, D. (2023). Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Research International. 167. 112666. https://doi.org/10.1016/j.foodres.2023.112666

García-Barón, S.E., Carmona-Escutia, R.P., Herrera-López, E.J., Leyva-Trinidad, D.A., Gschaedler-Mathis, A. (2025). Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. Foods, 14(5), 713. https://doi.org/10.3390/foods14050713

Capcanari, T. Chirsanova, A., Covaliov, E., Rodica, S. (2021). Development of Lactose Free Yogurt Technology for Personalized Nutrition. Food and Nutrition Sciences. 12. 1116–1135. https://doi.org/10.4236/fns.2021.1211082

Sharma, N., Yeasmen, N., Dubé, L., Orsat, V. (2024). A review on current scenario and key challenges of plant-based functional beverages, Food Bioscience, 60, 104320. https://doi.org/10.1016/j.fbio.2024.104320

Benmeziane, F., Belleili, I. (2023). An innovative approach: Formulation and evaluation of fermented oat milk using native yoghurt cultures. Measurement: Food, 12, 100113. https://doi.org/10.1016/j.meafoo.2023.100113

Adeyanju, A., Ogunsimiro, O., Adejuyitan, J., Akinsa-nola, B.A., Bamidele, O., Adebo, O. (2025). Formulation and Quality Evaluation of Yoghurts From Tigernut, Soybean and Cow Milk Blends. Legume Science, 7(3), e70042. https://doi.org/10.1002/leg3.70042

Adesulu-Dahunsi, A., Oluwatoyin, B., James, F. (2023). Physicochemical, microbiological and sensorial qualities of dairy yoghurt supplemented with coconut and tiger nut milk extract during storage. IOP Conference Series: Earth and Environmental Science. 1219(1), 012009. https://doi.org/10.1088/1755-1315/1219/1/012009

Miskmolzavod No. 1. (2019). [Pasteurized lactose-free milk 2.6%. Technical Specifications of Ukraine TU U 10.5–35757383–001:2019]. Odesa, Ukraine. (In Ukrainian). https://gormolzavod-odessa.com.ua/production/moloko-pasterizovane-bezlaktozne-2-6-zhiru-2/

Zdorovo. (n.d.). [Natural Jerusalem artichoke powder (60% inulin)]. (In Ukrainian). https://zdorovoshop.com/ru/superfud/poroshok-topinambura-naturaliy-zdorovo

MANTeca. (n.d.). [Oat milk (powdered)]. (In Ukrainian). https://mantecapb.com/shop/vivsiane-moloko-sukhe/

MANTeca. (n.d.). [Corn milk (powdered)]. (In Ukrainian). https://mantecapb.com/shop/kukurudziane-moloko-sukhe/

Yu, Y., Li, X., Zhang, J., Li, X., Wang, J., Sun, B. (2023). Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects. Food chemistry: X, 19, 100859. https://doi.org/10.1016/j.fochx.2023.100859

Rahbari, M., Aalami, M., Kashaninejad, M., Maghsoudlou, Y., Aghdaei S. (2015). A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. J Food Sci Technol., 52(6), 3383–3393. http://dx.doi.org/10.1007/s13197-014-1389-4

Kishk, Y., Elsheshetawy, H. (2013). Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics. Annals Of Agricultural Sciences. 58(2). 213–220. http://dx.doi.org/10.1016/j.aoas.2013.07.016

Myers, R., Montgomery, D., Anderson-Cook, C. (2016). Response surface methodology: process and product optimization using designed experiments. Hoboken, New Jersey: John Wiley & Sons.

State Standard of Ukraine. (2004). [Yoghurts. General specifications] (DSTU 4343:2004). State Consumer Standard of Ukraine. (In Ukrainian).

National Standard of Ukraine. (2015). [Milk products. Determination of lactose and galactose content by spectrometric method] (DSTU 8059:2015). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).

National Standard of Ukraine. (2015). [Food products. Methods for determination of the number of mesophilic aerobic and facultative anaerobic microorganisms] (DSTU 8446:2015). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).

National Standard of Ukraine. (2015). [Food products. Methods for determination of lactic acid bacteria] (DSTU 7999:2015). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).

International Organization for Standardization. (2008). [Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of yeasts and moulds – Part 1: Colony count technique in products with water activity greater than 0,95] (ISO Standard No. 21527-1:2008). (In Ukrainian).

National Standard of Ukraine. (2014). [Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of β-glucuronidase-positive Escherichia coli. Part 2: Colony-count technique at 44 ºC using 5-bromo-4-chloro-3-indolyl-β-D-glucuronide] (DSTU ISO 16649-2:2014; ISO 16649-2:2001, IDT). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).

National Standard of Ukraine. (2022). [Microbiology of the food chain. Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species). Part 1: Method using Baird-Parker agar medium] (DSTU EN ISO 6888-1:2022; EN ISO 6888-1:2021, IDT; ISO 6888-1:2021, IDT). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).

National Standard of Ukraine. (2015). [Food products. Method for detection and determination of Bacillus cereus] (DSTU 8040:2015). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).

National Standard of Ukraine. (2022). [Microbiology of the food chain. Horizontal method for the detection, enumeration and serotyping of Salmonella. Part 1: Detection of Salmonella spp.] (DSTU EN ISO 6579-1:2022; EN ISO 6579-1:2017, IDT; ISO 6579-1:2017, IDT). Ukrainian Research and Training Center for Standardization, Certification and Quality (UkrNDNTs). (In Ukrainian).