Caracterizarea iaurtului artizanal obținut cu tulpini autohtone de bacterii lactice și miere de albine: potențial probiotic și proprietăți funcționale

This study aims to characterize artisanal yogurt produced using native strains of lactic acid bacteria and polyfloral honey, with a focus on its probiotic potential and functional properties. The selected honey complied with sensory and compositional standards and exhibited notable antioxidant activity. Yogurt samples were fermented with autochthonous lactic cultures and enriched with 2-8% honey. The final products demonstrated desirable coagulation, acidity, and viscosity, without excessive syneresis. Moreover, the incorporation of honey supported the viability of probiotic strains, enhancing the health-promoting properties of the yogurt. These findings highlight the potential of combining local lactic cultures and natural honey in the development of functional artisanal dairy products