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BoychevaS.,DimitrovT.,NaydenovaN.,MihaylovaG.(2011):Quality characteristics of yogurt from goat's milk, supplemented with fruit juice.CzechJ.FoodSci.,29:24-30. Yogurtwaspreparedfromgoat'smilk, supplementedwitharoniajuiceandblueberryjuice. Thedynamicsofacidification, numberoflacticacidbacteria, andfattyacidscompositionwereinvestigated. Yogurtfromgoat'smilk, supplemented witharoniajuiceandblueberryjuice, coagulatedataloweracidityandfasterthannaturalyogurt. Thenumbersoflactic acidbacteriainsupplementedyogurtswerehighercomparedtocontrolsamples. Theadditionofaroniaandblueberry juicesincreasedtheamountofunsaturatedfattyacidsinyogurtby6.9%and8.5%,respectively. Polyunsaturatedfatty acidsincreasedby11.2%inyogurtwitharoniajuiceincomparisonwithnaturalyogurt.