The aim of this research was to improve functional properties and sensory of plain set type yogurt since yogurt bacteria have low probiotic properties. Total solid standardization (to 15% w v-1) of milks was made with either using natural kefir powder as a treatment group (KTYO) or milk powder as a control group (YKON). Kefir powder was produced with freeze-dried kefir made from kefir... https://www.nacrack.com/mega-pick-As-for-Me-and-My-House-Wall-Decal-in-Hebrew-Yahauh-flash-find/