2.The optimal technological conditions for the fermentation of the yoghurt are determined by orthogonal design as regard to the addition of hedgehoghydnum juice, sugar and fermenting agents.
3.The results show that a product with fine quality and pleasant flavour can be obtained from hedgehoghydnum juice 10%, sugar 7%, powdered milk 4%and Streptococcus thermophilus and Lactobacillus bulgaricus (1: 1)3%.
