F. Who, Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria: report of a joint FAO/WHO expert consultation, 2001.

F. Who, Codex Alimentarius: codex standards for fermented milks 243-2003 Milk and milk products, pp.6-16, 2011.

W. Lee and J. Lucey, Formation and Physical Properties of Yogurt, Asian-Australasian Journal of Animal Sciences, vol.23, issue.9, pp.1127-1136, 2010.
DOI : 10.5713/ajas.2010.r.05
URL : http://doi.org/10.5713/ajas.2010.r.05

P. Ruas-madiedo and C. De-los-reyes-gavilán, Invited Review: Methods for the Screening, Isolation, and Characterization of Exopolysaccharides Produced by Lactic Acid Bacteria, Journal of Dairy Science, vol.88, issue.3, pp.843-856, 2005.
DOI : 10.3168/jds.S0022-0302(05)72750-8

A. Saint-eve, C. Levy, L. Moigne, L. Ducruet, V. Souchon et al., Quality changes in yogurt during storage in different packaging materials, Food Chemistry, vol.110, issue.2, pp.285-293, 2008.
DOI : 10.1016/j.foodchem.2008.01.070
URL : https://hal.archives-ouvertes.fr/hal-01195455

V. Shiby and H. Mishra, Fermented Milks and Milk Products as Functional Foods?A Review, Critical Reviews in Food Science and Nutrition, vol.19, issue.3, pp.482-496, 2013.
DOI : 10.1016/S0958-6946(98)00071-5

I. Sodini, F. Remeuf, S. Haddad, and G. Corrieu, The Relative Effect of Milk Base, Starter, and Process on Yogurt Texture: A Review, Critical Reviews in Food Science and Nutrition, vol.36, issue.2, pp.113-137, 2004.
DOI : 10.1017/S0022029900027564

A. Tamime and R. Robinson, Yoghurt: science and technology, Boca Raton, 2007.

C. Vinderola, P. Mocchiutti, and J. Reinheimer, Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products, Journal of Dairy Science, vol.85, issue.4, pp.721-729, 2002.
DOI : 10.3168/jds.S0022-0302(02)74129-5