## 2 Materials and Methods
### Microbiological Analyses  
Microbiological analyses were conducted on samples collected on storage day 2, with duplicate analyses performed for each of the three samples from each production batch. The following microorganism groups were examined: (i) total coliforms in Crystal Violet Neutral Red Bile Lactose (VRBL) Agar at 37 \({}^{\circ}\)C for 24 h [29]; (ii) _Staphylococcus aureus_ on Baird Parker Agar at 37 \({}^{\circ}\)C for 48 \(\pm\) 4 h, and confirmed by a positive coaguluse test [30]; (iii) yeast and mould on the yeast extract/dextrose/chloramphenicol/agar medium at 25 \({}^{\circ}\)C for 5 days [31]; (iv) b-glucuronidase-positive _Escherichia coli_ in a Tryptone bile x-glucuron medium (TBX) at 44 \({}^{\circ}\)C for 18-24 h. All bacteria groups were enumerated using the pour plate method, except for _Staphylococcus aureus_, which was enumerated using the spread plate method. Additionally, the detection of _Salmonella_ spp. in 8 samples from each production batch was performed using the culture method specified in ISO 6579-1:2017 [32]. The procedure involved four successive stages: (i) pre-enrichment in Buffered Peptone Water at 35 \({}^{\circ}\)C for 18 h; (ii) selective enrichment in Rappaport-Vassiliadis Soya Broth (RVS broth) (Oxoid, Hampshire, UK, CM0866) at 41.5 \({}^{\circ}\)C for 24 h and in Muller-Kauffmann Tetrathionate-Novobiocin Broth (MKTTn broth) at 37 \({}^{\circ}\)C for 24 h; (iii) plating onto selective solid media, including Xylose Lysine Deoxycholate Agar (XLD agar) and Brilliant Green Agar, both incubated at 37 \({}^{\circ}\)C for 24 h; and (iv) subculturing presumptive _Salmonella_ colonies, followed by confirmation of their identity through appropriate biochemical and serological tests. Figure 1: Production procedure of traditional yoghurt. Following the incubation period, colonies were enumerated, and the results were expressed as the logarithm of the mean colony-forming units i.e., \(\log_{10}\) CFU/g, except for _Salmonella_ spp., which was reported solely as detected or not detected. Microbial analyses were performed prior to conducting the sensory evaluation of the products. Determination of Physicochemical Characteristics (Milk) and Proximate Composition (Milk and Yoghurt)  
All analyses of milk composition and physicochemical properties were performed on the day of milk collection. Milk composition (protein, fat, lactose, and total solids) and freezing point depression (FPD) was measured using MilkoScan FT 6000 equipment (Foss, Hillered, Denmark). Milk physicochemical characteristics, such as pH, electrical conductivity, refractive index and Brix value, were measured as described in the study of [PERSON] et al. [33]. Prior to analysis, samples were placed in a controlled-temperature water bath to reach room temperature (20 \({}^{\circ}\)C) and were then gently mixed by inverting the container multiple times to ensure homogeneity without causing frothing. The milk pH was measured using a glass electrode with a built-in temperature sensor (5014T, Crison Instruments, s.a., Barcelona, Spain) in a pH-meter (GLP 21, Crison Instruments, s.a., Barcelona, Spain), calibrated with standard buffer solutions of pH 4.0 and 7.0 according to the manufacturer's instructions. Milk titratable acidity was determined according to the AOAC 947.05 method [34]. The electrical conductivity of the samples was measured using a conductometer (GLP 31, Crison Instruments, s.a., Barcelona, Spain) and a Sodium Ion-Selective Electrode (50 70, Crison Instruments, s.a., Barcelona, Spain), calibrated with 147 \(\upmu\)S/cm, 1413 \(\upmu\)S/cm, and 12.88 mS/cm buffer solutions. Refractive Index and Brix value were determined using a digital refractometer equipped with a Peltier thermostat (DR6000-T, Kruss GmbH, Hamburg, Germany). The proximate composition of the yoghurt samples was determined according to the recommended standard methods applied in milk samples [34]. The samples were collected on storage day 7 and analysed within one week following collection.