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Yogurt milk's functionality can be enhanced by fortifying it with natural ingredients like probiotic bacteria, prebiotic additives, phenolic compounds, and dietary fiber. Beyond these, non-nutritive additives, such as flavors, are commonly used to improve its organoleptic appeal. Alternatively, bacterial mixtures can be employed to produce flavors esters via biotransformation during milk fermentation, offering a biotechnological approach to flavoring. This study focused on formulating four essential oils: tangerin...