Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk

► Propionibacteria and bifidobacteria maintained high viability in yogurts during storage. ► Fruit juice appeared to help sustain the viability of L. acidophilus LA-5. ► Addition of fruit juice tends to enhance the sensory properties of goat's milk yogurts.