ABT-yoghurts (Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis BB-12, Streptococcus thermophilus) were produced from cow&rsquo;s milk with 0%, 5%, 10% or 15% (v/v) of Pu-erh tea infusion added before the fermentation stage. 
THERM