Starter cultures are formulations of natural microorganisms or strains with a history of harmless use, including lactic acid bacteria, yeasts and molds.

In the food industry Stabilizers are compounds to increase consistency, stabilize the texture, increase quality, and reduction of the costs.

The use of enzymes in the dairy industry leads to novelty and improved products so that their use is indispensable for the future of dairy technology.

Protective Cultures com¬prise strains of bacteria that have been specially selected and developed for their ability to control the growth of pathogenic and/or spoilage micro-organisms in fermented foods.

3D printing of food products is usually done by various methods such as selective laser sintering (SLS) and hot-melt extrusion. These methods require high temperatures and are not suitable for creating three-dimensional models consisting of temperature-sensitive nutrients. Milk is an example of a food that is rich in nutrients such as calcium and protein and is sensitive to temperature.

In November 1979, FAO's Member Countries at the Organization's 20th General Conference, designated October 16 the international World Food Day in honor of the Food and Agriculture Organization of the United Nations (FAO).

Probiotics are best known for their ability to boost immune system function, aid digestion, control harmful microorganisms, and help absorb nutrients. But research shows that probiotics enter the body through fermented dairy products and can also be a useful way to control weight, blood sugar, bone health, and improve the cardiovascular system, and more.

Cultures are formulations of natural microorganisms or strains with a history of safe use, containing lactic acid bacteria, yeasts and moulds. Used in the food trade to preserve microbiological potentials and improve sensual features such as texture, color and flavor, the health welfares of cultures are also broadly known. Specific probiotic strains have a acknowledged capability to enrich gastrointestinal health and immune system modulation when applied in food products and nutritional supplements.

For centuries, yogurt has been an integral part of the daily diet and has been recognized as the second most popular children's snack in the world. An important feature to determine the level of consumer acceptance related to texture properties, such as viscosity, softness, and compatibility, is resistance to pressure, which are associated with some health benefits.

The role of gums and stabilisers in dairy Foods (Second Part)