March 8, 2025
Important microbiological aspects milk has superior nutritional and technological properties, but its drawback is that it is a rich substrate for the growth of a diverse […]
March 8, 2025
In the previous article, EPS classification, application in the food industry, and health issues were discussed. In this topic, the factors affecting the synthesis of exopolysaccharides […]
March 8, 2025
Introduction The constituent units of polysaccharides are monosaccharides that are connected by glycosidic bonds, hence molecules with high molecular weight. Bacterial polysaccharides can also be produced […]
March 8, 2025
If you have ever seen blue cheese, you must have asked yourself where do these blue veins come from? These veins are caused by Penicillium roqueforti […]
March 6, 2025
There are three important criteria in the production of probiotic yogurt, which can impact the added value of the final product: A decline in the viability […]
March 6, 2025
Bioactive peptides Proteins are composed of 20 different amino acids that are arranged in different ways and give each protein molecule its unique structure and function. […]
March 6, 2025
Considering consumers’ desire to use stable dairy products during consecutive purchases, it is necessary to maintain the quality of parameters such as taste, texture, and composition. […]
March 6, 2025
Traditionally made from goat’s and/or sheep’s milk, and sometimes cow’s milk on the Eastern Mediterranean Island of Cyprus. Halloumi color varies from white (made from sheep […]
March 6, 2025
There are different types of fermented dairy products and each product is produced with the help of lactic starter culture bacteria. Dairy starter cultures are microorganisms […]