March 6, 2025
Leuconostocs are heterofermentative and facultative anaerobic lactic acid bacteria (LAB) that produce various metabolites by heterolactic fermentation from sugars such as glucose, sucrose, lactose, and fructose. […]
March 6, 2025
Pizza cheese is a type of pasteurized cheese with a semi-solid texture that is usually white in color and is elastic due to heat. Pizza cheese […]
March 5, 2025
The phenomenon of the formation of eyes in cheese has attracted the attention of scientists since the beginning of cheese research. The scientists’ research in 1971 […]
March 5, 2025
Although most lactose intolerant people can tolerate up to 12 grams of lactose per serving, they prefer to avoid dairy, and therefore insufficient intakes of calcium […]
March 5, 2025
Much of the concentrated yogurt consumer acceptability is dependent on its sensory properties, which in turn, is heavily dependent on the processing method. Greek-style yogurt can […]
March 5, 2025
According to the most important factors of gut microbiota in maintaining health, food and pharmaceutical companies have shed light on products containing probiotic cultures in the […]
March 5, 2025
Yogurt is one of the most popular fermented dairy products worldwide, which plays an important role in the daily diet by providing nutrients and has gained […]
March 5, 2025
Technologies used for LF milk production include filtration (membrane separation, chromatography, and crystallization), and lactose hydrolyzing (batch and aseptic). Separation techniques 1. Membrane separation Ultrafiltration (UF) […]
March 5, 2025
Rennet has different types such as animal, plant-based, microbial, etc. Animal Rennet The type of rennet sourced from animals, mostly comprises a coagulating enzyme called chymosin. […]