March 5, 2025
Ambient yogurt is also called long-term or environmental compatibility yogurt. This type of yogurt offers producers who are facing challenges a new way to grow the […]
March 5, 2025
The structure and rheological properties of acid-induced milk gels are influenced by many factors such as milk protein concentration, whey protein/casein ratio, fat content, homogenization, pasteurization […]
March 5, 2025
Ayran is a fermented drink that is obtained from the combination of yogurt, water and a small amount of salt. This drink is especially popular in […]
March 4, 2025
CIP or Cleaning in Place is a practical method for equipment in the food industry. CIP cleaning includes automatic cleaning and disinfection without removing the equipment. […]
March 4, 2025
The biochemical process required in the production of cheese is the conversion of liquid milk into a soft gel structure, which usually means curds. Rennet and […]
March 4, 2025
Lactococcus lactis subsp. cremoris This is a combination of two common forms of mesophilic and homofermentative cultures. These microorganisms are lactic acid bacteria, Gram-positive, and acid-resistant. […]
March 4, 2025
The smoking process determines the characteristic flavor, odor, color, and texture of different types of cheeses. Some smoke compounds have bacteriostatic and antioxidant effects and may […]
March 4, 2025
Yogurt is the most popular fermented milk product in the world, and its consumption has increased due to consumer concern for healthier foods. Although yogurt is […]
March 4, 2025
Today, consumers are looking for functional ingredients that help both physical and mental health. Data from Chicago-based market research firm IRI show that for the 52 […]