March 4, 2025
The first breakthrough in mozzarella research dates back to 1951 when F. V. Kosikowski published an article entitled “Mozzarella cheese production from pasteurized milk”. The research […]
March 4, 2025
The term `hydrocolloids’ is commonly used to describe a range of polysaccharides and proteins that are nowadays widely used in a variety of industrial sectors to […]
March 4, 2025
In general, various types of techniques are being researched and applied to reduce the sugar content in dairy products. Meanwhile, replacement, modification, and direct reduction of […]
March 4, 2025
The importance of reducing sugar among consumers Excessive sugar consumption can lead to problems such as high blood pressure, type 2 diabetes, cardiovascular disease, and tooth […]
March 4, 2025
The current global consumption of plastics is more than 200 million tons, with an annual growth of approximately 5%, which represents the largest field of application […]
March 4, 2025
Stress, poor diet, and antibiotic treatments upset the balance of intestinal bacteria and increase the ratio of harmful to beneficial bacteria in the gut. Increased harmful […]
March 4, 2025
The salt level in cheese varies from about 0.7% (w/w) to about 6% (w/w) and depends on the type of cheese. Salt has three main functions […]
March 3, 2025
Starter cultures perform several specific functions in fermented dairy products, including lactose metabolism to produce lactic acid, production of flavoring compounds, and destruction of milk proteins, […]
March 3, 2025
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. […]