Fermented dairy products such as yogurt are widely consumed worldwide due to their rich pool of bioactive proteins, hydrolyzed carbohydrates, vitamins, and minerals, and are associated with positive effects on human health. Yogurt and related products are prepared by milk fermentation using starter cultures, mainly lactic acid bacteria. Yogurt is
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 of probiotic bacteria during processing and the storage period A comparatively higher incubation time is needed compared with conventional yogurt Unacceptable organoleptic traits of
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. The stability of product quality requires exact control and supervision in all stages of production, which can lead to reducing waste, increasing production efficiency,
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 temperature and time, pH of milk during heating, casein–whey protein interactions, the addition of hydrocolloids, the addition of rennet and the temperature of gel