March 8, 2025
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 […]
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
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 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 […]