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Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmissi...
Acylated κ-casein (kCN) and β-casein (βCN) were used (0.1% w/v) to improve textural and flavor properties of nonfat/low calorie yogurt and lowfat ice cream. Acylation was achieved by base-catalyzed es...

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