Cheese Analogue (CA) is the term that can be described as a cheese-like-product produced
from the partial or complete substitution of components such as milk, milk fat, or milk protein …

The main goal of the present study was evaluated the viability of microencapsulated
probiotics in simulated gastrointestinal conditions, inside UF-Kariesh cheese and study …

There are different methods that have been recently applied to develop a process to
manufacture low‐fat Feta cheese (LFC) with acceptable flavor and texture. The objective of …

This work aimed to study the effect of adding skim milk powder (SMP) and whey protein
concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55° …

Günümüzde artan sağlık sorunlarına karşılık insanlar alternatif yollar aramaktadır. İnsan
sağlığını beslenme birinci derecede etkilemektedir. Sağlık ve beslenme arasındaki ilişki bu …

The current work aimed to enhance the quality, antioxidant activity, and sensory properties
of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried …

The purpose of this study was to ascertain how probiotic culture affected the
physicochemical, textural, and microbiological characteristics of probiotic soy cheese during …

Cheese is one of the most wide spread foods globally, and cheese especially soft cheese is
the main dairy product worldwide, with the high adding value for dairy industry (IDFA., 2010) …

Probiotic soy cheese is a fermented soy milk product that has nutritional and health
properties. The aim of this study was to investigate the effect of kind of probiotic culture on …

The low-fat cheese is healthy and beneficial for dieters and heart patients; especially if it is
made with probiotics, which have many health benefits. The objectives of this study were to …