In the food industry, thermal treatments are generally an essential step to increase the shelf
life of the products. This is especially true for milk and dairy products in which heat …

This work employed NIR spectroscopy and PLS algorithms for the identification and
quantification of goat milk adulteration by adding cow milk, besides the determination of their …

The popularity of fat‐free fermented concentrated milk products, such as fresh cheeses and
high‐protein yogurt, has increased over the recent years, attributed to greater availability …

In this study, the sensory and mechanical aspects of the texture of goat's milk salad cheese
were correlated with the emotional profiles of consumers. Using descriptive sensory analysis …

BACKGROUND Production of goat's milk set‐style yoghurt encounters challenges in
achieving the texture characteristic for this type of product, primarily due to protein …

Color is important for the consumer when making a purchase decision. Mare's milk and,
thus, fermented mare's milk is little known to consumers. Thus, it is worth presenting …

The effect of homogenization and fat reduction in combination with variable heating
conditions of cow milk on the characteristics of Quark-type cheese were investigated. The …

In last two decades, there has been a strong trend in the application of lactic acid bacteria as
adjunctive cultures to control growth of spoilage and pathogenic bacteria in food. One of the …

Nowadays, consumers are interested in cheese produced without chemical additives or high-
temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could …

Sažetak Protein profile, in vitro gastrointestinal digestion and antioxidant potential of two
fresh cheese samples obtained by kombucha inoculum and traditional starter culture have …