Viability of probiotic bacteria during the production and storage of fermented milks is the
most important topic of discussion in the dairy industry. Addition of microalgae into milk for …

It is a practice to add microalgae into plain and probiotic fermented milks in order to promote
the functionality of these products via their direct health effects as well as the enhancing …

The impact of addition of powdered Spirulina platensis on the physicochemical properties
and microbiological of cheese containing Lactobacillus acidophilus and Mentha longifolia L …

In recent years, the development of healthier foods, richer in nutraceutical or functional
compounds, has been in great demand. Microalgae are attracting increasing attention, as …

Dairy products are important to the human diet and are one of the four essential food groups.
Conventional fermented cow milk products possessed a variation of bioactive components …

Fermented milks are extensively produced and consumed all around the world. The
production of these products is an old process that was used for extending the shelf life of …

In this study, probiotic fermented milk beverages with black mulberry (MFM), red grape
(GFM) and cornelian cherry (CFM) were produced. The viable cell counts of Streptococcus …

Fermented foods have a great significance since they provide and preserve large quantities
of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human …

AbstrAct the effect of adding Spirulina platensis on the viability of a yogurt starter and
Bifidobacterium animalis was assessed during 28 days of refrigerated storage. Four types of …

Incorporation of Spirulina in milk as thermally dried powder has the disadvantages of non-
uniform distribution with undesirable odor and flavor. Through homogenization (200±10 …