Goat milk yogurt has a less consistent coagulum compared with cow milk yogurt;
furthermore, the presence of goat milk in foodstuffs imparts a characteristic flavor that can …

The aim of this work was to obtain information about how sensory differences affect
consumer acceptability for skim yoghurt obtained with transglutaminase (TG yoghurt). Skim …

The benefits of goat milk, fermented milks, and probiotics for the humans are well
documented. In this study, a novel fermented goat milk was manufactured with the putative …

This study aimed to assess the impact of bael fruit pulp on the viability of probiotic
Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat …

Penelitian susu pasteurisasi dengan penambahan ekstrak daun Aileru selama
penyimpanan telah dilakukan untuk mengetahui konsentrasi daun Aileru yang tepat dalam …

Pemanfaatan bahan alami, seperti daun Aileru sebagai bahan pengawet menjadi salah
satu alternatif dalam mempertahan mutu susu pasteurisasi. Daun Aileru adalah sejenis …

The effect of different levels of buttermilk and storage period on quality of set yoghurt was
investigated. Four batches of set yoghurt were prepared using; fresh cow milk and 3% skim …

Yogurt rheological and textural parameters are known to have an important impact on food
quality and acceptability. The paper includes the determination of the viscoelastic and …

This study was conducted in the Department of Food Sciences-College of Agriculture-
University of Tikrit to estimate the chemical and physical properties of yogurt prepared by …

Popularity of drinking yogurts is increasing due to significant health benefits, on the go
lifestyle and unique valuable ingredients. For the production of drinking yogurt, the present …