A growing number of consumers opt for plant-based milk substitutes for medical reasons,
like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant …

Plant-based milk alternatives have become increasingly desirable due to their sustainability
and the increased consumer awareness of health. Among many varieties of emerging plant …

The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by
thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–CT) processes. The yogurts …

The aim of this work was to demonstrate the influence of mare milk fermentation type on the
amino acid profile, especially the content of tryptophan, water-soluble vitamins and …

A set‐type fermented goat milk (FGM) using polymerized whey protein (PWP) as main
thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP …

The changes in microbial growth, pH and lactic acid content of traditional kefir were
determined during fermentation (0-18 h) and cold storage (4° C for 1-7 days). A high …

Sažetak In this study, the microbiological, physicochemical, and sensory properties and
volatile aromatic compounds of kefir produced by secondary fermentation were investigated …

The effects of kefir grains from different regions in China on fermentation and bioactivity
were studied by using pH value, acidity degree, protein hydrolysis degree, antioxidant …

Present study was aimed to determine the changes and the best consumption time of kefir
samples made from cow and goat milk using starter culture during the storage at the …

This study aimed to develop a fermented oat milk product using native yoghurt cultures as a
potential alternative to dairy-based yoghurt products. Three samples were prepared; the first …