White-brined cheese is a popular cheese type in many parts of the world. Advances in milk
concentration methods have led to the use of ultra-filtered (UF) milk to produce these …

Edible coatings can be applied on the surface of fruits and food pieces to improve their
nutritional and sensory qualities. Present study focuses on the effects of applied edible …

Abstract History of Solid State Fermentation (SSF) is very well known to everyone in the field
of pharmaceuticals and food processing. It is widely applied to producing several enzymes …

Pasteurization failures in the dairy industry have been reported in many previous studies.
Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent …

The effect of Persian and almond gums (0, 0.1 and 0.2%(w/w)) as fat replacers and milk fat
(0.4, 0.9, and 1.4%(w/w)) on physicochemical and rheological characteristics and …

This study aimed to produce the functional ricotta cheese using broccoli sprouts extract
(BSE) and to evaluate its physicochemical, antioxidant, rheological, and sensory properties …

The fortification of the processed cheese (PC) with bioactive compounds can increase their
benefits for the health and also consumer acceptance. In the present study, rheological …

The present work was undertaken to prepare goat milk-based Halloumi type cheese with
varying fat content using ultrafiltration technique and analyze its physico-chemical …

Probiotic Iranian ultrafiltered Feta cheese was produced from ultrafiltration of milk with a
volumetric concentration factor of 4.5: 1. The heat-treated retentates were inoculated with …

Soy proteins are used in foods as non-dairy alternatives and they play significant role in
human health. The use of different concentrations of soy protein isolate (SPI)(0–6% w/v dry …