Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein
during cheese-making, and the second cheese whey (SCW) derived from the production of …

This review primarily focuses on the technology of commercially available milk-based
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …

This study aimed to evaluate the effect of the addition of xylooligosaccharide (XOS, 1.25
g/100 mL) on the pH, physicochemical composition, functional properties, volatile profile …

In this research, effect of bee pollen supplement on antimicrobial, chemical, rheological,
sensorial properties and probiotic viability of fermented milk beverages was studied. Bee …

The effect of nutrients on probiotic stability during fermented juice storage in refrigeration
conditions was studied. During storage, samples were taken at 7, 14 and 21 days and …

Industrial food production has evolved continuously during the last century and a half. Until
recently, the food industry focused on process engineering rather than product engineering …

Objective: The objective of this study was to develop probiotic dairy products with lactose
free and low-galactose contents were produced for patients with galactosemia from four …

In this study, yoghurt drink with lactose free and low galactose content for patients with
galactose intolerance were produced using a 1: 1 mixture of lactose free milk and two …

This research studied the effect of milk supplementation with inulin, oligosaccharide,
polydextrose, fructose and saccharose on the viability of probiotics in fermented goat milk …

Sažetak U ovom je istraživanju utvrđivan utjecaj dodatka pčelinjeg peluda na antimikrobna,
kemijska, reološka i senzorska svojstva te preživljavanje probiotičke kulture u fermentiranim …