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 …

Foods that affect specific functions or systems in the human body, providing health benefits
beyond energy and nutrients—functional foods—have experienced rapid market growth in …

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

El lactosuero de quesería es un subproducto líquido obtenido después de la precipitación
de la caseína durante la elaboración del queso. Contiene principalmente lactosa, proteínas …

Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were
produced using 0, 20, 35, 50, 65, and 80%(vol/vol) whey in their formulations. Mathematical …

The addition of prebiotics such as oligofructose to yogurt can result in a product with
consumer benefits, since they stimulate growth of benefic bacteria present in the intestine …

In this study, storage-related changes in the physico-chemical and sensory properties of non-
fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI) …

Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and
less-favorable processing properties compared with rennet whey. The aim of this study was …

The aim of this study was to produce chocolate goat dairy beverages with the probiotic
Bifidobacterium lactis and to evaluate the effects of goat cheese whey and prebiotics (inulin …

The aim of this research was to develop an optimum fermentation and composition model for
a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase …