Shelf-life of food products can be regarded as the period of time during which a product
could be stored until it becomes unacceptable from safety, nutritional, or sensory …

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid
changes in yogurt development since the turn of the 19th century, fueled by continuing …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

Survival analysis concepts to be used in sensory shelf life studies were introduced, together
with the equations necessary for calculations. The survival function was defined as the …

Complying with food regulations and, more importantly, quality standards, requires practical
and reliable methods to estimate a product's shelf life. Emphasizing the importance of the …

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 …

This review focused on the historical, technological, and analytical characteristics of ricotta
cheese available in the literature. Ricotta cheese is a typical dairy product that originated …

In whey cheese manufacture, whey, plain or added with milk, is heated by direct fire,
bubbling steam or alternatively in jacketed vats. In some cases, salt s or organic acids are …

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 …

Labneh, produced by blending concentrated skim milk yogurt and cultured cream, was
stored at 5° C, 15° C, or 25° C and changes in selected microbiological, physicochemical …