The aim of the present study was to determine the antioxidant capacity and total polyphenol
content of raw milk, dairy products (ricotta and cottage cheese), and by-products (sweet and …

Nutrient-dense colostrum can be employed as a functional food ingredient. This work aimed
to produce novel functional probiotic Cream cottage cheese (FPC) using probiotic (ABT) …

Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable
popularity over the last decade due to the strong dairy production heritage links that it …

The survivability of encapsulated and nonencapsulated probiotics consisting of
Lactobacillus acidophilus and Lacticaseibacillus casei and the nutritional, physicochemical …

Cheese ripeness is an important step of cheese manufacturing that provides a kind of food
with complex sensory characteristics and nuanced differences. The importance of …

High density polyethylene (HDPE) and nano-ZnO were used to prepare nano-ZnO/HDPE
composite film with a nano-ZnO content of 0.5 wt%. The morphology, mechanical, barrier …

Abstract Budaraga, IK, Salihat, RA & Fitria, EA (2023). The study of the utilization of wuluh
starfruit (Averrhoa bilimbi L.) in cottage cheese from goat milk prepared with acidification …

The purpose of this study was to ascertain how probiotic culture affected the
physicochemical, textural, and microbiological characteristics of probiotic soy cheese during …

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of
paneer manufactured from a developed automatic machine was studied with respect to the …

Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese
has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used …