Background Mozzarella, a stretched curd cheese obtained from buffalo or bovine milk,
densely packed with saturated dairy fats, is extensively used in pizza toppings due to the …

Acacia gum (AG) is a branched-polysaccharide gummy exudate that consists of arabinose
and galactose. The traditional practice in African-Middle Eastern countries uses this gum as …

The growing demand for quality of life and health has driven innovation in the food industry.
Developing a healthy gummy candy with functional properties is an interesting approach as …

The present study investigated the fat and casein replacement potential of native and
oxidized potato starches both separately and simultaneously in analogue cheese (AC). The …

This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture,
rheological properties, color, density, and water activity of processed cheese sauces (PCS) …

Arabic gum can be consider as alternative substance of fat, which can be improve the low fat
cheese characteristics. Therefore, the current study aims to add Arabic gum as an alternative …

Roselle has a brilliant red colour, high in vitamins and has a unique flavour that makes it
suitable for juice production. Meanwhile, Gum Arabic (GA) is the edible dried exudate …

Objective: This study was designed to show the effect of adding different levels of microbial
(lab-produced) and commercial xanthan (CX) for 30 days on the sensory, chemical, and …

Processed cheese is a cheese product made from one or more types of fresh cheese that
undergoes further processing to extend shelf life and develop new cheese varieties. Corn oil …

Background: There are several types of goat and sheep cheeses around the world, with a
relative emphasis on Europe and Asia. The cheese diversity is possible by many factors …