It is important for food materials to be delicious as well as nutritious and natural but, healthy
nutrition refers to efficient and balanced nutrition, that is, efficient intake of nutrient elements …

Goat is one of the main contributors of milk and meat products. Goat milk is different from
cow and human milk in composition, nutritional and therapeutic attributes. The …

Stirred yogurt (SY) is preferred by different category of consumers due to its creamy
mouthfeel and pourable texture, which make it an attractive dairy drink. In the current study …

Three dairy beverages with different concentrations of cow's and goat's milk and whey with
added guava jelly were prepared and stored at 7° C for 28 days and then evaluated for their …

The effects of ultrasound (US) pretreatment on goat milk before rennet-induced coagulation
were studied in order to improve the milk coagulation properties. Skimmed goat milk was …

The objectives of this study were to compare the instrumental texture, syneresis and
microstructure analysis of yoghurt processed from goat milk (Beetle breed) to that processed …

Addition of peppermint oil slightly increased oxidative stability with noneffect on protein
network. Microstructure of low‐fat set yogurts containing microemulsions showed a more …

The purpose of the present study is to develop a new probiotic yoghurt with a mixture of cow
and sheep milk and evaluate on physicochemical, textural and sensory parameters of these …

In comparison to bovine milk, compositional differences in goat milk such as lower αs1‐
casein and higher β‐casein content, small‐sized fat globules, higher mineral content and …

The aim of this study was to characterize concentrated yogurt (Labneh) made of goats' milk,
cows' milk and their mixture. Physicochemical, microbiological, and sensory parameters of …