The bacterial groups in the gut ecosystem play key role in the maintenance of host's
metabolic and structural functionality. The gut microbiota enhances digestion processing …

Milk is generally very rich in nutrients and this may lead it to be an ideal growth environment
for many microorganisms, including pathogens, so effective measurements aiming to ensure …

With structural diversity of water-soluble polysaccharides, their precise quantitative analysis
by phenol‑sulfuric acid method becomes more difficult and challenging. In this study, the …

Adequate heat treatment of raw milk is required to guarantee microbiological safety, but
there is a huge variation in the heat load of different categories of heat-treated milk due to …

Sweeteners play an irreplaceable role in daily life and have been found in multitudinous
food products. However, excessive or unreasonable intake of sweeteners as food additives …

A chromatographic method by HPAEC-PAD was developed and in-house validated for the
quantification of low sugar levels in hard cheese, specifically Grana Padano PDO cheese …

Milk is a good source of quality fats, proteins, carbohydrates, minerals, and vitamins.
Determining milk constituents is very important in dairy production and is usually conducted …

Lactulose is an isomer of lactose, formed under thermal processing of milk. Alkaline
conditions favor the isomerization of lactose. As reducing sugar, lactose and lactulose could …

In the present study, the effect of sugar replacement and enrichment with cinnamon extract
(CE) on the physicochemical, functional, and organoleptic properties of sweetened …

Lactose hydrolyzed milk was developed in the 1970s to serve individuals with lactose
intolerance. This demand for lactose-free products by lactose-intolerant consumers has …