Nowadays, consumers pay particular attention to the quality of the products they buy. They
also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly …

Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by
Lactobacillus bulgaricus and Streptococcus thermphillus. The health benefits can be …

Ever-growing consumer demand for convenience, combined with a healthy diet and
preference for natural ingredients has led to a growth in functional beverage markets …

Trace element analysis has a key role to play in quality control of food and diet. This timely
book introduces the subject in a practical way-from sampling and the techniques available …

The content of 20 trace and minor elements in soy and dairy yogurts consumed in Spain has
been determined using inductively coupled plasma-mass spectrometry (ICP-MS) after …

This paper examines the content of major minerals (calcium, magnesium, phosphorus and
zinc) and its distribution between soluble (non-sedimentable) and micellar fractions of 16 …

Yogurt is a coagulated dairy product that is fermented by typical starter cultures. Yogurt has
the highest demand rate among fermented products due to its sensory properties. Well …

The juice industry has undergone a continuous innovation to satisfy the increasing healthy
food demand by developing, among others, beverages based on fruits and milk or …

This study investigated the nutritional, microbial, and sensory quality attributes of a
fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4° C for 7 …

The primary purpose of this research was to monitor the influence of sunflower honey
addition (2%, 4% and 6% w/v) to yoghurt milk on survival of the microbial flora of yoghurt …