Dairy products are the most predominant food carriers for probiotics, providing adequate
therapeutic and functional benefits to the host when sufficient probiotics are maintained …

Second cheese whey (SCW) is the by-product resulting from the manufacture of whey
cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration …

The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different
inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two …

Purpose–The purpose of this paper is to identify food products being developed with the
addition of the prebiotic inulin (a soluble, fermentable dietary fibre that stimulates the growth …

Os impactos da alimentação na qualidade de vida têm incentivado a busca de alternativas
alimentares de melhor qualidade ea utilização de frutos nativos com potencial tecnológico e …

Featured Application The present work envisages the valorization of cheese whey
concentrated by ultrafiltration as the main ingredient of frozen yoghurts. Abstract The …

Yoğurt dondurması ilk olarak 1960'lı yıllarda Kuzey Amerika'da geliştirilmiş ve ticari
gelişimini 1980'liyıllarda New England'da kazanmış bir süt ürünüdür. Bu amaçla üretilen …

Bu çalışmada yoğurt dondurması yapımında kullanılan farklı emülgatörlerin dondurmanın
mikrobiyolojik, fiziksel, kimyasal ve duyusal özellikleri üzerine etkisini tespit etmek …

Frozen yogurt was produced for the first time in North America in the 1960s and it had
gained its commercial development in New England in the 1980s. Frozen yogurt is a special …

The purpose of this study was to elaborate prebiotic yoghurt using ovine milk and different
inulin concentrations (0, 2 and 6%). Samples were submitted to laboratory analysis and two …