The history of the last 100 years of the science and technology of yogurt, sour cream,
cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous …

Yogurt is one of the oldest fermented dairy products worldwide. It is commonly made by
fermenting domesticated bovine's milk using a 1: 1 ratio of lactic acid producing bacteria …

Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that
are prone to structural rearrangements. The physical properties of yogurt gels can be …

The demand for alternatives to milk-based yogurts with high acceptance and functionality
has been increasing in recent years. Yet, many plant-based proteins suffer from limited …

The effects of inoculation rates and incubation temperatures on the physical properties and
microstructure of yogurt gels were investigated. A 2-factor experimental design with 3 …

This study investigated the physical characteristics of set and stirred yoghurts made at
9%(w/w) total solids with various casein (CN)-to-whey protein (WP) ratios and with …

The effects of molecular size on rheological properties of highly pure oat β-glucans in
solution and gel state were studied. The fine structure of the β-glucan preparations was …

Despite its excellent nutritional properties, unlike other cereals oat displays poor baking
properties and therefore is mainly processed in products like rolled oats or serves as raw …

This study investigated the effects of two Streptococcus thermophilus strains, ST 285 and ST
1275, on selected technological and rheological characteristics of set-type yoghurt. The …

This study has developed three Logistic Regression Models to determine and analyze the
factors that could affect knowledge, attitude and behavior of the urban poor concerning solid …