Abstract β-Galactosidase is one of the most important industrial enzymes, that has been
used for many decades in the dairy industry. The main application of β-galactosidase is …

Probiotic microorganisms are increasingly incorporated into food matrices in order to confer
proposed health benefits on the consumer. It is important that the health benefits, sensory …

This study aimed to investigate the impact of adding Zahdi date juice on the
physicochemical characteristics and microbiological analysis of bio-yogurt with a probiotic …

Lactose-free dairy products become increasingly important for lactose-intolerant consumers,
but there are only few studies concerning the rheological properties of fermented dairy …

The major challenge within the presented study is the possibility to increase the
effectiveness of fermentative lactic acid production. Four acid tolerant Pedioccocus spp …

Introduction. The feasibility of using fermented concentrates of reсonstitutd demineralized
sweet whey as a source of whey proteins and monosaccharides in ice cream was proved …

Sweet whey was fermented with yoghurt starter cultures (YO-MIX 101 containing
Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis and YO …

Milk and dairy products are high-value foods; however, consumers suffering from lactose
intolerance are not able to enjoy the nutritional benefits of these commodities. There are …

Lactose intolerance results in gastrointestinal discomfort and the malabsorption of certain
nutrients, such as calcium. The replacement of milk with low-lactose and probiotic-enriched …

The growth response of Lactobacillus plantarum as affected by incubation temperature was
studied in various media. Parameters resulting from growth curves were analysed in …