High dairy production and utilization have proven very effective in improving food and
nutrition security in society, especially among the rural poor. This review sought to find out …

This study aims to assess the quality attributes of lentil flour fortified yoghurt during cold
storage (6±2° C) for 21 days. Yogurt formulation was based on the addition of roasted and …

Fermentation of milk enhances its nutritional and biological activity through the improvement
of the bioavailability of nutrients and the production of bioactive compounds. Coconut milk …

Nowadays, dairy products are considered a good matrix to deliver many functional
substances either vital oils or probiotic cells. Two models of microcapsules were produced …

Background Camel milk (CM) and its fermentation products have acclaimed nutritional and
health benefits, although they are often associated with low marketability because of a …

Plant-based milks are on the rise due to an increased awareness of their sustainability and
health benefits. Currently, dairy milk is the most nutritionally complete beverage, but it suffers …

The present research was carried out to assess raw milk's quality as collected from the
commercial markets of the Mardan district (Khyber Pakhtunkhwa). The locality from which …

This study was designed with an objective to develop a probiotic dietary adjunct using
soymilk (Harit soya variety). Soymilk is fermented with probiotic strain Lactobacillus casei …

Yogurt is one of the most popular dairy products fermented by Lactobacillus bulgaricus and
Streptococcus thermophilus. The present study introduced dielectric properties as a new …

Fermented goat milk is an artisanal beverage with excellent nutritional properties. There are
limited data on its physicochemical properties, fatty acids, phenolic acids, and on any insight …