In recent years, studies have focused on the therapeutic properties of probiotics to eliminate
pathogenic microorganisms associated with various diseases. Lactobacilli are important …

The popularity of fat‐free fermented concentrated milk products, such as fresh cheeses and
high‐protein yogurt, has increased over the recent years, attributed to greater availability …

A Box‐Behnken design was applied to optimise the viability of Lactobacillus acidophilus and
Bifidobacterium bifidum in probiotic yoghurt containing a novel exudative Zedo gum. The …

In this study, the changes during storage in the physicochemical, textural and sensory
properties of nonfat yoghurts fortified with whey proteins, namely whey protein concentrates …

Context: Inflammatory pains caused by direct stimulation of nociceptors are altered by
release of inflammatory mediators, cytokines and chemokines and also gut microbiota. A …

A large variety of food products all over the world are prepared by the fermentation of
various raw materials. Fermentation: Effects on Food Properties explores the role of …

Yoghurt samples treated with T eucrium polium essential oil (EO; 40, 60 and 80 ppm) and L
actobacillus casei (108–109 cfu/mL) were stored up to 28 days at 4C. The physicochemical …

Tuluq and Torba yoghurts are traditional concentrates from Iran. Physicochemical,
nutritional, and sensory properties of these yoghurts were studied along 60 days of storage …

Comparative physicochemical, biochemical, textural, and rheological properties of yoghurts
produced using buffalo, camel, cow, goat, and sheep milk were analysed. The …

In the present work, physicochemical, sensory characteristics and viability of Bifidobacterium
bifidum and Lactobacillus casei of probiotic yogurt using dill (Anethum graveolens) essential …