Exactly six-hundred (600) scientific articles that report milk and milk products' color results in
scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of …

Yogurt is considered a nutritional, healthy dairy product that is highly consumed worldwide
produced via milk fermentation. The production process involves a standard starter culture of …

The purpose of the present study is to develop a new probiotic yoghurt with a mixture of cow
and sheep milk and evaluate on physicochemical, textural and sensory parameters of these …

Among developed countries, bovine milk production makes a major contribution towards the
economy. Elevating consumer demand for functional foods has triggered a niche for non …

Materials and Methods: Goat milk was obtained from local farmers in Lubuk Minturun,
Padang, West Sumatra, Indonesia. The yogurt was divided into two factors. Factor A was …

Yogurt is one of the world's most widely consumed dairy products and can be produced from
different types of milk. The present research aimed to compare the effects of utilizing whole …

The aim of the present research was to evaluate differences in chemical properties and
physical structure of yoghurt produced with milk from different species (sheep, cow, and …

In this study, specific amounts of garfish (Belone belone) fishbone powder were added to
kefir and ayran, which are two important functional fermented milk products, and it was …

Kefir, which has many beneficial effects on health, is one of the most consumed fermented
milk products worldwide. It is important to increase consumption of the fermented product for …

This study examined yoghurt samples produced using classical yoghurt culture from
buffalo's, goat's and sheep's milks in terms of their physicochemical characteristics, DPPH …