Newer variants of milk powders and milk‐based powders are being produced are looking for
prospective end users. Powders possess physical and functional properties that are of …

Yogurt is a basic dairy product that has been consumed for centuries as a part of the diet,
even when its beneficial effects were neither fully known nor scientifically proven. With time …

In this study, a possible use of β-glucan hydrocolloidal composite as a fat replacer in the
manufacture of non-fat yogurts was investigated. The yogurts with added β-glucan …

Background Today's consumers demand natural and healthy functional food products with
clean labels and less added ingredients and exogenous hydrocolloids. The goal is to …

In this study, the effect of grape (Vitis labrusca L.) pomace dried by different methods on the
functional properties of yoghurt was examined. Oven-and freeze-dried pomaces were added …

As recent years have seen a growing interest in integrating consumer and sensory science,
this paper aims at presenting a systematic literature review of empirical studies investigating …

In this study, skim milk (9.5% w/v solid content) was supplemented with 1–3%(w/v) lentil flour
or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4° C. Acid …

This study was conducted to investigate the effect of various native starches on the
rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared …

Milk supplementation with milk proteins in four different levels was used to investigate the
effect on acidification and textural properties of yogurt. Commercial skim milk powder was …

In this work, the microbiological and physicochemical differences of three types of low fat set
yoghurts were studied, as well as the changes taking place during storage at 4° C for …