While the science of yogurt is nearly as old as the origin of mankind, there have been rapid
changes in yogurt development since the turn of the 19th century, fueled by continuing …

Purpose The purpose of this paper is to review the advanced technologies and approaches
for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high …

Acid whey is a by-product from cheese processing that can be employed in beverage
formulations due to its high nutritional quality. The objective of the present work was to study …

Kefir grains are multi-species natural starter culture consisting of lactic acid bacteria, acetic
acid bacteria, and yeasts, creating complex symbiotic community and widely used in …

In this study, various yeasts (Kluyveromyces marxianus, Saccharomyces turicensis, Pichia
fermentans) and lactic acid bacteria (Lactobacillus kefiranofaciens, Lactobacillus kefiri …

The aim of the present work was to evaluate the use of the kefir grains as a starter culture for
tradicional milk kefir beverage and for cheese whey‐based beverages production …

Purpose Kefir is a traditional fermented dairy beverage that has numerous health benefits
due to the presence of bacteria and yeasts in an exopolysaccharide matrix. This study aims …

An apple juice and whey based novel beverage fermented using kefir grains was prepared.
Effects of the kefir grain amount (2-8%, w/v) and fermentation temperature (20-30° C) on …

Scotch Whisky, a product of high importance to Scotland, has gained global approval for its
distinctive qualities derived from the traditional production process which is defined in law …

This book focuses on the exploitation of whey through the extensive analysis of its molecular
composition. Whey can provide various valuable compounds such as lactose, proteins and …