A country's indigenous resources are always considered part of its fortune and wealth. With
appropriate geographical conditions, Iran has exceptional marine and plant products, some …

In this paper, the impact of different substitution levels of cress seed gum (CSG, 0, 5, 10, and
15%) and sucrose (SUC, 0, 5, and 10%) on the rheological properties, textural attributes …

This study aims to determine the yogurt drink spoilage profiles and its physico-chemical
properties correlation as to investigate the coliform potability level upon exposure to an open …

Most consumers consider yogurt to be a healthy food because it contains probiotic
microorganisms. Although a plethora of commercially produced yogurts exists, nutritional …

This study was applied and aimed at specifying the effect of adding sodium pyrophosphate
(SSP salt) to the milk prepared for yogurt manufacturing on pH and the rheological …

Low-fat and non-fat yoghurts have some rheological changes particularly in syneresis and
viscosity. Hydrocolloids such as galactomannans (locust bean gum: LBG) can act as fat …

، ﺳﻮده ﻣﺤﻤﺪي ، ﻣﺼﻄﻔﯽ ﺳﻠﻄﺎﻧﯽ ﻣﻬﺴﺎ ﻫﺎدي ﻣﺎﺳﺖ ﻗﺎﻟﺒﯽ ﺑﺪو Page 1 ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ 2.0417.0.fsct/ 10.29252
DOI هرﺎﻤﺷ 110 هرود ، 17، ﺮﯿﺗ 1399 15 زا هدﺎﻔﺘﺳا ﺮﺛا ﺮﯾدﺎﻘﻣ ﻦﯿﺌﺗوﺮﭘ ﻪﻟوﺰﯾا ﻒﻠﺘﺨﻣ بآ ﺮﯿﻨﭘ ﺮﺑ بﻮﻧﺮﺧ ﻎﻤﺻ و ﯽﮔﮋﯾو …‎

Jogurt se ubraja u najpopularnije fermentirane mliječne napitke. Pomoću bakterija mliječne
kiseline Lactobacillus delbrueckii subsp. bulgaricus i Streptococcus thermophilus dobije se …

The use of milk fat substitutes in the manufacturing of dairy products is highly considerable
in order to decrease in suffering chronic diseases and amount of calorie intake. However …