The microstructure of milk fat in processed dairy products is poorly known despite its
importance in their functional, sensorial and nutritional properties. However, for the last 10 …

Buttermilk is one of the most important by‐products of the dairy industry. Approximately 2
million tonnes were produced within the European Union in 2015. Recently, buttermilk has …

We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat
yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat …

The growth, location, and distribution of bacterial colonies in dairy products are important
factors for the ripening and flavor development of cheeses, yogurts, and soured creams …

Consumers are demanding more natural, healthy, and high-quality products. The addition of
health-promoting substances, such as bioactive compounds, to foods can boost their …

The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds
respectively on cheese functional properties, free fatty acid profiles and subsequent volatile …

Cheese is a versatile nutrient-dense dairy product and it is of high importance to fully
characterise its properties, eg texture and flavour, which contribute to the quality of this dairy …

This study aimed to evaluate the effect of exopolysaccharide (EPS)-producing Lactobacillus
plantarum JLK0142 on the ripening characteristics and in vitro health-promoting benefits of …

Highlights•Influence of manufacture on cheese microstructure and microbial localisation is
presented.•Interactions between cheese matrix and entrapped bacteria during ripening are …

To meet the increased consumer demand for yogurt with reduced fat content, various efforts
have been made to improve the quality of reduced-fat variants that still is regarded as having …