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 …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

Concerns about health, the environment, and sustainable food supply have inspired
researchers into searching new alternative plant proteins to dairy proteins. This study …

Heat-treatment of milk causes denaturation of whey proteins, leading to a complex mixture of
whey protein aggregates and whey protein coated casein micelles. In this paper we studied …

A series of fat-free yoghurts were made from milks formulated for constant protein (5%) and
lactose (6%) content and casein to whey protein ratios ranging from 80: 20 (Control) to 50 …

Highlights•Consumers demand appealing low-fat yoghurt without texture enhancers.•Novel
processing technologies can potentially meet this demand.•The mechanistic effects and …

Lactobacillus rhamnosus cultured in sweet whey and harvested in the late log phase was
entrapped in the inner aqueous phase of a double water-in-oil-in-water emulsion using …

Heating of milk induces several molecular changes around the milk fat globule and its
membrane. This review focuses on whey protein association to the milk fat globule …

Production of camel milk yogurt faces serious limitations of no or weak gel formation
because of several possible factors. This study was undertaken to overcome this limitation …

Pre-heated whey protein isolate (WPI) solution (10% w/v, 85° C for 30 min) was prepared
and subjected to high-intensity ultrasound (HUS, 20 kHz) at different durations (5–40 min) …