The search for new food products that promote consumers health has always been of great
interest. The dairy industry is perhaps the best example regarding the emergence of new …

This review primarily focuses on the technology of commercially available milk-based
probiotic beverages including acidophilus milk, bifidus milk, acidophilus-yeast milk …

In recent years, the pursuit of sustainable practices and the efficient utilization of resources
has become paramount in various industries, including the food and beverage sector. One …

Recently, the demand for goat and sheep cheese has increased mainly because of its
nutritional and health benefits. As a result, an enormous amount of whey from various …

Acid whey is a byproduct of cheesemaking that is difficult to use because of its low pH and
less-favorable processing properties compared with rennet whey. The aim of this study was …

Fermented beverage production from whey is an attractive possibility as whey is a rich
source of water and nutrients, beneficial for microbial growth. However, rapid microbial …

The objective of this study was to develop probiotic beverages, enriched with plant proteins,
with high nutritional value. A rice‐based beverage fermented with a specific probiotic …

Sažetak Whey and buttermilk are the main by-products of the dairy industry, both having
excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule …

Tinospora cordifolia (giloy), a medicinal plant widely used in Indian system of medicine, is
known to cure various ailments owing to its therapeutic values. Milk is considered as an …

The use of liquid whey concentrates in the composition of ice cream, especially in
combination with other powdered whey proteins, is limited due to their understudied …