Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea
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DOI: 10.1016/j.ifset.2020.102565
Abstract: Abstract The objective of this study was to investigate the relationship between the sensory characteristics of commercial drinkable yogurt products and their microbial communities. A metagenomic analysis based on 16S rRNA gene sequencing and a… read more here.
Keywords: yogurt products; drinkable yogurt; sensory characteristics; characteristics commercial ... See more keywords
Experimental Investigation and Modeling for the Influence of Adding Date Press Cake on Drinkable Yogurt Quality
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DOI: 10.3390/foods12061219
Abstract: The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6%… read more here.
Keywords: date; yogurt; drinkable yogurt; dpc drinkable ... See more keywords