Using dietary fiber as stabilizer in dairy products: β-glucan and inulin-type fructans.

β-glucan and inulin-type fructans, considering their beneficial effects on health, are the favorite dietary fibers in recent years. This review firstly gives information on the health-promoting effects of these two fibers, and then, using them in dairy products. They can be used in different dairy products, depending on their properties.

Utilization of Reconstituted Whey Powder and Microbial Transglutaminase in Ayran (Drinking Yogurt) Production.

Research Background: In industrial ayran production, milk is diluted to the desired protein content (2% (/)) prior to fermentation by yogurt starter cultures by partial replacement of cheese whey in reconstituted form with potable water. This may be an alternative way of protein recovery from cheese by-products as well as reducing the production costs since less milk is used in ayran production. On the other hand, the balance between milk caseins and whey proteins is disturbed when cheese whey is added to milk for ayran production, which likely leads to a time-dependent phase separation during cold storage.

Use of kefir and buttermilk to produce an innovative quark cheese.

Quark cheese is a fermented soft fresh cheese categorised under acid-rennet coagulated cheeses. In this study, alternative raw materials such as kefir and yayik buttermilk were used to produce Quark cheese in comparison with the cheese produced by the acidification of skim milk with mesophilic lactic culture. Samples were kept individually under 35 °C and 100 °C for coagulum formation.

Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12.

The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were investigated during 30 d of storage. Samples were produced using L. acidophilus La-5 and B.