Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making.

The popularity of rosemary has grown as a natural alternative over the synthetic supplements due to its potential health benefits. The rosemary plant has been utilized to preserve food due to its ability to prevent oxidation and microbial contamination. The reason for this study was to determine the phytochemical components and antimicrobial activity of rosemary essential oil (REO) and the effect of REO addition (0.

Enhancement of low-fat Feta cheese characteristics using probiotic bacteria.

The objective of this study was to manufacture low-fat Feta cheese (LFC) using different types of starter cultures, such as yogurt (Y) cultures ( and ), bifidobacterium (B) cultures ( and ), and mixed of them (Y + B) at different rates (0.4, 0.5, and 0.

Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology.

The current work aimed to formulate smoothie by optimizing varying levels of soy protein isolate (1.5-2.5% w/w), sucralose (150-190 ppm) and pectin (0.