Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon () powder.

This research paper focuses on enrichment of yoghurt containing probiotic with persimmon () powder in concentrations of 0 (Control) and then 0.5, 1.0, 1.

Exploring the antibiotic resistance of in food environments - a review.

, a resilient bacterium in diverse food conditions, such as refrigeration, reduced water activity and low pH, poses a significant threat to the food industry and public health. In recent years, it has been documented an increase in the antibiotic resistance of zoonotic pathogens, including . This review provides new insight into the molecular mechanisms involved in both intrinsic and acquired antibiotic resistance of with an emphasis on the effect of different environmental and food-related factors.

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.