The aim of this study was to manufacture functional high protein fermented beverage, using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi, and to evaluate the physicochemical, functional, and sensory properties of the resulting product. The fermented whey beverage (FWB) was formulated with whey protein concentrate 80 (WPC 80), skim milk powder, and sucrose...

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3(rd), 30(th), 60(th) and 90(th) d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese sample...

It is decided to undertake research work on “Effect of addition strawberry pulp sensory attributes kulfi” because an excellent source vitamin C and manganese. They also qualified as a very good dietary fiber iodine well potassium, folate, riboflavin, B5, omega-3 fatty acids, B6, K, magnesium, copper. The different levels Strawberry Pulp 10, 15, 20 25 per cent were tried in buffalo milk Kulfi. p...