Yogurt is one of the world's most widely consumed dairy products and can be produced from different types milk. The present research aimed to compare effects utilizing whole raw milk cattle viz. cows, buffaloes, sheep, goats in four milk-type yogurts, T1- cow’s (CM), T2- buffalo’s (BM), T3- sheep’s (SM), T4- goat’s (GM) on their physicochemical, texture, rheological, sensory qualities. physioch...

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ABSTRACT: Yoghurt is a popular healthy food, consumed by many people. The popularity of this product made it possible to use it as a base in order to produce probiotic preparations. Prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. The aim of this research was to study physi...

chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. the purpose of current research is to gain these advantages of chubak extract in sponge cake production. for this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical a...