Making the yogurt of the future requires a cast of 21st-century helpers: machine learning, gut science and even a mysterious artificial stomach.
Other
Jun 20, 2023
0
3
Researchers have succeeded for the first time in adding a highly purified form of curcumin to yogurt in a way that ensures it remains dissolved in the dairy product and preserves it, while tasting good.
Cell & Microbiology
Apr 3, 2023
0
38
Consumers across the world enjoy Greek yogurt for its taste, texture, and protein-packed punch. Reaching that perfect formula, however, generates large volumes of food waste in the form of liquid whey. Now researchers in ...
Energy & Green Tech
Dec 13, 2017
0
45
(Phys.org) —Dr. Jason Lee compares the enzyme additives he's testing in chicken broiler feed to the probiotics now commonly added to human food, such as yogurt.
Plants & Animals
Jun 27, 2013
0
1
It turns out yogurt may have a previously unknown benefit: eliminating garlic odors.
Analytical Chemistry
Sep 19, 2023
0
141
Adding about one-quarter teaspoon of a fiber-rich component of oats boosts the nutritional value of low-fat yogurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Biochemistry
Mar 26, 2013
0
0
Researchers at DTU have developed a yogurt bacterium, which can cleave lactose in a cost-effective and sustainable manner. This makes it possible to create natural sweetness in yogurt with less added sugar.
Biochemistry
Sep 15, 2022
0
59
A team from a Danish food ingredients company has manipulated the metabolic properties of yogurt-producing bacteria to sweeten the yogurt naturally, while reducing sugar in the final product. Similar manipulations have also ...
Cell & Microbiology
Apr 22, 2016
0
6
America's appetite for Greek yogurt has skyrocketed over the past decade. But for every container of Greek yogurt consumed, you could fill two or three more with the acid whey it produces. The cover story in Chemical & Engineering ...
Other
Feb 8, 2017
0
6
Researchers of the Universitat Politècnica de València and the Instituto de Agroquímica y Tecnología de Alimentos (IATA) of the Spanish National Research Council (CSIC) have obtained in the laboratory a new yogurt with ...
Other
Apr 20, 2015
0
13
