Effect of guar gum as a stabilizer on the physicochemical, textural, and sensory characteristics of liquid Kashk (a traditional dairy product)

Effect of guar gum as a stabilizer on the physicochemical, textural, and sensory characteristics of liquid Kashk (a traditional dairy product)

Industrial liquid kashk (ILK) is a pasteurized dairy product made from bovine milk yogurt and dried kashk, a traditional Iranian dairy product. The study investigated the effects of guar gum concentration (0.1, 0.2, and 0.3 % w/w) on the physicochemical, microbiological, and sensory properties of IL...

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Bibliographic Details
Main Authors: Maryam Ghaderi-Ghahfarokhi, Roya Mohammadnezhad, Mehdi Zarei, Mohammad Sadegh Arab
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Guar gum
Industrial liquid kashk
Texture
Syneresis
Water holding capacity
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225003233
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