The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions.

Recently, the demand of consumers for plant-based foods to replace meat, egg, and dairy products by mimicking their structure with alternatives in many food applications has grown significantly. This tendency is driven by many reasons mainly comprised of allergenicity, different dietary preferences of consumers, and sustainability issues. In this regard, aquafaba has great potential for meeting these requests/needs due to its multi-functionality (foaming, emulsifying, gelling, and/or thickening, and the ability/capacity of water- and oil absorption/holding). In this regard, aquafaba generally serves as an egg and/or fat replacer, and an alternative to emulsifiers and gelling agents mainly in baked goods, confectionery/desserts, and mayonnaise.

In recent years, the different dietary needs of consumers due to their health problems, such as food allergies and lactose intolerance, or lifestyle changes, well-being trends, and increasing awareness about environmental concerns, causes an increment in consumers’ demand to have more plant-based foods in the diet. In this regard, more sustainable alternatives for different food systems come into prominence, and the market size for new plant-based alternatives, especially for dairy products, is ever-increasing. Ice cream is a complex colloidal structure and is defined as a frozen foam that is considered a suitable matrix for plant-based milk substitutes. Although it is hard to obtain a stable colloidal ice cream structure when replacing cow’s milk with plant-based alternatives, the coconut-based, soy-based, and almond-based milk alternatives are regarded as some of the most suitable choices for ice cream production. According to studies, coconut milk’s fat and protein content helps the formation of emulsion and stabilization of the foam system. Also, it is indicated that soy-based ice cream is a good carrier for probiotics, has a better melting resistance, and has comparable sensorial properties with dairy ice cream when used together with milk alternative combinations. However, some technological, microbiological, and sensorial properties of plant-based ice creams were not similar to ice cream made with cow’s milk. Eventually, innovative approaches to producing ice cream with different milk alternatives could be promising and beneficial for the sustainable food industry and should continue to be developed to meet the current needs and interests.

Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology. The cheese was manufactured under industrial conditions, and fermentations were carried out using freeze-dried commercial starters that are traditionally used in the production of Swiss cheese. Two experimental "Ewiss cheese" (EC) products were produced using raw milk (RM) and pasteurized milk (PM), respectively. Fourteen microbial groups were investigated by plate counts from curd until ripened cheeses. According to microbiological analyses, no statistically significant differences were found between the 2 productions with respect to the group of lactic acid bacteria (LAB). The curds were mainly characterized by mesophilic LAB cocci (7.45 log₁₀ cfu/g in RM-EC and 7.33 log₁₀ cfu/g in PM-EC). However, at the end of the ripening period (9 mo), the cheeses exhibited a higher presence of mesophilic LAB rods. Undesired microbiological groups were found only in the curd of raw milk cheese in the range of 10⁴ to 10⁵ cfu/g, but they were reaching undetectable levels by plate count in the cheese at the end of ripening. The RM-EC and PM-EC were characterized by 76% and 68% of DM, respectively. These cheeses contained 29.30% and 34.36% of protein, and 51.31% and 50.38% of fat, respectively. Textural analysis showed differences in terms of hardness, chewiness, and gumminess between the experimental cheeses and Swiss cheese sold on the market. These differences could be attributed to the higher protein content of ewe milk. The main fatty acids in the cheeses were palmitic acid, myristic acid, oleic acid, and capric acid. Among the organic acids, RM-EC had higher concentrations of lactic acid, whereas PM-EC was higher in propionic acid. The ewe cheeses emitted 46 volatile compounds, including acids, aldehydes, ketones, esters, alcohols, and other compounds. The PM-EC was characterized by the main compounds of Swiss-type cheese: acetic acid, butyric acid, ethyl butyrate, ethyl caproate, propanoic acid, and tetramethylpyrazine. Sensory evaluation showed that the new dairy products were generally appreciated, and PM-EC was the most preferred by the judges. This research has enabled the development of new ewe milk products, which could stimulate the valorization of a sector that has been long neglected and still has a large margin of improvement.

This study aimed to investigate the effect of using European cranberrybush (Viburnum opulus L.) juice at three different concentrations (4, 8, 12%) on the quality attributes and shelf-life (28 days, 4ºC) of the yogurts. The addition of European cranberrybush juice to yogurts promoted a significant increase in all bioactive components of the yogurts. Thirty-seven volatiles were identified as acids, aldehydes, ketones, terpenes, esters, and alcohols. According to texture results, yogurts acted less firmly and consistently based on rising in European cranberrybush juice concentration. Also, the scanning electron microscopy results showed that with the addition of European cranberrybush juice yogurt has a less compact network structure and bigger pores. The principal component analysis revealed that yogurts were distributed at least 3 quadrants of the score plot at each storage day and also in the preference map the samples were located in different percentages.

Paraprobiotics are non-viable microbial cells that, when administered in adequate amounts, confer some health benefits to the consumer. Paraprobiotics can be obtained by subjecting probiotics to physical or chemical treatments, and inactivation of the microorganism would lead to the release of some compounds, such as exopolysaccharides, peptidoglycans, surface proteins, and lipoteichoic acids, all of which have a variety of positive health effects. Paraprobiotics also have numerous technological advantages. Therefore, paraprobiotics are promising components and have great potential for producing functional food products. However, there are limited studies, most of which concentrate on using paraprobiotics in clinical research and using them directly. The objective of this study is to summarize the ways to obtain paraprobiotics, their health benefits, technological advantages, and their potential for utilization in food products.