This study explores the impact of distinct starter cultures on the physicochemical characteristics and microbiological safety of yogurt during refrigerated storage. Yogurt samples were formulated from standardized, pasteurized cow's milk using YF-L812 and MyYo cultures. Both starter cultures contains Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus; additionally, MyYo includes probiotic strains Lactobacillus acidophilus La-5® and Bifidobacterium animalis subsp. lactis BB-12®. Analytical assessments included titratable acidity, pH, lipids, total solids and Enterobacteriaceae counting. The YF-L812 variant demonstrated consistent acidification kinetics and compositional stability over a period of 6 weeks, while the MyYo formulation maintained acceptable parameters for a duration of 4 weeks. The absence of Enterobacteriaceae in all samples complies with the safety standards. The results emphasize the critical role of starter culture selection in modulating post-acidification trends, preserving nutritional and textural attributes, and ensuring microbiological safety. These findings substantiate the efficacy of starter culture selection as a pivotal factor in ensuring the stability and safety of yogurt

The present study focuses on the development and evaluation of tomato juice assortments flavored with medicinal and aromatic plants, aiming to enhance their functional and sensory properties. Two variants were formulated: tomato juice enriched with mint extract, intended as a refreshing beverage, and tomato juice flavored with thyme extract, designed for culinary applications. The experimental approach included the preparation of samples followed by physicochemical and functional analyses, such as soluble dry matter, total polyphenol content, antioxidant capacity, and pH determination. In addition, sensory evaluation was performed to assess consumer acceptability. The results indicated that the incorporation of plant extracts contributes to an increase in bioactive compounds and antioxidant activity, while maintaining suitable physicochemical characteristics. Differences between variants were observed depending on the type of extract used, influencing both functional properties and sensory perception. The study demonstrates that the use of medicinal and aromatic plant extracts represents a viable approach for obtaining value-added tomato juice products with improved nutritional quality and consumer appeal.

Celery (Apium graveolens), rosehip (Rosa canina), and blackcurrant (Ribes nigrum) powders (1–3%, w/w) were evaluated in sous-vide pheasant meat prepared with or without 1.8% NaCl and stored for 28 days at 4 °C. Measurements included proximate composition, pH and titratable acidity, instrumental texture and color, FRAP, ABTS, Folin–Ciocâlteu-reactive compounds, TBARS, nitrate/nitrite, chemical-spoilage screening, and microbial counts; sensory quality was assessed descriptively by a laboratory panel on day 28. Mean cooking loss was 22.11% in salted and 24.10% in unsalted samples. At day 28, 3% rosehip and blackcurrant formulations had total viable counts of 3.80–4.16 log₁₀ CFU/g, compared with 5.78–6.28 log₁₀ CFU/g in controls. Their FRAP values were 2.83–3.23 µmol TE/g dry matter and TBARS values were 0.43–0.57 mg MDA/kg, compared with 1.00–1.05 µmol TE/g dry matter and 1.45–1.53 mg MDA/kg in controls. Celery at 3% retained approximately 170 mg/kg nitrate and 13.3–13.4 mg/kg nitrite. Rosehip and blackcurrant, particularly at 3%, provided the most favorable combination of measured quality attributes under the tested conditions. These findings demonstrate ingredient-specific effects but do not validate pathogen control, commercial shelf life, or population-level consumer preference.

Consumer acceptance of innovative dairy products remains inconsistent, particularly when unfamiliar ingredients are introduced into traditional formats. This study investigates how protein intake orientation, lifestyle-related behaviors, and physical activity relate to openness toward novel dairy formulations, including protein-enriched products as mushroom yogurt. A cross-sectional online survey was conducted among 215 consumers aged 18–65, and the data were analyzed using nonparametric statistical methods. Consumers who reported using protein-rich products placed greater importance on meeting their daily protein intake (p = 0.002). The importance attributed to protein intake was positively, though modestly, associated with openness toward innovative dairy concepts (ρ = 0.217, p = 0.001). Reading product labels was significantly correlated with perceived healthy lifestyle. Physical activity was associated with the use of protein-oriented products (p = 0.016), but not with general yogurt consumption. These findings suggest that acceptance of highly innovative dairy products is only partially driven by health-oriented motivations and appears to be more strongly influenced by familiarity and stable consumption habits.