The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %.

A smooth fermented dairy product with smaller particles than a dairy product based on a conventional cottage cheese curd, with the texture of the Greek yogurt and a milder, less acidic flavor than Greek yogurt.

The present invention provides stabilized amorphous calcium carbonate (ACC) formulations, comprising ACC and a non-aqueous liquid carrier in which the ACC is dispersed. The present invention further provides cosmetic and pharmaceutical compositions comprising ACC.

The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.

The present disclosure relates generally to smooth cheese products and method of producing smooth cheese products.

A cheese product with a carrageenan casing comprises soft cheese encapsulated in a casing comprising carrageenan. The cheese product can be manufactured by forming a coating comprising carrageenan around a soft cheese, for example by co-extruding the soft cheese within a liquid coating material comprising carrageenan such that the coating material forms a tubular coating around the cheese. The cheese product can be used to form the stuffing in a stuffed-crust pizza.

The present disclosure pertains to a novel cheese composition and the method for its preparation, wherein the cheese product is characterized by its shelf-stability, squeezability, and spreadability, while being entirely comprised of natural ingredients and electrolytes. These electrolytes are essential for maintaining hydration and supporting overall health, making the product not only a flavorful choice but also a beneficial one for consumers. This disclosure addresses the inherent challenges with cheese preservation, which typically hinge on the use of refrigeration or the addition of artificial preservatives to prevent spoilage of taste or quality. This disclosure discusses achieving this preservation through the acidification process, a critical element in ensuring the shelf stability of the cheese product.