Potential effects of ultrafiltration process and date powder on textural, sensory, bacterial viability, antioxidant properties and phenolic profile of dromedary Greek yogurt

Summary The aim of this study was to improve textural and antioxidant capacity of dromedary yogurt using ultrafiltration process and date powder. Ultrafiltration increased total solids content of dromedary milk within the range considered optimal to develop yogurt. Texture profile of Greek yogurt fortified with date powder (GYD) improved considerably compared to control. Sample of GYD are more appealing to consumer than control. LC‐ESI‐MS...