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Liquid gel technology is a method that applies in stabilizing of suspension and dispersion of solid particles in beverages. Doogh which is an Iranian traditional and functional drink has allocated a unique position among consumers. Precipitation of hydrocolloids in Doogh has been always one of the most important challenge in producing this drink. Base of this fact, this study deals with using liquid gel technology (Guar gum and Hydrocolloids of Psyllium Husk ) .Different hydrocolloids concentration (0.01, 0.03, 0.05 %w/w) in Doogh heated to be hydrated at 80 ˚C resulting in producing Gel. Their flow behavior, particle distribution and microstructure analyzed, phase separation also evaluated by measuring volume of separated phases .Guar remarkably effected on Doogh flow behavior and caused to a high appare nt viscosity in low shear rates , changing microstructure therefore changing particles size as well. It also subtracted the volume of separated phase .Xanthan and Psyllium increased stability of Doogh by increasing more repulsive force between particles, howeve r larger particles precipitated . Samples containing Guar Gum indicated more yield stress.

Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can’t be ignored. This study deals with investigation of adding malt extract ( in 4 different concentration 0.075 , 0.1 , 0.15 and 0.2 % ) to ultra filtered cheese and comparing them with 2 control including a sample produced of milk containing 3.5 % fat and a 0.93 % fat and their rheological and textural properties evaluated at 3 , 20 , 40 and 60 days. Results indicate reduction of texture properties revealed. Rheological analysis exhibited the texture improvement by adding malt extraction; therefore this product can be use an additive to ultra filtered cheese to enhance its texture. [How to cite this article: Shafiei, Z., Hojjatoleslami, M., Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering , 6(1):57-60. Doi: 10.12777/ijse.6.1.57-60

Date Syrup is a natural sweetener that is suitable replacement for sugar in food stuffs formulation. In this Research Amounts of 25-100 percent of sugar in Gaz formulation were replaced with date syrup and to study effect of its use in product formulation, characteristics of texture, color and sensory analyse of treatments were investigated. Statistical analyse of data was also done by SPSS software and Dankan test. The results of this research showed that amount of used date syrup in formulation had a significant effect on color parameters (L*,a*,b*), texture characteristics and sensory analyse of samples. By increase of date syrup in Gaz formulation, samples texture became softer than control sample and yellowness and redness index of samples were increased Doi : DOI: 10.12777/ijse.6.1.11-15 [How to cite this article: Shafiei, Z., Hojjatoleslami, M., Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering , 6(1):57-60. Doi: 10.12777/ijse.6.1.11-15