Table 2.

Summary of different studies about the application of date fruit and its co-products in dairy products.

Date	Concentration	Food	Effect	Reference
Date syrup and powder	3 formulations with different powder/syrup ratios: –enriched in powder with powder/syrup = 2 –equal weight mixture of powder and syrup –enriched in syrup with powder/syrup = 0.5	Dairy dessert	Improved apparent viscosity and spontaneous exudation; >antioxidant activity; samples with Kentichi and Deglet Nour varieties were the most appreciated by consumers for their taste, flavor, and texture.	[70]
Date syrup	2.0, 4.0, 6.0, 8.0, and 10.0%	Yogurt	>total phenolics content and pleasant flavor (syrup 10% syrup the highest); >antioxidant capacity and folate concentration at 10% syrup added.	[71]
Date pulp and date liquid sugar	Sugar substitution (50 or 100%)	Ice cream	>viscosity, total phenols and anthocyanin content; >antioxidant capacity (DPPH scavenging from 18.14 to 41.45%, and reducing power 0.23 vs. 1.63 BHT equivalent/100 g sample); flavor enhanced.	[72]
Date syrup	4.0, 7.0, and 10.0%	Prebiotic chocolate milk	>overall acceptability at higher concentrations	[73]
Date paste and date syrup	Substitution of sugar at different levels (25, 50, 75, and 100%)	Kesari (Indian dairy dessert)	similar texture profile	[74]
Date syrup	Sugar replacement by 20, 40, 60, and 100%	Ice cream	>viscosity; 60% replacement is the best acceptance after the control sample.	[75]
Date flour	1.0, 2.0, 3.0, and 4.0%	Ice cream	>viscosity; 1 and 2% the best sensorial quality; <fat content(from 4.63 to 3.86–4.17%); >K, S, Mg, Fe, Zn and Ni content	[76]
Date syrup	1.0, 2.0, and 3.0%	Fermented milk	2% date syrup > flavor, appearance and texture scores); >total solids and total amino acids content.	[77]
Date blanching water	15 g/100 mL	Yogurt	Confitera blanching water produces soft gels of weak structure; Medjoul > firmness and better sensory scores; >lactic acid in Confitera; >lactose content.	[78]
Date syrup and date powder	3, 5, and 10 g	Mold-ripened soft cheese	>total solids and protein content; similar growth of S. thermophilus, G. candidum and P. camemberti	[79]
Date extract	4.0, 8.0, and 12.0%	Fermented milk	>Total solids (from 9.98 to 16.88 g/100 g); >ferric reducing power (from 4.01 to 22.24 mg ascorbic acid equivalent/100 g); similar sensory acceptability	[80]
Date paste	5, 10, 15, and 20%	Yogurt	>Total solids, pH, total phenolic content and DPPH radical scavenging activity; <acidity and syneresis; >sensory evaluation score (15% > 10%)	[81]
Date palm pomace syrup	2, 4, and 6%	Yogurt	<syneresis; improved texture; similar sensory characteristics; >viscosity; >mineral (K, Ca, P, Mg, Fe, and Zn) content	[82]