Chemical, physical, microbiological, and sensory features of dairy products containing date seed

Within the date processing industry, Date seed (DS) is one of the most significant wastes, and since they have high nutritional value and contains bioactive fractions, it is used as an additive in the formulation of dairy products. The current review aimed to describe the effect of DS on the quality attributes of dairy products. Databases including Google Scholar, ScienceDirect, PubMed, Wiley, and Springer were searched, yielding 21 relevant studies without date restrictions, assessing chemical, physical, microbiological, and sensory features of dairy products containing DS. The results demonstrated that chemically, DS elevates nutrition, antioxidant activity, and stability of dairy products depending on its level, variety, and form of DS, the processing techniques applied to DS, also the type of dairy matrix. Physically, it improves texture, moisture retention, and color of dairy products. From a microbiological perspective, DS fosters probiotic growth and offers antimicrobial benefits of dairy products. Sensory-wise, it can enhance flavor, texture, and acceptability of dairy products when properly formulated. Overall, DS serves as a multifuctional and sustainable component for the advancement of functional dairy products.