This research explores how β-glucan, a natural compound found in oats, barley, yeasts, and mushrooms, can be used to improve dairy products. The study shows how this ingredient can make low-fat dairy products taste better while adding health benefits. Impact on everyday life: – Enables development of healthier low-fat dairy products that maintain good taste and texture – Provides natural alternatives to artificial food additives in dairy products – Helps create dairy products with added health benefits like improved immunity and heart health – Makes it possible for food manufacturers to produce more sustainable and cost-effective dairy products – Offers new options for consumers seeking healthier dairy alternatives