Acceptability of yoghurt and probiotic yoghurt from goat’s milk
Mljekarstvo, 2001 From goat’s milk with 2% of inoculum of yoghurt culture DVS-YC 180(Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus), and mixed ABT 4 culture (Lactobacillus acidophilus,Streptococcus thermophilus and Bifidobacterium spp) firm ...
Rajka Božanić +2 more
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Quality assessment of yoghurt produced for foreign markets [PDF]
Benha Veterinary Medical Journal, 2021 One hundred and forty random samples, 20 samples of plain yoghurt produced for foreign markets(F), 60 samples of plain yoghurt produced for local markets20 of each brand plain yoghurt (A, B, C) 60 samples of fruit yoghurt produced for local markets 20 ...
marwa Saad +2 more
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Utilization of Prickly Pear Peels As Antioxidants, Dietary Fiber and Functional Ingredients for Production of A Healthy Yoghurt Drink [PDF]
Journal of Food and Dairy Sciences, 2022 This study aims to evaluate the bioactive compounds content, anti-oxidant activity of prickly pear peels (PPP), which showed high levels of these components and studied the effect of adding Prickly Pear Peels (PPP) as a functional ingredient on ...
Laila Rabee +2 more
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EVALUATION OF HYGIENIC QUALITY OF LARGE SCALE MANUFACTURED YOGHURT SOLD IN SHARKIA GOVERNORATE [PDF]
Assiut Veterinary Medical Journal, 2011 hundred random samples, fifty of natural yoghurt (plain) and 25 each of fruit yoghurt (strawberry) and flavored yoghurt (honey) were collected from different dairy shops and markets in Sharkia Governorate, Egypt.
NESMA I.S. YASEN +3 more
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Consumersʹ attitudes, motives and behaviour towards organic yoghurt in Croatia
Mljekarstvo, 2022 The organic food market is constantly growing, while organic yoghurt belongs to the category of the best-selling organic products in the dairy products group.
Marina Tomić Maksan +3 more
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IMPACT OF HEAT TREATMENT ON SOME PROPERTIES OF GOAT MILK YOGHURT. [PDF]
Journal of Food and Dairy Sciences, 2012 This study aimed to investigate the impact heat treatment on goat's milk yoghurt. Fresh goat's milk from three breed groups (Damascus, Zaraibi and Baladi) during the lactation period (March to August) were used in making fresh and stored yoghurt using ...
W. El-Kot, Manal Naeim, M. El-Hawary
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Preparation of Low Fat Probiotic Yoghurt Supplemented with Pomegranate Pomace Powder as Source of Antioxidant Dietary Fibers [PDF]
Journal of Food and Dairy Sciences, 2021 The effect of fortification of low fat milk with pomegranate pomace powder on the chemical, rheological, antioxidant and sensory properties of low fat (1% fat) probiotic yoghurt was studied.
E. Atwaa +3 more
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Health hazards of Aflatoxin and virulent genes of Staph aureus enterotoxins in yoghurt [PDF]
Benha Veterinary Medical Journal, 2015 Eighty random samples of plain and flavored yoghurt (40of each) were collected from differentsupermarkets in Menoufia Governorate. The collected samples were transferred immediately to thelaboratory in an icebox for mycological, bacteriological ...
Nermeen Ghzaly, Shaimaa Nada, Dina Dina
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QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF STIRRED YOGHURT FORTIFIED WITH DESERT TRUFFLE [PDF]
Journal of Food and Dairy Sciences, 2016 Different kinds of natural food ingredients could be in making yoghurt to produce palatable and more healthy fermented milk. Desert truffle is a popular nutritious food that showed a work was to produce healthy yoghurt supplemented with dessert truffle ...
E. Hamad, I. Ashoush, M. Hassan
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USING OF DEFATTED SOY FLOUR IN THE PRODUCTION OF YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2000 Defatted soy flour was mixed at 4, 8, 12 or 16% with buffaloes’ milk for preparing yoghurt. Acidity developed in all the examined blends indicated the suitability of such blends for the growth of yoghurt starter.
M. Mehana, M. Gomaa, El-Tahra Ammar,
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