Results 11 to 20 of about 22,721 (293)

KINETIKA FERMENTASI YOGHURT YANG DIPERKAYA UBI JALAR (Ipomea batatas) [PDF]

Caraka Tani: Journal of Sustainable Agriculture, 2010
The purpose of this research is to know the behavior of kinetics fermentation of yoghurt enriched by sweet potato (Ipomea batatas L.). The parameter of kinetics fermentation consist of spesific growth rate (μ), doubling time (td), multiplication degree ...
Rohula Utami, MA Martina Andriani, Zoraya A Putri   +2 more
doaj   +2 more sources

Additives in yoghurt production [PDF]

Mljekarstvo, 2008
In yoghurt production, mainly because of sensory characteristics, different types of additives are used. Each group, and also each substance from the same group has different characteristics and properties.
Milna Tudor, Dubravka Samaržija, Jasmina Havranek   +2 more
doaj   +2 more sources

Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people

Journal of Future Foods, 2021
This study mainly compare glycaemic responses of a control yoghurt (typical dairy yoghurt) against two novel yoghurt products with added spices oleoresins (Cinnamon yoghurt - Cinnamomum zeylanicum, turmeric yoghurt - Curcuma longa) using 16 healthy ...
Dayani Pavalakumar, Madhura Jayasinghe, Maharsha Edirisinghe, Isuru Wijesekara, Subhashinie Senadheera   +4 more
doaj   +1 more source

Improving the quality of set yoghurt using milk fat globule membrane fragments [PDF]

, 2023
Lacprodan PL20, a dairy ingredient that is rich in protein and polar lipids, was added into set yoghurts produced from nonhomogenized raw milk. The set yoghurts were prepared using concentrations of 2%, 4%, and 6% Lacprodan PL20, while the control sample
Colgrave, Michelle L., Ibitoye, Ibitoye, Trzcinski, A. P., Dewettinck, K., Ly-Nguyen, B., Ibitoye, Joshua, Le, Duy Nghia, Phan, T. T. Q., Le, Duy N.   +8 more
core   +1 more source

Yoghurt Laboratorium Dr.Th.& A.v.Horlacher

YOGHURT LABORATORIUM DR.TH.& A.V.HORLACHER Yoghurt Laboratorium Dr.Th.& A.v.Horlacher ( -
Yoghurt Laboratorium Dr.Th.& A.v.Horlacher
core   +5 more sources

Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

Journal of Chemistry, 2022
This study aims to determine the yoghurt production potential of lactic acid bacteria isolated from legumes seeds (lentils, beans, cowpea, and broad beans) and examine the effects of alginate capsules of selected starter cultures with high yoghurt ...
Eda E. Kılıç, İbrahim Halil Kılıç, Banu Koç   +2 more
doaj   +1 more source

Effect of yoghurt or yoghurt serum on microbial quality of cig kofte [PDF]

Journal of Food Science and Technology, 2012
Cig kofte, raw meatball is a traditionally produced meat product in Turkey and some other Middle East countries. It is prepared from mixtures of finely minced raw beef, bulgur, onions, various spices and tap water. Cig kofte is an uncooked product and popularly consumed with lettuce and lemon juice.
Toker, Omer Said, Yetim, Hasan, DOĞAN, Mahmut, SAĞDIÇ, Osman, CANKURT, Hasan   +4 more
openaire   +5 more sources

Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability

International Journal of Food Studies, 2018
The objectives of this study were to make yoghurt from camel milk and determine its physicochemical, microbiological and sensory qualities. The quality of camel milk yoghurt was compared with cow milk yoghurt and all parameters were analyzed following ...
Obakeng Galeboe, Eyassu Seifu, Bonno Sekwati-Monang   +2 more
doaj   +1 more source

PEMBUATAN YOGHURT DARI KULIT BUAH NAGA DENGAN VARIASI JENIS STARTER

Chemical Engineering Journal Storage, 2023
Yoghurt ialah satu dari banyaknya kreasi olahan pangan yang terbentuk dari susu melewati metode fermentasi dengan memakai campuran biakan inokulum Lactobacillus  bulgaricus dan Streptococcus thermophilus. Kulit buah naga masih belum dimaslahatkan menjadi
Muhammad Farhan, Eddy Kurniawan, Masrullita Masrullita, Rozanna Dewi, Syamsul Bahri   +4 more
doaj   +1 more source

The Organoleptic and Physic Characteristics and Lactic Acid Contents of Yoghurt with Commercial Starter Added Bifidobacteria bifidum

Journal of Biological Researches, 2012
Bifidobacteria bifidum is probiotic bacteria which inhibit negative bacteria in human ulcer. Adding B. bifidum in commercial yoghurt starter, may increase yoghurt quality.
Tatik Khusniati, Abdul Choliq, Rita Dwi Rahayu   +2 more
doaj   +1 more source