Results 21 to 30 of about 11,521 (263)
Prima: Journal of Community Empowering and Services, 2020 Title: Yogurt Processing Technology as a Diversification of Goat Milk Products in the Livestock Group of Wonoasri Village, Tempurejo District, Jember Regency Community service activities aim to empower the Peranakan Ettawa (PE) goat group of Wonoasri ...
Merry Muspita Dyah Utami +4 more
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Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk [PDF]
Journal of Food and Dairy Sciences, 2016 The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures.
Gehan Ghoniem +4 more
doaj +1 more source
Scientific Reports, 2023 Deglutition aid foods are used to help patients with dysphagia take oral medications. Yoghurt is occasionally used to help swallow medications; however, its influence on pharmacokinetics is poorly understood. Yoghurt made with Lactococcus cremoris subsp.
Yayoi Gotoh +5 more
doaj +1 more source
Enhancement of the quality attributes and health benefits synbiotic yoghurt from cow's milk
Heliyon, 2023 The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted ...
Tamer I.M. Ragab +4 more
doaj +1 more source
Stability of Vitamin D3 in fortified yoghurt and yoghurt drink (Doogh)
Advanced Biomedical Research, 2016 Background: Vitamin D deficiency and insufficiency are recognized as a worldwide problem with serious consequences. Fortification of foods with Vitamin D is a certain approach to improve serum Vitamin D status if the stability of vitamin in the foodstuffs was controlled. The purpose of this study was to examine the stability of
Tina Jafari +5 more
openaire +3 more sources
PREPARATION AND PROPERTIES OF PROBIOTIC FROZEN YOGHURT MADE WITH SWEET POTATO AND PUMPKIN [PDF]
Arab Universities Journal of Agricultural Sciences, 2006 Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted
Gehan A.M. Hussein, I.E. Aumara
doaj +1 more source
Jurnal Agripet, 2022 . The research aimed to study the emulsion properties of the fortified synbiotic yoghurt fortification red dragon fruit peel extract (Hylocereus polyrhizus) and stevia as sweeteners.
Tama Mayna Kusuma Ningrum +2 more
doaj +1 more source
ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT [PDF]
Journal of Food and Dairy Sciences, 2009 The growth behavior and acid production of Lactobacillus casei -01 and Bifidobacterium bifidum Bb-12 in bio-yoghurt made with three different yoghurt starter cultures (YC- Fast 1, YC-380 and YC-180) were investigated.
F. M. F. Elshaghabee +4 more
doaj +1 more source
Foods, 2020 In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt.
Katarzyna Świąder +3 more
doaj +1 more source
Rheological and Antioxidant Properties of Purple Yam Yoghurt Enhanced with Alginate-Chitosan Microcapsule Bacteria [PDF]
BIO Web of ConferencesYoghurt is a diary product that contain with probiotics such as Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum. The microencapsulation process in bacteria increased the nutritional value of yoghurt.
Gofur Abdul +9 more
doaj +1 more source