Results 21 to 30 of about 22,721 (293)
Consumers’ 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
doaj
CORD, 2016 Yoghurt was produced using dairy and coconut milk. Five variants of yoghurt namely plain dairy and coconut yoghurt (variant I), dairy and coconut yoghurt with natural grape pulp (variant II), dairy and coconut yoghurt with synthetic grape flavour ...
S.R Priya
doaj +1 more source
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
doaj +1 more source
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
Automatic Yoghurt Making Using Digital PI for Fermentation Temperature Control [PDF]
, 2011 It is hard to observe yoghurt making manually in long time period and in a large scale production. Thus, it is crucial to develop a controlling instrumentation that can give a continous yoghurt making process temperature and pH without any human ...
Zakaria, Mohamad Fauzi bin +2 more
core +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
Perkembangan Yoghurt Susu Kedelai [PDF]
, 2020 Yoghurt merupakan suatu produk susu fermentasi yang dapat dibuat dari bahan nabati tinggi protein salah satunya kedelai. Yoghurt susu kedelai memiliki kandungan gizi cukup tinggi yang sangat bermanfaat bagi tubuh.
Al Falah, Sarah Amelia Nur Wahidah +1 more
core +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
Should yoghurt cultures be considered probiotic? [PDF]
, 2005 Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria.
Morelli, Lorenzo +8 more
core +1 more source