Results 21 to 30 of about 11,455 (263)
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
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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
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
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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
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
Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria [PDF]
Acta Periodica Technologica, 2009 Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist.
Niketić Gordana B. +1 more
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Determination of Natamycin in Turkish Yoghurt [PDF]
International Journal of Analytical Chemistry, 2016 This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4.6 mm × 5 µm) with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v), at 1 mL/min flow rate with a detection of 303 nm.
Dilek Bilgic Alkaya, Ozlem Karalomlu
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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
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
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