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Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products [PDF]
Applied Sciences, 2022 Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt.
Douglas W. Olson, Kayanush J. Aryana
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Foods, 2019 Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features.
Paulina Bielska, Dorota Cais-Sokolińska
exaly +3 more sources
Quality Changes of Yogurt Fermented by Selenium-enriched Lactic Acid Bacteria during Storage
Shipin gongye ke-ji, 2023 In order to study quality changes of yogurt fermented by selenium-enriched lactic acid bacteria (Se-enriched yogurt) during storage, the sensory characteristics and the physicochemical indexes were analyzed and the total number of colonies, titrated ...
Yun GUO, Haitao LI, Xiaoling WANG
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Processing Technology of A New Type of Oat Yogurt and Its Physical and Chemical Properties Analysis
Shipin gongye ke-ji, 2022 A new type of oat yogurt was developed with oat milk and reconstituted milk as raw materials and commercial yogurt fermentation strains as starter. Sensory score and acidity were served as indexes, the effects of oat milk and reconstituted milk ratio ...
Yeyuan ZHU, Gang ZHAO, Aili WANG
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FORTIFICATION OF BANANA STIRRED YOGURT WITH CALCIUM [PDF]
Journal of Food and Dairy Sciences, 2013 Banana yogurt was prepared fortified with calcium gluconate (CaG) and calcium lactate (CaL) at levels 1%, 2% and 3% as a source of soluble calcium, prior to fermentation. The calcium salts were added following pasteurization. Viscosity, pH values, lactic
Shimaa Elmorsi, F. Elzamzamy, A. Yonis
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COMPARISON OF THE QUALITY OF THREE TYPES OF YOGURT. THE IMPACT OF TAPIOCA POWDER ON THE CHARACTERISTICS OF YOGURT [PDF]
Management of Sustainable Development, 2021 This research presents a comparison between three types of yogurt: classic yogurt without addition, yogurt with added skimmed milk powder (the most common yogurt additive) and yogurt with tapioca.
MOGA Valentina Mădălina
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Shipin gongye ke-ji, 2022 In order to investigate the effects of fermentation with single and co-culture of Lactobacillus bulgaricus and Streptococcus thermophilus on the quality of yogurt, the fermentation characteristics, sensory features, rheology and texture of yogurt ...
Kaiwei TANG +6 more
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Current Research in Food Science, 2022 The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture, rheology ...
Yang Lin +3 more
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Effect of Adding Compound Sugar on the Quality of Solidified Yogurt
Shipin gongye ke-ji, 2022 Erythritol, mogroside and stevioside were compounded and mixed in 49.5:1:1 to replace sucrose, and the ratio of compound sugar and sucrose under the same sweetness was 7.77:1.
Yuting ZHU +3 more
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Molecules, 2023 Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau.
Zhipeng Huang +3 more
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