In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed i...

In the present work, simulations of stirred yoghurt processing in a plate heat exchanger were performed using computational fluid dynamics (CFD) calculations and the results compared with experimental data, showing a very good agreement. A Herschel–Bulkley model for the viscosity and an Arrhenius-type term for the temperature dependence were used to model the thermo-rheological behaviour of yog...

Lactic acid bacteria (LAB) are present in many foods such as yoghurt and are frequently used as probiotics to favour some biological functions in the host. Many investigators have evaluated the therapeutic effects of yoghurt and LAB commonly used in yoghurt production against diseases such as cancer, infection, and gastrointestinal disorders. The increase of immune cell activity in the preventi...

Lactobacillus gasseri within the Lactobacillus acidophilus group is a major species in the human microflora. The potential probiotic properties of a L. gasseri strain of human origin were evaluated. Out of 17 studied L. gasseri strains, L. gasseri 4/13 showed the highest immunomodulatory effect (induction of interferon gamma measured by sandwich enzyme-linked immunosorbent assay) in Balb/c mous...

Oil-based products enriched with plant stanol esters can lower low-density lipoprotein (LDL) cholesterol concentrations by 10-14%. Effectiveness of low-fat products, however, has never been evaluated, although such products fit into a healthy diet. We therefore examined the effects of plant stanol esters emulsified into low-fat yoghurt (0.7% fat) on fasting concentrations of plasma lipids and l...

Lactic acid bacteria are present in many foods such as yoghurt and are frequently used as probiotics to improve some biological functions of the host. Many researchers have evaluated the effects of yoghurt and lactic acid bacteria against diseases such as cancer and intestinal inflammation. The preventive effect of probiotics on intestinal carcinogenesis may be associated with changes in the in...

The aim of this study was to establish effect of 14 day consumption of commercially available yoghurt containing Lactobacillus rhamnosus ATCC53103 - LGG (Bioaktiv LGG, Dukat, Croatia) on Streptococcus mutans and Lactobacillus spp. salivary counts in children. Twenty five patients, 6-10 yr old participated in the study. At the inclusion in the study caries risk for every patient was evaluated. T...

Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi is produced by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. ...

BACKGROUND AND AIMS Despite strong mechanistic data, and promising results from in vitro and animal studies, the ability of probiotic bacteria to improve blood pressure and serum lipid concentrations in humans remains uncertain. The aim of this study was to determine the effect of Lactobacillus acidophilus La5 and Bifidobacterium animalis subsp lactis Bb12, provided in either yoghurt or capsule...

Dairy products are important sources of micronutrients, fatty acids and probiotics which could modify the risk of child asthma and allergy development. To examine the association of dairy product intake during pregnancy with child asthma and allergic rhinitis at 18 months and 7 years in the Danish National Birth Cohort, data on milk and yoghurt consumption were collected in mid-pregnancy (25th ...