نتایج جستجو برای: yoghurt milk
تعداد نتایج: 72647 فیلتر نتایج به سال:
Yoghurt is a potential source of probiotic lactobacilli. In the present study, Lactobacillus spp. were isolated from two regional yoghurts in Bangladesh, which were identified on the basis of their colony morphologies and some biochemical tests. It was observed that isolated Lactobacillus spp. were resistance to inhibitory substances like phenol (0.4%), NaCl (1-9%) and bile acid (0.05-0.3%). Ad...
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence camel cow casein hydrolysates produced by action trypsin enzymes. significantly decreased fermentation coagulation time production. rate pH decrease was (p < 0.05) higher samples treated with hydrolysate comparison control samples. Compared control, cell growth culture increased sup...
regarding the unique properties of camel milk, it can be used as a nutraceutical product. in this study, the effect of different variables on the quality characteristics of synbiotic yoghurt made from camel milk was studied. independent variables (all in three levels) in this study were: β-glucan (prebiotic agent) 0 - 1 - 2%, fat content 0 - 2.5 - 5%, the amount of probiotic bacteria 0.5 - 1 –...
OBJECTIVES To describe and compare the consumption of dairy products in cohorts included in the European Prospective Investigation into Cancer and Nutrition (EPIC). METHODS Data from single 24-hour dietary recall interviews collected through a highly standardised computer-based program (EPIC-SOFT) in 27 redefined centres in 10 European countries between 1995 and 2000. From a total random samp...
background and purpose :aflatoxin m1, in milk and dairy products, is classified by the international agency for research on cancer as human carcinogens (class 2b). the aim of this study was to evaluate aflatoxin m1 contamination level in dairy products from iranshahr city, iran, using elisa technique. materials and methods: in our study, 87 samples of milk, white cheese, yoghurt, and butter wer...
Fermented foods are an important part of diets in many parts of the world and are known from ancient times. Traditional fermented cereal foods are widely used in the diet of people in the Middle East, Asia, Africa and some parts of Europe. The technology of making these products as well as the type of milk and cereal used are of the main factors that influence their nutritional value. Nutrition...
The objective of this study was to investigate the impact adding aronia (Aronia melenocarpa), raspberry (Rubus idaeus), and strawberry (Fragaria xananassa) in form 10% puree a mixture cow's goat's milk order reduce risk spoilage caused by activity Bacillus cereus yoghurt made from milk. During fermentation process (360 min.), changes water activity, pH, moisture content, bacterial growth curve ...
The use of aldrin, dieldrin, endrin, heptachlor and hexachlorobenzene (HCB) has been banned in Jordan officially in 1981, and of dichlorodiphenyltrichloroethane (DDT) in 1995. However, residues of such compounds can still be found in the environment and in foodstuffs. Dairy products are an important exposure route for organochlorine pesticides (OCPs) to humans. For this reason, the presence of ...
Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in production yoghurt. These substances, most which are chemically synthesized could be dangerous. The purpose this research is to assess physicochemical characteristics yogurt made from full cream milk, skimmed tiger nut milk. It also aimed estimate total aerobic plate count, coliform mold...
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