Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. However, a disruption bacterial growth can lead to significant industrial losses. Currents monitoring methods, based on checking pH during fermentation step are not always satisfactory. The NeOse Pro system, portable electronic nose, mean obtain immedia...

consumption of dairy products in terms of the health and economic terms is very important. the analysis of consumer behavior can help to take policies consistent and correct in this regard. in this study the demand for milk, yogurt and cheese was estimated by using time series data related to 1984-2009 in the framework of the idea of an almost ideal demand system. the results showed that all of...

In accordance with the local climatic conditions and folk traditions in Republic of Bashkortostan, dairy horse breeding occupies a leading position. Mare's milk is unique raw material for production wide variety highly nutritious, complete easily digestible food products. Scientists recommend mare's as medicinal dietary product. The paper presents yogurt recipe developed on basis composition us...

The study aimed to evaluate the technological suitability of incorporating jamun extracts into Yoghurt. light focused on effect extraction method and rate addition flavonols profiles, antioxidant activity sensorial characteristics final Yoghurt product. Jamun fruit was subjected either mechanical cold or steam introduced milk at rates 5 10%. results indicated that technique had no values protei...

Two Pseudomonas strains, identified as closely related to Pseudomonas tolaasii, were isolated from milk of a farm with frequent false-positive Delvotest results for screening putative antibiotic residues in raw milk executed as part of the regulatory quality programme. Growth at 5 to 7°C of these isolates in milk resulted in high lipolysis and the production of bacterial inhibitors. The two mai...

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. control made with milk and traditional starter culture (Lactobacillus bulgaricus Streptococcus thermophilus) while the other three treatments were by 1%, 2%, 3% S. boulardii starter. Proximate composition all determined after fermentation time. Shelf-life evaluation treatment observed during storage During proximate eval...

The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic...