We studied the effects of seasonal variations on quality stirred yogurt, set and Greek-style yogurt over 2 milking seasons in New Zealand. Correlations between properties yogurts, characteristics milk, acid gelation induced by glucono-?-lactone, reported our previous works, were also explored. Set from early season had highest firmness seasons. The correlated with gel strength glucono-?-lactone...

background: control of blood sugar, hypertension, and dyslipidemia are key factors in diabetes management. cucurbita ficifolia (pumpkin) is a vegetable which has been used traditionally as a remedy for diabetes in iran. in addition, consumption of probiotics may have beneficial effects on people with type 2 diabetes. the aim of this study was an investigation of the effects of c. ficifolia and ...

July 2017 Abstract The objective of this study is to estimate the value of information provided by the NuVal shelf nutrition label―a prominent example of a new interpretive approach to front-of-package nutrition labeling that provides a multiple-level nutrition symbol. The rollout of NuVal at a supermarket in a Midwest town allowed us to estimate a mixed logit demand model for yogurt using hous...

Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that are prone to structural rearrangements. The physical properties of yogurt gels can be qualitatively explained using a model for casein interactions that emphasizes a balance between attractive (e.g., hydrophobic attractions, casein cross-links contributed by calcium phosphate nanoclusters and covalent d...

Desirability and good background of yogurt have led the manufacturers to use this product mostly for producing milk-based probiotic products. The aim of this study was to evalutate the effect of a mixture of prebiotics including oligofructose, lactulose, and inulin on physicochemical properties (pH value, acidity, and syneresis) of synbiotic yogurt containing lactobacillus casei. Pasteurized mi...

To date, there is significant controversy as to the survival of yogurt bacteria (namely, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) after passage through the human gastrointestinal tract. Survival of both bacterial species in human feces was investigated by culture on selective media. Out of 39 samples recovered from 13 healthy subjects over a 12-day period of f...

Genetically modified bacteria have a long history of use as gene delivery vectors primarily by intravenous administration, some progressing to clinical trials. Several molecules have been bioengineered into lactobacilli including cyanovirin, interleukin-10, betacarotene, cytosine deaminase and the extracellular domain of TRAIL (tumor necrosis factor related apoptosis inducing ligand). The disco...

Background: Yogurt is one of the most popular food diets with refreshing taste, nutritional, and health benefits. The objective of this study was to investigate the effect of three herbal Essential Oils (EOs) including peppermint, basil, and zataria on viability of the probiotic bacteria in yogurt samples and to evaluate the antimicrobial activities of the produced probiotic yogurts against Esc...

Background & Aim: Natural compounds can prolong the shelf life of food by inhibiting the growth of pathogenic and spoilage microorganisms. The purpose of this study was to investigate the effect of Sheng and Ziziphora alcoholic extracts (at concentrations of 500, 1000 and 1500 ppm) on physico chemical properties and microbial quality of yogurt. Experimental: </str...

In present study, a DLLME-HPLC-UV method was developed and validated for the extraction, pre–concentration, and subsequently quantification of vitamin D3 (Vit D3) in milk and yogurt samples. In order to be able to extract Vit D3 from studied samples efficiently, the DLLME procedure was optimized with respect to the parameters affecting the extraction efficacy, w...