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Objective: Although many techniques have been developed for food preservation, foodborne diseases are still an important problem. The studies aimed at solving this problem increased in recent years using lactic acid bacteria with antimicrobial activities foods. Materials and Methods: In study, the effects of various species, commercial yoghurt probiotic cultures their supernatants on pathogen i...

Milk as a farm product has significant role in improving the quality of human resources through intersection protein and mineral needs.Oneof dairy products is yogurt or probiotic fermented milk. Yoghurt processed milk food that valuable ingredient for body contains high levels protein, lactose, lactic acid.This research conducted to identify company's internal external environmental conditions ...

Background & Aims of the Study: Because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from Atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. With regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure i...

ABSTRACT: Lactobacillus is a heterogeneous class of lactic acid strains that synthesize bioactive compounds which contribute many health benefits to our mankind. Focusing this view, different were collected from dairy products and screened for their efficiencies against an infant diarrheal bacterial pathogen. 11 morphologically unique procured curd, yoghurt buttermilk purchased the Thanjavur re...

milk and dairy products are in diet almost every day. milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. therefor, modification of fat composition at dairy products such as yoghurt seems necessary. walnut has high amount of essential fatty acids, anti oxidants and other beneficial ...

In the present work an experimental investigation was conducted to obtain a correlation for the determination of convective heat transfer coefficients of stirred yoghurt in a plate heat exchanger. A rheological study was carried out in order to characterise the stirred yoghurt flow behaviour, evaluating its dependency both on shear rate and temperature. A shift in the temperature dependency was...