The aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt. The produced samples were examined in terms of pH, acidity and microbial count during incubation period and permanence. The number of Lactobacillus acidophilus and Bifidobacte...

ABSTRACT: Oxidation might be regarded as one of the most important reaction in oils and fats. Prooxidants namely iron and copper intensify and catalyze the oxidation while the chelating agents might retard or delay this process. Citric acid, phosphoric acid, some of phenolic compounds and phospholipids are considered as the compounds that chelate the prooxidant metals and through this mechanism...

A new fountain, frigidaire equipped, has been installed in the Autry House canteen with the present size of the canteen reduced to ohe-half of its former size. The compactness of the canteen assures less wasted energy and greater efficiency. The entire building has been repainted and floors scraped and polished. Old furniture has been completely renovated, with two red cushion rocking chairs in...

the aim of this study was to determine the suitability of different doses (0, 0.4, 0.8 and 1.2%) of coffee extract on fermentation and survival of lactobacillus acidophilus and bifidobacterium bifidum in milk and yoghurt. the produced samples were examined in terms of ph, acidity and microbial count during incubation period and permanence. the number of lactobacillus acidophilus and bifidobacte...