The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk) or absence of ferulic acid as a cross-linking agent, and used to pre...

BACKGROUND The relationship of symptoms with objective measurements, as well as some of the mechanisms involved in lactose tolerance after yoghurt consumption, remain unclear. METHODS The trial had a double-blind design in which 22 lactose malabsorbers received 25 g daily lactose in fresh (living bacteria > 108 cfu/g) yoghurt or heated (< 102 cfu/g) yoghurt for 15 days, followed by a cross-ov...

The agar RCPB pH5 has been considered a good alternative for counts of Bifidobacterium in yoghurt. However, during the refrigerated storage of yoghurt it is extremely difficult to count this microorganism due to the size of the colonies, which are so small they require the aid of a stereoscope to count them. Another agar, MRS-LP, has been also recommended for counts of Bifidobacterium in the pr...

This work examines the associated emotions of consumers transmitted from extrinsic attributes (fat-related nutrition claims (full-fat, low-fat, and fat-free) ingredient features (plain, berries, double chocolate chunk)) labelled on yoghurt packages. It differentiates by consumption context (health versus indulgent) at time survey studies relationship between (e.g., positive negative) attached t...

BACKGROUND Vegetal BM 297 ATO is a food grade lipid based material extracted from vegetables, and certified for human consumption. In this study, Bifidobacterium longum LMG 13197 was encapsulated in Vegetal BM 297 ATO-inulin by freeze drying, followed by evaluation of its survival in simulated gastrointestinal fluids and yoghurt. Furthermore, the effect of incorporation of such microparticles o...

Immune senescence potentially leads to an increased risk of infections. It is desirable to augment the immune system and protect against infections by daily consumption of immunostimulatory food. The present study evaluated whether the intake of yoghurt fermented with Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) OLL1073R-1 has an effect on resistance to the common cold. We conducte...

yoghurt is a unique fermented dairy product, consumed throughout the world and the trend ofconsumption is increasing due to its unique health benefits. yoghurt mix is often supplemented with msnf(milk solids-non-fat), it may contain as much as 5.7% unhydrolysed lactose. lactose can be hydrolysed withan enzyme lactase. deficiency of lactase in lactose-intolerant persons leads to gastrointestinal...

This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieved on a C8 column (150 mm × 4.6 mm × 5 µm) with a mobile phase of methanol : water : acetic acid (12 : 8 : 1 v/v/v), at 1 mL/min flow rate with a detection of 303 nm. Natamycin was spiked into handmade yoghurt samples and used for validation. The method has b...

BACKGROUND Vegetables, apart from having high nutritional value, also contain considerable amounts of dietary fibre and other components, which may affect physico-chemical properties of fermented milks, e.g. viscosity, texture, susceptibility to syneresis, flavour profile etc. The present work was established to study the effect of selected vegetables addition on the rheological, textural, micr...

Aim. The objective was to evaluate the synergistic effects of fermented rice extracts (FRe) on the laxative and probiotic properties of yoghurt in rats with loperamide-induced constipation. Methods. After constipation induction, yoghurt containing FRe (BFRe; 0.05%, 0.1%, or 1%) was administered orally once per day for 6 days. Results. Loperamide treatment caused marked decreases in fecal pellet...