BACKGROUND Goat milk production in Shaanxi province is dominant in China, but the product is mainly infant formula and adult milk powder; product homogeneity is serious and has no goat yoghurt with probiotic culture. METHODS The effect of bacteria proportion (1:3:1, 1:2:1, 1:1:1, 2:1:1, 3:1:1) on pH, acidity, and viable counts and sensory evaluation of goat milk fermented by probiotics includ...

Background. Prebiotics are a category of nutritional compounds grouped together, not necessarily by structural similarities, but by ability to promote the growth of specific beneficial (probiotic) gut bacteria. Fructooligosaccharides (FOS) and inulin are among the most famous prebiotic compounds. In order to improve viability of probiotic bacteria during storage, fermented food should be supple...

the effects of probiotic yoghurt consumption on blood pressure and serum lipids in type 2 diabetic patients: randomized clinical trial ejtahed h1, mohtadi nia j*2, homayouni rad a3, niafar m4, asghari jafarabadi m5, mofid v6 1- m.sc in nutrition science, faculty of health and nutrition, tabriz university of medical sciences, tabriz, iran. 2-*corresponding author: associate prof, dept. of food s...

Soybean provides health benefits such as reducing cardiovascular disease, reducing menopausal symptoms, weight loss, arthritis, diabetes, osteoporosis and brain function. It contains phytochemicals such as isoflavones, saponins and phytosterols that promote health benefits. Soy food products are perceived as healthy food and are considered an important part of the diet. More than 50% consumers ...

Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk ...

In recent years, the probiotic bacteria, as the food additives, have been introduced into numerous foods, of which the dairy products especially yoghurt has played an important role in carrying these bacteria (such as B. bifidum and L. acidophilus). The purpose of this study, determine the effects of different ziziphora Clinopodioides (50, 100 and 150 micrograms), in two passages after and befo...

Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective w...

background: the prangos ferulacea (pf)–yogurt is a traditional food in iran. this study investigated the effects of pf on the microbial, physicochemical and sensory properties of probiotic yoghurt. methods: pasteurized low fat milk was heated up to 85°c, cooled to 40°c, and then mixed with conventional and lactobacillus casei starter cultures incubated at 37°c until ph decreased to 4.6. then, t...