The intestinal microbiota is an important determinant for general health of the human body, and disturbance of the proper balance of microbiota is involved in several pathologies. The profile of gastrointestinal microbiota can be influenced by nutritional factors and or health status of individuals. This study aimed to determine the effect of goat milk yogurt on the profile of caecal bacteria a...

OBJECTIVE The major aim of this trial was to evaluate the potential interaction of fresh or pasteurized yoghurt intake with lactose intolerance on calcium assimilation by means of the stable isotope 43Ca as a tracer. METHODS Forty volunteers (age: 32 +/- 7 years) participated in this parallel simple blind study (20 of them with moderate lactose intolerance). The protocol included the intake o...

OBJECTIVE It is proved that acidic soft drinks that are commonly used, have an adverse effect on dental structures, and may deteriorate oral heath of our patients and orthodontic appliances. The aim of this study was to compare the effect of yoghurt drink with other soft drinks on the shear bond strength of orthodontic brackets. MATERIALS AND METHODS Seventy-five first premolar teeth extracte...

Seven healthy subjects received, after an overnight fast, a single 200-mg oral dose of norfloxacin with water, whole milk, and unflavored yoghurt. Coadministration of milk or yoghurt reduced the extent of norfloxacin absorption and the mean peak concentration in plasma by approximately 50%. Taking of norfloxacin with these liquid dairy products should be avoided.

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...

Lactic acid bacteria are widely used in the manufacture of fermented milk products, such as cheeses, sour cream butter, yoghurt and fermented milk beverages. These microorganisms may also be applied to the production of fermented meat products and silage. We may easily cultivate lactic acid bacteria in milk. However, it is a laborious work to preserve the organisms in liquid state because viabi...

The present study was designed to evaluate the independent and interactive effects of a once-a-day yoghurt drink providing 2 g plant sterols/d and capsules providing 2 g fish oil n-3 long-chain (LC) PUFA/d on plasma lipids, apolipoproteins and LDL particle size. Following a 2-week run-in period, 200 mildly hypercholesterolaemic Indian adults aged 35-55 years were randomised into one of four gro...

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...

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...