nitrogen components of yoghurt milk samples and resulting probiotic set yoghurt weredetermined. analyses included total nitrogen (tn), non-casein nitrogen (ncn), non-proteinnitrogen (npn), casein nitrogen (cn) and proteolysis index (pi). yoghurt samples wereanalyzed 1, 7, 14 and 21days after production and storage at 5±1°c. tn, cn and pi contentsof yoghurt milk samples with high somatic cell sc...

The objective of the present study was to assess the effect of consumption of a yoghurt-based drink enriched with 1-2 g plant sterols/d on serum lipids, transaminases, vitamins and hormone status in patients with primary moderate hypercholesterolaemia. Thirty patients were randomly assigned to one of two treatment groups: a low-fat low-lactose yoghurt-based drink enriched with 1 g plant sterol ...

The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentat...

As calorie-consciousness becomes a worldwide phenomenon, demand for low-calorie sweeteners is increasing. Compared to other sugars, the reduced calorific value of mannitol (1.6 kilocalories per gram) finds its application as sweetener in foods. The present study was conducted develop yoghurt by adding lactic acid bacteria (LAB) having significant production potential. Leuconostoc pseudomesenter...

Echium oil (EO) is rich in stearidonic acid (SDA) as well linolenic acid, which have many health benefits, and protective roles inflammation, cardiovascular disease (CVD) cancer. The study aims to produce evaluate yoghurt fortified with encapsulated echium (EEO) a functional low-fat dairy food. EEO was added skimmed buffalo milk at rate of 0, 2, 4, 6% (w/v) create 4 treatments. Physiochemical, ...

In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk soy beverage, stability during cold storage fermented beverages, compatibility with yoghurt culture activity against yeasts. Both grew better drink compared milk. During co-culturing the culture, sufficient acidification beverage necessary production products was achieved....

ABSTRACT: Yoghurt is a popular healthy food, consumed by many people. The popularity of this product made it possible to use it as a base in order to produce probiotic preparations. Prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. The aim of this research was to study physi...

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...

Pulse field gel electrophoresis (PFGE) was utilised to compare the genomes of 16 Streptococcus thermophilus cultures from yoghurt, cheese, laban and dahi after digestion with the restriction endonucleases, SfiI, SmaI and BssHII. PFGE profiles could be used for strain identification and were also useful in predicting relatedness of certain strains. Genetic variations between specific morphotypes...