This trial was designed to assess the effect of live probiotic consumption on leucine assimilation from fresh and pasteurised yoghurt in volunteers with different lactose digestibility. Thirty-three volunteers (mean age 32, s.d. 7 years) participated in this parallel single-blind study (16 of them with moderate lactose intolerance). Breath samples were taken before and at 15 min intervals over ...

BACKGROUND Aflatoxin M₁ (AFM₁) is the main monohydroxylated derivative of aflatoxin B₁ (AFB₁) formed in liver and excreted into milk. Although AFM₁ is less toxic than AFB₁, it has been classified as a possible human carcinogen, Group 2B agent by International Agency for Research on Cancer (IARC). OBJECTIVES The objectives of this study were (i) to determine the occurrence of AFM₁ in the main ...

fruit yoghurt is frequently made with fermented milk products; however, the use of fruit and its products may cause changes in the viscoelastic properties, syneresis and sensory properties of fruit yoghurt. one approach to improve these properties in fruit yoghurt is the use of thickening agents. this study investigated the effect of carboxymethyl cellulose and guar thickening agents on the pro...

OBJECTIVE: To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-consumption in non-overweight, overweight and obese subjects, and to assess energy compensation over the following 24 h. DESIGN: A double-blind, placebo-controlled, within-subject crossover design was used. Twenty (10 female, 10 male) nonoverweight (body mass ind...

dehydration, as one of the practical ways to increase the shelf-life and applicability of yoghurt in various foodstuffs, is normally done by freeze drier (fd) which is an expensive and time-consuming process. for these reasons, in the present study the capability of microwave–vacuum drier (mvd), as an alternative process, was investigated. for doing so, the fat free yoghurt samples of 2.2, 4.2 ...

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and L. casei. These benefits include antimutagenic effects, anticarcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol, and immune system stimulation. Because of the potential health benefits, these organisms are increasingly being inc...

the objectives of this study were to assess the microbiological quality of egyptian yoghurt and to investigate the antagonistic activity of some probiotic bacteria against some food borne pathogens in vitro and in yoghurt. the results indicated a poor microbiological quality of yoghurt, since the microbiological parameters recorded higher values than the admissible levels. results from the agar...

The purpose of this article is to present possibilities for obtaining a new type probiotic yoghurt enriched by adding hemp press cake flour (HPCF) in different amounts (2%, 4%, 6%, 8% and 10%). Hemp by-product that remains after the cold pressing industrial (Cannabis sativa L.). Principal component analysis showed 4 10% had significant effect, amount 2% HPCF no effect on physicochemical charact...

We previously described the effects of intake of dairy products on plasmid dissemination in the digestive tract of gnotobiotic mice associated with human faecal flora (HFF) and found that yoghurt, heat-treated yoghurt (HTY) and milk reduced population levels of transconjugants compared with findings in mice fed a standard mouse diet. In the case of lactose intake, transconjugants were not detec...

OBJECTIVE To assess the erosive potential of various soft drinks by measuring initial pH and titratable acidity (TA) and to evaluate enamel surface roughness using different exposure times. MATERIALS AND METHODS The initial pH of the soft drinks (group 1: Coca-Cola; group 2: orange juice; group 3: Cedevita; group 4: Guarana, and group 5: strawberry yoghurt) was measured using a pH meter, and ...