Frozen yogurt from sheep milk
نویسندگان
چکیده
منابع مشابه
Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.
Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 1...
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Background: One of the adulterant practice in dairy industry is the use of a less costly type of milk such as cow and goat milk instead of more expensive ones especially sheep milk. The aim of the present study was to assess fraud identification of undeclared milk species in composition of sheep yogurt and cheese offered as “pure sheep” in Iranian local markets. Methods: Samples ...
متن کاملMix Goat and Sheep Yogurt: Development and Product Characterization
Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yog...
متن کاملProduction of Enterotoxins by Staphylococcus Aureus Isolated from Sheep Milk
The production of staphylococcal enterotoxin A and staphylococcal enterotoxin B was investigated in S. aureus isolates obtained from milk of clinically healthy sheep. In comparison with valid standard (up to 1. 10 CFU. ml), the S. aureus counts were higher in 36 of the total number of 46 positive milk samples (ranging from 1.2. 10 to 8.2. 10 CFU. ml). Six (13.0%) of the 46 isolates were enterot...
متن کاملModeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk.
The aim of this study was to determine the kinetics of the survival of the test strain of Staphylococcus aureus in the product investigated. Yogurt samples were contaminated with S. aure to an initial level of 10(3)-10(4) cfu/g. The samples were then stored at four temperatures: 4, 6, 20, 22°C. During storage, the number of S. aureus forming colonies in a gram of yogurt was determined every two...
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ژورنال
عنوان ژورنال: Revista Ceres
سال: 2016
ISSN: 0034-737X
DOI: 10.1590/0034-737x201663050003