Manufacture of Functional and Healthy Probiotic Frozen Goat's Yoghurt Using Chia Flour

Biofunctionality of Probiotic Soy Yoghurt

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 ...

Yoghurt (dm1!): a Probiotic and Therapeutic View

Should yoghurt cultures be considered probiotic?

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus)...

Microencapsulation of probiotic cultures for preparation of yoghurt

Probiotics are live microorganisms which transit the gastrointestinal tract and in doing so benefit the health of the consumer. Therapeutic benefits have led to an increase in the incorporation of probiotic bacteria such as lactobacilli and bifidobacteria in dairy products, especially yoghurts. Microencapsulation enhanced the survival of probiotic cultures compared to free cells in yogurts stor...

Effect of Different Somatic Cell Levels on Nitrogen Components of Yoghurt Milk and Probiotic Set Yoghurt During Storage Life

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...