Studies on Acidophilus Milk

Studies on Milk Secretion

In this paper data are presented on cows receiving no food but having access to all of the water which they wished. The yield and composition of the milk were determined at various times during the periods of starvation. The composition of the milk showed changes which were progressive in the sense that they followed a definite course. They were characterized by a marked lowering in the amount ...

The Shifts of Acidophilus Milk at the Refrigerator

ABSTRACT: Acidophilus milk after preparation, with the defined characteristics of pH, titratable acidity and viable counts of Lb. acidophilus, was kept at the refrigerator (5 °C) and changes of above mentioned parameters were evaluated during 21 days at 7-day intervals. The obtained results showed that the titratable acidity of product significantly (p≤0.05) increased over storage period, demon...

Development and Quality Assessment of Flavored Probiotic Acidophilus Milk

Functional foods containing probiotic bacteria (lactic acid bacteria and bifidobacteria) are getting popularity in the world, due to tremendous health benefits conferred by these bacteria. However, the total viable count of bacteria in the final product and the sensory attributes of the product are of higher importance for its consumer acceptability. In this study, flavored (strawberry, pineapp...

Influence of Spirulina platensis powder on the microflora of yoghurt and acidophilus milk

Spirulina has been used for many years as additive since it has high protein content and nutritional value. Cyanobacteria (blue-green algae) are photoautotrophic microorganisms which are widely distributed in nature. Spirulina is the best known genus of Cyanobacteria because of its unique nutritional properties (Caire et al., 2000). It has been proved that consumption of Spirulina is beneficial...

Studies on the creaming ability of milk