The Microstructure and Physicochemical Properties of Probiotic Buffalo Yoghurt During Fermentation and Storage: a Comparison with Bovine Yoghurt

Rheological Properties and Microstructure of Buffalo Yoghurt

The rheological properties and microstructure of buffalo yoghurt were investigated and compared to bovine yoghurt. Buffalo yoghurt exhibited a greater degree of thixotropy and a higher level of syneresis. These differences can be linked to the underlying microstructure of the yoghurt, which is more porous and contains bigger fat globules compared to bovine yoghurt. This study shows how milk pro...

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...

Yoghurt (dm1!): a Probiotic and Therapeutic View

a comparison of teachers and supervisors, with respect to teacher efficacy and reflection

supervisors play an undeniable role in training teachers, before starting their professional experience by preparing them, at the initial years of their teaching by checking their work within the proper framework, and later on during their teaching by assessing their progress. but surprisingly, exploring their attributes, professional demands, and qualifications has remained a neglected theme i...

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 ...