background & aims of the study: because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. with regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. in this research the hygienic quali...

This study aimed to isolate and characterize viable lactic acid bacteria (LAB) from the most popular in Bulgaria fermented milk products. Different samples from home-made cheeses, yoghurt and katak, from ecological regions of Stara Planina, Rila and Rodopi mountains were collected. A total of 25 LAB cultures (coci and rods) were isolated and polyphasic taxonomic characterization was performed. ...

The green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) all grow in remote East Arnhem Land, Australia are eaten by the Yol?u Aboriginal people who live there. These three fruits have had very little study at present western food science there is interest their use as foods or products to create sustainable Indigenous agribusinesses....

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...

In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour paramet...

In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel–Bulkley model. The influence of Reynolds number on local Nusselt numbers was analysed as well as the influence of entry effects on average Nusselt number. Numerical runs considering and discarding the influence of temperatu...

In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed i...

In the present work, simulations of stirred yoghurt processing in a plate heat exchanger were performed using computational fluid dynamics (CFD) calculations and the results compared with experimental data, showing a very good agreement. A Herschel–Bulkley model for the viscosity and an Arrhenius-type term for the temperature dependence were used to model the thermo-rheological behaviour of yog...