Jagung manis (Zea mays L. Saccharata) merupakan salah satu tanaman pangan yang ketersediaannya melimpah di Provinsi Nusa Tenggara Timur (NTT) namun belum dimanfaatkan secara optimal. Berbagai produk olahan berbahan dasar jagung telah dikembangkan, akan tetapi penggunaannya untuk probiotik seperti yoghurt nabati sebagai fungsional dilakukan. Penelitian ini bertujuan menentukan karakteristik fisi...

Calcium in milk products stimulates gastric acid secretion and inhibits the cytolytic activity of intestinal contents. Based on these effects, it was hypothesised that calcium might lessen the severity of food borne intestinal infections. The possible differential effects of a low calcium milk and normal milk products (milk, acidified milk, and pasteurised yoghurt) on the resistance of rats to ...

Dairy products containing lactic acid bacteria are often consumed because of the health-promoting activities of some strains of these bacteria as probiotics. It is important that these strains survive the acidic environment of the product since only microorganisms that are alive can be functionally active. This report describes the potential of luctulose to improve the survival of available pro...

BACKGROUND The reward value of food is partly dependent on learned associations. It is not yet known whether replacing sugar with non-caloric sweeteners in food is affecting long-term acceptance. OBJECTIVE To determine the effect of replacing sugar with non-caloric sweeteners in a nutrient-empty drink (soft drink) versus nutrient-rich drink (yoghurt drink) on reward value after repeated expos...

Mastitis and antimicrobial resistance are a big challenge to the dairy industry in sub-Saharan Africa. A study was conducted in Kashongi and Keshunga subcounties of Kiruhura District (in Uganda) where the government and private sector have deliberate programs to improve production efficiency, quality, and safety of milk and its products. The study aimed to determine the prevalence of mastitis, ...

This study investigated the levels of the antibiotic tetracycline contained in cow milk, goat milk, butterfat, soft cheese and yoghurt samples. High performance liquid chromatography (HPLC) standard methods were used for the detection and quantification of tetracycline in 40 dairy products samples. All the analysed samples contained residues of tetracycline antibiotics. The mean tetracycline re...

OBJECTIVES This study aims to analyse the differences, with regard to socio-cultural characteristics and dietary habits, between low and high consumers of yoghurt and other fermented dairy product desserts, and the nutritional significance of these differences. METHODS We analysed the diet of a healthy population (4-65 years), using the 24-hour recall method, on three non-consecutive days. Th...