the objectives of this paper were production of probiotic yoghurt using l. paracasei ssp. tolerans, and evaluation of ph changes, viable counts, and organoleptic properties of the produced yoghurt. it was observed that the ph decrease during the fermentation period was faster in the milk inoculated with l. paracasei ssp. tolerans plus starter culture. there was a gradual decrease in ph in both ...

Lactose and neuramin lactose were produced by incubating subcellular particles from rat mammary gland in a system containing glucose, uridine diphosphate galactose, and cytidine monophosphate N-acetylneuraminic acid. The K, values for glucose in the synthesis of neuramin lactose were fairly constant for three similarly prepared enzyme preparations (0.25, 0.17, and 0.22 m&r), but were widely dis...

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...