Fermented dairy foods such as yoghurt and cheese are commonly found in the Mediterranean diet. Recent landmark research has confirmed the effect of the Mediterranean diet on reducing the CVD risk, but the relative contributions of fermented dairy foods have not been fully articulated. The present study provides a review of the relationship between fermented dairy foods consumption and CVD risk ...

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsai...

Lycium barbarum polysaccharide was considered as a new raw material in the making of functional yogurt. The present study conducted to gel properties acidity, water holding capacity, viscosity, hardness, consistency, cohesion, viscosity and microbiological characteristics yoghurt samples produced with different concentrations lycium polysaccharide. Based on sensory score yogurt, orthogonal expe...

Abstract Plant-based milk products are tasty and nutritious for all ages. In Nigeria, these widely available affordable by many, sometimes also serve as alternatives to fresh cow’s in many homes due scarcity or unavailability of the former. Many researchers have reported that presence lactose cow is deleterious individuals intolerant dairy allergies. Coconut ( Cocos nucifera ) tiger nut Cyperus...

Frozen yoghurt has been the fastest growing product in the frozen dessert market in recent years. Consumer’s interest in frozen yoghurt stems from the desirable nutritional properties attributed to the product. Yoghurt contains substantial amounts of live lactic acid bacteria and the beneficial effects of yoghurt are postulated to be due to its probiotic contents. The present study was carried ...

Streptococcus thermophilus is a thermophilic lactic acid bacterium widely used as starter in the manufacture of dairy products in particular in yoghurt manufacture in combination with Lactobacillus delbrueckii ssp. bulgaricus. However, in spite of its massive use, the physiological state of S. thermophilus in milk has hardly been investigated. We established the first map of the cytosolic prote...

The present research work was undertaken to increase the consistency of dahi or yoghurt on its quality using volume reduction, commercial starch powder and potato mash. In this experiment, five different types of dahi samples were prepared and designated as A (30% volume reduction), B (990 ml milk + 1% CSP), C (980 ml milk+2% CSP), D (970 ml milk + 3% CSP) and E (950 ml milk + 5% potato mash). ...

doogh- the popular iranian drink- is a product of lactic fermentation of milk and its dry matter standardized by dilution of yoghurt (following fermentation) or milk (prior to fermentation). one of the basic problems occurring during its storage is serum separation. optimum consistency accompanied by no separation of serum during storage are two desirable characteristics looked for. high methox...