نتایج جستجو برای: yoghurt milk
تعداد نتایج: 72647 فیلتر نتایج به سال:
BACKGROUND The stability of dietary habits through various life-stages is not well understood. A better understanding of the tracking of diet over time could have implications for health promotion as well as for the planning of nutritional epidemiology studies. We examined the stability of dietary intakes of children and adolescents over six years. METHODS As part of the European Youth Heart ...
In this study, yoghurt was produced from camel (Camelus dramedarius) milk with whey protein isolate (3 % w/v) and fortified with 3 % (w/v) traditional samphire molasses (TSM) (YTSM), 3 % (w/v) TSM+0.1% (w/v) κ-carrageenan (YTSMC) or 3 % (w/v) TSM+0.05 % (w/v) xanthan gum (YTSMX). In yoghurt samples, physical-chemical properties, texture, color and sensory analysis were determined on the 1st, 5t...
Lactic acid bacteria are widely used in the manufacture of fermented milk products, such as cheeses, sour cream butter, yoghurt and fermented milk beverages. These microorganisms may also be applied to the production of fermented meat products and silage. We may easily cultivate lactic acid bacteria in milk. However, it is a laborious work to preserve the organisms in liquid state because viabi...
The incidence of rheumatic fever (RF) has markedly increased in the last 10 years in Kyrgyzstan. Therefore, investigating the prevalence of group A β-hemolytic streptococcus (GABHS), which is the cause of RF, in the Kyrgyzstan population is crucial. We studied 189 subjects: 59 children [29 with RF and/or rheumatic heart disease (RHD)] and 130 adults (15 with RHD). The average age of the subject...
INTRODUCTION Conflicting results in the literature exist on the role of dairy products in the context of a Nordic Healthy Diet (NHD). Two recent Swedish studies indicate both negative and positive associations with total mortality when comparing key dairy products. There is no consensus about how to include these foods into the NHD. PURPOSE To study consumption of cheese and milk products (mi...
OBJECTIVE The main purpose of this work was to identify the prevalence of self-reported stomach symptoms after consuming milk among Sami and non-Sami adults. STUDY DESIGN A cross-sectional population-based study (the SAMINOR study). Data were collected by self-administrated questionnaires. METHOD SAMINOR is a population-based study of health and living conditions conducted in 24 municipalit...
Probiotic microorganisms have been shown to be effective in the treatment of allergic inflammation and food allergy, but their efficacy remains controversial. This study tested the effect of a yogurt supplemented with a probiotic strain Bifidobacterium longum BB536 in the treatment of Japanese cedar pollinosis (JCPsis). Forty subjects with a clinical history of JCPsis were given yoghurt either ...
BACKGROUND The relationship of symptoms with objective measurements, as well as some of the mechanisms involved in lactose tolerance after yoghurt consumption, remain unclear. METHODS The trial had a double-blind design in which 22 lactose malabsorbers received 25 g daily lactose in fresh (living bacteria > 108 cfu/g) yoghurt or heated (< 102 cfu/g) yoghurt for 15 days, followed by a cross-ov...
Set yogurt is a product that has characteristic thick texture containing dry ingredients about 20% derived from fresh milk and skims milk. The addition of Red Dragon Fruit Pulp to used as good substrate with simple sugar components stimulate the growth lactic acid bacteria, pH value, total set yogurt. method in this study Completely Randomized Design (CRD) various concentrations each treatment ...
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