The consumption of yogurt has been associated with a reduced incidence of colon cancer in population groups. Bioactive peptides produced during bacterial fermentation may alter the risk of colon cancer via modification of cell proliferation in the colon. Using our previously described cell culture model system, we have isolated a yogurt fraction that decreases cell proliferation. Yogurt was fra...

Pectin is commonly used as a gelling agent in the manufacture of yogurt. The objective of our study was to evaluate the impact of 4 different types of pectin that had different degrees of esterification (DE) and amidation (DA), on the physical properties of set type yogurt. The pectin samples included 2 types of low methoxyl (LM) pectin with 38% and 45% DE, one type of low methoxyl amidate (LMA...

Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 1...

consumption of dairy products in terms of the health and economic terms is very important. the analysis of consumer behavior can help to take policies consistent and correct in this regard. in this study the demand for milk, yogurt and cheese was estimated by using time series data related to 1984-2009 in the framework of the idea of an almost ideal demand system. the results showed that all of...

osting by E C BY-NCAbstract Azadirachta indica is widely used in traditional medicine to treat diabetes and hypertension. In the present study A. indica-yogurt was prepared and refrigerated up to 28 days. pH of A. indica-yogurt was lower whereas total titratable acid (TTA) was higher than plain-yogurt during storage. The total phenolic content (TPC) and antioxidant capacity increased during sto...

The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow's milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with ...

Yogurt is a coagulated milk product obtained from the lactic acid fermentation by the action of Lactobacillus bulgaricus and Streptococcus thermophilus. The additions of fruits into milk may enhance the taste and the therapeutical values of milk products. However fruits also may change the fermentation behaviour. In this present study, the changes in physicochemical, the peptide concentration, ...

BACKGROUND Low- and high-fat meals affect homeostatic and gustatory brain areas differentially. In a previous study, we showed that a high-fat meal decreased cerebral blood flow (CBF) in homeostatic brain areas (hypothalamus), whereas a low-fat meal increased CBF in gustatory regions (anterior insula). OBJECTIVE The aim of this study was to investigate the long-lasting effect of fat-free flav...

Abstract The COVID-19 pandemic has significantly changed and impacted various aspects of life. customer behavior the Indonesian people during this pandemic. Increasing public awareness health is an opportunity to develop functional foods which can improve body’s immune system. Some probiotic dairy products, e.g., yogurt, are currently being developed with addition prebiotics also known as synbi...