The rheological properties and microstructure of buffalo yoghurt were investigated and compared to bovine yoghurt. Buffalo yoghurt exhibited a greater degree of thixotropy and a higher level of syneresis. These differences can be linked to the underlying microstructure of the yoghurt, which is more porous and contains bigger fat globules compared to bovine yoghurt. This study shows how milk pro...

The study aimed to evaluate the technological suitability of incorporating jamun extracts into Yoghurt. light focused on effect extraction method and rate addition flavonols profiles, antioxidant activity sensorial characteristics final Yoghurt product. Jamun fruit was subjected either mechanical cold or steam introduced milk at rates 5 10%. results indicated that technique had no values protei...

Many studies have been done on the hypocholesterolaemic effect of probiotic yoghurt. The results, however, are not conclusive. The aim of the present study was to test the effect of probiotic and conventional yoghurt on the lipid profile in women. In a randomised trial, ninety female volunteers aged 19-49 years were assigned to three groups. Subjects consumed daily 300 g probiotic yoghurt conta...

this experiment was carried out in 2003-2004 to determine fruit set patterns in four pistachio cultivars (akbari, ahmad aghaie, kalle ghouchi and ohadi) to find out the correlation between final fruit set and embryonic sac development, and as well between primary fertility and final fruit set. in a field experiment, inflorescence schematic shape and position of flowers (on inflorescence on the ...

Total spleen lymphocytes, lymphocyte proliferation, tumor necrosis factor-α (TNF-α), and interleukin-10 (IL-10) in spleen lymphocyte culture were studied in malnourished Wistar rats fed with goat milk yoghurt. Malnourished rats were created by using standard feed restriction as much as 50% of normal rats for 21 d. Goat milk yoghurt containing three types of microorganism e.g., Lactobacillus aci...

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 ...