yoghurt ice cream (yic) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. product formulation comprised of 12%...

We previously described the effects of intake of dairy products on plasmid dissemination in the digestive tract of gnotobiotic mice associated with human faecal flora (HFF) and found that yoghurt, heat-treated yoghurt (HTY) and milk reduced population levels of transconjugants compared with findings in mice fed a standard mouse diet. In the case of lactose intake, transconjugants were not detec...

The objectives of this study were to assess the microbiological quality of Egyptian yoghurt and to investigate the antagonistic activity of some probiotic bacteria against some food borne pathogens in vitro and in yoghurt. The results indicated a poor microbiological quality of yoghurt, since the microbiological parameters recorded higher values than the admissible levels. Results from the agar...

BACKGROUND Yersinia species, especially Yersinia enterocolitica, are considered as the most prevalent milk-borne pathogens. Several serological and molecular techniques have been developed for rapid and safe diagnosis of yersiniosis. OBJECTIVES This study was carried out to assess the prevalence rate of Yersinia species, especially Y. enterocolitica, in milk and dairy products in Isfahan prov...

103 parents of 9 to 11 year old children was completed the questionnaires about preferences of milk and dairy products with their children. In the paper was observed the frequency of buying milk and yoghurt according to the number of family members. The most of them were the four-member families. In accordance with percentage share of families who buy milk and dairy products most frequently are...

The production of original Bulgarian yoghurt, as well as, the yoghurt produced elsewhere in the world are a result of milk fermentation by selected strains of Lactobacillus delbruecki subsp. bulgaricus and Strepococcus salivarius subsp. thermophilus. According to Krueder et al [4] the milk acidification by lactic acid bacteria to pH values around 4.8 is due predominantly to thermophilic cocci. ...

aflatoxin m1 (afm1), a carcinogenic substance is found in milk and dairy products. the effect of season and type of dairy products on afmi level in northern iran was investigated in this study.three hundred samples (each season 75 samples) including raw and pasteurized milk, yoghurt, cheese, and cream samples were collected from three distinct milk producing farms. the samples were subjected to...

Butyric acid (C4) and pyroglutamic (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus Bifidobacteria) and/or prebiotics (1 3% inulin fructo-oligosaccharides) content C4 pGlu in yoghurt during shelf-life period was evaluated. The contents were determined probiotic, prebiotic synbiotic yoghurts 30 days storage at 4 °C...

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

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 ...