The objective of this study was to determine the effect of colostrum on microbial populations of yogurt and kefir. For this purpose, raw bovine colostrum is freeze-dried and added to yogurt and kefir on 8% and 16% (w/w; colostrum/product) dilutions. The results showed that, effect of colostrum on total mesophilic aerobic bacteria counts of yogurt and kefir are negligible. Streptococcus thermoph...

We determined oropharyngeal biofilm removal from silicone rubber voice prostheses in an artificial throat after perfusion with different commercially available dairy products, including buttermilk, Lactobacillus casei Shirota fermented milk (Yakult, Yakult Netherlands BV, Almere, The Netherlands), low-fat milk, and three types of yogurt. Buttermilk removed both yeasts and bacteria from biofilms...

BACKGROUND AND AIMS Hypercholesterolemia is the most important risk factor for cardiovascular diseases. In this study, we compared the effect of consuming probiotic yogurt with that of ordinary yogurt on serum cholesterol level in mildly to moderately hypercholesterolemic subjects. METHODS This randomized and crossover trial included 14 healthy subjects with serum total cholesterol 5.17-7.76 ...

UNLABELLED Effect of oat β-glucan on the fermentation of set-style yogurt was investigated by incorporating 0%, 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% of purified oat β-glucan into the yogurt mix. It was found that levels up to 0.3% resulted in yogurts with quality characteristics similar to the control yogurt. Higher levels of β-glucan however retarded the fermentation process with noticeable differ...

AIM The level of mutans streptococci (MS) is reduced by regularly consumption of probiotic Kefir drink. The present study aiming at answer to this question 'may the Kefir drink be considered an alternative to fluoride rinse?' MATERIALS AND METHODS Twenty-two healthy volunteers aged 22-32 years with good oral hygiene participated in this study. None of participants had received any antibiotic ...

We investigated the quality characteristics and antioxidant activities of yogurt supplemented with 1%, 2%, and 3% aronia juice and fermented for 24 h at 37°C. The total acidity increased with increasing levels of aronia juice and incubation time. Lightness and yellowness of the yogurt decreased, but redness increased, with increasing aronia juice content and incubation time. The number of lacti...

This study was aimed at evaluating the flow behavior characteristics of yogurt enriched with fish oil (FO) microcapsules prepared by complex coacervation method. FO was microencapsulated in gelatin-acacia gum coacervates. Then, the microcapsules were dried, and yogurt was produced from the milk enriched with microcapsules powder. Rheological characteristics (as measured using a rotational visco...