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...

Feeding agro-industrial by-products and unconventional forages, rich in potentially anti-nutritional factors, may influence the quality of the raw milk and the dairy products prepared therefrom. The aim of the present study was to determine side-effects on physicochemical properties of milk, yoghurt and cheese of feeding diets where one third were feeds either rich in lipids (tomato pomace and ...

In this research, an integrated physico-chemical and sensory approach was implemented to study the impact of sea buckthorn addition in a fermented dairy product such as yoghurt. Yoghurt samples were prepared with puree different concentrations - 1%, 3%, 5%, 7%. Thus, research done determine on quality The obtained results demonstrate that fat content is decreasing from 4.43 % for sample 1% 4.21...

regarding many disadvantages of traditional method to produce concentrated yoghurt, several attempts have been done for mechanization of process in industrial scale. using membrane systems especially ultra filtration is one of these methods. in this survey, method to produce direct concentrated yoghurt, fresh milk was concentrated to 19% snf by ultra filtration method then diluted to 13 and 16 ...

background: the prangos ferulacea (pf)–yogurt is a traditional food in iran. this study investigated the effects of pf on the microbial, physicochemical and sensory properties of probiotic yoghurt. methods: pasteurized low fat milk was heated up to 85°c, cooled to 40°c, and then mixed with conventional and lactobacillus casei starter cultures incubated at 37°c until ph decreased to 4.6. then, t...

in this paper, the effect of two domestic seeds hydrocolloids (basil seed and sage seed gums) and one commercial hydrocolloid (pectin) on characteristics of non-fat concentrated yoghurt was studied. for this purpose, effect of different concentrations of these gums (0.05, 0.1, 0.15 and 0.2%) on physicochemical and sensory properties after 1 and 7 days were investigated and compared with control...

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...

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsai...