Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk supplemented with plant extracts is a potential direction research the sector. In present study, chufa (tiger nut) was mixed buffalo for manufacturing frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) cinnamon (Ci)) ...

This study measures the curcumin concentration in rat plasma by liquid chromatography and investigates the changes in the glucose tolerance and insulin sensitivity of streptozotocin-diabetic rats treated with curcumin-enriched yoghurt. The analytical method for curcumin detection was linear from 10 to 500 ng/mL. The C max⁡ and the time to reach C max⁡ (t max⁡) of curcumin in plasma were 3.14 ± ...

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus)...

background & aims of the study: because of yoghurt is a particular flavor (caused by diacetyl) and appropriate essential oils (from atanal) as well as enjoy the soft tissue, it is considered as one of the most palatable dairy products. with regards to the yoghurt portion in supplement of protein food needs in our society, it is necessary to ensure its health. in this research the hygienic quali...

This study aimed to isolate and characterize viable lactic acid bacteria (LAB) from the most popular in Bulgaria fermented milk products. Different samples from home-made cheeses, yoghurt and katak, from ecological regions of Stara Planina, Rila and Rodopi mountains were collected. A total of 25 LAB cultures (coci and rods) were isolated and polyphasic taxonomic characterization was performed. ...

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...

In the present study, the effect of addition of flaxseed mucilage on the physicochemical and sensorial properties of semi-fat (1.5% fat) set yoghurt was evaluated. Yoghurt samples were incorporated with flaxseed mucilage at the levels of 0.00, 0.10, 0.15, and 0.20% and analyzed periodically for pH value, titrable acidity, viscosity, consistency, water holding capacity, syneresis, colour paramet...

In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel–Bulkley model. The influence of Reynolds number on local Nusselt numbers was analysed as well as the influence of entry effects on average Nusselt number. Numerical runs considering and discarding the influence of temperatu...

In the present study, an attempt has been made to assess the probiotic characteristics of lactobacilli and yeast strains isolated from whey beverage under conditions simulating the in vivo stresses encountered in the gastrointestinal tract i.e. acid, alkaline, proteolytic enzymes and bile stress. The therapeutic potential of probiotics Lactobacillus casei or Lactobacillus yoghurt was assessed i...

Objectives: Development of synbiotic yoghurt using non-fat milk and by incorporating oat flour probiotic strain Bifidobacterium bifidum, evaluating the product for its physico-chemical, rheological sensory characteristics checking viability bifidum in final during storage period. Methods: In current study was prepared skim incorporating, (NCDC 255) oats as prebiotic at two different level (T1-1...