نتایج جستجو برای: yoghurt milk

تعداد نتایج: 72647  

Journal: :Journal of bacteriology 2011
Zhihong Sun Xia Chen Jicheng Wang Wenjing Zhao Yuyu Shao Zhuang Guo Xingchang Zhang Zhemin Zhou Tiansong Sun Lei Wang He Meng Heping Zhang Wei Chen

Lactobacillus delbrueckii subsp. bulgaricus strain ND02 is a Chinese commercial dairy starter used for the manufacture of yoghurt. It was isolated from naturally fermented yak milk in Qinghai, China. Here, we report the main genome features of ND02 and several differences with two other published genomes of Lactobacillus delbrueckii subsp. bulgaricus strains.

2001
AA Burns MBE Livingstone RW Welch A Dunne CA Reid IR Rowland

OBJECTIVE: To investigate the effects of a yoghurt containing a novel fat emulsion on energy and macronutrient intakes up to 8 h post-consumption in non-overweight, overweight and obese subjects, and to assess energy compensation over the following 24 h. DESIGN: A double-blind, placebo-controlled, within-subject crossover design was used. Twenty (10 female, 10 male) nonoverweight (body mass ind...

Journal: :journal of food biosciences and technology 2015
h. korbekandi d. abedi m. maracy m. jalali n. azarman

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 ...

Journal: :The Journal of dairy research 2004
Vesna Cerkvenik Bogdan Perko Irena Rogelj Darinka Z Doganoc Valentin Skubic Wim M J Beek Henk J Keukens

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
pages 69-77 m. mazaheri tehrani seyed m. a. razavi h. talakar

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 ...

Journal: :journal of research in medical sciences 0
peyman adibi dep of internal medicine, division of gastroentrology peyman mirshahzadeh isfahan university of medical sciences atefeh sadeghizadeh medical education research center, isfahan university of medical sciences, isfahan, iran

background: dairy products intolerance is defined by existing of gastrointestinal symptoms following dairy product consumption. its prevalence varies among different countries. this study is conducted to determine the frequencies and severities of intolerance symptoms in the consumption of different dairy products in iranian students of medical sciences. methods: in this cross-sectional study, ...

2011
Waldemar Gustaw Monika Kordowska-Wiater Justyna Kozioł

Background. Prebiotics are a category of nutritional compounds grouped together, not necessarily by structural similarities, but by ability to promote the growth of specific beneficial (probiotic) gut bacteria. Fructooligosaccharides (FOS) and inulin are among the most famous prebiotic compounds. In order to improve viability of probiotic bacteria during storage, fermented food should be supple...

Journal: :Pakistan Journal of Nutrition 2010

Journal: :Heliyon 2023

The study aimed to assess the quality attributes of set yoghurt made from cow's milk preserved by lactoperoxidase system (LPs). Fresh was collected Datto collection center and samples were grouped control LPs activated. Set prepared immediately for controlled samples, but in activated milk, sample kept 9 h at 25 °C ± 2 before made. LP enzyme within after milking adding 1 mg/ml sodium thiocyanat...

Journal: Current Medical Mycology 2016

Background and Purpose :Aflatoxin M1, in milk and dairy products, is classified by the International Agency for Research on Cancer as human carcinogens (class 2B). The aim of this study was to evaluate aflatoxin M1 contamination level in dairy products from Iranshahr city, Iran, using ELISA technique. Materials and Methods: In our study, 87 samples of milk, white cheese, yoghurt, and butter...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید