نتایج جستجو برای: yoghurt milk
تعداد نتایج: 72647 فیلتر نتایج به سال:
BACKGROUND Prospective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents. MATERIALS AND METHODS In the European Prospective Investigation into Cancer and Nutrition (EP...
Artificial Neural Networks (ANNs) have been implemented in almost every field, viz., science, technology, medicine and engineering as they have proved useful tools for obtaining the desired output including the analyses and shelf life prediction in case of food products. This review discusses the systematic information available in the literature concerning the implementation of ANN models for ...
Yoghurt as a milk fermentation product has been popular for several years because of its probiotic properties. Probiotic yoghurt is processed by the heated then added with lactic acid bacteria and allowed to ferment. However, series processes makes some nutritional content lost. Therefore, needs replace this loss improve quality. The addition herbs or natural ingredients could be an effective w...
Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives human health. Among milk proteins, lactoferrin and lysozyme are best-known for their antimicrobial. In this study, were extracted from donkey applied yoghurt surface by spraying. The obtained samples enriched with antimicrobial proteins compared control sample produced without addition...
The objective of the research was to evaluate biochemical characteristics various microbial isolates used in production plant based yoghurt, optimal growth temperatures and effect incubation time inoculum concentration on taste desirability yoghurt. Pure cultures five (5) strains (Lactobacillus acidophilus; Lactobacillus bulgaricus; casei; lactis; Streptococcus thermophilus) were obtained from ...
Since time immemorial, human beings have made use of lactic acid bacteria (LAB), which are distributed widely in nature. LAB has traditionally been employed to produce fermented milk products, including yoghurt, leiben, dahi, lassi, shrikhand, kefir and koumiss (Miyazaki and Matsuzaki, 2008). Milk, although a rich growth medium, contains low concentration of free amino acids and peptides to eff...
Dairy products containing lactic acid bacteria are often consumed because of the health-promoting activities of some strains of these bacteria as probiotics. It is important that these strains survive the acidic environment of the product since only microorganisms that are alive can be functionally active. This report describes the potential of luctulose to improve the survival of available pro...
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...
Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt were examined for their susceptibility to penicillin, cloxacillin, tetracycline-hydrochloride and streptomycin. The ranges of the antibiotics causing 50% inhibition of the bacteria were (mug/ml): penicillin, 0.009 to 0.20; cloxacillin, 0.24 to 2.50; tetracycline, 0.09 to...
Lactic acid bacteria are present in many foods such as yoghurt and are frequently used as probiotics to improve some biological functions of the host. Many researchers have evaluated the effects of yoghurt and lactic acid bacteria against diseases such as cancer and intestinal inflammation. The preventive effect of probiotics on intestinal carcinogenesis may be associated with changes in the in...
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