nitrogen components of yoghurt milk samples and resulting probiotic set yoghurt weredetermined. analyses included total nitrogen (tn), non-casein nitrogen (ncn), non-proteinnitrogen (npn), casein nitrogen (cn) and proteolysis index (pi). yoghurt samples wereanalyzed 1, 7, 14 and 21days after production and storage at 5±1°c. tn, cn and pi contentsof yoghurt milk samples with high somatic cell sc...

Nitrogen components of yoghurt milk samples and resulting probiotic set yoghurt weredetermined. Analyses included total nitrogen (TN), non-casein nitrogen (NCN), non-proteinnitrogen (NPN), casein nitrogen (CN) and proteolysis index (PI). Yoghurt samples wereanalyzed 1, 7, 14 and 21days after production and storage at 5±1°C. TN, CN and PI contentsof yoghurt milk samples with high Somatic Cell SC...

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...

With the current upward trend in nutritional and health awareness, the consumers demands for high quality probiotic product with acceptable sensory characteristics. The main purpose of this research was to observe the influence of different levels of honey (5%, 10% and 15% and 20%) to yoghurt and its effect on viability of microbial flora of yoghurt, chemical and sensory characteristics. Honey ...

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 ...

Probiotic foods are defined as “foods containing live microorganisms, which actively enhance health of consumers by improving the balance of microflora in the gut when ingested live in sufficient numbers” (Fuller, 1992; Shah, 2004). In terms of the growth and viability of probiotic bacteria in retail products, fermented milks are excellent vehicles for the transfer of selected strains to humans...

BACKGROUND Probiotics are used to provide health benefits. The present study tested the effect of a probiotic yoghurt on faecal output of beta-defensin and immunoglobulin A in a group of young healthy women eating a defined diet. FINDINGS 26 women aged 18-21 (median 19) years residing in a hostel were given 200 ml normal yoghurt every day for a week, followed by probiotic yoghurt containing B...

BACKGROUND AND AIMS Despite strong mechanistic data, and promising results from in vitro and animal studies, the ability of probiotic bacteria to improve blood pressure and serum lipid concentrations in humans remains uncertain. The aim of this study was to determine the effect of Lactobacillus acidophilus La5 and Bifidobacterium animalis subsp lactis Bb12, provided in either yoghurt or capsule...

ABSTRACT: Yoghurt is a popular healthy food, consumed by many people. The popularity of this product made it possible to use it as a base in order to produce probiotic preparations. Prebiotics are used for better growth and survival of probiotic bacteria as well as to improve organoleptic, rheological and technological properties of probiotic yoghurt. The aim of this research was to study physi...

BACKGROUND/AIMS While probiotic bacteria are successfully used in the treatment of ulcerative colitis, the effect of commercially available probiotic products is still controversial. Here, we study whether the number of living probiotic bacteria in yoghurts is altered by an interruption of the cold chain. METHODS Three commonly available probiotic yoghurts were kept at 4°C or put at room temp...