Rheological and textural properties of goat milk set type yoghurt as affected by heat treatment, transglutaminase addition and storage.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11242
Abstract: BACKGROUND Production of goat milk set style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using… read more here.
Keywords: milk; storage; milk set; goat milk ... See more keywords
Identification and characterization of lactic acid bacteria isolated from traditional cone yoghurt
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DOI: 10.1007/s10068-017-0222-z
Abstract: Cone yoghurt is a yoghurt variety produced by adding only pine cones to milk without culture in a limited area of Turkey. The present study was conducted to identify and characterize lactic flora in traditional… read more here.
Keywords: cone yoghurt; yoghurt; acid bacteria; traditional cone ... See more keywords
Development of Yoghurt with Juçara Pulp (Euterpe edulis M.) and the Probiotic Lactobacillus acidophilus La5
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DOI: 10.1007/s12602-017-9280-z
Abstract: Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of… read more here.
Keywords: pulp; lactobacillus acidophilus; yoghurt added; yoghurt ... See more keywords
Application of Probiotics in Folate Bio-Fortification of Yoghurt
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DOI: 10.1007/s12602-019-09560-7
Abstract: Folate deficiency is a public health concern affecting all age groups worldwide. The available evidence reveals that adding probiotic bacteria to the yoghurt starter cultures during yoghurt production process under fermentation conditions increases the folate… read more here.
Keywords: yoghurt containing; probiotic yoghurt; yoghurt; application probiotics ... See more keywords
Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt
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DOI: 10.1007/s13197-020-04708-8
Abstract: The effect of milk pH before heating on casein–whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted skim milk at different pH values (6.4, 6.8 and 7.2) was heated at… read more here.
Keywords: milk; protein; milk heating; effect milk ... See more keywords
Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes
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DOI: 10.1016/j.foodhyd.2019.105532
Abstract: Abstract Liposomal systems are promising carrier systems for the delivery of phenolic compounds. However, the commercial usage of aqueous liposomal dispersions is still challenging. In this study, an aqueous liposomal dispersion which was loaded with… read more here.
Keywords: stirred type; type yoghurt; sour cherry; sce ... See more keywords
Digestive dynamics of yoghurt structure impacting the release and bioaccessibility of the flavonoid rutin
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DOI: 10.1016/j.foodhyd.2020.106215
Abstract: Abstract Rutin is a dietary flavonoid and a potent antioxidant with clinically relevant functions. Hence, rutin-enriched food products can be used as functional foods. However, rutin has low bioavailability because of its low water solubility,… read more here.
Keywords: ctyo; digestion; ruyo; yoghurt ... See more keywords
Comparing liking and attitudes of Chinese immigrants in New Zealand towards drinkable yoghurt: an exploratory study
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DOI: 10.1016/j.foodqual.2021.104299
Abstract: Abstract Whilst food choices may change when exposed to a new culture, the time and extent of the acculturation process is not clear. Focus groups (FGs) were used to explore whether recent Chinese immigrants to… read more here.
Keywords: time; chinese immigrants; yoghurt; new zealand ... See more keywords
Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk
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DOI: 10.1016/j.idairyj.2017.10.005
Abstract: Abstract The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt characteristics were compared with those… read more here.
Keywords: milk; frozen sheep; fermentation profile; sheep milk ... See more keywords
Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt
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DOI: 10.1016/j.idairyj.2019.104554
Abstract: Abstract The use of alginate oligosaccharides (AOS) in fermented dairy products and tested against common spoilage organisms was investigated. In a broth model, yeast growth was measured by optical density, while hyphae propagation of mould… read more here.
Keywords: alginate; growth; effect; yeast ... See more keywords
GTG5 fingerprinting of native Streptococcus thermophilus strains and its authentication by principal component analysis – A road to value added commercial yoghurt starter cultures
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DOI: 10.1016/j.idairyj.2021.105161
Abstract: Abstract There is always interest in investigating new lactic acid bacteria strains for product development that can complement or replace currently-in-use starters. This study screened native strains of Streptococcus thermophilus from various plant/dairy sources across… read more here.
Keywords: component analysis; yoghurt; streptococcus thermophilus; commercial yoghurt ... See more keywords