Academic literature on the topic 'Yoghurt cultures'
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Journal articles on the topic "Yoghurt cultures"
Hejtmánková, A., V. Horák, J. Dolejšková, F. Louda, and H. Dragounová. "Influence of yogurt cultures on benzoic acid content in yoghurt." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 52–54. http://dx.doi.org/10.17221/8309-cjfs.
Full textGün, Ö., and N. D. Işsikli. "The Effects of Fat and Non Fat Dry Matter Concentration and Storage Time on the Physical Properties and Acidity of Yoghurts Made with Probiotic Cultures." Food Science and Technology International 12, no. 6 (December 2006): 467–76. http://dx.doi.org/10.1177/1082013206073083.
Full textFolkenberg, Ditte M., Petr Dejmek, Anne Skriver, and Richard Ipsen. "Interactions between EPS-producing Streptococcus thermophilus strains in mixed yoghurt cultures." Journal of Dairy Research 73, no. 4 (July 12, 2006): 385–93. http://dx.doi.org/10.1017/s0022029906001920.
Full textÖncül, Nilgün, Zeliha Yıldırım, and Metin Yıldırım. "Laktokoksin BZ ve Enterosin KP’nin Yoğurt Kültürlerinin Aktivitesi Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 3, no. 5 (February 11, 2015): 342. http://dx.doi.org/10.24925/turjaf.v3i5.342-345.276.
Full textSarkar, S., and S. Chandra. "Honey as a functional additive in yoghurt – a review." Nutrition & Food Science 50, no. 1 (July 11, 2019): 168–78. http://dx.doi.org/10.1108/nfs-03-2019-0090.
Full textSarkar, S. "Potentiality of probiotic yoghurt as a functional food – a review." Nutrition & Food Science 49, no. 2 (March 11, 2019): 182–202. http://dx.doi.org/10.1108/nfs-05-2018-0139.
Full textDąbrowska, Anna, Konrad Babij, Marek Szołtysik, and Józefa Chrzanowska. "Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage." Postępy Higieny i Medycyny Doświadczalnej 71 (November 22, 2017): 0. http://dx.doi.org/10.5604/01.3001.0010.5866.
Full textGuarner, Francisco, Gabriela Perdigon, Gérard Corthier, Seppo Salminen, Berthold Koletzko, and Lorenzo Morelli. "Should yoghurt cultures be considered probiotic?" British Journal of Nutrition 93, no. 6 (June 2005): 783–86. http://dx.doi.org/10.1079/bjn20051428.
Full textWitczak, Agata, and Anna Mituniewicz-Małek. "The impact of bacterial cultures on changes in contents of PCB congeners in yoghurt and bioyoghurt." Mljekarstvo 69, no. 1 (January 2, 2019): 53–63. http://dx.doi.org/10.15567/mljekarstvo.2019.0105.
Full textDave, Rajiv I., and Nagendra P. Shah. "Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures." International Dairy Journal 7, no. 1 (January 1997): 31–41. http://dx.doi.org/10.1016/s0958-6946(96)00046-5.
Full textDissertations / Theses on the topic "Yoghurt cultures"
Taylor, Darren P., and mikewood@deakin edu au. "Aspects of the production of viscous capsular material by the yoghurt starter, Streptococcus thermophilus." Deakin University. School of Biological and Chemical Sciences, 1996. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20051125.085849.
Full textDincel, Sezen. "Chemical And Rheological Properties Of Yoghurt Produced By Lactic Acid Cultures Isolated From Traditional Turkish Yoghurt." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614484/index.pdf.
Full textand to observe the effect of freeze-drying of cultures on these yoghurt properties. At the first part of this study, six L.delbrueckii spp. bulgaricus isolates and six S.thermophilus isolates were used with different combinations to produce 36 yoghurt samples. These isolates were selected among a strain collection which contains 111 L.delbrueckii spp. bulgaricus and 56 S.thermophilus isolates which were isolated from traditional Turkish yoghurt according to their acidification activity and acetaldehyde production properties. In addition, two commercial S.thermophilus isolates and one commercial L.delbrueckii spp. bulgaricus isolate were used to produce two commercial yoghurt samples. 38 yoghurt samples were examined in terms of pH and total titratable acidity changes during 21-day storage, syneresis and hardness. According to these three analyses, six yoghurt samples were chosen, which give the best results, for the determination of exopolysaccharide and acetaldehyde content. In addition, two yoghurt samples produced by commercial cultures and one sample, which gives average results in experiments, were also examined for these compounds to provide a good comparison. In the second part of the study the amount of exopolysaccharide and acetaldehyde of nine yoghurt samples were determined. In addition, sensory analysis was conducted to see consumer perception. According to the results, one culture combination was obtained as the best combination which produces the appropriate yoghurt to Turkish taste with the closest chemical analysis results to the commercial samples. In the last part, freeze drying process was examined if this has a significant effect on the selected LAB combination as well as yoghurt produced by using this.
Lyimo, Monica Eliezer. "Survival of Listeria innocua during the production and preservation of concentrated yoghurt starter cultures." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.259484.
Full textVlahopoulou, Ioanna. "Study of the rheological properties of caprine yoghurt gels made using #ropy' and #non-ropy' starter cultures." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293841.
Full textMiguel, Elisângela Michele. "Atividade de etanol desidrogenase durante a estocagem em culturas usadas na produção de iogurte." Universidade Federal de Viçosa, 2003. http://locus.ufv.br/handle/123456789/5294.
Full textCoordenação de Aperfeiçoamento de Pessoal de Nível Superior
Alcohol dehydrogenase, ADH, activity was investigated in Streptococcus thermophilus NCDO 1968, Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, Lactobacillus acidophilus ATCC 4356, and the probiotic strain Lactobacillus delbrueckii UFV H2b20, after growth at 37°C for 12 hours, and storage at 4°C for 21 days. L. delbrueckii subsp. bulgaricus and L. acidophilus presented positive results for ADH activity in Alcohol Indicator Medium, while L. delbrueckii UFV H2b20 presented negative results after 21 days. This method was not discriminatory for S. thermophilus. ADH activity was also measured by the oxidation of NAD(P)H and expressed as μmol of NAD(P)H oxydized per min per mg protein. The average activity in L. acidophilus was 1,06x10-7 µmol.min-1.mg-1. The activity increased to 9,17x10-7µmol.min-1.mg-1 after cells were kept in MRS medium at 4°C, for 5 days. Increases in ADH activity were also detected in cell free extracts of L. delbrueckii subsp. bulgaricus and S. thermophilus. The three strains displayed low ADH activity in MRS broth after 21 days at 4°C. The headspace analysis by Gas Chromatography/ Mass Spectroscopy revealed acetaldehyde production by L. delbrueckii subsp. bulgaricus, L. acidophilus and S. thermophilus. The latter produced acetaldehyde only after storage at 4°C. Ethanol production was not detected. Despite some ADH activity was detected in liquid medium, the combined results do not support completely the hypothesis that ADH activity would be induced itself after storage at low temperatures. Other studies are still needed.
A atividade de etanol desidrogenase, ADH, foi investigada em espécies de bactérias usadas na fabricação do iogurte, Streptococcus thermophilus NCDO 1968, Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842, Lactobacillus acidophilus ATCC 4356, e da linhagem probiótica Lactobacillus delbrueckii UFV H2b20, após crescimento a 37°C por 12 horas e estocagem a 4°C por 21 dias. Em meio indicador de álcool, L. delbrueckii subsp. bulgaricus e L. acidophilus apresentaram resultado positivo para atividade de ADH, enquanto L. delbrueckii UFV H2b20, resultado negativo. A detecção da atividade, nesse meio, não foi discriminatória para S. thermophilus. A atividade de ADH, em meio líquido, foi determinada pela medida da oxidação de NAD(P)H e expressa em µmoles de NAD(P)H oxidado por minuto por mg de proteína. A atividade em L. acidophilus foi, em média de 1,06x10-7 µmol.min-1.mg-1, aumentando para 9,17x10- 7µmol.min-1.mg-1, após a estocagem das células em meio MRS, por 5 dias, a 4°C. Também houve aumento de atividade de ADH nos extratos livres de células de L. delbrueckii subsp. bulgaricus e S. thermophilus. Os resultados em meio líquido mostraram que as três culturas apresentaram baixa atividade de ADH durante a estocagem por 21 dias, a 4°C. A metodologia baseada em GC/MS, por headspace, permitiu detectar acetaldeído produzido por L. delbrueckii subsp. bulgaricus, L. acidophilus e S. thermophilus, o qual produziu acetaldeído somente após a estocagem a 4°C. Entretanto, a atividade de ADH não foi observada após a incubação para crescimento a 37°C, por 12 h, nem após a estocagem a 4°C por 21 dias, não sendo observada a produção de etanol, nas condições estudadas. Estes resultados não confirmam a hipótese de uma ADH que se manifestaria após longos períodos em baixas temperaturas, embora baixa atividade da enzima tenha sido detectada em meio líquido. Outros estudos são necessários.
Šurková, Alice. "Optimalizace izolace DNA jogurtových kultur a její detekce pomocí RT-PCR." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2018. http://www.nusl.cz/ntk/nusl-376848.
Full textHellström, Line. "Framställning och vidareympning av gårdskultur : Vad skiljer en yoghurt fermenterad av gårdens egen bakterieflora från industriell och traditionell yoghurt?" Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-18378.
Full textBackground: With industrialization, the traditional yoghurt cultures with a multitude of lactic acid bacteria had to make way for the more standardized. An artisanal farm culture is produced by raw milk spontaneously fermented by the farm's own bacterial flora and thus develops a unique character. The bacterial culture can then be inoculated for the production of yoghurt.Purpose: The pupose of the study is to produce and inoculate as well as sensory and microbiological characterization of a thermophilic artisanal farm culture from raw milk. The inoculation relates to the production of yoghurt fermented by the farm's own bacterial flora.Method: The artisanal farm culture was produced and inoculated into yoghurt which was assessed by microbiological characterization, antibiotic resistance, sensory profiling and then compared with industrial culture and a traditional heirloom culture.Result: The result showed that the artisanal farm culture differed both microbiologically and with regard to sensory paramters. The farm culture contained strains of enterococci which did not show resistance to analyzed antibiotics.Conclusion: It is possible to produce an artisanal farm culture of good microbiological and sensory quality. The artisanal farm culture provides a differentiated microbiological and sensory character in comparison to an industrial culture and a traditional heirloom culture The method may be risky and the culture should be analyzed for pathogens. A unique farm yoghurt can be a method for artisan farm dairies to build their brand based on terroir.
Larsson, Catrine. "Effects on product quality for probiotic yoghurts caused by long storage times during production." Thesis, Linköping University, Department of Physics, Chemistry and Biology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-17275.
Full textRecent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. This Master´s Thesis investigates how extended storage times in fermentation tank as well as buffer tank during production of probiotic yoghurts affect final product quality. Through experimental studies, maximum storage times for probiotic yoghurts were to be recommended. The study includes analyses of pH, viscosity, stability, acetic acid concentration, microbial viability and sensory evaluations.
Design of experiments (DOE) was used to construct a 32-factorial design for the experiment where different storage times were tested. The analyses showed that:
- pH decreases with both storage time in fermentation tank and buffer tank.
- Viscosity increases with long storage times in fermentation tank, while it decreases with long storage times in buffer tanks.
- Many samples had a sandy/grainy and slimy texture which could be related to high levels of Bifidobacteria or high fermentation temperatures.
- High levels of acetic acid was found in all samples.
- All measurements data where within the specification limits, whereas no recommendation for maximum storage times during production could be given.
Florence, Ana Carolina Rodrigues. "Perfil tecnológico de cepas de bifidobactéria em cultura pura e em co-cultura com Streptococcus thermophilus em leites orgânico e convencional." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-07072009-093910/.
Full textAntunes, Adriane Elisabete Costa 1975. "Influencia do concentrado proteico do soro de leite e de culturas probioticas nas propriedades de iogurtes naturais desnatados." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254237.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-03T23:53:19Z (GMT). No. of bitstreams: 1 Antunes_AdrianeElisabeteCosta_D.pdf: 4612302 bytes, checksum: 3df0997d6dfe4b4f15d6acfe1679d1a0 (MD5) Previous issue date: 2004
Resumo: O concentrado protéico do soro de leite (CPS) vem sendo aplicado em diversos produtos devido às suas propriedades funcionais. Iogurtes desnatados apresentam consistência frágil e dessoragem, e uma das atribuições do CPS é de agir como substituinte da gordura. A presente pesquisa foi dividida em quatro estudos. No primeiro estudo objetivou-se avaliar as propriedades de textura, retenção de água e aparência dos géis ácidos de CPS. No segundo, realizou-se uma triagem de diferentes percentuais de adição de proteínas e de combinações de CPS e leite em pó desnatado (LPD) na produção de iogurte desnatado objetivando alcançar propriedades de textura e dessoragem semelhantes às do iogurte padrão (integral, adicionado de LPD). O terceiro estudo observou a cinética de fermentação, perfil de textura, sinérese, microestrutura e análise sensorial dos iogurtes contendo 5% de adição de proteína pelas seguintes proporções de CPS e LPD: 1:0, 1,5:0,5, 1:1, 0,5:1,5, 0:1. O objetivo do quarto estudo foi avaliar a adição do CPS na viabilidade das culturas probióticas, perfil de textura, pós-acidificação, e dessoragem durante o armazenamento dos iogurtes desnatados, bem como analisar características sensoriais dos produtos. Através dos resultados concluiuse que géis ácidos de CPS, formulados nas maiores faixas de concentração protéica, tempo e temperatura de desnaturação tenderam a apresentar os maiores valores de dureza, coesividade, elasticidade, gomosidade e capacidade de retenção de água. No pH 4,0 os géis apresentaram-se mais elásticos, opacos, amarelados e com maior capacidade de retenção de água, enquanto que os géis formados em pH 4,9 a 5,2 foram mais firmes, coesos, gomosos e brilhantes. Iogurtes desnatados com perfil de textura instrumental, sinérese, propriedades sensoriais (aparência, sabor, textura e impressão global) similares às do iogurte padrão foram obtidas com a formulação de iogurte desnatado adicionado de 5% de proteína, sendo a relação dos ingredientes LPD:CPS de 1,5:0,5. O CPS acelerou a fermentação dos iogurtes. A microestrutura foi muito semelhante entre os iogurtes, embora as amostras tenham variado de 13,8 até 21,8% de sólidos totais. Durante o armazenamento foram intensificadas a firmeza, gomosidade e capacidade de retenção de água dos iogurtes. O iogurte com fermento probiótico L. acidophilus apresentou maior dessoragem, no entanto, a adição de CPS compensou essa tendência. Não foi observada variação significativa na pósacidificação dos iogurtes conferida pela adição de CPS. No entanto, a pósacidificação foi influenciada pela quantidade de L. bulgaricus empregada. O CPS potencializou o crescimento e viabilidade dos microrganismos L. acidophilus e B. longum
Abstract: The whey protein concentrate (WPC) has been used in several products due to its functional properties. The fat-free yogurt shows poor consistency and syneresis and the WPC is known as a fat substitute. The present work was divided in four studies. The first one aimed at the evaluation of the texture profile, water holding capacity and appearance of acid WPC gels. In the second one we did a screening of different protein perceptual addition and combinations of WPC and skim milk powder (SMP) to produce a fat-free yogurt with similar texture properties and syneresis of the control (full fat yogurt with SMP addition). The third study looked at the fermentation kinetics, texture profile, syneresis, microstructure and sensorial analysis of yogurts with 5% protein addition in the following proportions of WPC and SMP: 1:0, 1.5:0.5, 1:1, 0,5:1.5, 0:1. The objective of the fourth study was to evaluate the effect of WPC addition on the probiotic cultures viability, texture profile, postacidification and syneresis along the shelf life of fat-free yogurts; and also, the sensory characteristics of the products. It was concluded that the WPC acid gels, made at higher protein concentration, time and temperature of denaturation had the tendency of been harder and more cohesive, springy, gummy, and with better water holding capacity. At pH 4.0 the gels were springier, yellowier and with more opacity and higher water holding capacity. On the other hand, the gels made at pH 4.9 to 5.2 were harder, shinier, more cohesive and gummy. The fat-free yogurts with similar instrumental texture profile, syneresis and sensory properties (appearance, flavor, texture and overall impression) to the control were obtained by the formulation of fat-free yogurt added by 5% protein, with SMP:WPC at 1.5:0.5. The WPC shortened the yogurt fermentation time. The microstructure was very similar among the yogurts, although the total solids of the samples varied among 13.8 to 21.8%. During the storage the firmness, gumminess and water holding capacity were intensified. The yogurt with L. acidophilus showed more syneresis, however, the WPC addition diminished this tendency. It was not observed a significant variation on the yogurt postacidification due WPC addition. However postacidification was a function of concentration of L. bulgaricus added to the culture. The WPC intensified the growth and viability of L. acidophilus and B. longum
Doutorado
Doutor em Alimentos e Nutrição
Books on the topic "Yoghurt cultures"
Cooking with yoghurt: Delicious recipes made with cultured milk, yoghurt, sour cream, buttermilk, soft cheeses. London: Apple, 1985.
Find full text(Editor), Padmini Natarajan, ed. A Healthy Taste of Indian Culture - Cooking With Yoghurt (Best Health and Nutrition Cookbook in the World) Gourmand Winner. Rathna Press, Chennai: Orient Enterprises, 2006.
Find full textBook chapters on the topic "Yoghurt cultures"
Meriläinen, V. T. "Yoghurt and Cultured Buttermilk." In Milk, 661–72. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_75.
Full textŠertović, Edina, Zlatan Sarić, Rajka Božanić, Miroljub Barać, Irena Barukčić, and Aleksandar Kostić. "Fermentation of Cow’s Milk and Soy Milk Mixture with L. acidophilus Probiotic Bacteria with Yoghurt Culture." In 30th Scientific-Experts Conference of Agriculture and Food Industry, 251–59. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40049-1_32.
Full text"Preservation and production of starter cultures." In Yoghurt. CRC Press, 1999. http://dx.doi.org/10.1201/9780415876162.ch8.
Full text"Microbiology of yoghurt and "bio" starter cultures." In Yoghurt. CRC Press, 1999. http://dx.doi.org/10.1201/9780415876162.ch6.
Full textTamime, A. Y., and R. K. Robinson. "Preservation and production of starter cultures." In Tamime and Robinson's Yoghurt, 608–45. Elsevier, 2007. http://dx.doi.org/10.1533/9781845692612.608.
Full textTamime, A. Y., and R. K. Robinson. "Microbiology of yoghurt and related starter cultures." In Tamime and Robinson's Yoghurt, 468–534. Elsevier, 2007. http://dx.doi.org/10.1533/9781845692612.468.
Full text"Microbiology of yoghurt and related starter cultures." In Tamime and Robinson's Yoghurt Science and Technology, Third Edition. CRC Press, 2007. http://dx.doi.org/10.1201/noe1420044539.ch6.
Full textRobinson, R. K. "FERMENTED MILKS | Yoghurt, Role of Starter Cultures." In Encyclopedia of Dairy Sciences, 1059–63. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00172-3.
Full text"Preservation and production of starter cultures." In Tamime and Robinson's Yoghurt Science and Technology, Third Edition. CRC Press, 2007. http://dx.doi.org/10.1201/noe1420044539.ch8.
Full textKies, A. K. "Authorised EU health claims related to the management of lactose intolerance: reduced lactose content, dietary lactase supplements and live yoghurt cultures." In Foods, Nutrients and Food Ingredients with Authorised Eu Health Claims, 177–211. Elsevier, 2014. http://dx.doi.org/10.1533/9780857098481.3.177.
Full textConference papers on the topic "Yoghurt cultures"
Weerasinghe, Gayani, Sanath Hettiarachi, and Kumara Jayarathne. "Isolation of Bacteriophage from Starter Cultures of Yoghurt and Formulation of a Phage-resistant Starter Culture." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2019. http://dx.doi.org/10.17501/foodqualss.2018.2102.
Full textCarmen, Silvina del, Anderson Miyoshi, Vasco Azevedo, Philippe Langella, Luis Bermudez-Humaran, Alejandra de Moreno de LeBlanc, and Jean Guy LeBlanc. "Selection of Anti-Inflammatory Lactic Acid Bacteria From A Pool of Yoghurt Starter Cultures." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-219.
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