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Literatura académica sobre el tema "Yoghurt research"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Yoghurt research"

Mukhtar, Shanza. "Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt." IPS Journal of Nutrition and Food Science 1, no. 2 (November 1, 2022): 15–17. http://dx.doi.org/10.54117/ijnfs.v1i2.15.

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Yoghurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, the fruit yoghurts are milk products that are fermented by special cultures of Lacto bacteria. The aim of the study was to examine the nutritional quality by proximate analysis and also to find out microbiological status by total bacterial and plate count of fruit yoghurt. The variation in nutritive value and microbiological load among fresh and stored fruit yoghurt was also evaluated. The results revealed that the carbohydrates are increased in commercial yoghurt and decreased after storage in both types of yoghurts. Similarly, moisture, Ash, fat, protein and acidity were significantly increased after storage in both types of yoghurts. The pH values were significantly decreased during storage. Fruit curd was highly acidified rather than fruit yoghurts. The total viable count was also highly significant in both types of yoghurt during storage. High bacterial activity was found in fruit curd than in fruit yoghurt. Lactobacilli were identified in all fruit curd than in fruit yoghurt thermophilic bacteria were also detected.

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Obasi BC, Popoola CA, Yakubu MN, Okpasu AA, and Yusuf MN. "Assessment of the quality of different brands of commercial yoghurt sold in Wukari Metropolis, Taraba State-Nigeria." Open Access Research Journal of Life Sciences 3, no. 1 (February 28, 2022): 039–45. http://dx.doi.org/10.53022/oarjls.2022.3.1.0145.

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The study evaluated physico-chemical and sensory properties of commercial yoghurts sold in Wukari metropolis. Six brands of yoghurt samples from different batches (two taken from each brand) were purchased from supermarkets and market. A total of twelve samples were analyzed for their nutritive value and sensory quality. The consumer's acceptability of the commercial yoghurts was assessed organoleptically. The nutritive value of yoghurt was determined by pH, titratable acidity, moisture, total solids, solids-non-fats, total fats and ash. The results showed a decrease in the level of acidity. The yoghurt sold within the locality showed a lower lactic acid content below the minimum range of 0.7% required for a standard fermented yoghurt product. The moisture content of the samples of batch 1and 2 yoghurt ranged from 72.38 to 89.55% respectively. The high moisture content of yoghurt higher than 84% in some of the samples analyzed is likely to affect the texture and mouth feel of the yoghurt. The total solid-nonfat (SNF) content of the yoghurt samples ranged from 11.26% to 24.62%. It was observed that there is no consistency in the total solid-nonfat content of the yoghurt samples even in the same product and amongst the different commercial yoghurt products. The result of this research revealed that some commercial yoghurts products sold in Wukari metropolis do not conform to regulatory standard for yoghurt products in their lactic acid content (>84%), higher total solid (>24%), and the lack of consistencies in color, appearance, taste, and flavor affected their consumer acceptability.

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Korengkeng, Agnes C., A. Yelnetty, Rahmawati Hadju, and M. Tamasoleng. "KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA." ZOOTEC 40, no. 1 (December 30, 2019): 124. http://dx.doi.org/10.35792/zot.40.1.2020.26922.

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THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt. Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4% modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means. It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased. The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added. It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%. Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

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Azizan, N. A. Z., T. C. Lim, Raseetha S. та W. A. A. Q. I. Wan-Mohtar. "Development of γ-aminobutyric acid (GABA)-rich yoghurt using Tetragenococcus halophilus strain KBC isolated from a commercial soy sauce moromi". Food Research 6, № 6 (4 листопада 2022): 39–47. http://dx.doi.org/10.26656/fr.2017.6(6).676.

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γ-aminobutyric acid (GABA) has been increasingly incorporated in fermented foods to generate "Superfood". Recently, soy sauce moromi has been proven to contain a microbial strain that can produce an immunostimulatory compound, GABA. In this research, Tetragenococcus halophilus strain KBC (THSKBC) was utilised to ferment milk and enhance GABA production in simplified yoghurt fermentation. Yoghurt fermentation was performed on milk inoculated with THSKBC (F1), yoghurt starter (F2), and THSKBC and yoghurt starter (F3), respectively. The fermentation period of F1 was averaged at 21 hrs compared to both F2 and F3, which was complete after 8 hrs. A spectral HPLC analysis verified that the GABA content of three formulations and yoghurt produced from F3 had the highest GABA concentration of 205.17 mg/L (p <0.05) compared to F1 and F2, which were 78.95 mg/L and 70.31 mg/L, respectively. Thirty panellists were selected for sensory analysis to assess the appearance, colour, odour, taste, texture, and overall acceptability of GABA-yoghurts. The general acceptance of GABA-yoghurts shows F1 and F2 are insignificant (p > 0.05), but F3 was significantly different from commercial yoghurt (p < 0.05). Therefore, this study proved the potential of THSKBC isolated from soy sauce moromi in fermenting milk for GABA-rich yoghurt as future food.

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Sandi, Indah Maydila, Hafni Bachtiar, and Hidayati Hidayati. "PERBANDINGAN EFEKTIVITAS DAYA HAMBAT DADIH DENGAN YOGURT TERHADAP PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTAN." B-Dent, Jurnal Kedokteran Gigi Universitas Baiturrahmah 2, no. 2 (November 10, 2018): 88–94. http://dx.doi.org/10.33854/jbdjbd.9.

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Dadih and yoghurt are functional food products that gives health benefits because it contains probiotic bacteria. Lactic acid bacteria in probiotic foods can produce antimicrobial lsubstrates, organicacids, ethanol, hydrogenperoxide, andbacteriocins. Streptococcus mutans is a gram-positive coccibacteria that became a major factor of caries. The aim of this reseacrh is to determine the effective ness differences between dadih and yoghurt to inhibit growth of Streptococcus mutans. This research is a laboratory experimental with well agar diffusion method on blood agar as a medium to see a inhibition zone by antimicrobial activity. This research used 36 well-agar which contains 50 μl of dadih and 50 μl yoghurt respectively. Result showed that mean rank of dadih’s inhibition zone is 12,75 mean while yoghurt’s inhibition zone is 24,25. Mann-Whitney test showed that p value=0,001. There was a significant inhibition effect between dadih and yoghurt on growth of Streptococcus mutans.It concluded that dadih and yoghurt have an antimicrobial effect to inhibit growth of Streptococcus mutans. Daily consumption of probiotic foods gives benefit for oral health.

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Barukčić, Irena, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, and Maja Repajić. "The Potential of Olive Leaf Extract as a Functional Ingredient in Yoghurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Cow Milk Yoghurt." Foods 11, no. 5 (February 26, 2022): 701. http://dx.doi.org/10.3390/foods11050701.

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Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and dairy products are deficient in these health-protecting components. Accordingly, olive leaf extract (OLE) has been considered due to the presence of bioactive compounds, primarily polyphenols. Thus, the aim of this research was to investigate the possibility of adding OLE into cow milk yoghurt as a potential functional ingredient. Methods: Yoghurts enriched with OLE (1.5, 3, and 5% v/v) were produced and compared with yoghurt without OLE. In all samples acidity, viscosity, colour, syneresis, water holding capacity (WHC), microbiological parameters, sensory properties, total phenols, and antioxidant activity (DPPH and FRAP methods) were determined. Results: The addition of OLE resulted in shorter fermentation and lower pH, but it had no adverse effect on the viability of yoghurt starter bacteria. OLE-enriched yoghurts showed increased syneresis, higher total phenols content, and antioxidant activity, while WHC and viscosity decreased. Sensory properties were slightly poorer for yoghurts containing higher OLE concentrations. Considering all of the obtained results, the addition of 1.5% OLE appeared to be optimal.

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Świąder, Katarzyna, Renata Banach, and Fa-Jui Tan. "Dairy Product Consumption and Preferences of Polish and Taiwanese Students—NPD Case Study." Applied Sciences 12, no. 19 (October 9, 2022): 10138. http://dx.doi.org/10.3390/app121910138.

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The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The research for the study was conducted in two countries: in Poland at WULS and in Taiwan at NCHU. Two-hundred students in total (19–25 years old) were selected for the study. Responses to the research questions were collected using Paper & Pen Personal Interview (PAPI). The results indicate that Taiwanese students were less likely to declare consuming dairy products daily compared to Polish students (p < 0.0001). Poles declared consuming dairy products every day, or once or several times a week, while Taiwanese declared several times a week or several times a month. A total of 89% of Polish students indicated milk as their most commonly consumed dairy product, followed by yoghurts (80%) and ripened cheeses (69%). A total of 95% of Taiwanese students also mentioned milk as their most consumed dairy product, then yoghurt (especially drinking yoghurt) (81%), milk desserts (70%) and Yakult (69%). In the case of fat content preference in yoghurt, Poles significantly preferred yoghurts with regular fat content, while Taiwanese significantly preferred fatty yoghurts (p < 0.0001). The most common characteristic of yoghurt that influenced Polish students’ purchase decisions was its composition, followed by its consistency, appearance and its sour taste. However, for Taiwanese, the most important factors were the consistency, price and sweetness of the yoghurt. Polish students were significantly more willing to pay a higher price for a dairy functional product than Taiwanese students (p = 0.0009). The responses obtained show differences and similarities in the preferences and consumption of these products between Polish and Taiwanese students. The results of this study were used to direct the next stage of the project’s development research, the goal of which was to develop a functional dairy product that meets the preferences of consumers.

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Kiciak, Agata, Marcin Orzycki, Wiktoria Staśkiewicz, Agnieszka Bielaszka, and Marek Kardas. "Sensory quality of selected natural yoghurts available on the Polish market." Journal of Education, Health and Sport 12, no. 8 (August 24, 2022): 954–65. http://dx.doi.org/10.12775/jehs.2022.12.08.078.

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Introduction: The fermented milk drinks include: yogurt, kefir, fermented milk, acidophilic milk, koumiss and new generation dairy products. The high nutrient content of yogurt is related to the composition of the milk it is made of. Aim: The aim of the study was to assess the sensory quality of selected natural yoghurts available on the Polish market.Material and methods: The research material consisted of 8 natural yoghurts available on the Polish market. Natural yoghurts were purchased in supermarkets in the Silesian Voivodeship. The intensity of the examined features (color, taste, smell, consistency, general appearance) was assessed using a proprietary card for evaluation on a five-point scale (5 - very good quality, 1 - disqualifying quality). Results: The results of the sensory evaluation using the 5-point method: The highest mean was obtained by the yoghurt code: 125 - 4.34 (± 0.47) and the worst by the respondents was the yogurt with the code: 596 - 3.54 (± 0.77). The results of the sensory evaluation carried out by the scheduling method: the highest scores were obtained for natural yoghurts with the codes 133 and 189.Conclusions: The evaluation of the sensory quality of selected natural yoghurts carried out using the five-point method showed that the highest overall score was obtained by yogurt containing: milk, powdered milk, milk proteins, calcium, live cultures of yoghurt fermentation bacteria, Lactobacillus acidophilus LA-5® i Bifidobacterium BB-12®.The evaluation carried out by the ranking method showed that yoghurts with the following compositions were best evaluated by the respondents: milk, milk proteins, live yoghurt bacteria cultures and milk, live bacteria cultures, selected lactic acid strains of Bifidobacterium BB-12®, 0% fat.The lowest score of respondents in the sensory evaluation with the use of both methods was obtained by natural yoghurt with the following composition: milk, live bacteria cultures.

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Pancapalaga, Wehandaka, and Bagus Ashari. "Rabbit Skin Gelatine Effect Towards Yoghurt Quality." FOODSCITECH 3, no. 1 (July 28, 2020): 33. http://dx.doi.org/10.25139/fst.v0i0.2683.

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This research aims to discover the quality of yoghurt added by rabbit skin gelatine of various concentrations. Qualities measured are protein content, fat content, acidity, pH, water holding capacity (WHC), syneresis, viscosity, and yoghurt texture. Materials used in this research are skim milk, rabbit skin gelatine, and yoghurt culture, which consisted of bacteria such as L. bulgaricus, S. thermophilus, and L. Acidophilus. The experiment is conducted using Completely Randomised Design, consisted of four treatments and five-time repetition. If there is an effect, the treatment later continued to Duncan's Multiple Range Test. Experimentation on texture is conducted through an organoleptic test with 25 panellists and later analysed with the Kruskal-Wallis Test. The treatments determined in this experiment are the effect on the addition of rabbit skin gelatin proportion of 0% (P0), 0.4% (P1), 0.6% (P2), and 0.8% (P3). The result of the Analysis of Variance (ANOVA) shows that the addition of gelatine has a significant difference (P<0.05) towards protein content, water holding capacity (WHC), and syneresis and no significant difference (P>0.05) towards the fat content, viscosity, pH, and yoghurt's acidity degree. The Kruskal-Wallis test result shows the significant difference (P>0.05) towards yoghurt's texture. This research concludes that the best yoghurt quality is obtained by the addition of 0.8% of rabbit skin gelatine.

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Oni, T. O., Destiny C. Edward, Victor O. Iloh, and Chiweike Dokubo. "Determination of Microbial and Physicochemical Qualities of Six Brands of Yoghurt Sold in Ogwashi-Uku Metropolis." IPS Journal of Public Health 1, no. 3 (October 29, 2022): 7–9. http://dx.doi.org/10.54117/ijph.v1i3.8.

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Yoghurt is a fermented dairy product, rich in protein content and possesses a gel-like texture. This study was undertaken to assess consumer preferences for yoghurt and to compare the nutritional, sensory, microbial and physiochemical qualities of six brands of yoghurt. The sensory analysis for color, taste and consistency were carried out, and it was observed that product A has a normal taste, while product B - E possesses a sweet taste, while product F has a sour taste, possessing a custard-like consistency. The total cultural heterotrophic bacterial and fungal count was observed, and product D possess a higher bacteria count, while product A possess a higher fungal count (Cfu/mL). A sensitivity culture test was carried out on five different bacteria isolate using the following antibiotics agents: Amoxicillin (AMI), Streptomycin (S), Chloramphenicol (CH), Norfloxacin (N), ciprofloxacin (CPX), Erythromycin (E), Gentamycin (CN), Rifampicin (RD), Ampiclox (APX), and Levofloxacin (Lev). The result showed that Bacillus coagulans was resistance to all the antibiotics. The result of this study further indicated poor microbiological standards of commercial yoghurts sold in Ogwashi-uku market in Delta state at the time of this research. It is recommended that yoghurt stored without a refrigerator over one day should be consumed to avoid an outbreak of contamination which can be called food poisoning. Also, manufacturers should apply hygienic processes when producing yoghurt to avoid contamination. Finally, yoghurt manufacturers and vendors should avoid long exposure of yoghurt, also quality control (QC) measures including good manufacturing practices (GMPS) should be encouraged.

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Tesis sobre el tema "Yoghurt research"

Miller, Craig William, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." THESIS_CSTE_SFH_Miller_C.xml, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Probiotic bacteria are added to commercial yoghurts as adjunct cultures, to impart health benefits to consumers. To gain maximum therapeutic benefit, the bacteria must remain viable over the shelf life of the yoghurt. Studies have shown, however, that the viability of these bacteria decreases significantly over this period and in some products, is negligible prior to the expiry date. Some strains of probiotic bacteria are oxygen sensitive. Yoghurt has been found to contain a significant concentration of dissolved oxygen and it has been proposed that this has a negative effect on probiotic viability. In this research, several tests were conducted and observations made. Experiments were conducted with non-commercial probiotic cultures to observe the effect of low oxygen environment on probiotic viability. No significant difference existed in viability between probiotic bacteria stored in oxygen reduced yoghurt and regular yoghurt. All yoghurt stored in oxygen barrier packaging material displayed enhanced shelf-life properties, this was observed in replicated experiments. Oxygen barrier packaging combined with an oxygen scavenging material was found to be the most effective oxygen removal system, particularly when used with set type yoghurt. Doctor of Philosophy (PhD)

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Talwalkar, Akshat, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Studies on the oxygen toxicity of probiotic bacteria with reference to Lactobacillus acidophilus and Bifidobacterium spp." THESIS_CSTE_SFH_Talwalkar_A.xml, 2003. http://handle.uws.edu.au:8081/1959.7/629.

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Oxygen toxicity is considered significant in the poor survival of probiotic bacteria such as Lactobacillus acidophilus and Bifidobacterium spp. in yoghurts. This study investigated methods to protect these bacteria from oxygen exposure. To confirm the accuracy of the reported survival estimates of L. acidophilus or Bifidobacterium spp. in yoghurts, the reliability of several enumeration media was evaluated with different commercial yoghurts. None of the media however, was found reliable thereby casting doubts on the reported cell numbers of probiotic bacteria in yoghurts. After much research,it was found that although oxygen can be detrimental to L. acidophilus and Bifidobacterium spp.in culture broths, it may not be significant for their poor survival in yoghurts. Nevertheless, techniques such as oxidative stress stress adaption, alternative packaging materials and microencapsulation as investigated in this study, can serve as general protective techniques to help yoghurt manufacturers in maintaining the recommended numbers of probiotic bacteria in their products. This would eventually assist in the efficient delivery of probiotic health benefits to yoghurt consumers. Doctor of Philosphy (PhD)

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Vlahopoulou, 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.

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Miller, Craig William. "A study of packaging methods to reduce the dissolved oxygen content in probiotic yoghurt." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/633.

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Talwalkar, Akshat. "Studies on the oxygen toxicity of probiotic bacteria with reference to Lactobacillus acidophilus and Bifidobacterium spp." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/629.

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Ying, Lee Cheng, and 李承穎. "Research of the yoghurt-drinking consumer behavior of college students in Taipei City and County." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/56543148412414104725.

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碩士 國立臺灣師範大學 人類發展與家庭學系 93 Abstract This research explores the yoghurt-drinking consumer behavior of college students in Taipei City and County, factors influencing the way consumers drink yogurt, and differences between diverse variables. Questionnaires and purposive sampling were adopted to conduct the investigation. Self-designed structured questionnaires, aiming at students from freshmen to seniors of eighteen public and private universities in Taipei City and County, were utilized to engage in the investigation of yoghurt-drinking consumer behavior. Nine hundred questionnaires were sent out, with seven hundred eighty five valid ones retrieved. The important findings are as follows: University students’ Body Mass Index (BMI), frequency of going to the toilet, and factors considered for consumption all have significant influence on the motives of drinking yoghurt. Except for the BMI, which shows a negative correlation, both the frequency of going to the toilet and factors considered for consumption exerts positive influence over the consumer behavior of drinking yoghurt. The drinking motives influence factors considered for consumption. Monthly income of a family and the drinking motives also affect the frequency of drinking yoghurt. Women score higher than men in the drinking motives and factors considered for consumption. In addition, people who had taken related courses of nutrition, biology, or chemistry have higher awareness of health and nutrition than those who hadn’t. Students of social sciences, medicine, and agriculture have stronger motives in nutrition and health, good taste, and digestion improvement than those of natural sciences and engineering. Students of natural sciences and engineering have stronger motives in thirst-quenching than those of medicine and agriculture. Likewise, students of social sciences, medicine and agriculture value more on factors considered for consumption, especially about marketing strategies, than those of natural sciences and engineering. Students who had taken related courses pay more attention to health and factors considered for consumption than those who hadn’t. Students who have a refrigerator score much higher in motives of health, good taste, and digestion improvement than those who have not, and they value the varieties of bacteria and product attributes more. Students who had taken courses of nutrition, biology, or chemistry have higher dinking frequency than those who hadn’t. As to the diverse variables of consumer behavior, differences can be observed in drinking motives and factors considered for consumption depending on the variation of consumer behavior. Keywords: consumer behavior, yoghurt, food consumption

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LIN, CHENG-TE, and 林政德. "Research of Yoghurt’s Perceived Value." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/71909282203301098366.

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碩士 國立臺北大學 企業管理學系 95 ABSTRACT Research of Yoghurt’s Perceived Value by LIN,CHENG-TE June 2007 ADVISOR(S): Dr. CHIU, KUANG-HUI and Dr. FANG,WEN-CHANG DEPARTMENT: DEPARTMENT OF BUSINESS ADMINISTRATION MAJOR：BUSINESS ADMINISTRATION DEGREE：MASTER OF BUSINESS ADMINISTRATION With the rise of health consciousness, consumers were more attentive to healthy and nutritious products. Drinking yogurt was the most eye attractive one. Marketers tried their best to learn if perceived value affects consumers’ purchasing behavior, which was also the specific aim of this study. This study developed unique perceived value scale with three constructs: functional benefit, experiential benefit, and symbolic benefit. With living attitude moderating variable AIOS, activity, interest, and opinions, this study tried to effectively segment the market and see if there is different demographic feature and perceived value in each segment. The result could offer directions to develop marketing strategies. The results showed: 1. Perceived value scale developed through focus group interview 2. Different living attitude consumers possessed significantly different perceived value 3. Consumers with different educational levels possessed significantly different experiential benefit while consumers with different income levels possessed significantly different functional benefit and experiential benefit. Key words：drinking yogurt、perceived value、Transaction Utility Theory、product perceived value、product perceived benefit、living attitude

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Capítulos de libros sobre el tema "Yoghurt research"

Lütke Entrup, M., M. Grunow, H. O. Günther, T. Seiler, and P. van Beek. "An Milp Modelling Approach for Shelf Life Integrated Planning in Yoghurt Production." In Operations Research Proceedings 2004, 67–75. Berlin, Heidelberg: Springer Berlin Heidelberg, 2005. http://dx.doi.org/10.1007/3-540-27679-3_9.

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Mepba, H. D., and T. Ademiluyi. "Effect of Temperature and Total Solid Contents on the Apparent Viscosity of Coconut Milk Yoghurts." In Advanced Materials Research, 135–43. Stafa: Trans Tech Publications Ltd., 2007. http://dx.doi.org/10.4028/0-87849-450-2.135.

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Oussaief, Olfa, Zeineb Jrad, Touhami Khorchani, and Halima El-Hatmi. "Strategies and Technologies for Camel Milk Preservation." In Handbook of Research on Health and Environmental Benefits of Camel Products, 41–53. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-1604-1.ch003.

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This chapter aimed to report the strategies and technologies for camel milk preservation. Raw camel milk is easily spoiled owing to its nutrient content, which provides an ideal substrate for the development of microorganisms. Several traditional methods have been conducted in order to increase the shelf life of camel milk including fumigation of milk containers, simple evaporative cooling, chilling, freezing, pasteurization, and milk processing into many products like fermented camel milk, butter, and ghee. Modern technologies are used nowadays to preserve camel milk including freeze-drying, spray drying, high hydrostatic pressure, and sterilization. Besides, many value-added products are produced like yoghurt, cheese, ice cream, snacks, and camel milk protein hydrolysates, which are used in the field of functional food and nutraceuticals. The non-marketed camel milk is sold at a lower price or consumed at the household level in tea or after processing it into naturally fermented milk.

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Nikolova, Dilyana, Ramize Hoxha, Nikola Atanasov, Elena Trifonova, Lili Dobreva, Veronica Nemska, Yana Evstatieva, and Svetla Danova. "From Traditional Bulgarian Dairy Products to Functional Foods." In Dairy Processing - From Basics to Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.108998.

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Production of the traditional yoghurt, white-brined cheese, and yellow cheese, named “kashkaval”, in the Bulgarian region determines everyday consumption and health benefits for the local population. Аrtisanal dairy products and their autochthonous microbiota are a promising source for the research and creation of new minimally treated, but safe, functional and delicious food. The species from Lactobacillaceae are used in different fermentation technologies, improving the structure, taste, and aroma of the final products. These products possess a prolonged shelf life due to the biopreservative capabilities of the lactic acid bacteria (LAB) strains, their positive health impact, and many physiological functions in the body. This chapter examines the traditional and modern technologies for the production of typical Bulgarian dairy products. Based on the studies of artisanal products, different LAB species from non-starter microbiota are presented, which contribute to the organoleptic qualities of the products and their beneficial properties. The research focus is aimed at the evaluation of various functional characteristics of non-starter strains, such as metabolic activity and food biopreservation. The long-term goal is to study the tradition to create new functional formulas that are the desired and effective factors for health and longevity.

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Flambard, B., and E. Johansen. "Developing a functional dairy product: from research on Lactobacillus helveticus to industrial application of Cardi-04 ™ in novel antihypertensive drinking yoghurts." In Functional Dairy Products, 506–20. Elsevier, 2007. http://dx.doi.org/10.1533/9781845693107.3.506.

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Actas de conferencias sobre el tema "Yoghurt research"

Lawal, R. A., H. Musa, M. S. Adebusoye, and U. S. Haruna. "Motivational Strategies as Determinants of Lecturers’ Effectiveness in Nigerian Private Universities Amidst Covid-19 Lockdown: Evidence from Al-Hikmah University, Ilorin, Nigeria." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28p9.

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Brevibacterium linens has long been recognized as an important dairy microorganism. This study investigated Assessment of Syneresis in yoghurt produced from fresh cow milk using Bervibacterium linens as starter culture. Bervibacterium linens was isolated from sample of cheese (procured from Jos metropolis). The milk samples were clarified to remove foreign materials, pasteurized at 65oC for 30min to destroy pathogenic materials and later cooled to temperature of 42oC and B. linens was inoculated in pasteurized milk to compare its potential as starter culture against common starter culture (L.bulgaricus and S. thermophlius) , the mixture allowed to ferment for 4 hrs. The semi- solid curds were homogenized; package and cool at 4oC and the same method was repeated for common starter yoghurt. Syneresis was determined by using centrifugal method. The result of syneresis of yoghurt produced Brevibacteriu linens as starter was significant (p<0.05) lower than that produced from common starter culture. The usage of B. linens as starter culture should be encouraged in dairy industries. Keywords: Syneresis, cow milk, yoghurt, Bervibacterium linens, starter culture.

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Lantika, Uci Ary, Yuktiana Kharisma, Yuke Andriane, R. Anita Indriyanti, Antia Ayudika, Yesica Fitri, and R. Handayani. "Can Purple Sweet Potato Yoghurt Control Weight Gain?" In 2nd Social and Humaniora Research Symposium (SoRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200225.135.

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Athukorala, S. C., H. M. A. L. Hennayaka, S. M. L. P. Rathnayake, M. Hariluxman, J. R. Gamage, and R. A. R. C. Gopura. "A Reverse Vending Machine for Sorting Yoghurt Cups and PET Bottles." In 2021 Moratuwa Engineering Research Conference (MERCon). IEEE, 2021. http://dx.doi.org/10.1109/mercon52712.2021.9525682.

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Han Liu, Hong Guan, Qi Zhang, Wenqin Yang, and Jicheng Liu. "Research on yoghurt of plant protein fermented by Bifidobacteria adolescentic." In 2011 International Conference on Remote Sensing, Environment and Transportation Engineering (RSETE). IEEE, 2011. http://dx.doi.org/10.1109/rsete.2011.5966181.

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Xiao, Lizhong, Yuan Liu, and Huaixiang Tian. "Research on Model for Sensory Quality of Yoghurt Based on Stacking." In 2019 12th International Symposium on Computational Intelligence and Design (ISCID). IEEE, 2019. http://dx.doi.org/10.1109/iscid.2019.00040.

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