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Background: Despite evidence for the beneficial effects of probiotics and low-fat dairy products, to our knowledge, no study has compared the beneficial effect on weight loss of consuming a probiotic ...
To improve properties of low-fat yoghurt and kariech cheese, two mixed cultures of Exopolysaccharide (EPS)-producing Lactic Acid Bacteria (LAB) were used to manufacture them. To study the activity of ...
Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. ...
Soymilk prepared from germinated soybean [Glycine max (L.) Merrill] with different hypocotyl lengths was fermented at 42 °C for approx. 4 h to produce soy yogurt (sogurt) with the combined probiotic...
The objective of this study was to use date palm syrup as a part of water (v/v) used in reconstituting skim milk powder in processing yogurt with 14% total solids. Physical properties such as sensory ...
The relationship between electric impedance spectroscopy (EIS) parameters and the conventional parameters of pH, acidity and hardness was discussed to evaluate the technique’s applicability as an on-l...
The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmissi...
Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and tex...
Response surface methodology was used to establish a relationship between total solids content, milk base, heat treatment temperature, and sample temperature, and consistency index, flow behaviour ind...
The effects of encapsulated strains of lactic acid bacteria on the textural properties of yogurt were determined. Yogurt made with encapsulated nonropy single strains of lactobacilli exhibited the low...
Low-fat ice cream mix was fermented with probiotic-supplemented and traditional starter culture systems and evaluated for culture survival, composition, and sensory characteristics of frozen product. ...
To determine whether ingestion of yogurt would alter human intestinal bacterial composition and whether Bifidobacterium numbers would increase in the intestine, 34 healthy volunteers were studied. The...
The antioxidative activity of the intracellular extracts of yogurt organisms was investigated. All 11 strains tested, including five strains of Streptococcus thermophilus and six strains of Lactobacil...
Sweetened low fat (1%) plain yogurt and low fat Swiss-style strawberry and lemon yogurts were manufactured using cream, nonfat dry milk, sugar, stabilizer (a blend of modified food starch, carrageenan...
Whey peptides in a yogurt-like product fermented by Lactobacillus helveticus CPN4 were fractionated by a Sep-pak C-18 cartridge followed by two-step reverse-phase HPLC. The antihypertensive activity w...

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