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Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes
Yoghurt and Sucralose Low-calorie Cakes
2016/6/2
In this study we had replaced sucrose with sucralose in the manufacture of sponge cake and yoghurt cake. These cakes were chosen because their ingredients include little fat so they were of low calori...
Fermentation of soymilk by yoghurt and bifidobacteria strains
acetaldehyde acetic acid isoflavones lactic acid
2015/7/28
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) w...
Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice
Strawberry Orange Grapes Juice
2016/6/1
Dahi or yoghurt is the most popular milk product owing to its particular physical, nutritional, microbiological and organoleptic properties. The research was conducted to prepare fruit yoghurt fortifi...
Applications of Inulin and Mucilage as Stabilizers in Yoghurt Production
Yoghurt Production Inulin and Mucilage
2016/5/31
The present study aimed to test some of natural products as stabilizers for yoghurt containing inulin and mucilage for enhancement its properties as a functional foods. Yoghurt containing natural stab...
Some Technological and Compositional Aspects of Set Yoghurt from Reconstituted Whole and Mixed Milk Powder
Set yoghurt whole milk powder skim milk powder composition quality shelf life
2010/12/16
Some Technological and Compositional Aspects of Set Yoghurt from Reconstituted Whole and Mixed Milk Powder。
COMPARISON OF THE EFFECT OF A PROBIOTIC YOGHURT AND ORDINARY YOGHURT ON SERUM CHOLESTEROL LEVELS IN SUBJECTS WITH MILD TO MODERATE HYPERCHOLESTEROLEMIA
Yoghurt Probiotics Lactobacillus Bifidobacterium Blood lipids
2010/1/4
Background: Cardiovascular diseases are the first cause of death in Iran and hypercholesterolemia is one of the most important risk factors. This problem could be partially managed by dietary modifica...
Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt
probiotic yogurt total solids probiotic survival physiochemical properties sensory properties
2009/3/3
Skim milk with 8.5% total solids was concentrated to 15 and 20% total solids by vacuum evaporation and inoculated with probiotic Lactobacillus. Yoghurts were incubated at 42oC and stored at 4oC. Sur...
Destructive Effects of Classical Viscosimeters on the Microstructure of Yoghurt Gel
Viscosity Yoghurt Destruction
2009/1/13
The effects of empirical viscosity measuring techniques that are commonly used in the determination of the viscosity of weak viscoelastic gels such as yoghurt on the microstructure of yoghurt were inv...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
Soy-yoghurt fruit flavours acceptability
2008/11/1
The effects of different flavouring/colouring agents and fruits on the quality and acceptability of stirred soy-yoghurt were studied. Soy-yoghurts flavoured with strawberry, vanilla, orange, orange fr...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Rheological and sensory characteristics of yoghurt-modified mayonnaise
mayonnaise rheology sensory analysis texture yoghurt
2014/3/3
Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield val...
Ethnocentrism and consumer evaluations of Czech made yoghurt
CETSCALE country-of-origin conjoint analysis consumer preferences
2014/3/28
In identifying perceptions and attitudes relevant to consumer acceptance of goods originating in different countries, it would be extremely helpful for marketers to have a meaningful and consistent me...
An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt
yoghurt Str thermophilus Lb. bulgaricus ninhydrin
2010/11/23
The proteolysis degree in ewes' milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp. bulgaricus strains, as well as by their 20 combinations in ewes' milk yoghurt, was determine...