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Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that are prone to structural rearrangements. The physical properties of yogurt gels can be qualitatively explain...
Quality of Irradiated Plain Yogurt during Storage at Different Temperatures
Plain Yogurt Irradiation Lactic Acid Bacteria Allergenicity Sensory
2016/4/29
To develop a safer yogurt for immuno-compromised or allergy patients and to extend shelf-life, a plain yogurt was irradiated with doses of 0, 1, 3, 5, and 10 kGy using a gamma ray and the chemical and...
ASSIMILATION (IN VITRO) OF CHOLESTEROL BY YOGURT BACTERIA
Streptococcus thermophilus Lactobacillus bulgaricus cholesterol
2010/12/23
A considerable variation is noticed between the different species studied and even between the strains of the same species, in the assimilation of cholesterol in synthetic media, in presence of differ...
Fermentation for Liquid-type Yogurt with Lactobacillus casei 911LC
Fermentation Time Liquid-type Yogurt Lactobacillus casei
2016/4/18
This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at 37째C. The pH decreased up to 32 h and plauteaued thereafter, ...
Studies on Lao-Chao Culture Filtrate for a Flavoring Agent in a Yogurt-Like Product
Lao-Chao Culture Filtrate Flavor Taste Fermentation Sensory
2016/4/8
Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize com...