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Showing 1 to 20 of 36 for “"Yoghurt"”.
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Influence of probiotic organisms on release of bioactive compounds in yoghurt and soy yoghurt
Viability and metabolic activities are important characteristics of probiotic microorganisms. They give rise to therapeutic benefits as well as increase physiological activity of cultured products through liberation of a number of bioactive peptides and activation of latent compounds such as …
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Analisis penerapan etika bisnis Islam terhadap tingkat profitabilitas Rumah Yoghurt berdasarkan perspektif karyawan: Studi kasus pada Rumah Yoghurt di Kota Batu
… Islam terhadap tingkat profitabilitas Rumah Yoghurt berdasarkan perspektif karyawan. Penelitian menggunakan pendekatan kualitatif deskriptif, yang menggambarkan secara sistematis tentang fokus penelitian yaitu hubungan penerapan etika bisnis Islam dengan tingkat profitabilitas perusahaan …
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Factors affecting viability of yoghurt and probiotic bacteria in commercial starter cultures
… identify the factors affecting the viability of yoghurt bacteria {Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) in commercial starter cultures. T o achieve the objectives of the study, it was …
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Pengaruh konsentrasi starter bakteri Lactobacillus bulgaricus dan Streptococcus thermophilus terhadap kualitas yoghurt susu kambing
INDONESIA: Yoghurt adalah produk susu fermentasi dengan penambahan starter bakteri asam laktat. Bakteri yang berperan dalam proses fermentasi yoghurt pada umumnya adalah Lactobacillus bulgaricus dan Streptococcus thermophilus. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi, …
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Quality and storage stability of yoghurt produced from pigeon pea milk supplemented with Propionibacterium freudenreichii
Submitted in fulfilment of the academic requirements for the Degree in Master's in Food Science and Technology, Durban University of Technology, Durban, South Africa, 2017.
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The influence of bacteriocin-producing probiotic starter cultures on fermentation time and post-acidification in yoghurt
… to study viability of probiotic bacteria in yoghurt and observe fermentation time and post-acidification.
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Barriers, facilitators and strategies to increasing milk, yoghurt and soft cheese intakes: A cross cultural perspective
… (manner) of consumption. Soft dairy, i.e., milk, yoghurt, and other fermented products, and soft cheese, have been associated with health, as they provide macro- and micronutrients that are fundamental to maintaining a healthy diet. Along with their health benefits, these products are more …
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Pengaruh variasi konsentrasi dan perbandingan starter bakteri (Lactobacillus acidophilus) dan (Bifidobacterium bifidum) terhadap kualitas yoghurt susu kambing
… telah banyak dilakukan, diantaranya adalah Yoghurt. Yoghurt merupakan produk fermentasi umumnya menggunakan susu sapi yang dibuat dengan menggunakan bakteri asam laktat. Pada penelitian ini, yoghurt dibuat dengan menggunakan susu kambing dengan bakteri asam laktat Lactobacillus acidophilus, …
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Pengaruh Pemberian variasi konsentrasi konsorsium starter bakteri dan susu skim terhadap kualitas yoghurt susu kacang hijau (Phaseolus radiatus)
INDONESIA: Yoghurt merupakan salah satu produk pangan fermentasi berbahan baku susu yang biasanya terbuat dari hewani seperti susu sapi dan susu kambing. Disamping itu, kacang-kacangan juga bisa dijadikan alternatif dalam pembuatan yoghurt dengan cara diambil sarinya kemudian difermentasi …
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Use Of Cryoprotectants, Prebiotics And Microencapsulation of Bacterial Cells in Improving the Viability of Probiotic Organisms in Freeze-Dried Yoghurt
… of probiotic organisms within freeze-dried yoghurt during processing and storage. Initially, probiotic organisms including Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Bifidobacterium spp. were incorporated in reconstituted skim milk and freeze-dried in order …
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Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt
The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of …
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Sensorial, cultural and volatile properties of dairy powders, yoghurt and butter from pasture and non-pasture cow diets
… such as; whole milk powder, skim milk powder, yoghurt and salted butter. This information was also utilised with gas chromatography olfactometry (GC-O) and sensory analysis to determine which specific compounds are most likely influencing sensory perception. In addition the impact of cow diet …
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The proteolytic activity of yoghurt and probiotic bacteria for the improved viability of probiotic bacteria in fermented milk products
The proteolytic activity of various strains of yoghurt and probiotic bacteria, particularly their amino-, di-, tri- and endo-peptidase activities was studied. Nine strains of Streptococcus thermophilus, 6 strains of Lactobacillus delbrueckii ssp. bulgaricus, 14 strains of Lactobacillus acidophilus …
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Fermented foods production using isolated Lactobacillaceae species for the improvement of vaginal health: the case of mageu and yoghurt
… African women. In this dissertation, mageu and yoghurt are investigated for their potential as probiotic delivery vehicles. Previously isolated Lactobacillaceae strains from the genital tracts of healthy South African women are tested for their ability to ferment maize meal to mageu and milk to …
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The impact of brand equity on consumer buying behaviour among bottom of the pyramid consumers in South Africa: A case study of Parmalat yoghurt
… brand equity on purchase intention of Parmalat yoghurt in the South African BoP market using socio-economic status, price sensitivity and sales promotion as mediating variables. Data was collected from 289 South African BoP consumers residing in Soweto. The study tested six hypotheses using PLS- …
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Human intestinal microbiota and metabolites they produce in relation to host health
… this strain was used in both the manufacture of yoghurt and an animal study. In total, 38 B. longum strains, obtained from infants and adults, were assessed in vitro for the selected probiotic traits using a combined phenotypic and molecular approach. Differentiation of the 38 strains using …
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Investigation of exopolysaccharide production by lactic acid bacteria.
… used in the dairy industry for the production of yoghurt and fermented drinks products. For many years EPS producing lactic acid bacteria have been used by the dairy industry as a thickening agent in the production of yoghurt. However, this EPS producing trait is unstable and is readily lost which …
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An investigation into novel bacteriocin producers isolated for shelf life extension of dairy products
… demonstrate factors which affect the quality of yoghurt and extend the shelf life of pasteurised milk, and detail the identification of antimicrobial producing organisms and their characterization. Chapter 1 first describes food-borne pathogens associated with raw milk and the risks associated …
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Formulation and preparation of niosomes containing bioactive compounds
… film hydration method, and their suitability as yoghurt additive was studied. Dodecanol was selected as a membrane stabilizer to avoid potential adverse health effects of cholesterol, as well as the rejection by the consumer of this functional food. A factorial design of experiments was carried …
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