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Abstract
The sensory characteristics of goat yogurt could be greatly improved by integrating to a culture typical of yogurt starters, Streptococcus thermophilus, Lactobacillus delbrueckii spp. bulgaricus, with cultures of Leuconostoc lactis. The addition of L. lactis requires the use of the definition of “fermented milk” to the product, although it is prepared according to the same technology. The...
Yogurt was produced using camel milk (CAM). Stabilizers (CMC, pectin, gum acacia, or alginate) were added at 0.6% to improve the texture and acceptability of CAM yogurt. The pH (4.59–4.63) and titratable acidity (0.71–0.87 %) of the CAM yogurt product were different from cow milk control yogurt. CAM yogurt contained 10.6 mg/mL of lactic acid based on HPLC. The separated whey (33.5%) of CAM yogurt...
Riboflavin deficiency is common in many parts of the world, particularly in developing countries. The use of riboflavin-producing strains in the production of dairy products such as fermented milk, yogurt, and cheese is feasible and economically attractive because it would decrease the costs involved during conventional vitamin fortification and satisfy consumer demands for healthier foods. The present...
Le developpement de la recherche sur les proprietes du yaourt et des laits fermentes a amene les auteurs de cette revue a rassembler les donnees les plus pertinentes de la litterature sur les proprietes sante de ces produits contenant des bacteries vivantes en grand nombre. Ce travail apporte un complement de connaissances sur le maintien de la vitalite des germes presents dans les differents produits,...
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