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https://www.readbyqxmd.com/read/28637531/minimising-generation-of-acid-whey-during-greek-yoghurt-manufacturing
#1
Gangani Uduwerella, Jayani Chandrapala, Todor Vasiljevic
Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey...
June 22, 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28627333/influence-of-preservation-methods-on-the-quality-of-colostrum-sourced-from-new-zealand-dairy-farms
#2
K S Denholm, J C Hunnam, E L Cuttance, S McDougall
AIMS: To assess the effect of two temperatures (ambient temperature and 4 °C), three preservation methods (no preservative, yoghurt and potassium sorbate), and two periods of storage (3 and 7 days) on Brix and total bacterial and coliform counts of colostrum collected from New Zealand dairy farms. METHODS: One litre of colostrum destined to be fed to newborn calves was collected from 55 New Zealand dairy farms in the spring of 2015. Six aliquots of 150 mL were obtained from each colostrum sample, with two aliquots left untreated, two treated with potassium sorbate and two with yoghurt, and one of each pair of aliquots stored at ambient temperature and the other at 4°C All samples were tested for Brix, total bacterial counts and coliform counts before treatment (Day 0), and after 3 and 7 days of storage...
June 18, 2017: New Zealand Veterinary Journal
https://www.readbyqxmd.com/read/28578054/formation-of-tyramine-in-yoghurt-during-fermentation-interaction-between-yoghurt-starter-bacteria-and-lactobacillus-plantarum
#3
Cemile Yılmaz, Vural Gökmen
This study aimed to investigate the formation of tyramine during yoghurt fermentation with the focus on interaction between Streptococcus thermophilus RSKK 04082, Lactobacillus delbrueckii subsp. bulgaricus DSM 20081 and Lactobacillus plantarum RSKK 02030. These microorganisms were used in the yoghurt fermentation as single strains or mixed cultures containing double or triple strains. The interactions between microorganisms have been also revealed by determining total free amino acids and the pH of the medium together with the microbial count of the strains...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28536022/effect-of-microencapsulation-using-extrusion-technique-on-viability-of-bacterial-cells-during-spray-drying-of-sweetened-yoghurt
#4
Dibyakanta Seth, Hari Niwas Mishra, Sankar Chandra Deka
An improved extrusion spraying technique was employed for encapsulation of mixed bacteria culture of Streptococcus thermophilus and Lactobacillus bulgaricus using sodium alginate as the coating material for the purpose of better survival during spray drying of sweetened yoghurt. The effects of nozzle air pressure (200, 300, 400 and 500kPa), sodium alginate concentration (1%, 1.5%, 2%, 2.5% and 3% w/v), calcium chloride concentration (0.1, 0.2, 1M) and hardening time (15, 30, 45 and 60min) on the viability of encapsulated bacteria were investigated...
May 20, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28524017/effect-of-homogenisation-in-formation-of-thermally-induced-aggregates-in-a-non-and-low-fat-milk-model-system-with-microparticulated-whey-proteins
#5
Isabel Celigueta Torres, Gema Nieto, Tommy Nylander, Adam Cohen Simonsen, Alexander Tolkach, Richard Ipsen
The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer...
May 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28513755/re-assembled-casein-micelles-improve-in-vitro-bioavailability-of-vitamin-d-in-a-caco-2-cell-model
#6
Yifat Cohen, Moran Levi, Uri Lesmes, Marielle Margier, Emmanuelle Reboul, Yoav D Livney
The pandemic of vitamin D (VD) deficiency, and the global rise in obesity stimulate a need for staple low-fat foods and beverages enriched with VD. In light of consumer demand for a clean label, the use of natural endogenous food ingredients as delivery vehicles is of great interest. To this end, re-assembled casein micelles (rCM) have been shown to help retain VD during processing and shelf life and provide high bioavailability in low-fat milk and non-fat yoghurt. This follow-up study focused on the performance of VD-loaded rCM after drying and reconstitution, considering VD retention during simulated digestion, and the subsequent in vitro bioavailability of the vitamin...
May 17, 2017: Food & Function
https://www.readbyqxmd.com/read/28432677/development-of-yoghurt-with-ju%C3%A3-ara-pulp-euterpe-edulis-m-and-the-probiotic-lactobacillus-acidophilus-la5
#7
Marina V Geraldi, Fabricio L Tulini, Vanessa M Souza, Elaine C P De Martinis
Yoghurts are dairy products consumed worldwide and can be supplemented with substances that provide extra health benefits as well as probiotic strains. In this context, the present study aimed to prepare a yoghurt added of juçara (Euterpe edulis M.) pulp and the commercial probiotic strain Lactobacillus acidophilus La5. Moreover, the probiotic survival during storage and after in vitro exposure to simulated gastric and enteric conditions was evaluated. Four formulations of yoghurt were prepared: (a) natural yoghurt, (b) yoghurt added of probiotic, (c) yoghurt added of juçara pulp, and (d) yoghurt added of probiotic culture and juçara pulp...
April 21, 2017: Probiotics and Antimicrobial Proteins
https://www.readbyqxmd.com/read/28396985/do-dietary-habits-influence-trace-elements-release-from-fixed-orthodontic-appliances
#8
Paulina Wołowiec, Katarzyna Chojnacka, Bartłomiej W Loster, Marcin Mikulewicz
The objective was to investigate the effect of dietary habits on the release of Cr and Ni ions from orthodontic appliances by hair mineral analysis. Patients (N = 47) underwent electronic questionnaire survey to investigate the effect of dietary habits on Cr and Ni levels in hair. The research was carried out on hair sampled at the beginning and in the 4th, 8th, and 12th months of the treatment. The content of Cr and Ni in the collected samples was determined by ICP-OES. The study showed that consumption of acidic dietary products may have the effect on increasing the release of Cr and Ni ions from orthodontic appliances...
April 11, 2017: Biological Trace Element Research
https://www.readbyqxmd.com/read/28378296/associations-between-dietary-patterns-socio-demographic-factors-and-anthropometric-measurements-in-adult-new-zealanders-an-analysis-of-data-from-the-2008-09-new-zealand-adult-nutrition-survey
#9
K L Beck, B Jones, I Ullah, S A McNaughton, S J Haslett, W Stonehouse
PURPOSE: To investigate associations between dietary patterns, socio-demographic factors and anthropometric measurements in adult New Zealanders. METHODS: Dietary patterns were identified using factor analysis in adults 15 years plus (n = 4657) using 24-h diet recall data from the 2008/09 New Zealand Adult Nutrition Survey. Multivariate regression was used to investigate associations between dietary patterns and age, gender and ethnicity. After controlling for demographic factors, associations between dietary patterns and food insecurity, deprivation, education, and smoking were investigated...
April 4, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28370110/steady-dynamic-and-structural-deformation-three-interval-thixotropy-test-characteristics-of-gluten-free-tarhana-soup-prepared-with-different-concentrations-of-quinoa-flour
#10
M Kürşat Demir, Gözde Kutlu, Mustafa T Yilmaz
Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28340269/prevention-of-dna-damage-and-anticarcinogenic-activity-of-activia-%C3%A2-in-a-preclinical-model
#11
S M A Limeiras, F M Ogo, L A L Genez, C M Carreira, E J T Oliveira, L R Pessatto, S C Neves, J R Pesarini, L C Schweich, R A Silva, W B Cantero, A C M B Antoniolli-Silva, R J Oliveira
Colorectal cancer is a global public health issue. Studies have pointed to the protective effect of probiotics on colorectal carcinogenesis. Activia(®) is a lacto probiotic product that is widely consumed all over the world and its beneficial properties are related, mainly, to the lineage of traditional yoghurt bacteria combined with a specific bacillus, DanRegularis, which gives the product a proven capacity to intestinal regulation in humans. The aim of this study was to evaluate the antigenotoxic, antimutagenic, and anticarcinogenic proprieties of the Activia product, in response to damage caused by 1,2-dimethylhydrazine (DMH) in Swiss mice...
March 22, 2017: Genetics and Molecular Research: GMR
https://www.readbyqxmd.com/read/28333071/combined-effects-of-curcumin-and-lycopene-or-bixin-in-yoghurt-on-inhibition-of-ldl-oxidation-and-increases-in-hdl-and-paraoxonase-levels-in-streptozotocin-diabetic-rats
#12
Renata Pires Assis, Carlos Alberto Arcaro, Vânia Ortega Gutierres, Juliana Oriel Oliveira, Paulo Inácio Costa, Amanda Martins Baviera, Iguatemy Lourenço Brunetti
Combination therapy using natural antioxidants to manage diabetes mellitus and its complications is an emerging trend. The aim of this study was to investigate the changes promoted by treatment of streptozotocin (STZ)-diabetic rats with yoghurt enriched with the bioactives curcumin, lycopene, or bixin (the latter two being carotenoids). Antioxidants were administered individually, or as mixtures, and biomarkers of metabolic and oxidative disturbances, particularly those associated with cardiovascular risk, were assessed...
March 23, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#13
Regina Wierzejska, Magdalena Siuba-Strzelińska, Mirosław Jarosz
Background: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods: The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28294168/assessment-of-the-construct-validity-of-the-australian-health-star-rating-a-nutrient-profiling-diagnostic-accuracy-study
#14
S L Cooper, F E Pelly, J B Lowe
BACKGROUND/OBJECTIVES: Nutrient profiling models classify the healthiness of foods based on their nutritional composition and provide the science that underlies nutrition signposting schemes. The two objectives were to examine the construct validity of the Health Star Rating (HSR) system by determining its diagnostic accuracy and to detect the optimal HSR cutoff points to define healthiness in packaged dairy foods. We hypothesised that ultra-processed dairy, defined by NOVA, would have less stars (less healthy) and non-ultra-processed dairy would have more stars (more healthy)...
March 15, 2017: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28288581/prevalence-virulence-factor-genes-and-antibiotic-resistance-of-bacillus-cereus-sensu-lato-isolated-from-dairy-farms-and-traditional-dairy-products
#15
James Owusu-Kwarteng, Alhassan Wuni, Fortune Akabanda, Kwaku Tano-Debrah, Lene Jespersen
BACKGROUND: B. cereus are of particular interest in food safety and public health because of their capacity to cause food spoilage and disease through the production of various toxins. The aim of this study was to determine the prevalence, virulence factor genes and antibiotic resistance profile of B. cereus sensu lato isolated from cattle grazing soils and dairy products in Ghana. A total of 114 samples made up of 25 soil collected from cattle grazing farm land, 30 raw milk, 28 nunu (yoghurt-like product) and 31 woagashie (West African soft cheese)...
March 14, 2017: BMC Microbiology
https://www.readbyqxmd.com/read/28246573/milk-hygiene-in-rural-southwestern-uganda-prevalence-of-mastitis-and-antimicrobial-resistance-profiles-of-bacterial-contaminants-of-milk-and-milk-products
#16
Paul Ssajjakambwe, Gloria Bahizi, Christopher Setumba, Stevens M B Kisaka, Patrick Vudriko, Collins Atuheire, John David Kabasa, John B Kaneene
Mastitis and antimicrobial resistance are a big challenge to the dairy industry in sub-Saharan Africa. A study was conducted in Kashongi and Keshunga subcounties of Kiruhura District (in Uganda) where the government and private sector have deliberate programs to improve production efficiency, quality, and safety of milk and its products. The study aimed to determine the prevalence of mastitis, its common causative agents, antimicrobial sensitivity of mastitis causing organisms, and contaminants of processed milk products: yoghurt and ghee...
2017: Veterinary Medicine International
https://www.readbyqxmd.com/read/28245227/delivery-of-iron-fortified-yoghurt-through-a-dairy-value-chain-program-increases-hemoglobin-concentration-among-children-24-to-59-months-old-in-northern-senegal-a-cluster-randomized-control-trial
#17
Agnes Le Port, Tanguy Bernard, Melissa Hidrobo, Ousmane Birba, Rahul Rawat, Marie T Ruel
BACKGROUND: Innovative strategies are needed to enhance the nutritional impact of agriculture. Value chain approaches, which use supply chains to add value (usually economic) to products as they move from producers to consumers, can be used to increase access to nutritious foods and improve nutritional status. This study tested whether a dairy value chain could be used to distribute a micronutrient-fortified yoghurt (MNFY) (conditional upon the producer supplying a minimum amount of cow milk/day) to improve hemoglobin and reduce anemia among preschool children in a remote area in Northern Senegal...
2017: PloS One
https://www.readbyqxmd.com/read/28242936/effect-of-flaxseed-oil-and-flour-on-sensory-physicochemical-and-fatty-acid-profile-of-the-fruit-yoghurt
#18
S Siva Kumar, B V Balasubramanyam, K Jayaraj Rao, P Heartwin Amala Dhas, B Surendra Nath
The objective of this study was to incorporate flaxseed oil, flaxseed flour and fruits for the preparation of fruit yoghurt and analysed for their sensory, physicochemical and fatty acid profile. Overall acceptability of sensory scores indicates that fruit yoghurt (20% fruit and sugar mixture) with incorporation of flaxseed oil up to 2% and flaxseed flour up to 1% in combination can be used for preparation of fruit yoghurt with acceptable sensory attributes. The scores drastically reduced for yoghurt samples wherein 2% flaxseed flour was incorporated...
February 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28187330/experimental-effect-of-ozone-upon-the-microbial-flora-of-commercially-produced-dairy-fermented-products
#19
A Alexopoulos, S Plessas, Y Kourkoutas, C Stefanis, S Vavias, C Voidarou, I Mantzourani, E Bezirtzoglou
Ozone was used to control spoilage microorganisms during the manufacturing of dairy products. Ozone stream was applied onto the surface of freshly filled yoghurt cups just before storage for curd development in order to prevent cross contamination from spoilage airborne microorganisms. Accordingly, brine solution was bubbled with ozone for various periods of time and used for ripening of white (feta type) cheese. Both products were subjected to a continuous monitoring of microbial load and also tested for their sensorial properties...
January 27, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28182844/characterization-of-antibiotic-resistance-genes-from-lactobacillus-isolated-from-traditional-dairy-products
#20
Huiling Guo, Lin Pan, Lina Li, Jie Lu, Laiyu Kwok, Bilige Menghe, Heping Zhang, Wenyi Zhang
Lactobacilli are widely used as starter cultures or probiotics in yoghurt, cheese, beer, wine, pickles, preserved food, and silage. They are generally recognized as safe (GRAS). However, recent studies have shown that some lactic acid bacteria (LAB) strains carry antibiotic resistance genes and are resistant to antibiotics. Some of them may even transfer their intrinsic antibiotic resistance genes to other LAB or pathogens via horizontal gene transfer, thus threatening human health. A total of 33 Lactobacillus strains was isolated from fermented milk collected from different areas of China...
March 2017: Journal of Food Science
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