4. Coconut yoghurt “A great source of fat and some have active live cultures of over 1 billion such asCOYO.” Image: iStock 5. Micro algae “Think chlorella and spirulina increase bifidobacteria and lactobacillus.” 6. Dosa “Commonly cooked in India, dosa is made from fermenting rice...
Yoghurt is a fermented dairy food that is produced commercially from pasteurized milk using strains of Lac. delbrueckii subsp. bulgaricus and Streptococcus thermophilus starter cultures. While Str. thermphilus is responsible for the metabolism of lactose sugar to produce lactic acid, which enhances ...
5.5 or higher and the fermented dairy product being buttermilk, sour milk cream, sour milk, cream cheese, fermented whey and/or kefir (a milk product similar to yoghurt).doi:DE19938434 A1BUESE FRIEDRICHKOPPERS WERNER
5.5 or higher and the fermented dairy product being buttermilk, sour milk cream, sour milk, cream cheese, fermented whey and/or kefir (a milk product similar to yoghurt).KOPPERS, WERNERBUESE, FRIEDRICH
A METHOD FOR MANUFACTURE OF NON-DAIRY YOGHURT PRODUCTFRIDMAN E
The effect of Arrowroot (Maranta arundinacea) extract on the survival of probiotic bacteria in set yoghurt. Int. J. Sci. Res. Publ. 2012, 2, 1–4. 109. Huang, Y.; Adams, M.C. In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria. Int...
Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J. 1997, 7, 31–41. [Google Scholar] [CrossRef] Batista, A.L.D.; Silva, R.; Cappato, L.P.; Almada, C.N.; Garcia, R.K.A.; Silva, M.C.; Raices, R.S.L.; Arellano,...
Other authors [13] have indicated that the addition of aqueous or alcoholic thyme extracts to yoghurt inhibited the development of moulds and yeasts. On the other hand, it has been indicated that the microbial counts of non-sporulated aerobic bacteria communities and other food contaminating ...
Other authors [13] have indicated that the addition of aqueous or alcoholic thyme extracts to yoghurt inhibited the development of moulds and yeasts. On the other hand, it has been indicated that the microbial counts of non-sporulated aerobic bacteria communities and other food contaminating ...