Latest Research on Yoghurt: Nov – 2019

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Latest Research on Yoghurt: Nov – 2019

November 18, 2019 Nutrition & Food 0

Evaluation of encapsulation techniques of probiotics for yoghurt

The health edges provided by probiotic bacterium have semiconductor diode to their increasing use in soured and different dairy farm product. However, their viability in these product is low. Encapsulation has been investigated to safeguard the bacterium within the product’s surroundings and improve their survival. There square measure 2 common encapsulation techniques, specifically extrusion and emulsion, to encapsulate the probiotics for his or her use within the soured and different dairy farm product. This review evaluates the deserves and limitations of those 2 techniques, and additionally discusses the supporting materials and special treatments utilized in encapsulation processes. [1]

Yoghurt. Scientific grounds, technology, manufacture and preparations.

After a brief introductory chapter on the history of yogurt and also the recent will increase in its consumption, the characteristics of yogurt organisms and their organic chemistry activity throughout carboxylic acid fermentation are mentioned, still because the effects of yogurt cultures and process on flavour, consistency, viscousness and nutritious price of yogurt. producing procedures and instrumentation, and cultures for various sorts of yogurt, are then mentioned on the premise of literature knowledge and also the authors’ own sensible expertise. method lines for yogurt (especially fashionable continuous lines) are represented with the help of flow diagrams. A special chapter surveys the varied yogurt varieties (grouped in keeping with their operate, viz. nutritive, health-maintaining, therapeutic or dietetic) and provides recipes supported them. [2]

Should yoghurt cultures be considered probiotic?

Probiotics square measure live micro-organisms that once administered in adequate amounts confer a health profit on the host. Consumption of dairy product has been shown to induce measurable health advantages connected to the presence of live bacterium. variety of human studies have clearly incontestable  that dairy product containing viable bacterium (Streptococcus thermophilus and true bacteria delbrueckii sp. bulgaricus) improves disaccharide digestion and eliminates symptoms of hereditary disease. Thus, these cultures clearly fulfil the present idea of probiotics. [3]

Is consuming yoghurt associated with weight management outcomes? Results from a systematic review

Background: yoghourt is a component of the diet of the many individuals worldwide and is usually recognised as a ‘health food’. medicine studies recommend that yoghourt is also helpful as a part of weight management programs. within the absence of comprehensive systematic reviews, this systematic review investigated the result of yoghourt consumption by apparently healthy adults on weight-related outcomes. [4]

Development of Yoghurt from Combination of Goat and Cow Milk

This study describes the technology of dairy product preparation from goat and cow milk together quantitative relation of 100:0, 70:30, 50:50, 30:70 and 0:100. The formulation of dairy product includes the mixture of goat and cow milk, cellulose LM-106AS and YM-115-L, prebiotic lactitol and Bifidobacterium and true bacteria ferments. Goat milk could be a made supply of antiophthalmic factor, containing up to forty two.3% quite that of cow’s milk. Vitamins of B cluster weren’t considerably completely different. as compared to cow’s milk, goat milk had a lot of antioxidant and E. Combination of goat and cow milk improved the sensory parameters of style, color and flavor.  The dairy product ready from the mixture of goat and cow milk in proportion of 30:70 contains a pair of.8% protein, 4.0% fat and fourteen.2% carbohydrate; satisfies the sensory properties and meet the necessities of ordinary specification for yoghurts. [5]

Reference

[1] Krasaekoopt, W., Bhandari, B. and Deeth, H., 2003. Evaluation of encapsulation techniques of probiotics for yoghurt. International dairy journal, 13(1), (Web Link)

[2] Rasic, J.L. and Kurmann, J.A., 1978. Yoghurt. Scientific grounds, technology, manufacture and preparations. Yoghurt. Scientific grounds, technology, manufacture and preparations. (Web Link)

[3] Guarner, F., Perdigon, G., Corthier, G., Salminen, S., Koletzko, B. and Morelli, L., 2005. Should yoghurt cultures be considered probiotic?. British Journal of Nutrition, 93(6), (Web Link)

[4] Is consuming yoghurt associated with weight management outcomes? Results from a systematic review
J Eales, I Lenoir-Wijnkoop, S King, H Wood, F J Kok, R Shamir, A Prentice, M Edwards, J Glanville & R L Atkinson
International Journal of Obesity volume 40, (Web Link)

[5] Temerbayeva, M., Rebezov, M., Okuskhanova, E., Zinina, O., Gorelik, O., Vagapova, O., Beginer, T., Gritsenko, S., Serikova, A. and Yessimbekov, Z. (2018) “Development of Yoghurt from Combination of Goat and Cow Milk”, Annual Research & Review in Biology, 23(6), (Web Link)

 

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