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Yogurts (nonfat and low fat) were manufactured and fortified with 10, 20, and 40 mg of iron/kg of yogurt. Growth of starter culture bacteria and non-starter culture bacteria as well as lipid oxidation...
Influence of Yogurt and Acidophilus Yogurt on Serum Cholesterol Levels in Mice
mice acidophilus yogurt yogurt serum cholesterol
2008/3/28
The effects of yogurt and acidophilus yogurt on the weight gain, serum cholesterol, high density lipoprotein cholesterol, low density lipoprotein cholesterol, triglycerides, and the numbers of fecal l...
Properties of Porcine and Yogurt Lactobacilli in Relation to Lactose Intolerance
lactose intolerance yogurt ß beta -galactosidase lactobacilli
2008/3/28
Lactobacilli that had been isolated from the stomach of piglets were tested for properties relevant to the production of fermented milk products for consumption by lactose-intolerant humans. The strai...
Antiproliferative Effects of Yogurt Fractions Obtained by Membrane Dialysis on Cultured Mammalian Intestinal Cells
yogurt cell proliferation culture of mammalian cells membrane dialysis
2008/3/28
The consumption of yogurt has been associated with a reduced incidence of colon cancer in population groups. Bioactive peptides produced during bacterial fermentation may alter the risk of colon cance...
Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production
yogurt exopolysaccharide mixed-strain starter culture
2008/3/27
An exopolysaccharide-producing strain of Lactobacillus delbrueckii ssp. bulgaricus (CNRZ 1187) and two colonial white and pink variants were grown in skim milk in association with a strain of Streptoc...
Inhibition of Yogurt Starter Cultures by Jenseniin G, a Propionibacterium Bacteriocin
bacteriocin yogurt jenseniin G acid control
2008/3/27
Jenseniin G, a heat-stable bacteriocin that is produced by Propionibacterium jensenii P126 (ATCC 4872), inhibits Lactobacillus delbrueckii ssp. bulgaricus NCDO 1489. The purpose of this investigation ...
Comparison of Associative Growth and Proteolytic Activity of Yogurt Starters in Whole Milk from Camels and Cows
camel milk growth proteolysis yogurt starter cultures
2008/3/25
Growth and proteolytic activities were studied using yogurt starter cultures incubated in pasteurized whole milk from camels and cows at 42°C as single and mixed cultures. In general, the growth of fo...
Formation of Yogurt Microstructure and Three-Dimensional Visualization as Determined by Confocal Scanning Laser Microscopy
yogurt microstructure confocal scanning laser microscopy
2008/3/23
Confocal scanning laser microscopy was used to observe coagulum formation resulting from milk acidification. Reconstituted nonfat dry milk was steamed for 15 min, inoculated with yogurt culture or mix...
Effect of Milks Inoculated with Lactobacillus acidophilus or a Yogurt Starter Culture in Lactose-Maldigesting Children
Lactobacillus acidophilus yogurt lactose breath hydrogen
2008/3/23
Dairy products containing live bacteria that possess lactase activity are used for dietary management of lactose maldigestion. The efficacy of acidophilus milk and the effect of consuming unfermented ...
Yeast Flora of Labaneh Produced by In-Bag Straining of Cow Milk Set Yogurt
yeast flora labaneh spoilage psychrotrophic yeasts concentrated yogurt
2008/3/22
The mean psychrotrophic and mesophilic yeast counts were 2.6 x 106 and 4.4 x 106/g, respectively, in labaneh samples from 18 dairy plants directly after packaging. Labaneh was produced traditionally b...
Factors Affecting the Ability of a High ß-Galactosidase Yogurt to Enhance Lactose Absorption
yogurt ß beta -galactosidase activity lactose absorption breath hydrogen
2008/3/22
Lactose in yogurt is better absorbed by lactase-deficient subjects than is an equivalent quantity of lactose in milk, presumably because of the microbial activity of the ß-galactosidase present ...
Influence of Bile on ß-Galactosidase Activity of Component Species of Yogurt Starter Cultures
bile Lactobacillus delbrueckii ssp. bulgaricus Streptococcus salivarius ssp. thermophilus ß beta -galactosidase activity
2008/3/22
The influence of bile on ß-galactosidase activity and the cellular integrity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. themphilus were tested. Two strains (O...
Determination of Organic Acids During the Fermentation and Cold Storage of Yogurt
high performance liquid chromatography organic acids fermentation yogurt
2008/3/22
The objective of the present study was the separation and quantification of orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric, and hippuric acids in a single isocratic analysis...
Effect of Sugar and Acid on the Acceptability of Frozen Yogurt to a Student Population
frozen yogurt acceptability sugar acidity
2008/3/22
One hundred and forty-one college students tasted and rated on a nine-point hedonic scale their degree of liking for nine samples of vanilla frozen yogurt varying in sugar and lactic acid. Subjects we...