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Fermentation of soymilk by yoghurt and bifidobacteria strains
acetaldehyde acetic acid isoflavones lactic acid
2015/7/28
Soy and milk based products fermented by yoghurt culture YC-381 alone or in combination with two probiotic cultures (Bifidobacterium animalis subsp. lactis BB 12 and Bifidobacterium bifidum CCDM 94) w...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Gel Firmness Sensory Quality
2008/11/26
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Quality Evaluation and Acceptability of Soy-yoghurt with Different Colours and Fruit Flavours
Soy-yoghurt fruit flavours acceptability
2008/11/1
The effects of different flavouring/colouring agents and fruits on the quality and acceptability of stirred soy-yoghurt were studied. Soy-yoghurts flavoured with strawberry, vanilla, orange, orange fr...
Screening of Stabilizers for Peanut Milk Based Set Yoghurt by Assessment of Whey Separation, Gel Firmness and Sensory Quality of the Yoghurt
Peanut Milk Whey Separation
2016/5/31
Seven stabilizers were assessed for their suitability and compatibility to peanut milk based set yoghurt. For the sake of screening, the concentration of the stabilizers added was fixed at 0.2% (w/v)....
Rheological and sensory characteristics of yoghurt-modified mayonnaise
mayonnaise rheology sensory analysis texture yoghurt
2014/3/3
Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield val...
An Index of Proteolysis Degree in Ewes' Milk and Ewes' Milk Yoghurt, by Single Strains and Combinations of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, Isolated from Traditional Greek Yoghurt
yoghurt Str thermophilus Lb. bulgaricus ninhydrin
2010/11/23
The proteolysis degree in ewes' milk by 5 Streptococcus thermophilus and 4 Lactobacillus delbrueckii subsp. bulgaricus strains, as well as by their 20 combinations in ewes' milk yoghurt, was determine...