Starch is increasingly used as a functional group in many industrial applications and foods
due to its ability to work as a thickener. The experimental values of extracting starch from …

This work aimed to identify and evaluate the diversity of yeasts and filamentous fungi that
contaminate some dairy products (fresh buffalo milk, plain yoghurt, butter and Kareisk …

The effects of adding inulin at 20 g/L as a fat replacer and probiotic bacteria on the
physicochemical and textural characteristics of yoghurt were studied. The ability of long …

In the present study, the physicochemical characteristics of 108 yoghurts purchased from the
Greek market have been assessed. Generally, the range of the mean pH values of samples …

This work estimated the biochemical nature of the enzymatic chitosan hydrolysate (CH) as
oligomeric chitooligosaccharide products resulting from microwave-aided cellulase …

The study evaluated the physical and sensory qualities of low fat yoghurt made by fortifying
milk base with soy milk powder (SMP) instead of non-fat dried milk (NFDM) powder. Two …

This study was carried out to evaluate the microbiological quality of plain and fruit yoghurt
and rayeb. Sixty samples of yoghurt (30 plain &30 fruit) and 60 samples of rayeb (30 plain …

Sachets of various brands of yoghurt were randomly purchased from different retail outlets
within Omoku schools and its pH and microbiological quality were determined using …

Curd samples were collected from five popular brands ie Bogura, Bonoful, Arong, Muslim
and Grameen Soktee+ and coded as Bg, Bo, A, M and G, respectively. Then the …

The antibiotic susceptibility profile of Escherichia coli isolated from yoghurt samples within
the Port Harcourt metropolis was investigated. Yoghurt samples (sachets and bottled …