References

Alichanidis, E. and A. Polychroniadou, 1995. Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view. Proceedings of the IDF/CIVRAL Seminar on Production and Utilization of Ewe and Goat Milk, October 19-21, 1995, Creta Greece, pp: 21-43.

Bakalinsky, A.T., S.R. Nadathur, J.R. Carney and S.J. Gould, 1996. Antimugenicity of yogurt. Mutat. Res., 350: 199-200.
PubMed  |  Direct Link  |  

Birollo, G.A., J.A. Reinheimer and C.G. Vinderola, 2000. Viability of lactic acid microflora in different types of yoghurt. Food Res. Int., 33: 799-805.
CrossRef  |  Direct Link  |  

Boudraa, G., M. Touhami, P. Pochart, R. Soltana, J.Y. Mary and J.F. Desjeux, 1990. Effect of feeding yogurt versus milk in children with persistent diarrhea. J. Pediatr. Gastroenterol. Nutr., 11: 509-512.
PubMed  |  

Champagne, C.P., N.J. Gardner and D. Roy, 2005. Challenges in the addition of probiotic cultures to foods. Crit. Rev. Food Sci. Nutr., 45: 61-84.
PubMed  |  

Dave, R.I. and N.P. Shah, 1997. Viability of yogurt and probiotic bacteria in yogurt made from commercial starter culture. Int. Dairy J., 7: 31-41.
CrossRef  |  

Dave, R.I. and N.P. Shah, 1998. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J. Dairy Sci., 81: 2804-2816.
CrossRef  |  Direct Link  |  

FAO/WHO., 2001. Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria. Food and Agriculture Organization of the United Nations Expert Consultation Report, FAO, Rome, Italy.

Farnworth, E.R., 2005. The beneficial health effects of fermented foods-potential probiotics around the world. J. Nutraceuticals Functional Med. Foods, 4: 93-117.
CrossRef  |  Direct Link  |  

Klaver, F.A., F. Kingma and A.H. Weerkamp, 1993. Growth and survival of bifidobacteria in milk. Neth. Milk Dairy J., 47: 151-164.

Kuehbacher, T., S.J. Ott, U. Helwig, T. Mimura and F. Rizzello et al., 2006. Bacterial and fungal microbiota in relation to probiotic therapy (VSL No. 3) in pouchitis. Gut, 9: 833-841.
Direct Link  |  

Kurmann, J.A., 1986. Yoghurt made from ewe's and goat's milk. Bull. FIL/IDF, 202: 153-165.

Lin, D.C., 2003. Probiotics as functional foods. Nutr. Clin. Pract., 18: 497-506.
CrossRef  |  Direct Link  |  

Marteau, P., B. Flourie, P. Pochart, C. Chastang, J.F. Desjeux and J.C. Rambaud, 1990. Effect of the microbial lactase (EC 3.2.1.23) activity in yoghurt on the intestinal absorption of lactose: An in vivo study in lactase-deficient humans. Br. J. Nutr., 64: 71-79.
CrossRef  |  Direct Link  |  

Rachid, M.M., N.M. Gobbato, J.C. Valdez, H.H. Vitalone and G. Perdigon, 2002. Effect of yogurt on the inhibition of an intestinal carcinoma by increasing cellular apoptosis. Int. J. Immunopathol. Pharmacol., 15: 209-216.

Ravula, R.R. and N.P. Shah, 1998. Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts. Aust. J. Dairy Technol., 53: 175-179.

Reid, G. and J.A. Hammond, 2005. Probiotics. Some evidence of their effectiveness. Can. Family Physician, 51: 1487-1493.

Reid, G., D. Charbonneau, J. Erb, B. Kochanowski, D. Beuerman, R. Poehner and A.W. Bruce, 2003. Oral use of Lactobacillus rhamnosus GR-1 and L. fermentum RC-14 significantly alters vaginal flora: Randomized, placebo-controlled trial in 64 healthy women. FEMS Immunol. Med. Microbiol., 35: 131-134.
CrossRef  |  PubMed  |  Direct Link  |  

Samona, A. and R.K. Robinson, 1994. Effect of yogurt cultures on the survival of bifidobacteria in fermented milks. J. Soc. Dairy Technol., 47: 58-60.

Sanders, M.E., 1997. Lactic Acid Bacteria as Promoters of Human Health. In: Functional Foods, Goldberg, L. (Ed.). Chapman and Hall Co., New York, pp: 294-322.

Sarker, S.A., S. Sultana, G.J. Fuchs, N.H. Alam, T. Azim, H. Brussow and L. Hammarstrom, 2005. Lactobacillus paracasei strain ST11 has no effect on rotavirus but ameliorates the outcome of nonrotavirus diarrhea in children from Bangladesh. Pediatrics, 116: e221-e228.
CrossRef  |  PubMed  |  Direct Link  |  

Schuller-Malyoth, R., A. Ruppert and F. Muller, 1968. The microorganisms of the bifidus group (Lactobacillus bifidus). I. Historical review, nutritional, physiological and therapeutic aspects, morphology, culture procedures and taxonomy. Milchwissenschaft, 23: 356-360.

Senok, A.C., A.Y. Ismaeel and G.A. Botta, 2005. Probiotics: Facts and myths. Clin. Microbiol. Infect., 11: 958-966.
CrossRef  |  PubMed  |  Direct Link  |  

Shah, N.P., 2000. Probiotic bacteria: Enumeration and survival in dairy foods. J. Dairy Sci., 83: 894-907.
PubMed  |  

Szymański, H., J. Pejcz , M. Jawień , A. Chmielarczyk, M. Strus and P.B. Heczko, 2006. Treatment of acute infectious diarrhoea in infants and children with a mixture of three Lactobacillus rhamnosus strains-a randomized, doubleblind, placebo-controlled trial. Aliment Pharmacol. Ther., 23: 247-253.
CrossRef  |  PubMed  |  Direct Link  |  

Tamime, A.Y. and R.K. Robinson, 1999. Yoghurt: Science and Technology. 2nd Edn., CRC Press, Boca Raton, FL.

Tamime, A.Y. and V.M.E. Marshall, 1997. Microbiology and Technology of Fermented Milks. In: Microbiology and Biochemistry of Cheese and Fermented Milk, Law, B.A. (Ed.). Blackie Academic and Professional, London, ISBN: 0 7514 0346 6, pp: 57-152.

Tarakci, Z. and E. Kucukoner, 2003. Phisical, chemical, microbiological and sensory characteristics of some fruit-flavoured yogurt. YYU Vet. Derg., 14: 10-14.