Journal of Animal and Veterinary Advances

Year: 2011
Volume: 10
Issue: 9
Page No. 1117 - 1123

Effect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt

Authors : A. Kemal Seckin and A. Yeliz Ozkilinc

References

AOAC, 1995. Official Methods. 16th Edn., Vol. 2, Association of Official Analytical Chemist, USA.

Ancos, B.D., M.P. Cano and R. Gomez, 2000. Characteristics of stirred low-fat yogurt as affected by high pressure. Int. Dairy J., 10: 105-111.
CrossRef  |  

Awad, R.A., L.B. Abdel-Hamid, S.A. El-Shabrawy and R.K. Sıngh, 2002. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. LWT-Food Sci. Technol., 35: 54-61.
CrossRef  |  Direct Link  |  

Bevilacqua, A.E. and A.N. Califano, 1989. Determination of organic acids in dairy products by high performance liquid chromatography. J. Food Sci., 54: 1076-1076.
CrossRef  |  Direct Link  |  

Ebihara, K. and B.O. Schneeman, 1989. Interaction of bile acids phospholipids, cholestreol and triglycerides with dietary fibers in the small intestine of rats. J. Nutr., 119: 1100-1106.
PubMed  |  

Ekinci, F.Y. and M. Gurel, 2008. Effect of using propionic acid bacteria as an adjunct culture in yogurt production. J. Dairy Sci., 91: 892-899.
CrossRef  |  

Fiordaliso, M.F., N. Kok, J.P. Desager, F. Goethals, D. Deboyser, M. Roberfroid and N. Delzenne, 1995. Dietary oligofructose lowers triglycerides, phospholipids and cholesterol in serum and very low density lipoproteins of rats. Lipids, 30: 163-167.
CrossRef  |  Direct Link  |  

Fletouris, D.J., N.A. Botsoglou, I.E. Psomas and A.I. Mantis, 1998. Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography. J. Dairy Sci., 81: 2833-2840.
CrossRef  |  

Gibson, G.R., E. Beatty, X. Wang and J.H. Cummings, 1995. Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin. Gastroenteology, 108: 975-982.
PubMed  |  Direct Link  |  

Marsili, R.T., H. Ostapenko, R.E. Simmons and D.E. Green, 1981. High performance liquid chromatographic determination of organic acids in dairy products. J. Food Sci., 46: 52-57.
CrossRef  |  

Martensson, O., C. Andersson, K. Andersson, R. Oste and O. Holst, 2001. Formulation of an oat-based fermented product and its comparison with yoghurt. J. Sci. Food Agric., 81: 1314-1321.
CrossRef  |  Direct Link  |  

Mehaia, M.A. and S.M. El-Khadragy, 1999. Compositional characteristics and sensory evaluation of Labneh made from goats milk. Milchwessanschaft, 54: 567-569.

Musaiger, A.O., J.A. Al-Saad, D.S. Al-Hooti and Z.A. Khunji, 1998. Chemical composition of fermented dairy products consumed in Bahrain. Food Chem., 61: 49-52.
CrossRef  |  Direct Link  |  

Nilsson, U., R. Oste, M. Jagerstad and D. Birkhed, 1988. Cereal fructans: In vitro and in vivo studies on availability in rats and humans. J. Nutr., 118: 1325-1330.
PubMed  |  

O`Neil J.M., D.H. Klen and L.B. Har, 1979. Consistency and compositional characteristics of commercial yogurt. J. Dairy Sci., 62: 1032-1036.
CrossRef  |  

Ozer, B.H., R.K. Robinson, A.S. Grandison and A.E. Bell, 1997. Comparison of techniques for measuring the rheological properties of labneh (Concentrated Yogurt). Int. J. Dairy Technol., 50: 129-133.
CrossRef  |  Direct Link  |  

SAS, 2001. SAS/STAT User Guide. Version 8.02, SAS Institute Inc., Cary, NC. USA.

Tamime, A.Y. and R.K. Robinson, 1978. Some aspects of the production of a concentrated yogurt (Labneh) popular in the Middle East. Milchwessenchaft, 33: 209-212.

Tamime, A.Y. and R.K. Robinson, 1988. Fermented milks and their future trends. Part II. technological aspects. J. Dairy Res., 55: 281-307.
CrossRef  |  Direct Link  |  

Tamime, A.Y., M. Kalab, G. Davies and H.A. Mahdi, 1991. Microstructure and firmness of labneh (high solid yogurt) made from cow's goat's and sheep's milks by a traditional method or by ultrafiltration. Food Struct., 10: 37-44.

Tormo, M. and J.M. Izco, 2004. Alternative reversed-phase high-performance liquid chromatography method to analyse organic acids in dairy products. J. Chromotogr. A, 1033: 305-310.
CrossRef  |  

Watt, B.K. and A.L. Merill, 1995. Composition of Foods (Agriculture Handbook No. 8). US Department of Agriculture, Washington, DC. USA.

Yazici, F. and A. Akgun, 2004. Effect of some protein based fat replacers on physical, chemical, textural and sensory properties of strained yogurt. J. Food Eng., 62: 245-254.
CrossRef  |  

Design and power by Medwell Web Development Team. © Medwell Publishing 2024 All Rights Reserved