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Yogurt Cultured Milk Powder As A Substitute For Yogurt Powder, Lijie Song
Yogurt Cultured Milk Powder As A Substitute For Yogurt Powder, Lijie Song
LSU Master's Theses
Commercial yogurt powder has to go through drying process which kills the yogurt culture, so the health benefit of the yogurt culture bacteria are lost. Also, upon reconstitution commercial yogurt powder does not taste like yogurt, it is sour and off flavored. The hypothesis of this study was that yogurt cultured milk powder would have better culture bacterial counts, better physico-chemical and sensory characteristics than commercial yogurt powder currently available. Commercial yogurt powder (CYP) was the control and yogurt cultured milk powder (YCMP) was the treatment. Freeze-dried yogurt starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus at ratio 1:1) was added …
The Effect Of Frozen Storage On The Survival Of Probiotic Microorganisms Found In Traditional And Commercial Kefir, Keely Virginia O'Brien
The Effect Of Frozen Storage On The Survival Of Probiotic Microorganisms Found In Traditional And Commercial Kefir, Keely Virginia O'Brien
LSU Master's Theses
Kefir is a fermented milk traditionally made from a unique starter culture, which consists of numerous bacteria and yeast species bound together in an exopolysaccharide matrix produced by certain lactic acid bacteria. Many health benefits are associated with traditionally produced kefir; however, bulging and leaking packaging, caused by secondary yeast fermentation during storage, has limited large scale manufacture traditionally produced kefir. Commercial kefir products have been designed to reduce these effects by using a pure starter culture consisting of a mixture of bacteria and yeast species that give a flavor similar to traditional kefir, but some health benefits may be …
Influence Of Low Homogenization Pressures On Acid Tolerance, Bile Tolerance, Protease Activity, And Growth Characteristics Of Lactobacillus Delbrueckii Ssp Bulgaricus Lb-12, Streptococcus Salivarius Ssp Thermophilus St-M5, And Lactobacillus Acidophilus La-K, Tanuja Muramalla
LSU Master's Theses
Lactobacillus delbrueckii ssp bulgaricus LB-12, Streptococcus salivarius ssp thermophilus ST-M5 and Lactobacillus acidophilus LA-K are dairy cultures widely used in the fermentation of dairy products. Homogenization is an essential process in dairy industry for making several products. High homogenization pressures (>50 MPa) are used to create stable emulsion, inactivate the pathogens and increase the protease activity of dairy cultures. Sparse literature is available on the influence of low homogenization pressures, and their effect on beneficial characteristics of dairy cultures is not well understood. The objective of this study was to determine the effect of low homogenization pressures on acid …
Effects Of Probiotics And Yeast Culture On Rumen Development And Growth Of Dairy Calves, Jennifer Marie Laborde
Effects Of Probiotics And Yeast Culture On Rumen Development And Growth Of Dairy Calves, Jennifer Marie Laborde
LSU Master's Theses
Forty-eight calves (heifers n=20, bulls n=28) were randomly assigned one of four dietary treatments which included no additive (C); the yeast culture Saccharomyces cerevisiae (YC); the probiotics Bacillus lichenformis and Bacillus subtilis (P); and both yeast culture and probiotics (YCP). Calves were administered treatments from day 2 to 56 in starter and from day 57 to 84 in grower diets. Body weights were measured at birth and weekly thereafter until day 112 of age. Wither and hip heights were measured weekly. Feed intake, water intake, and fecal scores were recorded twice daily until day 56. Rumen fluid was collected on …