Preparation and evaluation of Acidophilus yoghurt

Journal of Food Science and Technology

Volumn 34, Issue 2, 1997, Pages 168-170

  Gupta, P K ^a   Mital, B K ^a   Garg, S K ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

Acidophilus yoghurt; Lactobacillus acidophilus; Lactobacillus delbrueckii sub sp. bulgaricus; Regular yoghurt; Streptococcus salivarius sub sp. thermophilus; Textural characteristics

Indexed keywords

EID: 0009363799     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (17)

1. AOAC (1975) Official Methods of Analysis, 12th edn. Association of Official Analytical Chemists, Washington, DC
2. APHA (1978) Standard Methods for the Examination of Dairy Products, 14th edn. American Public Health Association, New York
3. Atherton HV, Newlander JA (1977) Chemistry and Testing of Dairy Products, 4th edn. AVI Publishing Co., Inc., Westport, Connecticut
4. Bourne MC (1968) Texture profile of ripening pears. J Food Sci 33:223-236
5. Gilliland SE (1989) Acidophilus milk products: A review of potential benefits to consumers. J Dairy Sci 72:2483-2493
6. Gilliland SE, Speck ML, Nauyok Jr GE, Giesbrecht FG (1978) Influence of consuming non-fermented milk containing Lectobacillus acidophilus on faecal flora of healthy males. J Dairy Sci 61:1-10
7. Gupta PK, Mital BK, Garg SK (1996) Characterization of Lactobacillus acidophilus strains for use as dietary adjunct. Int J Food Microbiol 29:105-109
8. Hickey MW, Hillier AJ, Jago GR (1983) Enzymatic activities associated with lactobacilli in dairy products. Aust J Dairy Technol 38:154-157
9. Johnson MC, Ray B, Bhowmick T (1987) Selection of Lactobacillus acidophilus strains for use in acidophilus products. Antonie Van Leeuwenhoek 53:215-231
10. Kosikowski F (1966) Cheese and Fermented Milk Foods, 3rd edn. Edward Brothers, Inc. Michigan, USA
11. Larmond E (1977) Laboratory Methods for Sensory Evaluation of Foods, Canada Department of Agriculture, Ottawa
12. Marshall VM (1987) Fermented milks and their future trends, I. Microbiological aspects. J Dairy Res 54:559-574
13. Marshall VM, Cole WM (1983) Threonine aldolase and alcohol dehydrogenase activities in Lactobacillus bulgaricus and Lactobacillus acidophilus and their contribution to flavour production in fermented milks. J Dairy Res 50:375-379
14. Mital BK, Garg SK (1992) Acidophilus milk products: Manufacture and therapeutics. Food Rev Int 8:347-389
15. Perdigon G, Alvarez SN, DeMacias MEN, Margni RA, Oliver G, DeRuiz Holgado AAP (1986) Lactobacilli administered orally induced release of enzyme from peritoneal macrophages in mice, Milchwissenschaft 41:344-348
16. Ranganna S (1986) Handbook of Analysis and Quality Control of Fruit and Vegetable Products, 2nd edn. Tata-McGraw Hill Publishing Co., New Delhi
17. Robinson RK, Tamime AY, Chubb LW (1977) Acetaldehyde as an indicator of flavour intensity in yoghurt. Milk Industry 79:4-6