Bacterial activity and nutritive value of fruit yogurt

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Yogurt is a cultured, semisolid and curdled food product. It is made from fermented milk by a bacterium. Whereas, fruit yogurts are the milk products that are fermented by special cultures of lacto-bacteria. The consistency of fruit yogurts are jelly like and containing different types of fruits as additives and flavor. Four samples, in three replicates of fruit yogurt and fruit curd was prpared. The strwaberries were used to made fruit yogurt and curd. The purpose of the study was to examine the nutritional quality by proximate analysis and find out microbiological status by total bacterial and plate count of fruit yogurt and fruit curd. The variation in nutritive value and microbiological load among fresh and stored fruit yogurt were also evaluated. The resulting data had been subjected to analysis of variance.Significant results will be subjected and compared in this book.

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Oorspronkelijke releasedatum: 05 maart 2013

Aantal pagina's: 160

Hoofdauteur: Shanza Mukhtar

Hoofduitgeverij: Lap Lambert Academic Publishing

Product breedte: 152 mm

Product hoogte: 9 mm

Product lengte: 229 mm

Verpakking breedte: 152 mm

Verpakking hoogte: 9 mm

Verpakking lengte: 229 mm

Verpakkingsgewicht: 245 g

EAN: 9783659360244

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