Probiotic bacteria, defined as" living micro-organisms", which upon ingestion in certain
numbers, exert health benefits beyond inherent basic nutrition"(Guarner and Shaafsma …

Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation,
and the use of probiotics in yoghurt could provide dairy products with unique flavors …

The aim of this study was to evaluate the characteristics of probiotic stirred yoghurt and the
survival of free and microencapsulated cells of Lactobacillus acidophilus LA-5 during …

Purpose Yoghurt is most popular and more acceptable throughout the world because of its
general positive image among consumers because of its diverse nutritional and therapeutic …

The survival and effect of free and calcium-induced alginate–starch encapsulated probiotic
bacteria (Lactobacillus acidophilus and Bifidobacterium lactis) on pH, exopolysaccharide …

Yoghurt is a very popular fermented milk product produced by lactic acid fermentation of milk
by addition of a starter culture containing Streptococcus thermophilus and Lactobacilus …

Despite its advantages, goat milk has limitations in term of short shelf life and goaty odour.
To overcome these limitations, in this research, goat milk was processed into yoghurt. To …

Probiotic products are marketed widely throughout the world. This is especially true of
yogurts that contain strains of lactic-acid bacteria of intestinal origin. Consumption of these …

To gain any therapeutic benefit from eating bio-yogurt, it needs to meet the criterion of a
minimum of 106 viable probiotic cells per ml during storage until the expiry date, which is …

Probiotics are live micro-organisms that when administered in adequate amounts confer a
health benefit on the host. Consumption of yoghurt has been shown to induce measurable …